Description
A lighter, baked version of the classic chimichanga, filled with tender chicken, cheese, and a blend of savory Mexican spices. Crispy on the outside and juicy on the inside, these chimichangas are perfect for a delicious weeknight dinner.
Ingredients
Scale
- 2 chicken breasts, cooked and shredded
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 packet taco seasoning
- 1/2 cup salsa
- 4 large flour tortillas
- 1 tbsp olive oil (for brushing)
- 1/2 tsp chili powder (optional for extra heat)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
- In a bowl, combine shredded chicken, taco seasoning, salsa, sour cream, and shredded cheese. Stir until well mixed.
- Place a tortilla on a flat surface and spoon about 1/4 of the chicken mixture in the center.
- Fold in the sides of the tortilla, then roll it up tightly to form a burrito shape.
- Place the rolled chimichangas seam-side down on the baking sheet. Brush the tops with olive oil.
- Bake for 20-25 minutes, or until the chimichangas are golden brown and crispy.
- Garnish with fresh cilantro and serve with extra salsa or guacamole.
Notes
- For extra crunch, spray the chimichangas with cooking spray instead of brushing with olive oil.
- These chimichangas can be made ahead and stored in the freezer before baking for a quick meal later.
- Top with your favorite toppings like avocado, shredded lettuce, or diced tomatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes