Baked Chicken Chimichangas
These Baked Chicken Chimichangas are full of seasoned chicken, refried beans, tomato sauce, and melty cheese. Baked, not fried, for a crispy, golden finish without the mess!
Servings: 4 servings (1 each)
Calories: 774kcal
Equipment
- Medium Sauté Pan
- 8x8 Oven-Safe Baking Dish
Ingredients
- 2 Tbsp vegetable oil 1 oz, $0.08
- ½ yellow onion small dice (a little under 1 cup, 100g) $0.70
- 2 garlic cloves minced, 1 Tbsp, $0.12
- 2 chicken breasts cut into small strips (1.10oz, 500g) $4.34
- 1 Tbsp chili powder $0.19
- ½ tsp cumin $0.04
- ¼ tsp paprika $0.05
- ¼ tsp salt $0.01
- ¼ tsp freshly cracked black pepper $0.04
- ¼ cup chicken broth 2 oz, $0.02*
- 1 8 oz can tomato sauce 227g, $0.48**
- 2 cups Colby Jack cheese shredded (8oz) $1.97
- 4 oz cream cheese $0.88
- 1 16 oz can refried beans $1.00
- 4 large flour tortillas $1.04***
- non-stick cooking spray $0.01
- ¼ cup sour cream $0.24
Instructions
- Gather all ingredients and prep chicken and vegetables. Preheat oven to 400°F and grease an 8x8 oven-safe baking dish.
- Heat the oil in a medium sauté pan over medium heat. Once hot, add the onions and garlic and sauté for 2 minutes.
- Add the chicken strips and season with chili powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes.
- Deglaze the pan with the chicken broth and reduce the liquid by half, 3-4 minutes.
- Add the tomato sauce and simmer for 4-5 minutes until the sauce has thickened, stirring occasionally.
- Once the sauce is thick, turn off the heat and stir in the Colby Jack and cream cheese until melted, 2 minutes.
- To assemble the chimichangas, evenly divide the refried beans and spread them on each tortilla, leaving a 2-inch border. Add the meat filling evenly to the center of each, fold in the sides, and roll up like burritos.
- Place the wrapped chimichangas, seam side down, into the oven-safe dish. Spray the tops with a cooking spray and bake for 10-15 minutes in the oven until golden brown. Remove them from the oven and top them with sour cream and any additional toppings you like!
See how we calculate recipe costs here.
Notes
*I like to use Better Than Bouillon when making broths to keep costs low.
**In the U.S., canned tomato sauce is cooked and pureed tomatoes. Sometimes, it includes salt and very minimal seasonings, but nothing too noticeable. The closest equivalent in other countries is likely passata.
***I use the large, burrito-sized flour tortillas for this recipe.
Nutrition
Serving: 1serving | Calories: 774kcal | Carbohydrates: 37g | Protein: 50g | Fat: 46g | Sodium: 1999mg | Fiber: 8g