Description
These Baked Chicken Chimichangas are a delicious twist on traditional fried chimichangas. Packed with flavorful shredded chicken, gooey cheese, and a blend of spices, these chimichangas are baked until crispy and golden. Perfect for an easy weeknight dinner or a fun weekend meal!
Ingredients
For the filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup salsa
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For assembling:
- 4 large flour tortillas (burrito size)
- 1 tablespoon olive oil or melted butter (for brushing)
Optional toppings:
- guacamole
- salsa
- sour cream
- shredded lettuce
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the filling: In a large bowl, mix shredded chicken, cheese, salsa, sour cream, cumin, garlic powder, onion powder, salt, and pepper until well combined.
- Assemble the chimichangas: Spoon the filling into the center of each tortilla. Fold the sides over the filling and roll up tightly like a burrito.
- Bake: Place the chimichangas seam-side down on a baking sheet lined with parchment paper. Brush the tops lightly with olive oil or melted butter. Bake for 20–25 minutes until golden and crispy.
- Serve: Serve hot with your favorite toppings.
Notes
- Use rotisserie chicken for convenience.
- Add cooked rice or black beans to the filling to make it heartier.
- For extra crispiness, broil for 2–3 minutes at the end of baking.
