Step 1

Preheat oven to 425˚F.

Step 2

In a large bowl, mix together the shredded chicken, salsa, taco seasoning, and ½ cup sour cream.

Step 3

Lay each tortilla flat and spread ¼ of the beans, followed by ¼ chicken mixture, and ¼ of the cheese. Fold the ends in and roll the tortilla tightly burrito style.

Step 4

Brush the bottom of a baking sheet with oil, then place the chimichangas seam side down on the oiled part. Brush the remaining oil over the top of the burrito.

Step 5

Bake for 15 minutes, then remove, pour the enchilada sauce over the top, and sprinkle with additional cheese. Return the oven for 3-5 minutes or until the cheese has melted.

Step 6

Top the chimichangas with sour cream and pico de gallo. Serve immediately.