Ingredients
✓ 2 Tbsp vegetable oil (for sautéing)
✓ ½ yellow onion (small dice about 1 cup)
✓ 2 garlic cloves (minced)
✓ 2 chicken breasts (cut into small strips)
✓ 1 Tbsp chili powder (for seasoning)
✓ ½ tsp cumin (for seasoning)
✓ ¼ tsp paprika (for seasoning)
✓ ¼ tsp salt (to taste)
✓ ¼ tsp freshly cracked black pepper (to taste)
✓ ¼ cup chicken broth (for deglazing)
✓ 1 8 oz can tomato sauce (for the sauce base)
✓ 2 cups Colby Jack cheese (shredded for filling)
✓ 4 oz cream cheese (for creaminess in the filling)
✓ 1 16 oz can refried beans (for spreading on tortillas)
✓ 4 large flour tortillas (burrito-size)
✓ non-stick cooking spray (for greasing the baking dish)
✓ ¼ cup sour cream (for topping)
Instructions
✓ Preheat your oven to 375°F.
✓ In a skillet, sauté the onion and garlic in oil until tender and fragrant.
✓ Add chicken strips and cook until they are no longer pink.
✓ Deglaze with chicken broth and add tomato sauce; simmer for 10 minutes.
✓ Stir in cheese and cream cheese to create a smooth filling.
✓ Spread refried beans on tortillas, then spoon the filling onto each one.
✓ Roll up tightly and place seam-side down in a greased baking dish.
✓ Bake for 25 minutes until heated through and tortillas are crispy.
✓ Serve with sour cream as desired.
Notes
Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days or freeze them for later use.
- Prep Time: 30
- Cook Time: 25
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15