July 16, 2013

Baked Cheddar Chicken Chimichangas

  • 4 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 - 2 jalapeno peppers, diced (remove ribs and seeds for less heat)
  • 1 + 1/2 teaspoons chile powder
  • 1/2 teaspoon ground cumin
  • coarse salt and fresh black pepper
  • 2 + 1/2 cups shredded rotisserie chicken or cooked chicken, cut into bite-size pieces
  • 1/2 cup sour cream, plus more for serving
  • 2 small tomatoes, chopped
  • 1 tablespoon chopped fresh cilantro or parsley
  • 8 (10-inch) flour tortillas
  • 1 (15-ounce) can refried beans, optional
  • 2 cups shredded extra sharp cheddar cheese
  • 2 tablespoons butter

shredded lettuce
diced avocado or guacamole
diced tomatoes
sour cream

  1. Heat 2 tablespoons oil over medium-low heat in a large skillet and cook the onion, garlic and jalapeno until soft. Mix in the chili powder, cumin, 1/2 teaspoon salt and a dash of black pepper, cook 1 minute.
  2. Add the chicken, tomatoes and cilantro, mix well then stir in the sour cream. Remove from heat.
  3. Preheat the oven to 425 degrees F. Melt the remaining 2 tablespoons of oil and butter together. Brush a rimmed baking sheet with some of the butter-oil mixture.
  4. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1/3 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up. Place seam side down on the baking sheet.
  5. Brush the chimichangas with the buttery oil and bake about 15 minutes until lightly golden around the edges. Serve with your choice of toppings.