Description
Delicious and crispy baked chicken chimichangas filled with a flavorful mixture of shredded chicken, cheeses, and spices, baked to golden perfection and served with classic Mexican sides like sour cream, guacamole, salsa, and fresh cilantro.
Ingredients
Scale
Filling Ingredients
- 2 cups shredded cooked chicken breast
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (4 ounces) diced green chilies, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
Assembly Ingredients
- 8 large flour tortillas
- 2 tablespoons unsalted butter, melted
Serving Ingredients
- Sour cream
- Guacamole
- Additional salsa
- Chopped fresh cilantro
Instructions
- Preheat Oven: Set your oven to 400°F (204°C) and allow it to fully preheat before placing the chimichangas inside to bake.
- Prepare Filling: In a large mixing bowl, combine the shredded cooked chicken, salsa, cheddar cheese, Monterey Jack cheese, drained diced green chilies, ground cumin, chili powder, garlic powder, onion powder, and salt. Mix thoroughly to ensure all ingredients are evenly distributed.
- Assemble Chimichangas: Lay out each flour tortilla flat. Place a generous portion of the prepared filling in the center of each tortilla. Fold the sides inward and then roll tightly from the bottom to form a sealed burrito shape, ensuring the filling is secure inside.
- Arrange for Baking: Place the chimichangas seam-side down on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Brush the tops evenly with the melted butter to promote crisping and browning.
- Bake: Transfer the baking sheet to the preheated oven and bake the chimichangas for 20 to 25 minutes, or until the tortillas turn crisp and golden brown.
- Rest and Serve: Remove the chimichangas from the oven and let them cool briefly before serving. Garnish with sour cream, guacamole, additional salsa, and chopped fresh cilantro as desired to enhance flavor and presentation.
Notes
- Use warm tortillas for easier rolling to prevent cracking.
- Draining the diced green chilies helps avoid excess moisture that can make tortillas soggy.
- For extra crispiness, you can lightly spray the tortillas with cooking oil before baking.
- Leftovers can be refrigerated and reheated in the oven to maintain crispness.
- Adjust the spice level by varying the amount of chili powder or adding fresh jalapeños.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: chicken chimichangas, baked chimichangas, Mexican chicken recipe, easy chimichangas, cheesy chicken chimichangas
