Chimichangas are one of those “always a hit” Mexican dishes that are well-loved by all who love the cuisine. This recipe adds a baked twist to the classic recipe, making them far more heart-healthy than their fried counterpart. You don’t have to use chicken if you don’t want, ground beef or chopped steak work just as well.
2 1/2 cups chicken, cooked and shredded
2 tbs vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
2 mild green chilies, roasted, peeled, seeded, and chopped (or one 4 oz. can of chopped mild green chilies)
1 tsp. medium hot chili powder
16 oz. salsa
1/4 cup chopped fresh cilantro leaves
1 1/2 tsp. ground cumin
Salt to taste
6 10-inch flour tortillas or 12 6-inch tortillas
1 cup canned refried beans
2 to 4 tbs vegetable oil for basting
Sour cream (optional)
1. Preheat oven to 425 degrees.
2. Over medium heat, heat oil in a large saucepan. Add onion and garlic and cook until tender.
3. Add green chilies, medium hot chili powder, salsa, cilantro, cumin, and salt.
4. Stir in shredded chicken, remove from heat, and let cool.
5. Grease a 15x10x1 baking pan with 2 tbls. oil.
6. In each tortilla, spoon one heaping tablespoon of beans down the center. Top with a scant 1/2 cup of the chicken mixture (adjust this quantity if you are using the smaller tortillas).
7. To close, fold the bottom, top, and side of the tortilla up, then roll as though making a burrito. Use toothpicks to secure them closed if necessary. Place each chimichanga into the pan with the folded side facing down.
8. Brush each side with oil and bake at 425 degrees for 20 to 25 minutes, or until golden brown. Be sure to turn them at least once.
9. Serve chimichangas topped with garnishes sour cream, guacamole, and tomatoes if desired.