Ingredients
- For the Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ½ cup salsa or diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- For Assembly:
- 6 large flour tortillas
- 2 tablespoons olive oil or melted butter (for brushing)
- For Serving:
- Sour cream
- Guacamole
- Salsa
- Chopped cilantro
- Lime wedges
Instructions
Step 1: Prepare the Filling
- In a large bowl, combine shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Step 2: Assemble the Chimichangas
- Preheat the oven to 400°F (200°C).
- Lay out the tortillas and spoon about ⅓ cup of the filling into the center of each.
- Fold in the sides of each tortilla, then roll it tightly like a burrito, ensuring the seam is on the bottom.
- Place the rolled chimichangas seam-side down on a parchment-lined baking sheet.
Step 3: Bake the Chimichangas
- Brush the tops of the chimichangas with olive oil or melted butter.
- Bake for 20-25 minutes, or until the chimichangas are golden brown and crispy.
Step 4: Serve & Enjoy
- Remove the chimichangas from the oven and let them cool slightly before serving.
- Serve with sour cream, guacamole, salsa, chopped cilantro, and lime wedges for added flavor.
Notes
- Vegetarian Version: Use black beans, sautéed vegetables, or tofu as a filling alternative.
- Spicy Twist: Add jalapeños or hot sauce to the filling for more heat.
- Cheesy Chimichangas: Add more cheese or a mix of cheeses like cheddar and pepper jack for a creamier texture.
- Low-Carb Option: Use low-carb tortillas or lettuce wraps for a keto-friendly alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course Mexican
- Method: Baked
- Cuisine: Mexican
- Diet: Gluten Free
