The Recipe Files

Publish date: 2024-07-17

Baked Chicken Chimichangas

This baked version of the classic chimichanga is crispy without all of the grease.

Ingredients

2 cups cooked chicken, chopped or shredded

1 cup of your favorite salsa

1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crushed

1 cup shredded cheddar cheese

2 green onions, chopped (about 1/4 cup)

6 (8-inch) flour tortillas

2 tablespoons butter, melted

Toppings: diced tomato, sour cream, guacamole, salsa and shredded cheddar cheese

Instructions

1. Preheat oven to 400 degrees.

2. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.

3. Fold opposite sides over filling. Roll up from bottom and place seam side down on a baking sheet.

4. Brush with melted butter. Bake for 25 minutes or until golden brown and crispy.

5. Garnish with desired toppings and serve with salsa on the side.

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