Baked Chicken Chimichangas

I love making 6-8 of these guys when my hubby and his friends are watching the game! Love feeding a crowd!

Baked Chicken Chimichangas

Ingredients:

For the Chicken Filling:

2 cups shredded cooked chicken (rotisserie chicken works well)

1 small onion, finely chopped

1 clove garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper to taste

1/4 cup chopped fresh cilantro

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1/4 cup salsa

1/4 cup sour cream

For the Chimichangas:

6 large flour tortillas

Cooking spray or olive oil

Optional toppings:

Guacamole

Salsa

Sour cream

Chopped fresh cilantro

Shredded lettuce

Diced tomatoes

Instructions:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.

In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the shredded chicken, ground cumin, chili powder, paprika, salt, and pepper to the skillet. Stir well to combine and cook for a few minutes until heated through and the spices are well incorporated.

Remove the skillet from the heat and stir in the chopped cilantro, shredded cheese, salsa, and sour cream until everything is well mixed.

Warm the flour tortillas in the microwave for about 10-15 seconds to make them pliable. Spoon a portion of the chicken mixture onto the center of each tortilla.

Fold the sides of the tortilla over the filling, then fold the bottom edge up and roll tightly to form a chimichanga. Place the chimichangas seam side down on the prepared baking sheet.

Lightly spray the tops of the chimichangas with cooking spray or brush with olive oil. This will help them brown and crisp up in the oven