Oven-Baked Chicken Chimichangas

From Cook's Country | December/January 2010

Why this recipe works:

We use “burrito-size" tortillas for our Oven-Baked Chicken Chimichangas that were at least 10 inches in diameter. Smaller tortillas broke apart if overstuffed. Preheating the baking sheet before we put the chimichangas in the oven ensured the exterior began crisping immediately. Coating the… read more

We use “burrito-size" tortillas for our Oven-Baked Chicken Chimichangas that were at least 10 inches in diameter. Smaller tortillas broke apart if overstuffed. Preheating the baking sheet before we put the chimichangas in the oven ensured the exterior began crisping immediately. Coating the chimichangas with vegetable oil also helped speed up the browning.

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Serves 6

Ingredients

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