Ingredients
The following ingredients have 8 Servings
- 1 Tbsp olive oil, (plus more for brushing)
- 1 cup chopped onion
- 1 tsp chili powder
- 1/2 tsp salt
- 2 cloves garlic, (minced)
- 3 1/2 cups shredded cooked chicken ((rotisserie chicken works well))
- 4 chipotle chiles in adobo sauce, (chopped)
- 3 Tbsp additional adobo chili sauce
- 1/2 tsp dried oregano
- 1/2 cup salsa ((however spicy you like it))
- 2 cups cooked brown rice
- 8 large flour tortillas, (warmed)
- 1 1/2 cup shredded cheddar, (plus more for topping)
- 1/3 cup sliced olives, (plus more for topping (can omit if desired) )
- Avocado, tomatoes, etc., (for topping)
Instruction
- Preheat oven to 400 degrees and line a baking pan with foil.
- Add olive oil to a large skillet over medium heat. Add onion, chili powder, and salt and cook for 3 minutes. Add garlic and cook for another 2 minutes, until onions are browning.
- Add chicken, chipotle chiles, adobo sauce, and oregano to skillet and stir to combine. Mix in salsa and cook for about 5 minutes.
- Stir in rice and cook until rice is heated through.
- Place a flour tortilla on a plate or work surface. Scoop about 3/4 cup of the chicken filling into the center, sprinkle with cheddar cheese and add sliced olives (if desired). Fold the bottom edge of the tortilla tightly over the filling. Fold in the sides and then fold the top down to completely cover filling. Place on foil-covered baking sheet and repeat with remaining tortillas and ingredients. See recipe notes if you want to freeze some or all of the chimichangas.
- Lightly brush tops of chimichangas with olive oil. Bake for 16-20 minutes until chimichangas are turning golden.
- Serve with toppings like avocado, sour cream, tomatoes, additional cheese, and olives.
