Baked Chicken Chimichangas
Baked Chicken Chimichangas - Crispy, healthy and filled with the best shredded Mexican chicken EVER!
- 1 recipe of Slow Cooker Mexican Chicken
- 6 burrito size tortillas
- 2 cups shredded sharp cheddar cheese
- 3 Tbsp. melted butter
For the Avocado-Cilantro Sauce:
- ¼ cup sour cream
- ½ cup mayo
- 1 ripe avocado, pitted and skinned
- ¼ cup cilantro, chopped
- Juice of 1 lime
- Salt to taste
- sour cream
Prepare Mexican Chicken according to recipe directions. Drain excess liquid from chicken.
Prepare the avocado cilantro sauce by adding the sour cream, mayo, avocado, cilantro, lime juice, and salt to taste to the food processor and blend until smooth. Place in a separate bowl and set in the refrigerator.
Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top.
Prepare the chimichangas by adding a heaping 1/2 cup filling to each tortilla, top with the desired amount of cheese and roll up burrito style.
Place chimichangas on the baking rack and brush both sides lightly with the melted butter.
Bake for 20 minutes or until golden. Watch closely you don't want them to burn.
Calories: 757kcal | Carbohydrates: 34g | Protein: 47g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 165mg | Sodium: 951mg | Potassium: 864mg | Fiber: 4g | Sugar: 4g | Vitamin A: 773IU | Vitamin C: 5mg | Calcium: 359mg | Iron: 3mg