Baked Chicken Chimichangas (Printable Version)
Golden baked chimichangas filled with spiced shredded chicken and melted cheese, crispy and satisfying every time.
# Ingredients Required:
→ Protein and Dairy
01 -
480 grams cooked shredded chicken
02 -
120 grams shredded Monterey Jack cheese
03 -
120 grams shredded cheddar cheese
→ Vegetables and Flavorings
04 -
120 milliliters salsa
05 -
60 milliliters diced green chilies
06 -
1 teaspoon ground cumin
07 -
1 teaspoon chili powder
08 -
1/2 teaspoon garlic powder
09 -
1/4 teaspoon cayenne pepper (optional)
10 -
Salt and black pepper to taste
→ Base and Finishing
11 -
6 large flour tortillas
12 -
Cooking spray
13 -
Sour cream, guacamole, and additional salsa for serving
# Guide to Cooking:
01 -
Preheat oven to 220°C. Line a baking sheet with parchment paper and lightly coat with cooking spray.
02 -
In a large bowl, combine shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, diced green chilies, ground cumin, chili powder, garlic powder, and cayenne pepper if using. Season with salt and black pepper to taste, then mix thoroughly.
03 -
Warm tortillas in the microwave for 20 to 45 seconds to enhance pliability.
04 -
Place approximately 80 milliliters (1/3 cup) of the chicken mixture in the center of each tortilla. Fold the bottom edge over the filling, fold in the sides, then roll tightly from bottom to top. Position seam-side down on the prepared baking sheet.
05 -
Spray the tops and sides of each chimichanga evenly with cooking spray to promote browning and crispiness.
06 -
Bake for 15 to 20 minutes, flipping the chimichangas halfway through to ensure even crispness. Confirm internal temperature reaches 74°C for safe consumption.
07 -
Allow chimichangas to rest for 2 to 3 minutes before serving with sour cream, guacamole, and salsa.
# Extra Suggestions:
01 -
Adjust cayenne pepper to control spiciness level.
02 -
For extra crispness, broil chimichangas for 1 to 2 minutes at the end of baking, monitoring closely to prevent burning.
03 -
Optional fillings such as black beans, corn, or rice can be added for variation.