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
- Preheat the oven to 400°F (200°C), creating a warm environment for your chimichangas to bake.
- 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.
- 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.
- Arrange the chimichangas seam-side down on a greased baking sheet, spacing them apart for even baking.
- Brush the tops of the chimichangas with olive oil or spray them with cooking spray.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- 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!
