Baked Chimichangas

Crispy, crunchy, cheesy, flavorful chicken or pork, beans, and cheese wrapped in a big flour tortilla and topped with guacamole create an indulgent yet guilt-free munch. You'll forget they're baked!

Course Main

Cuisine Fusion, Mexican

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 526kcal

Author Imma

Ingredients

1 tablespoon cooking oil
1 medium onion, chopped
1 teaspoon (3g) minced garlic
1 large tomato
2 teaspoons chipotle in adobo sauce
2½-3 cups (310-375g) cooked chicken or pork, shredded
2 teaspoons (5-6g) taco seasoning
1 teaspoon (2g) ground cumin
½ cup chicken broth
6 burrito-sized tortillas
2 cups (480g) refried beans (or canned beans)
1 cup (170g) shredded cheddar cheese
¼ cup chopped cilantro
2 tablespoons melted butter or canola oil
2 green onions, chopped (about ¼ cup)
1-2 cups guacamole

Instructions

Preheat oven to 400°F (205℃).
In a medium-large skillet, heat the oil. Then add the onions, garlic, tomatoes, and chipotle in adobo sauce. Sauté for 2-3 minutes, stirring constantly to prevent burning.
Add the chicken, pork or beef, taco seasoning, cumin, and ½ cup chicken broth. Bring to a boil and simmer for 8-10 minutes, stirring occasionally, until the liquid evaporates. Remove from the heat.
Generously grease the baking sheet with cooking spray or brush it with butter. Place about ⅓-½ cup of the meat sauce in the center of each tortilla, leaving a 2-inch border on both ends. Top with beans, cheese, and cilantro. Fold in the ends and roll up like a burrito.
Place the chimichangas seam-side down on the baking sheet and brush with the butter or oil. Bake 8-10 minutes per side, brushing generously with oil or butter after flipping with a spatula. Bake until golden brown.
Remove from the oven, garnish with green onions, and serve with guacamole.

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