Baked Chicken Chimichangas

January 19, 2017
Heidi Boortz
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Forget frying! These Baked Chicken Chimichangas get nice and crispy in the oven.

Baked Chicken Chimichangas

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Course: Dinner

Cuisine: Mexican

Recipe Type: 90/10 Regular

Author: Heidi Boortz

Servings : 4

Ingredients

1 cup brown rice
2 cups Chicken broth no sugar listed in ingredients
8 oz tomato sauce no sugar listed in ingredients
1 cup frozen bell peppers
2 boneless, skinless chicken breast cooked and shredded
2/3 cup salsa no sugar listed in ingredients
1 1/2 tsp cumin
1 tsp oregano
1 1/4 cup colby jack cheese grated
1 Tbsp avocado oil
4 each 100% whole grain soft flour tortilla burrito sized

Instructions

Preheat oven to 425.
Combine rice and chicken broth in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until all liquid is absorbed. Stir in tomato sauce, peppers, chicken, salsa, cumin, oregano, and cheese.
Fill each tortilla with 1/4 of the chicken mixture. Fold in ends and roll up to create a pocket. Place pockets in greased 13X9 inch baking dish. Brush with avocado oil. Bake at 425 for 20 minutes.
Top with your favorite toppings, such as: additional cheese sour cream pickled or fresh jalepenos chopped cilantro

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