Ingredients
Scale
2 cups cooked chicken, shredded
1 cup salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
8 large flour tortillas
2 tablespoons butter, melted
Optional toppings: sour cream, guacamole, additional salsa, chopped cilantro
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. - Prepare the Filling:
In a large bowl, combine the shredded chicken, salsa, shredded cheddar cheese, shredded Monterey Jack cheese, diced green chilies, ground cumin, chili powder, garlic powder, onion powder, and salt. Mix well until all ingredients are evenly combined. - Assemble the Chimichangas:
Place a flour tortilla on a flat surface. Spoon about 1/4 cup of the chicken mixture into the center of the tortilla.
Fold the sides of the tortilla over the filling, then roll up from the bottom to form a burrito shape.
Place the rolled chimichangas seam side down on the prepared baking sheet.
Repeat with the remaining tortillas and filling. - Bake the Chimichangas:
Brush the tops of the chimichangas with the melted butter.
Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy. - Serve:
Remove the chimichangas from the oven and let them cool for a few minutes.
Serve with your favorite toppings, such as sour cream, guacamole, additional salsa, and chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 350 kcal per serving