Randy Mayor; Jan Gautro
Yield
6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)

These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack.

How to Make It

Step 1

Preheat oven to 500°.

Step 2

Combine first 7 ingredients in a large bowl; toss well.

Step 3

Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.

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