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.

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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

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INSTRUCTIONS

1. Preheat oven to 400°F.
2. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
3. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
4. Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
5. 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

full recipe: https://www.the-girl-who-ate-everything.com/baked-chicken-chimichangas

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