Description
Delicious oven-baked chimichangas with a crispy shell and tender, seasoned chicken filling, perfect for any occasion.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Monterey jack)
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 large flour tortillas
- Olive oil spray or melted butter for brushing
- Sour cream, salsa, and guacamole for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the shredded chicken, shredded cheese, bell peppers, onion, chili powder, cumin, garlic powder, and onion powder. Mix well.
- Place a tortilla on a flat surface and spoon about 1/3 cup of the chicken mixture onto the center. Fold in the sides and roll it up tightly. Repeat with the remaining tortillas and filling.
- Place the chimichangas seam side down on a baking sheet lined with parchment paper. Spray or brush them lightly with olive oil or melted butter.
- Bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
- Serve warm, with sour cream, salsa, and guacamole on the side if desired.
Notes
Use warm tortillas to prevent tearing and ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican