Baked Chicken Chimis

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Baked Chicken Chimis


Great....just great...use any veggies you want...


Cooking Time: 25
Recipes Makes: 6
Calories: 247
Carbs: 23
Fat: 8
Protein: 22

Ingredients Related Tips

2 1/2 cups of cooked or leftover chicken, shredded
2 tablespoons of Olive oil
1/2 cup of onion, chopped
2 Garlic, cloves, minced
1/2 tablespoon of chili powder
16 ounces of Salsa (choice of hotness)
1/2 teaspoon of Cumin, ground
1/2 teaspoon of Cinnamon
a pinch of salt, if desired
six 10 inch flour tortillas
1 cup of refried beans
Olive oil (for basting)


In large saucepan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heat oven to 450ºF. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes. Serving Size: 6

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