Baked Chicken Chimichanga

Easy version of your favorite chimi!! Healthier too and loaded with flavor!

RECIPE:

• 2 cups cooked shredded chicken

• 1 ⅓ cup refried beans

• 1 ⅓ cup salsa your favorite kind

• 2 teaspoon coriander optinal

• 1 tablespoon chili powder

• 1 cup shredded light cheese cheddar or Mexican blend

• 6 green onions chopped or regular onion

• 2-3 jalapeños diced with seeds (adjust to your spice preference)

• 6-8* large taco sized flour tortillas 8-inches

• Preheat oven to 400°F.

• In a large bowl, mix together the chicken, refried beans, salsa, coriander (if using), chili powder, cheese, green onions, and jalapeños.

• Spread filling in the center of each tortilla. Fold the bottom edge of the tortilla up over the filling, then fold in the sides. Roll up tightly to form a burrito shape. Don't overfill the tortilla.*

• Place the chimichangas seam-side down on a large baking sheet. Brush the tops generously with melted butter. Bake for 15 minutes, then carefully flip and bake for an additional 10 minutes, or until golden brown and crispy.

• Let the chimichangas cool slightly for 5-10 minutes before serving. Enjoy them with your favorite toppings, such as sour cream, guacamole, salsa, or pico de gallo.

3 Chimis:

5 points each

no toppings

Original Recipe: https://meganvskitchen.com/wprm_print/baked-chicken-chimichanga

YouTube Video: https://youtu.be/W8OGyYZPZpQ