Baked Chimichangas Recipe

Name: Baked Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 flour tortillas, burrito size; 1 store-bought rotisserie-cooked chicken, meat pulled; 1 (15 ounce) can spanish-style tomato sauce; 1 (7 ounce) can chipotle peppers, sliced (use however many you like, i use 4 for good heat); 1 small red cabbage, cut julienne; 1 (8 ounce) bag Mexican blend cheese; 1 tablespoon cumin; 1 tablespoon chili powder; salt and pepper; sour cream (optional); pico de gallo (optional) or salsa (optional); avocado, slices (optional)

Servings: persons

4 flour tortillas, burrito size
1 store-bought rotisserie-cooked chicken, meat pulled
1 (15 ounce) can spanish-style tomato sauce
1 (7 ounce) can chipotle peppers, sliced (use however many you like, i use 4 for good heat)
1 small red cabbage, cut julienne
1 (8 ounce) bag Mexican blend cheese
1 tablespoon cumin
1 tablespoon chili powder
salt and pepper
sour cream (optional)
pico de gallo (optional) or salsa (optional)
avocado, slices (optional)

1
Preheat oven to 400 degrees.
2
Mix the pulled chicken meat, sliced chipotle peppers, tomato sauce, red cabbage, cumin, chili powder, salt and pepper.
3
Heat up tortillas in microwave for about a minute, until soft.
4
On each tortilla, place a small mound of the cheese blend in the middle.
5
Place the meat mixture on top of the cheese and roll to make a burrito.
6
Place the burrito on a greased cookie pan, folded side down, and brush olive oil on the top part of the burrito.
7
Place in oven for about 15 minutes, or until the tortilla has browned.
8
Serve on plate and garnish with sour cream, salsa or pico de gallo, and avocado.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 flour tortillas, burrito size, 1 store-bought rotisserie-cooked chicken, meat pulled, 1 (15 ounce) can spanish-style tomato sauce, 1 (7 ounce) can chipotle peppers, sliced (use however many you like, i use 4 for good heat), and more.

Yes, Baked Chimichangas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chimichangas

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