Cooking Instructions

• Gather all ingredients and prep chicken and vegetables. Preheat oven to 400°F and grease an 8×8 oven-safe baking dish.
• Heat the oil in a medium sauté pan over medium heat. Once hot, add the onions and garlic and sauté for 2 minutes.
• Add the chicken strips and season with chili powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes.
• Deglaze the pan with the chicken broth and reduce the liquid by half, 3-4 minutes.
• Add the tomato sauce and simmer for 4-5 minutes until the sauce has thickened, stirring occasionally.
• Once the sauce is thick, turn off the heat and stir in the Colby Jack and cream cheese until melted, 2 minutes.
• To assemble the chimichangas, evenly divide the refried beans and spread them on each tortilla, leaving a 2-inch border. Add the meat filling evenly to the center of each, fold in the sides, and roll up like burritos.
• Place the wrapped chimichangas, seam side down, into the oven-safe dish. Spray the tops with a cooking spray and bake for 10-15 minutes in the oven until golden brown. Remove them from the oven and top them with sour cream and any additional toppings you like!