Baked Chicken Chimichangas
Ingredients:
2 cups cooked chicken, shredded
1 cup salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
8 large flour tortillas
3 tbsp melted butter
Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, sliced jalapeños
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 Filling:
In a large bowl, mix the shredded chicken, salsa, shredded cheddar cheese, shredded Monterey Jack cheese, ground cumin, chili powder, garlic powder, onion powder, and paprika. Stir until well combined.
Assemble the Chimichangas:
Lay a flour tortilla flat on a clean surface. Spoon about 1/4 cup of the chicken mixture onto the center of the tortilla. Fold the sides of the tortilla in, then roll it up from the bottom to form a burrito shape, making sure the filling is fully enclosed. Repeat with the remaining tortillas and filling.
Brush with Butter:
Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops and sides of each chimichanga with melted butter to help them turn golden and crispy while baking.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.
Serve:
Serve the baked chicken chimichangas hot with your favorite toppings, such as sour cream, guacamole, chopped cilantro, diced tomatoes, and sliced jalapeños.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Kcal: Approx. 400 per serving | Servings: 4