Chi-Chi's Baked Chicken Chimichangas (Print Version)
Crispy baked tortillas wrapped around savory chicken, cheese, salsa, and green chilies with bold spices.
# Ingredients:
→ Filling
01 -
2 cups shredded cooked chicken breast
02 -
1 cup salsa
03 -
1 cup shredded cheddar cheese
04 -
1 cup shredded Monterey Jack cheese
05 -
1 can (4 ounces) diced green chilies, drained
06 -
1 teaspoon ground cumin
07 -
1 teaspoon chili powder
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
1/4 teaspoon salt
→ Assembly
11 -
8 large flour tortillas
12 -
2 tablespoons unsalted butter, melted
→ Toppings (optional)
13 -
Sour cream
14 -
Guacamole
15 -
Additional salsa
16 -
Chopped fresh cilantro
# Steps:
01 -
Set oven to 400°F (204°C) and allow to fully preheat before baking.
02 -
Combine shredded chicken, salsa, cheddar cheese, Monterey Jack cheese, diced green chilies, ground cumin, chili powder, garlic powder, onion powder, and salt in a large mixing bowl. Blend thoroughly to ensure even distribution.
03 -
Lay out each flour tortilla. Place a generous portion of filling in the center of each. Fold sides inward and roll tightly from the bottom, forming a sealed burrito shape.
04 -
Position seam-side down on a baking sheet lined with parchment or lightly greased. Brush the tops evenly with melted butter.
05 -
Transfer to the oven and bake for 20 to 25 minutes until tortillas are crisp and golden brown.
06 -
Remove chimichangas from oven and let cool briefly before serving. Garnish with sour cream, guacamole, extra salsa, and chopped cilantro as desired.
# Notes:
01 -
Ensure tortillas are tightly rolled to prevent filling leakage during baking.