Chicken Chimichanga Bake (Print Version)
# Ingredients:
→ Main Filling
01 -
2 cups shredded chicken, already cooked (rotisserie works great)
02 -
1/2 cup diced tomatoes with green chilies or salsa
03 -
1/2 teaspoon garlic powder
04 -
1 teaspoon chili powder
05 -
A pinch of salt and pepper, adjust as needed
06 -
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
07 -
1/2 teaspoon onion powder
08 -
1 teaspoon ground cumin
09 -
6 large flour tortillas
10 -
2 tablespoons melted butter or olive oil for brushing
→ Toppings
11 -
Cilantro, freshly chopped
12 -
Sour cream
13 -
Lime slices
14 -
Salsa
15 -
Guacamole
# Instructions:
01 -
In a big bowl, toss together the shredded chicken, your choice of cheese, salsa or those diced tomatoes, all the spices, and a little salt and pepper. Keep stirring until it feels even and combined.
02 -
Set the oven to heat up to 400°F (200°C). Take your tortillas and lay them flat. Place about 1/3 cup of the chicken mix right in the middle. Fold in the edges on each side, then bring up the bottom flap over the center. Roll it snug to look like a burrito. Lay them seam-side down on a baking tray that's lined or lightly sprayed.
03 -
Take your melted butter or oil and brush it over the tops of each roll. Pop them into the heated oven for around 20-25 minutes. Watch for them to turn golden and get that crisp look to them.
04 -
Let the baked wraps cool just a bit before serving. Pair them with your favorite toppings like guacamole, sour cream, salsa, or even some fresh cilantro and lime for extra flavor.
# Notes:
01 -
Skip frying and bake these chimichangas instead—they're just as crispy but a bit better for you.
02 -
Shortcut alert! Use rotisserie chicken or any leftovers to save time.
03 -
Switch things up! Add extras like roasted veggies, black beans, or even corn to the mix.