Baked Chimichangas

Baked Chimichangas

Published on February 12, 2015 | By

Ingredients

  • 1 ¼ c. cooked, shredded chicken
  • 2/3 cup salsa
  • 2 green onions, diced
  • 1 can corn, drained
  • 1 can black beans, rinsed and drained
  • 1 cup shredded cheese
  • 1 tsp. cumin
  • ½ tsp. oregano
  • 6-10 flour tortillas
  • 1 tbsp. melted butter

Instructions

  1. Mix everything but tortillas and butter in a sauté pan.
  2. Spoon some chicken mixture onto a tortilla and roll up.
  3. Place seam side down on a cookie sheet and brush top with melted butter.
  4. Bake at 400 for 25 minutes.
  5. Great served with sour cream, shredded lettuce, fresh cut tomatoes, cheese, guacamole, etc.
  6. **You can also use shredded steak. I like to use small tortillas to make them more taquito size.
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