Description
These Baked Chicken Chimichangas are a delicious and easy Mexican-American dish perfect for a weeknight meal. They are filled with seasoned chicken, cheese, and salsa, then baked until crispy and golden. Serve with your favorite toppings for a satisfying dinner.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 6 large flour tortillas
- 2 tablespoons melted butter or olive oil for brushing
For the filling:
For assembly:
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the filling: In a large mixing bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, sour cream, salsa, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
- Assemble the chimichangas: Warm the flour tortillas. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold in the sides, then roll up tightly.
- Bake: Place the chimichangas seam-side down on a baking sheet. Brush the tops with melted butter or olive oil. Bake for 20 to 25 minutes until golden and crispy.
- Serve: Let cool slightly before serving.
Notes
- You can substitute the chicken with leftover turkey or rotisserie chicken.
- Serve with guacamole, extra salsa, or a drizzle of queso for added flavor.
- For a spicier version, add chopped jalapeños or hot sauce to the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420
- Sugar: 2g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
