Oven-Fried Chicken and Black Bean Chimichangas OAMC

Recipe by Chef Mom 5
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook chicken until tender; shred.
  • Drain beans in colander and rinse thoroughly.
  • Combine salsa and spices.
  • Mix chicken, beans and salsa mixture in large bowl.
  • Heat 10 tortillas in microwave until soft and pliable.
  • Put one tortilla on a plate, put ¼ cup of the chicken/bean mixture on tortilla, about an inch from one edge. Roll one turn, fold edges in, and keep rolling to the other side. Place in 9x13 pan.
  • 10 chimichangas fit in a 9x13 pan.
  • Brush tops with oil.
  • Bake at 400 degrees for 20-25 minutes until golden brown.
  • Serve with shredded lettuce, cheese, green onions, sour cream and salsa.
  • Enjoy!
  • Pans of chimichangas can be frozen before baking. Do not brush with oil until ready to bake.
  • Alternately, you can bake all the chiimichangas (brush with oil first.) Let them cool, then wrap each one separately in waxed paper, put 10 or so in a gallon zip lock bag and freeze. These make great lunches! Microwave for approximately one minute.
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