Description
Crispy baked chicken chimichangas with cheesy Tex-Mex flavors. A lighter twist on the classic Chi-Chi’s favorite! Perfect for family dinners.
Ingredients
Scale
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2 cups cooked shredded chicken
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1 cup shredded Monterey Jack cheese
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1 cup shredded cheddar cheese
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1/2 cup salsa
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6 large flour tortillas
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2 tbsp melted butter or olive oil (for brushing)
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Optional toppings: sour cream, guacamole, extra salsa, cilantro
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix shredded chicken, cheeses, and salsa until well combined.
- Warm tortillas to make them pliable. Place about 1/2 cup filling in the center of each tortilla.
- Fold sides, then roll tightly into a burrito shape. Place seam-side down on the baking sheet.
- Brush tops with melted butter or oil, then bake for 20–25 minutes, flipping once halfway, until golden and crispy.
- Serve hot with your favorite toppings like sour cream, guacamole, or fresh salsa.
Notes
For extra crunch, broil for 1–2 minutes after baking. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex, American