Oven-Baked Chimichangas

Ingredients

Butter to grease pan

2 cups cooked chicken, from a rotisserie shredded chicken

1 can green chilies, in desired spiciness, drained and chopped

1 cup shredded Monterey Jack or cheddar cheese

1 TBSP olive oil, plus additional for brushing tortillas

1 chopped small onion

1 minced clove garlic

1 seded and minced jalapeno pepper

1 can refried beans

1 TBSP chili powder

1 tsp ground cumin

2 chopped large tomatoes (or 3 canned, whole, peeled plum tomatoes)

1/4 cup chopped fresh cilantro

Salt and black pepper

8 flour tortillas, burrito-sized

Garnishes

Salsa

Sour cream

Guacamole

Instructions

 

Preheat oven to 400F.  Lightly grease a 9-by-13 inch baking pan.  In a large bowl combine chicken, chillies and cheese.

Warm oil in a large skillet over medium heat.  Add onions, garlic and jalapenos; cook 4 minutes until softened, stirring. 

Stir in refried beans, chili powder, cumin and tomatoes and cook 1 minute to warm through and combine flavours.  Remove from heat; stir in cilantro.  Season to taste with salt and pepper.

Fill each tortilla with a spoonful of bean mixture and a spoonful of chicken mixture.  Fold up two opposite edges, then the other two edges to make and envelop.  Place seam-side down in the prepared pan.  Brush with oil.  Bake 20 minutes until golden and crisp.  Serve with desired toppings.

Tip:  Don't like it spicy?  Omit the canned chilies and jalapenos.