Bake Chicken Chimichangas

2 1⁄2 Cups chicken, cooked, shredded
2 TB. vegetable oil
1⁄2 Cup chopped onion (1 small)
2 garlic cloves, minced (or 1⁄2 tsp. MINCED
GARLIC rehydrated in 1 TB. water)
2 mild green chilies, roasted, peeled,
seeded and chopped (or 1 4-oz. can
chopped mild green chilies)
1 tsp. MEDIUM HOT CHILI POWDER
16 oz. salsa
1⁄4 Cup chopped fresh cilantro leaves
1 1⁄2 tsp. GROUND CUMIN
salt, to taste
6 10-inch flour tortillas or 12 6-inch tortillas
1 Cup canned refried beans
2-4 TB. vegetable oil for basting
sour cream, optional
guacamole, optional
tomatoes, optional


Preheat the oven to 425°. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until tender. Stir in the green chilies, MEDIUM HOT CHILI POWDER, salsa, cilantro, CUMIN and salt. Stir in the shredded chicken. Let cool. Grease a rimmed 15x10x1 baking pan with 2 TB oil. Working with one tortilla at a time, spoon a heaping tablespoon of beans down the center of each tortilla. Top with a scant 1⁄2 cup of the chicken mixture (less if using smaller tortillas). Fold up the bottom, top and sides of the tortilla; roll up as though you were making a burrito and secure with wooden toothpicks if necessary. Place the chimichangas in the baking pan, seam side down. Brush all sides with oil.

Bake at 425° for 20 to 25 minutes or until golden brown and crisp, turning at least once. Serve with sour cream, guacamole and tomatoes if desired.



Prep. time: 30 minutes
Cooking time: 20-25 minutes
Serves: 6

Nutritional Information:
Servings 6;
Serving Size 1chimichanga (287g); Calories 460; Calories from fat 160; Total fat 18g;
Cholesterol 50mg; Sodium 740mg; Carbohydrate 48g; Dietary
Fiber 6g.