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Crispy Baked Chicken Chimichangas

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Enjoy a simple, crispy baked chimichanga made with savory chicken and cheese, baked to golden perfection.

Ingredients

Scale
  • 2 cups shredded cooked chicken
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 8 flour tortillas
  • Cooking spray or olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
  3. Lay a tortilla flat and spoon a portion of the chicken mixture onto the center. Fold the sides over and then roll it up tightly.
  4. Place the filled chimichangas seam-side down on a greased baking sheet.
  5. Spray the tops lightly with cooking spray or brush with olive oil.
  6. Bake for about 20-25 minutes or until golden brown and crispy.
  7. Serve with additional salsa or toppings of your choice.

Notes

Cool to room temperature before storing. Refrigerate in an airtight container for up to 3 days. To reheat, bake at 350°F (175°C) for 10-12 minutes until hot and crisp.

Nutrition

Find it online: https://voxrecipes.com/crispy-baked-chicken-chimichangas/