Baked Chicken Chimichangas

Ingredients Amount
Cooked chicken, shredded 2 cups
Monterey Jack cheese, grated 1 cup
Salsa 1/2 cup, plus extra for serving
Diced green chilies, drained 1 can (4 ounces)
Ground cumin 1 teaspoon
Dried oregano 1/2 teaspoon
Chili powder 1/2 teaspoon
Salt To taste
Pepper To taste
Large flour tortillas 6
Olive oil or cooking spray For greasing
Optional for serving:
Sour cream
Guacamole
Fresh cilantro, chopped

Directions:

ADVERTISEMENT

  1. Preheat the oven to 400°F (200°C), creating a warm environment for your chimichangas to bake.
  2. In a large bowl, combine the shredded chicken, grated Monterey Jack cheese, salsa, drained diced green chilies, ground cumin, dried oregano, and chili powder. Season with salt and pepper to taste.
  3. Lay a flour tortilla flat, place a portion of the chicken mixture in the center, and fold in the sides, rolling tightly to encase the filling.
  4. Arrange the chimichangas seam-side down on a greased baking sheet, spacing them apart for even baking.
  5. Brush the tops of the chimichangas with olive oil or spray them with cooking spray.
  6. Bake in the preheated oven for 25-30 minutes or until golden brown.
  7. Allow the chimichangas to cool slightly before serving. Garnish with sour cream, guacamole, and chopped fresh cilantro if desired. Serve with extra salsa on the side. Enjoy your baked chicken chimichangas!

Related Articles

Back to top button