Oven-Baked Chicken Chimichangas
A delightful dish that combines seasoned chicken with crispy baked tortillas, perfect for family gatherings and busy weeknights.
Equipment
- Mixing Bowl
- Baking Sheet
- Microwave
Ingredients
Ingredients
- 2 cups Cooked Chicken Shredded or diced, can use rotisserie chicken.
- 1 cup Shredded Cheese Blend of Monterey Jack and cheddar cheese.
- 1 teaspoon Ground Cumin Adds warmth and earthiness.
- 1 teaspoon Chili Powder Adjust for heat preference.
- ½ teaspoon Garlic Powder Enhances flavor without fresh garlic.
- ½ teaspoon Onion Powder Adds depth to the filling.
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
- 4 large Flour Tortillas Fresh tortillas for wrapping.
- as needed Cooking Spray or Olive Oil For a crispy exterior.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the cooked chicken, shredded cheese, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.
- Warm the flour tortillas in a microwave for about 20 seconds.
- Lay a tortilla flat, place about ½ cup of the chicken filling in the center, fold the sides over, and roll from the bottom up.
- Lightly spray a baking sheet with cooking spray or brush with olive oil. Place the chimichangas seam-side down on the baking sheet.
- Brush the tops of the chimichangas with olive oil or spray with cooking spray.
- Bake for about 20-25 minutes, or until golden brown and crispy.
- Remove from the oven and let cool slightly before serving.
- Serve with fresh toppings such as shredded lettuce, diced tomatoes, sour cream, or salsa.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to restore crispiness.