- 6
- 30 mins
- 30 mins
Ingredients
- 2-1/2 c chicken,cooked,shredded
- 2 Tbs vegetable oil
- 1/2 c chopped onion (1 small)
- 2 garlic cloves,minced
- 2 mild green chilies,roasted,peeled ,seeded and chopped(or 1 4oz can chopped medium green chilies)
- 1 tsp med-hot chili powder
- 16 oz. salsa
- 1.4 c. chopped fresh cilantro leaves
- 1-1/2 tsp ground cumin
- salt to taste
- 6 10" flour tortillas or 12 6" corn tortilllas
- 1 c. canned refried beans
- 2-4 Tbs vegetable oil for basting
- sour cream,tomatoes,guacamole(optional)
- .
Preparation
Step 1
Preheat oven to 425 degrees.In large saucepan,heat oil over med heat. Add onion and garlic;cook till tender. Stir in the green chilies,med-hot chili powder,salsa,cilantro,cumin.and salt. Stir in shredded chicken. Let cool.
Grease a rimmed 15x10" baking pan with 2 Tbs. oil. Working with one tortilla at a time,spoon a heaping Tbs of beans down the center of each. Top with scant 1/2 c of chicken mixture(less if using smaller tortillas).
Fold up the bottom,top and sides of tortilla;roll as if making a burrito and secure with toothpicks if necessary.
Place chimichangas in the baking pan,seam side down. Brush all sides with oil.
Bake for 20-25 mins or till golden brown and crisp,turning at least once. Serve with sour cream,guacamole and tomatoes,if desired.