Baked instead of fried, these simple chimichangas with country gravy deliver delicious results every time.
Recipe tags: gravy mix, moderate difficulty, lunch, roast
| 1 pkg | Southeastern Mills® Country Gravy |
| 2 cups | Shredded cooked chicken |
| 2 cups | Shredded Tex Mex cheese, divided |
| ¾ cup | Diced tomatoes |
| ¼ cup | Finely chopped fresh cilantro, divided |
| 1 | Jalapeño pepper, seeded and diced |
| 1 tsp | Each cumin and chili powder |
| ¼ tsp | Each salt and pepper |
| 6 | Flour tortillas (8-inch) |
| 2 Tbsp | Olive oil |
| Lime wedges |
Preheat oven to 400˚F. Prepare Country Gravy Mix according to package directions. Keep warm.
Mix together chicken, 1 cup cheese, tomatoes, 2 tbsp cilantro, jalapeño, cumin, chili powder, salt and pepper. Stir in 1/2 cup gravy.
Spoon chicken filling evenly down along center of each tortilla, leaving 1-inch border at both ends. Fold up bottom of tortilla over filling, then fold in sides; starting from bottom, roll up tightly.
Place seam-side down on parchment paper–lined baking sheet. Brush with oil and sprinkle with remaining cheese. Bake for 10 to 15 minutes or until golden brown.
Spoon remaining gravy over chimichangas. Sprinkle with remaining cilantro and serve with lime wedges.
Serve with salsa and guacamole if desired.