Baked Chicken Chimichangas

Gather all ingredients and prep chicken and vegetables. Preheat oven to 400°F and grease an 8×8 oven-safe baking dish.

Heat 2 Tbsp of vegetable oil in a medium sauté pan over medium heat. Once hot, add the ½ diced onion and 2 minced garlic cloves, and sauté for 2 minutes until fragrant.

Add the sliced chicken to the skillet along with 1 Tbsp chili powder, ½ tsp cumin, ¼ tsp paprika, ¼ tsp salt, and ¼ tsp black pepper. Cook for 2-3 minutes until the chicken is cooked through.

Pour ¼ cup chicken broth into the skillet to deglaze the pan and cook until the liquid has reduced by half, about 3-4 minutes.

Add the 8 oz can of tomato sauce to the skillet and simmer for a further 4-5 minutes, stirring occasionally, until the sauce has thickened. Once thickened, turn off the heat.

Stir in the 2 cups shredded Colby Jack cheese and 4 oz cream cheese until melted and combined, about 2 minutes.

To assemble, evenly divide the 16 oz can of refried beans and spread them across the 4 large flour tortillas, leaving a 2-inch border on all sides. Top each tortilla with the chicken filling equally.

Fold the sides of each tortilla over the filling and roll them up like a burrito. Place each rolled chimichanga seam side down into the prepared oven-safe dish.

Spray the tops with cooking spray and bake in the preheated oven for 10-15 minutes until the tops are golden brown.

Remove from the oven and top with ¼ cup sour cream and any other toppings you love. Serve and enjoy!