Chi-Chi’s Baked Chicken Chimichangas
Ingredients:
2 cups cooked, shredded chicken (rotisserie works well)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon onion powder
1 can (4 oz) diced green chilies, drained
1 cup salsa
1 ½ cups shredded Mexican blend cheese
6 large flour tortillas
2 tablespoons melted butter or olive oil (for brushing)
Sour cream, guacamole, and chopped cilantro (for serving)
Directions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Chicken Filling:
In a medium bowl, combine the shredded chicken, cumin, chili powder, garlic powder, onion powder, diced green chilies, salsa, and 1 cup of the shredded cheese. Mix well to combine.
Assemble the Chimichangas:
Lay a flour tortilla on a flat surface. Add about ⅓ to ½ cup of the chicken mixture to the center of the tortilla.
Fold in the sides of the tortilla, then roll it up tightly like a burrito, tucking the ends as you go to keep the filling enclosed.
Place the rolled chimichangas seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
Brush and Bake:
Brush the tops of the chimichangas with melted butter or olive oil. This will help them get crispy and golden in the oven.
Bake for 20-25 minutes, or until the chimichangas are crispy and golden brown.
Serve:
Remove the chimichangas from the oven and let them cool for a few minutes.
Serve with sour cream, guacamole, chopped cilantro, and extra salsa on the side.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Servings: Makes 6 chimichangas