The mixture is only going to be warmed in the oven, make sure the chicken is cooked through.
Finished grilling, and ready to fill the flour tortillas.
Here's my recipe ~
Oven Baked Chicken Chimichangas
I like mine with a lot of veggies, but you can adjust this to more chicken and fewer veggies. One very large chicken breast half will yield about 3 Chimis the way I make them.
Large flour tortillas
Boneless, skinless chicken breast(s)
Thinly sliced onions; yellow, white or red
Bell pepper, (any color you like) sliced into narrow strips
Seasonings: Garlic, oregano, salt and freshly ground pepper, all to taste
Squeeze of lemon or lime juice (optional)
a bit of salsa, homemade or from the jar
canola oil for the grill and baking pan
Preheat oven to 450-degrees (F)
Brush oil on the inside (bottom only) of a shallow rimmed baking pan and set aside
Heat a small amount of oil on a hot grill, or in a large heavy frying pan (cast iron is ideal), add the chicken, bell pepper, onion, and garlic to the hot grill. Allow to sear, turning the ingredients so they cook evenly, but do not burn. Remove to a plate or bowl and stir in a spoonful or two of salsa.
Warm the flour tortillas so they are pliable. Place the chicken filling mixture down the center of the tortilla and fold as for a burrito (envelope style). Place seam side down on oiled baking pan.
Repeat, with remaining tortillas and filling ingredients, arranging each Chimi on the pan so there is space between each one. At this point you may brush the assembled Chimis with a little canola oil, or bake as is.
Bake until golden, or as crispy as you like. It usually takes about 15 minutes or so in my oven.
Serve with sour cream, grated cheese, salsa, sliced black olives, or guacamole if desired.
I usually serve them with my favorite fresh salsa (Salsa Fresca/Salsa Cruda); recipe listed separately.