Delicious Baked Chimichangas
My family loves Mexican meals and these Baked Chimichangas are an easy fix for their cravings! This works together in a cinch if you keep cooked chicken in your freezer. I am sure a rotisserie chicken could stand in a pinch.
Servings: 8
Calories: 304kcal
Ingredients
- 1 Cup Salsa
- 1 Tsp Ground Cumin
- 1/2 Tsp Dried oregano leaves
- 2 Cups Cooked chicken, chopped (just over a pound)
- 1-2 Cups Shredded cheddar cheese
- 1/4 Cup Green onions, chopped with some green tops
- 8 Flour Tortillas ( 8 inches)
- 2 Tbsp Butter, melted (or cooking spray)
- Shredded cheddar cheese optional for garnish
- Chopped Tomatoes optional for garnish
- Shredded Lettuce optional for garnish
- Avocado optional for garnish
- Sour Cream optional for garnish
Instructions
- Mix together chicken, salsa, cumin, oregano, cheese, and onions.
- Divide chicken mixture between tortillas, about a 1/2 cup of the chicken mixture in the center of each tortilla.
- Sprinkle cheese on top of the chicken mixture.
- Fold in ends of a tortilla than wrap opposite sides overfilling.
- Place seam side down on a baking sheet.
- Brush with melted butter or spray with cooking spray.
- Bake at 400°F for 25 minutes or until golden. Garnish and serve!
Notes
This recipe can also be made quickly if you make your chicken in a pressure cooker.
Nutrition
Serving: 1g | Calories: 304kcal | Carbohydrates: 24g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 651mg | Potassium: 532mg | Fiber: 4g | Sugar: 5g | Vitamin A: 891IU | Vitamin C: 11mg | Calcium: 184mg | Iron: 3mg