Baked Chicken Chimichanga
A crispy, oven-baked tortilla filled with juicy chicken and melted cheeses. Top this golden-brown delight with fresh guacamole, salsa, and sour cream.
35 mins
2 servings
Ingredients
- 1 cup Cooked, Shredded Chicken
- 2 ¾ tablespoons Cilantro (Fresh)
- ¼ Jalapeno
- ¼ Scallion
- 2 Burrito-Sized Flour Tortillas
- 1 ½ tablespoons Butter
- 1 ounce Cheddar Cheese
- 1 ounce Monterey Jack Cheese
- 1 teaspoon Sour Cream
- 3 ¼ tablespoons Guacamole
- 3 ¼ tablespoons Pico De Gallo
- ⅓ cup Salsa
Directions
- Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil or parchment paper.
- Combine the shredded Monterey Jack and cheddar in a small bowl. In another bowl, toss the drained shredded chicken with the chopped cilantro, minced jalapeño, and sliced scallion.
- Wrap 1 tortilla in a damp paper towel and microwave until soft and pliable, about 20–25 seconds.
- To the center of the tortilla, add a sprinkle of the cheese mixture, about 1 cup of the chicken mixture, and another sprinkle of cheese. Fold the edge nearest you over the filling, fold the right and left sides in, then continue rolling up.
- Place seam-side down on the prepared baking sheet. Repeat with the remaining tortillas.
- Brush all chimichangas evenly with the melted butter.
- Bake 25–30 minutes until golden brown and crispy.
- Serve topped with guacamole, pico de gallo, salsa, and sour cream as desired.
