Baked Chicken Chimichangas

Baked Chicken Chimichangas

Baked Chicken Chimichangas - stuffed with rice, chicken, cheese and more. Such a simple dinner recipe that everyone will love.

Ingredients

• 1/2 cup tomato sauce
• 1/2 tsp cumin
• 1 clove garlic, minced
• 1/2 tsp paprika
• 1/4 tsp ground coriander
• 1/2 cup finely chopped yellow onion
• 1/2 cup low-sodium chicken broth
• 3 1/2 cups cooked shredded chicken breasts*
• Vegetable oil for frying, plus 2 tsp for sautéing
• 2 1/2 tsp chili powder
• 1/4 cup salsa** (bottled or fresh)
• 2 Tbsp sour cream, plus more for topping
• 5 oz shredded Mexican cheese blend (1 1/4 cups)***
• 6 burrito size flour tortillas
• Guacamole and diced tomatoes, for serving (optional)
• 1 3/4 cups refried beans, homemade or store bought*

Instructions

First, Heat 2 tbsp. Teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Once hot, add the onion and sauté until lightly browned and tender, about 4 minutes. Add garlic and sauté 30 seconds more.

Then, Add the tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring to a boil, then reduce heat and simmer, stirring frequently until sauce is thick and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, add sour cream and chicken.

Spread a quarter cup of sauteed beans in the center of each tortilla, leaving about a 2 1/2 inch border at the edge of the tortilla. Layer each with 1/2 cup of chicken mixture and garnish with 3 tbsp. Soup of grated cheese. Fold the sides, then fold them comfortably and wrap them to wrap them together, secure the ends with toothpicks.

Fill a jar with about 1 inch of vegetable oil and heat over medium-high heat to 360 - 365 degrees. Once the oil is hot, add two filled tortillas and fry them until they are golden, then use metal tongs, gently rotate them on the opposite side and cook until they are gilded on the opposite side.

Remove and drain on paper towels, remove toothpicks. Repeat the frying in two other batches with the remaining chemichangas.

Serve hot with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce. Happy Cooking Time.