Shortcut Oven-Baked Chicken Chimichangas
Mimic the crunch of a chimichanga by brushing these with oil and baking them. Our children love to have them when they get home late after school activities. —Johnna Johnson, Scottsdale, Arizona
Ingredients
- 1/4 cup canola oil, divided
- 1 small onion, chopped
- 1 rotisserie chicken, skin removed, shredded (about 3-1/2 cups)
- 1 package (8.8 ounces) ready-to-serve long grain rice
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (4 ounces) chopped green chiles
- 2 teaspoons minced chipotle peppers in adobo sauce
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups shredded Mexican cheese blend
- 1/3 cup chopped fresh cilantro
- 6 flour tortillas (10 inches), warmed
- Salsa
Reviews
Crispy and delicious!
No comment left
Easy, fast, very tasteful! This is a great recipe if you need a fast meal that doesn't taste like you just threw in junk and hoped for the best. LOL The flavors work well and the use of a rotisserie chicken is genius. It's also good in a bowl with corn chip scoops as the vehicle from bowl to mouth! We used sour cream on top as a yummy garnish.
Delicious! Didn’t change a thing. Love the crisp tortillas.