BAKED CHICKEN CHIMICHANGAS

BAKED CHICKEN CHIMICHANGAS

These Baked Chicken Chimichangas are a healthier twist on the old classic chimichanga.

BAKED VS. FRIED CHIMICHANGAS

HOW TO MAKE BAKED CHICKEN CHIMICHANGAS

Preheat oven to 400°F.

Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.

Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.

Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.

Garnish with desired toppings and serve with salsa on the side.

If you like easy Mexican recipes you’ll love these recipes:

YIELD: 6 BURRITOS

BAKED CHICKEN CHIMICHANGAS

prep time: 10 MINS

cook time: 10 MINS

These Baked Chicken Chimichangas are a healthier twist on the old classic chimichanga.

INGREDIENTS

2 cups cooked chicken , chopped or shredded
1 cup of your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves , crushed
1 cup shredded cheddar cheese
2 green onions , chopped (about 1/4 cup)
6 8 inch flour tortillas
2 tablespoons butter , melted
diced tomato , sour cream, guacamole, salsa, and shredded cheddar cheese for topping

Get IngredientsPowered by Chicory

INSTRUCTIONS

Preheat oven to 400°F.
Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
Garnish with desired toppings and serve with salsa on the side.

RECIPE NOTES

adapted from Food

author: CHRISTY DENNEY

course: MAIN COURSE

cuisine: MEXICAN

keyword: CHICKEN