Baked Chimichangas

It’s finally Friday.  We haven’t had a Friday night at the movies in several weeks.  I am not sure we will tonight either.  This recipe is quite simple to make, especially if you are using leftover chicken or purchase chicken that was fully cooked like mine.

These chimichangas are oven-browned instead of fried.  You won’t miss the fried version at all.

Baked Chimichangas

10 PP per serving

Serves 2

  • 6 oz cooked chicken breast, shredded
  • 2 wedges Laughing Cow Queso Fresco, chopped up
  • 1/4 teaspoon ground corriander
  • 1 clove garlic, minced
  • 1/2 cup bean dip
  • 2 flour tortillas
  • cooking spray
  • Santa Fe sauce or salsa verde
Directions

Preheat oven to 500

In a medium bowl, combine the chicken cheese, corriander and garlic; set aside.

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

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