Oven-Baked Chicken Chimichangas

By mz0926

From Cook's Country

December/January 2010
Why this recipe works:
We use “burrito-size" tortillas for our Oven-Baked Chicken Chimichangas that were at least 10 inches in diameter. Smaller tortillas broke apart if overstuffed. Preheating the baking sheet before we put the chimichangas in the oven ensured the exterior began crisping immediately. Coating the chimichangas with vegetable oil also helped speed up the browning.

Ingredients

• Serves 6
• Ingredients1/4 cup vegetable oil
• 1 onion, chopped fine
• 1 (16-ounce) can black beans, drained and rinsed
• 1 (8.8-ounce) package Uncle Ben's Ready Rice
• 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
• 2 teaspoons minced chipotle chiles in adobo sauce
• 1 cup shredded Mexican cheese blend
• 1/2 cup finely chopped fresh cilantro
• Salt and pepper
• 6 large flour tortillas

Preparation

Step 1

Instructions
1. Place rimmed baking sheet in oven and heat oven to 450 degrees. Heat 2 tablespoons oil in large skillet over medium-high heat until shimmering. Cook onion until just softened, about 3 minutes. Stir in beans, rice, chicken, and chipotle and cook until heated through, about 3 minutes. Off heat, stir in cheese and cilantro. Season with salt and pepper.


2. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Top warm tortillas with chicken mixture, leaving 2-inch border at bottom. Fold in sides and roll up tightly. Brush wrapped tortillas with remaining oil and arrange, seam-side down, on preheated baking sheet. Bake until crisp and golden, 8 to 10 minutes. Serve.