Oven-Baked Chicken Chimichangas

Name: Oven-Baked Chicken Chimichangas
Yield: Serves 6
Cuisine: American, Southwest (Tex-Mex), Mexican
Ingredients: 1/4 cup, vegetable oil; 1 , onion, chopped fine; 1 (16-ounce) can, black beans, drained and rinsed; 1 (8.8-ounce) package, Uncle Ben's Ready Rice; 1 , rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups); 2 teaspoons, minced chipotle chiles in adobo sauce; 1 cup, shredded Mexican cheese blend; 1/2 cup, finely chopped fresh cilantro; , Salt and pepper; 6 large, flour tortillas

9 comments

Appears in Cook's Country December/January 2010

Could we make this Mexican favorite in the oven without a deep fryer?

SERVES6

TIME30 minutes

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 ensu...

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