BAKED CHICKEN CHIMICHANGAS


BAKED CHICKEN CHIMICHANGAS

Ingredients (Makes 6 chimichangas)

For the Filling

  • 2 cups cooked shredded chicken (rotisserie works great)

  • 1 cup salsa (mild, medium, or hot)

  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

  • ½ cup cream cheese or sour cream

  • 1 small onion, finely chopped (optional)

  • 1 tsp chili powder

  • 1 tsp cumin

  • ½ tsp garlic powder

  • Salt & pepper, to taste

For the Chimichangas

  • 6 large flour tortillas (10–12 inch)

  • 2–3 tbsp melted butter or oil (for brushing)

Optional Toppings

  • Sour cream

  • Guacamole

  • Salsa

  • Shredded lettuce

  • Diced tomatoes

  • Jalapeños

Instructions

1. Preheat Oven

  • Heat to 200°C / 400°F.

2. Make the Filling

In a bowl, mix together:

  • Shredded chicken

  • Salsa

  • Shredded cheese

  • Cream cheese or sour cream

  • Onion

  • Chili powder, cumin, garlic powder

  • Salt & pepper

Stir until creamy and fully combined.

3. Fill the Tortillas

  • Warm tortillas slightly so they don’t crack.

  • Spoon ⅓ to ½ cup filling into the center of each.

  • Fold the sides in, then roll up tightly like a burrito.

4. Brush & Bake

  • Place seam-side down on a baking sheet.

  • Brush each chimichanga with melted butter or oil to help crisp.

  • Bake 20–25 minutes, or until golden and crispy.

  • For extra crispiness, broil the top for 1–2 minutes.

5. Serve

Top with sour cream, salsa, lettuce, guacamole, or anything you like.

Tips & Variations

  • Add black beans or corn to the filling.

  • Use spicy salsa, chipotle, or jalapeños for heat.

  • Swap chicken with shredded beef, pork, or beans for a vegetarian version.

  • Serve with Spanish rice or Mexican roasted corn.




OTHER RECIPES

INGREDIENTS
  • 3 frozen boneless skinless chicken breasts
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 sm can green chilis, chopped
  • pkg of flour tortillas (8-10")
  • 2 cups pkg sharp cheddar, shredded
  • 1-2 cups mild salsa
  • spices and condiments, to taste
  • vegetable oil spray

INSTRUCTIONS

Preheat oven to 425º.
Place frozen chicken breasts on chopping block while you sauté the onion and peppers in small amount of oil.
Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips.
Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.
Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.
Stir-fry for 3 to 5 minutes.
 Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)
Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.
Place a 1/8th portion just below middle of wrap. 
This is usually about 1/2 cup. 
Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet.
Bake for 8 minutes. Flip and bake 5 minutes more.
Remember, everything is fully cooked. 
You only need to warm the filling, melt the cheese and toast the tortilla.
Serve accompanied by one of the following:

Spanish rice, black olives, sour cream, more salsa, bean salad, green salad ingredients.
Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap. 

The baked chicken recipe is ready to serve...enjoy the chicken..nice !
favorite-oven-baked-chicken-parmesan.

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