Crispy chicken chimichanga burritos! These are so yummy and healthy because they’re baked instead of fried!
4 large burrito-size flour tortillas
1/2 cup refried beans
1 cup guacamole (optional, but highly recommended!)
2 cups shredded chicken (see recipe below for the easy slow cooker chicken I used!)
1 cup shredded Mexican style cheese (cheddar, monterey, jack cheese, use your favorite!)
oil or cooking spray
optional: additional guacamole, salsa
2 large boneless skinless chicken breasts
1/4 cup water
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon onion powder
1/2 teaspoon chili powder
Preheat oven to 425 and grease a baking sheet.
Lay your tortillas out on a flat surface. Spread refried beans in the middle of each tortilla. Spread guacamole on top of the beans. Add shredded chicken, then shredded cheese. Roll into a burrito.
Place burritos on prepared baking sheet. Spray generously with cooking spray, OR brush with oil. Bake for 15-20 minutes until the tortillas are browned and crispy. Serve warm with additional guacamole and salsa if desired.
Add all ingredients to slow cooker. Cover and cook on high for 2-3 hours or on low 3-4 hours.
Take the lid off the slow cooker, shred the chicken with two forks. Give it a stir and let it sit in the juices for about 10-15 minutes before serving or using for other purpose.