Baked Chicken Chimichanga

Jana here with a Mexican recipe that you will definitely want to make! I found inspiration for this recipe here, and made some changes to fit our preferences. If you've ever had a chicken Chimichanga at a Mexican restaurant, you know how delicious they are....but they are also fried, and not very healthy. I was really happy with the texture of these tortillas once they'd been baked.  They were light and crispy, and just right!  The filling can be modified significantly from what I list below. Ground beef can be traded for chicken. Black beans for refried beans. Different types of cheese can be tried.  The recipe is very flexible!

Baked Chicken Chimichanga

2 cups cooked chicken, chopped or shredded
1 cup salsa
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup shredded cheddar cheese
3/4 cup refried beans
6-8 flour tortillas (8 inch size)
2 tablespoons butter, melted

Toppings: sour cream, salsa, avocado, lettuce, tomato

1. Heat oven to 400 degrees.  Mix chicken, salsa, spices, cheese, and beans in a medium sized mixing bowl.

2. Spread about 1/3 cup of the mixture in the center of a tortilla. Roll tortilla where all sides are sealed. (fold in 'short sides' first, then roll lengthwise)  Place seam side down in a baking dish.

3. Brush with melted butter. Bake at 400 degrees for 25 minutes, or until golden brown and crispy.

Garnish with toppings and ENJOY!