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Baked Chicken Chimichangas

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DISCLAIMER:  This recipe 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

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Baked Chicken Chimichangas

Baked Chicken Chimichangas

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Recipe by:Heidi Boortz
Servings
4
Servings:

Ingredients

Ingredients

Instructions

  1. Preheat oven to 425.
  2. 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.
  3. 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.
  4. Top with your favorite toppings, such as: additional cheese sour cream pickled or fresh jalepenos chopped cilantro
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