skip to Main Content

Baked Chicken Chimichangas

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Forget frying!  These Baked Chicken Chimichangas get nice and crispy in the oven.

Baked Chicken Chimichangas
Baked Chicken Chimichangas

Baked Chicken Chimichangas

Course: Dinner
Cuisine: Mexican
Recipe Type: 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

  • 1 cup brown rice
  • 2 cups Chicken broth no sugar listed in ingredients
  • 8 oz tomato sauce no sugar listed in ingredients
  • 1 cup frozen bell peppers
  • 2 boneless, skinless chicken breast cooked and shredded
  • 2/3 cup salsa no sugar listed in ingredients
  • 1 1/2 tsp cumin
  • 1 tsp oregano
  • 1 1/4 cup colby jack cheese grated
  • 1 Tbsp avocado oil
  • 4 each 100% whole grain soft flour tortilla burrito sized

Instructions

  • Preheat oven to 425.
  • Combine rice and chicken broth in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until all liquid is absorbed. Stir in tomato sauce, peppers, chicken, salsa, cumin, oregano, and cheese.
  • Fill each tortilla with 1/4 of the chicken mixture. Fold in ends and roll up to create a pocket. Place pockets in greased 13X9 inch baking dish. Brush with avocado oil. Bake at 425 for 20 minutes.
  • Top with your favorite toppings, such as: additional cheese sour cream pickled or fresh jalepenos chopped cilantro
Tried this recipe?Let us know how it was!
COMMENTS

This Post Has 0 Comments

Leave a Reply

Your email address will not be published.

Recipe Rating




Back To Top
Send this to a friend