Baked Chicken Chimichangas Recipe
Servings: Serves 4 to 6
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup Monterey Jack cheese, grated
- 1/2 cup salsa, plus extra for serving
- 1 can (4 ounces) diced green chilies, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 6 large flour tortillas
- Olive oil or cooking spray, for greasing
- Sour cream, guacamole, and chopped fresh cilantro for serving (optional)
Directions:
- Preheat your oven to 400°F.
- In a large bowl, combine shredded chicken, grated Monterey Jack cheese, salsa, diced green chilies, ground cumin, dried oregano, chili powder, salt, and pepper. Mix well.
- Lay a tortilla flat on your workspace and spoon a generous portion of the chicken mixture down the center. Fold in the sides and roll up the tortilla tightly, securing the seam side down.
- Repeat with the remaining tortillas and place each chimichanga on a greased baking sheet.
- Lightly brush the tops of the chimichangas with olive oil or spray with cooking spray.
- Bake in the preheated oven for 25 to 30 minutes or until the chimichangas turn golden brown.
- Let them rest for a few minutes before serving.
Variations & Tips:
- Substitute cooked pork or beef for chicken, or use black beans for a meatless version.
- Experiment with different cheeses such as Cheddar or Pepper Jack.
- Serve with sour cream, guacamole, and chopped fresh cilantro for added flavor.
- Leftover chimichangas can be frozen and reheated in the oven.