While traditional chimichangas are fried, these are lightly brushed with oil and baked for a healthier alternative. It's an easy way to prep dinner beforehand and then "oven fry" when you're ready for dinner.
6 La Tapatia or Sol de Oro Burrito Size Tortillas
2 1/4 cups cooked, shredded chicken
1 cup salsa of your choice
1 cup rice
1 cup boiled pinto beans
1 tsp garlic salt
1 tsp cumin
1 1/2 tsp oregano
3 tbsp vegetable oil
2 cups shredded jack cheese
Avocado and Salsa for garnish
1. Preheat your oven to 425.
2. Combine the chicken, salsa, garlic salt, cumin, and oregano in a small bowl.
3. Add the rice and cheese, stir to combine.
4. Gently fold in the beans.
5. Add the mixture to the center of each tortilla.
6. Wrap up burrito style (with both ends folded in) and place on a baking sheet with the seam sides down.
7. Brush each chimichanga with oil.
8. Bake for 25 minutes or until golden and crispy.
9. Serve immediately and garnish as desired.