Oven Baked Chimichangas

Recipe and image
from Mel's Kitchen Cafe

INGREDIENTS:
*Makes 6 chimichangas

1/4 cup canola or vegetable oil
1 onion, chopped fine
1 (16-ounce) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice
2-3 cups diced, cooked chicken (I cooked my chicken in a little bit of olive oil and seasoned it with southwest chipotle seasoning and a little salt on the stove).
1-2 teaspoons minced canned chipotle chiles in adobo sauce (use the lesser amount for less heat, greater amount for a bigger kick) (*** I did not use these, instead, I seasoned the chicken with Southwest Chipotle Seasoning while it cooked on the stove and then I mixed about 1/3 a cup of chipotle salsa when it says to add the chpotle chiles in adobo sauce)
1 cup shredded cheddar or monterey jack cheese (or a combination of both)
1/2 cup finely chopped fresh cilantro
Salt and Pepper
6 large burrito-size flour tortillas (I used smaller tortillas and made about 14 chimichangas)

DIRECTIONS:

1. Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes.

2. Stir in the beans, rice, cooked chicken and the chipotle chilis and cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).

3. Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly.

4. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.

*We loved these! I didn't use the canned chipotle chiles in adobo sauce, instead I substituted them with southwest chipotle seasoning and chipotle salsa. They were really good and they were still so crispy even though not fried. We served the chimichangas with lettuce, sour cream, guacamole, and tortilla chips and salsa.