Ingredients
2 cups cooked chicken, shredded
1 cup salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
8 large flour tortillas
2 tablespoons butter, melted
Optional toppings: sour cream, guacamole, additional salsa, chopped cilantro
Directions
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare Filling:
In a large mixing bowl, combine the shredded chicken, salsa, shredded cheddar cheese, shredded Monterey Jack cheese, diced green chilies, ground cumin, chili powder, garlic powder, onion powder, and salt. Mix thoroughly until all ingredients are evenly incorporated.
Assemble Chimichangas:
Place a generous scoop of the chicken mixture in the center of each flour tortilla.
Fold the sides of the tortilla over the filling, then roll it tightly from the bottom to create a sealed burrito shape.
Bake Chimichangas:
Arrange the chimichangas seam-side down on a baking sheet.
Brush the tops with melted butter.
Bake for 20–25 minutes or until the tortillas are golden brown and crispy.
Serve:
Remove the chimichangas from the oven and allow them to cool for a few minutes before serving.
Garnish with optional toppings like sour cream, guacamole, additional salsa, or chopped cilantro for added flavor.
Prep Time: 15 mins
Cooking Time: 25 mins
Total Time: 40 mins
Kcal: 450 per serving
Servings: 8
Enjoy these crispy, flavor-packed baked chicken chimichangas as a satisfying meal or a crowd-pleasing dish for any occasion!
