Oven Baked Chicken Chimichangas Recipe
Oven Baked Chicken Chimichangas Recipe
Ever since my husband discovered chicken chimichangas, he’s been urging me to put them on our meal plan so he can make them again and again! The shredded chicken, refried beans and baby spinach filling is fresh and tasty, and they are so easy to pull together.
Usually chimichangas are fried in oil in a frying pan, but this recipe calls for them to be oven baked – much healthier and they can all be served at the same time with lots of sour cream, cheese and fresh salsa.
To make the salsa, finely chop two tomatoes and one shallot or a small red onion and mix with half a diced avocado and a small tin of corn kernels. Top with some coriander if you don’t believe it to be the devil’s herb. 😀
Serves: 4
Prep time: 20 minutes
Cook time: 25 minutes
Difficulty: EASY
Ingredients:
1 cup of pre-made tomato salsa from a jar (from the Doritos aisle)
1 teaspoon ground cumin
½ teaspoon dried oregano leaves
1 ½ cups cooked chicken, chopped
1 tin of refried beans
60g baby spinach
1 cup grated tasty cheese
2 shallots, chopped
8 tortilla wraps
2 tablespoons margarine, melted
Extra grated cheese, fresh tomato salsa and sour cream, for serving
Method:
1. Preheat oven to 200°C
2. Mix chicken, salsa, cumin, oregano, cheese and shallots together in a bowl.
3. To make chimichangas, spread 1 heaped tablespoon of refried beans across centre of tortilla. Top with baby spinach and about ¼ cup of the chicken mixture. Fold opposite sides over filling and roll up from bottom. Place seam-side down on a baking sheet and brush with melted margarine. Repeat to make 8 chimichangas.
4. Bake for 25 minutes or until golden.
5. Serve topped with additional cheese, with sour cream and fresh salsa on the side.
Ingredients
- 1 cup of pre-made tomato salsa from a jar (from the Doritos aisle)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano leaves
- 1 ½ cups cooked chicken, chopped
- 1 tin of refried beans
- 60g baby spinach
- 1 cup grated tasty cheese
- 2 shallots, chopped
- 8 tortilla wraps
- 2 tablespoons margarine, melted
- Extra grated cheese, fresh tomato salsa and sour cream, for serving
Instructions
- Method:
- 1. Preheat oven to 200°C
- 2. Mix chicken, salsa, cumin, oregano, cheese and shallots together in a bowl.
- 3. To make chimichangas, spread 1 heaped tablespoon of refried beans across centre of tortilla. Top with baby spinach and about ¼ cup of the chicken mixture. Fold opposite sides over filling and roll up from bottom. Place seam-side down on a baking sheet and brush with melted margarine. Repeat to make 8 chimichangas.
- 4. Bake for 25 minutes or until golden.
- 5. Serve topped with additional cheese, with sour cream and fresh salsa on the side.
Jill Slater
Jill is a busy wife and mother of four young children. She loves nothing more than making people giggle, and loves to settle in with a glass of wine (or four) and wander about the internet. Feel free to follow her to see all the cool stuff she finds!
