chimichitos2 - the sam livecast

Makes 4

My friend Mark makes these awesome restaurant style burritos, that I like to turn into a cross between a burrito and a chimichanga. They’re cool cuz they’re baked – not deep fried. This delicious recipe is a cross between a burrito and a chimichanga – but instead of deep fried it’s baked. So good and perfectly easy for a crowd.


  • 3 cups cooked chicken, shredded
  • 1 cup chunky red salsa
  • 1-4 ounce can diced green chilies
  • 4 flour tortillas, burrito size
  • 1 tablespoon oil
  • 1 cup red enchilada sauce
  • Shredded cheddar cheese
  • Sour cream
  • Cilantro


  1. Heat oven to 400
  2. In a bowl, combine chicken, salsa and chilies – mix well
  3. Heat the tortillas just a bit o make them a little more pliable – micro or pan is fine
  4. Spoon some of the chicken mixture onto each tortilla – then roll up restaurant style – bottom over the filling, sides in then roll away from you
  5. Place on a greased baking sheet and brush top of burrito lightly with oil
  6. Bake until golden, about 20ish minutes
  7. While they cook, warm enchilada sauce – any way you want
  8. When they’re done, spoon some warm enchilada sauce on a plate, lay chimichito on top, add a some sour cream and sprinkle with cheese and cilantro