Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 large flour tortillas
- Non-stick cooking spray
- Your favorite toppings: sour cream, guacamole, diced tomatoes, shredded lettuce, etc.
Instructions
-
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
-
In a large bowl, mix together the shredded chicken, cheddar cheese, salsa, chili powder, cumin, garlic powder, salt, and pepper until well combined.
-
Lay a flour tortilla on a flat surface and spoon about 1/2 cup of the chicken mixture into the center.
-
Fold the bottom of the tortilla over the filling, then fold in the sides and roll it up tightly into a burrito shape.
-
Place the rolled chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
-
Lightly spray the tops of the chimichangas with non-stick cooking spray.
-
Bake for 15-18 minutes, or until the chimichangas are crispy and lightly browned.
-
Serve the baked chicken chimichangas hot, garnished with your favorite toppings like sour cream, guacamole, diced tomatoes, and shredded lettuce.
Enjoy these crispy baked chicken chimichangas for a delicious and satisfying Tex-Mex meal that’s both flavorful and nutritious!
