2 - 1/2 cups shredded rotisserie chicken or cooked chicken, cut into bite-size pieces
1/2 cup sour cream, plus more for serving
2 small tomatoes, chopped
1 tablespoon chopped fresh cilantro or parsley
8 (10-inch) flour tortillas
1 (15-ounce) can refried beans, optional
2 cups shredded extra sharp cheddar cheese
2 tablespoons butter
shredded lettuce
diced tomatoes
sour cream, salsa
Instructions
Heat 2 tablespoons oil over medium-low heat in a large skillet and cook the onion, garlic and jalapeno until soft. Mix in the the chili powder, cumin, 1/2 teaspoon salt and a dash of black pepper, cook 1 minute
Add the chicken, tomatoes and cilantro, mix well then stir in the sour cream. Remove from heat.
Preheat the oven to 425 degrees F. Melt the remaining 2 tablespoons of oil and butter together. Brush a rimmed baking sheet with some of the butter-oil mixture.
Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1/3 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up. Place seam side down on the baking sheet.
Brush the chimichangas with the buttery oil and bake about 15 minutes until lightly golden around the edges. Serve with your choice of toppings.
Originally Submitted
5/14/2013
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