Oven Baked Chicken Chimichangas
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
294 calories per serving
Makes 6 servings
1 large chicken breast, cooked and shredded
1 packet taco seasoning or 1/8 cup of my homemade taco seasoning recipe below
¼ cup water
1 can diced tomatoes with green chilies
¼ cup sour cream
1 can diced green chilies
1 teaspoon cumin
2 teaspoons oregano
1 cup shredded cheese, divided (I used half cheddar and half taco mix)
6 large tortillas (burrito sized)
4 tablespoons melted butter
Sour cream, tomatoes, lettuce topping (optional)
Homemade Taco Seasoning
1 part chili powder
1 part cumin
1 part garlic powder
1 part onion powder
¼ part crushed red pepper
Mix together and store in an airtight container.
Preheat oven to 450.
Pour water and taco seasoning in a large skillet and stir in chicken. Cook until water is evaporated over medium heat.
Remove from heat and add tomatoes, green chilies, sour cream, cumin, oregano and ½ cup shredded cheese. Stir well.
Brush both sides of tortillas with melted butter. It helps to lay out a bunch of wax paper to make cleanup easier. Split the chicken mixture evenly between all 6 tortillas. Fold up like an envelope and lay seam side down on parchment paper lined baking pan. Sprinkle with remaining cheese.
Bake at 450 for 20 minutes.