Description
Crispy Baked Chicken Chimichangas are deliciously hearty and customizable, making them a perfect weeknight meal for families.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 large flour tortillas
- Cooking spray or olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the cooked, shredded chicken with cheddar and Monterey Jack cheeses, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
- Take a large flour tortilla and place a portion of the chicken mixture in the center.
- Roll the tortilla tightly, folding in the sides to secure the filling.
- Place the rolled chimichangas seam-side down on a baking sheet.
- Lightly spray the tortillas with cooking spray or brush with olive oil.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Serve hot with salsa, sour cream, or guacamole for dipping.
Notes
For added crunch, broil the chimichangas for the last 2-3 minutes of baking. You can also freeze uncooked chimichangas before baking, just add extra baking time when cooking from frozen.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican