Chicken Chimichangas
A quick and easy chimichanga recipe loaded with seasoned chicken, cheese and salsa, then baked until golden brown and crispy.
Servings 6
Baking Temp 400°F
Equipment
- Large baking sheet
- Parchment paper
- Medium bowl
- Pastry brush
Ingredients
- 2 cups cooked chicken, chopped or shredded
- 1 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
- 6 (8-inch) flour tortillas
- 2 tablespoons unsalted butter, melted
Instructions
First things first
- Preheat oven to 400 F. Line large baking sheet with parchment paper.
Combine the Ingredients
- In a medium bowl, mix chicken, salsa, seasonings, cheese and onions.
Putting them together
- Divide mixture evenly among the 6 tortillas. Fold opposite sides over filling. Roll up from bottom and place seam-side down on the baking sheet.
- Brush tops with melted butter.
- Bake for 25 minutes or until golden brown and crispy.
- Garnish with optional toppings, if desired.