Oven Baked Chimichangas

Name: Oven Baked Chimichangas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 chimichangas
Ingredients: ¼ cup canola or vegetable oil; 1 medium onion; 1 (15-ounce) (15-ounce) can black beans; 1 ½ cups cooked brown or white rice; 2-3 cups diced; 1-2 teaspoons minced canned chipotle chiles in adobo sauce; 1 cup Shredded cheddar or Monterey Jack cheese; ½ cup finely chopped fresh cilantro; salt and pepper; 6 large burrito-size flour tortillas

User Reviews

4.8

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 chimichangas
Calories
479 kcal
Course
Main Course
Cuisine
American

Oven Baked Chimichangas

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

¼ cup canola or vegetable oil
1 medium onion chopped fine
1 (15-ounce) (15-ounce) can black beans, drained and rinsed
1 ½ cups cooked brown or white rice
2-3 cups diced cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce use the lesser amount for less heat, greater amount for a bigger kick
1 cup Shredded cheddar or Monterey Jack cheese or a combination of both
½ cup finely chopped fresh cilantro
salt and pepper
6 large burrito-size flour tortillas

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Instructions

Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, chicken and chipotle and cook until the mixture is heated through, about 3 minutes.
Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).
Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute.
Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly.
Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.

Notes

Plan Ahead: this recipe makes use of already cooked rice and chicken so plan ahead!

Nutrition Information

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Serving 1 Chimichanga Calories 479kcal (24%) Carbohydrates 45g (15%) Protein 29g (58%) Fat 20g (31%) Saturated Fat 6g (30%) Cholesterol 59mg (20%) Sodium 370mg (15%) Fiber 7g (28%) Sugar 2g (4%)