Oven Baked Chicken Chimichangas

Name: Southeastern Mills
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +

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 Mix
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

1

Preheat oven to 400˚F. Prepare Country Gravy Mix according to package directions. Keep warm.
2

Mix together chicken, 1 cup cheese, tomatoes, 2 tbsp cilantro, jalapeño, cumin, chili powder, salt and pepper. Stir in 1/2 cup gravy.
3

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.
4

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.
5

Spoon remaining gravy over chimichangas. Sprinkle with remaining cilantro and serve with lime wedges.

Serve with salsa and guacamole if desired.