Love whipping up a bunch of these when my hubby and his pals are catching the game. Feeding a crowd is the best!
By Georgia Lynn
There’s something truly comforting about the combination of smoky barbecue sauce and tender chicken, all wrapped up in a toasty tortilla. This recipe for baked BBQ chicken chimichangas is rooted in my fondest family memories. I first learned to make this dish as a way to use up leftover chicken after a big Sunday dinner. Over the years, it’s become a favorite for its simplicity and the way it brings everyone to the table with smiles on their faces. You don’t need to spend hours in the kitchen to create a meal that feels special and loved.
These baked BBQ chicken chimichangas are wonderful served with a side of creamy coleslaw or a fresh corn salad. To round out the meal, you could also whip up a batch of seasoned rice or some roasted vegetables. If you’re feeling indulgent, a dollop of sour cream and a sprinkling of fresh chopped cilantro on top of the chimichangas can add a delightful touch. And of course, don’t forget a pitcher of sweet tea or lemonade for a true Midwestern touch.
Baked BBQ Chicken Chimichangas
Servings: 4
Ingredients
2 cups cooked shredded chicken
1 cup BBQ sauce
1 cup shredded cheddar cheese
1 small onion, finely chopped
1/2 cup canned corn, drained
4 large flour tortillas
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Directions
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