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Oven-Baked Chicken Chimichangas

This recipe for Chicken Chimichangas was a big hit with the Baker family!  It calls for chicken breast, but is a great way to use leftover chicken, as well.  For superb flavor and to up the health quotient, consider making your own refried beans.  Beans really need to soak for 8 or more hours to neutralize phytic acid and enzyme inhibitors and breaks down hard to digest complex sugars so they are more digestible.  I soak up to 5# of them at a time overnight, then cook them all up at once.  They freeze nicely in recipe sized amounts, providing me with several meals of soaked, ready to use beans.  To “refry” them, I simply warm them in a pan with a quantity of lard or bacon fat.  Sometimes I add garlic, onion, banana or jalapeno peppers, and other seasonings (taco seasoning is a great all-purpose one).  When everything is warm and moist, I use my hand blender to make it nice and creamy.  That’s all there is to making really healthy (soaked beans plus nutrient dense fat) refried beans.  Beans and fat.

Let us know how this recipe works for you!

Oven-Baked Chicken Chimichangas
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Ingredients
  • 2 Tbsp. olive oil
  • 1/2 c. onion chopped
  • 2 cloves garlic minced
  • 1/3 c. chili powder
  • 16 oz. salsa
  • 4 Tbsp. water
  • 1/2 tsp. ground cumin
  • 1/2 tsp. cinnamon
  • 1 lb. boneless skinless chicken breast
  • 6 9 inch flour tortillas warmed
  • 1 c. refried beans
Instructions
  1. Heat oven to 425°F.  Grease a rimmed 15 x 10 baking sheet.  

  2. Heat oil in a large frying pan over medium heat.  Dice chicken breast into small bite size pieces.  Stir fry in oil in a frying pan.  Remove from pan and set aside.

  3. Add onion and garlic.  Cook 4 to 5 minutes until tender, stirring frequently.  Stir in chili powder, salsa, water ,cumin and cinnamon.

     Pour mixture into blender container or food processor and process until smooth. 

    Pour back into pan and stir in chicken.  Add salt to taste.

  4. Working with 1 warmed tortilla at a time and keep remaining tortillas wrapped, spoon a heaping tablespoon of beans down center of each tortilla. Top with about 1/4 c. chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden picks if necessary.  Place chimichangas in greased baking pan, seam-side-down.  Brush all sides with oil.  

  5. Bake 15 minutes or until golden brown and crisp, turning every 5 minutes. Serve with salsa, sour cream and guacamole.

Learn about soaking beans, refried beans, and lots of other traditional healthy eating tips here:

You might also like this great recipe:
Mexican Chicken with Jalepeno Popper Sauce

And read here about why we raise our chickens on pasture (a.k.a. green grass):

Pasture (Grass) plus Chickens: goodness to share

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