Baked Chicken Chimichangas
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup salsa
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 8 large flour tortillas
– 4 tbsp unsalted butter, melted
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine shredded chicken, salsa, shredded cheddar cheese, shredded Monterey Jack cheese, ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well until everything is evenly combined.
3. Place a large spoonful of the chicken mixture in the center of each flour tortilla. Fold in the sides and then roll up the tortilla tightly to enclose the filling, forming a burrito shape.
4. Place the chimichangas seam-side down on the prepared baking sheet.
5. Brush the melted butter over the tops of the chimichangas to help them crisp up in the oven.
6. Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.
7. Serve immediately with your favorite toppings such as sour cream, guacamole, salsa, or chopped cilantro.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 8
Notes:
1. For a spicier version, use a hot salsa or add some diced jalapeños to the chicken mixture.
2. These can be made ahead and frozen before baking. Bake them directly from the freezer for an extra 5-10 minutes.
3. Serve with a side of Mexican rice and beans for a complete meal.
