Description
Quick and delicious crispy chimichangas filled with chicken, cheese, and spices, perfect for busy weeknights or gatherings.
Ingredients
Scale
- 2 tablespoons Olive Oil (Can substitute with vegetable oil)
- 1 medium Yellow Onion (Shallots or green onions are good substitutes)
- 2 cloves Garlic (Minced; garlic powder can be used)
- 2 cups Cooked, Shredded Chicken Breast (Pre-cooked rotisserie chicken speeds up prep)
- 1 cup Red Enchilada Sauce (Can substitute with salsa)
- 1 teaspoon Chili Powder (Adjust to taste for preferred spice level)
- 1 teaspoon Ground Cumin (Can replace with coriander)
- 1 teaspoon Dried Oregano (Italian seasoning is a great alternative)
- to taste Salt
- to taste Black Pepper
- 1 cup Monterey Jack Cheese (Cheddar or dairy-free cheese can be used)
- 4 pieces Flour Tortillas (10-inch) (Corn tortillas can be used)
- Cooking Spray (Melted butter can add flavor)
Instructions
- In a skillet over medium heat, drizzle olive oil and warm for about 1 minute.
- Add diced onions and sauté for about 4 minutes until softened and fragrant.
- Toss in minced garlic and stir for another minute.
- Add cooked, shredded chicken, red enchilada sauce, chili powder, cumin, and oregano. Stir and cook until heated through, about 5 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let the filling cool for a couple of minutes. Stir in the Monterey Jack cheese until melted.
- Warm the tortillas in the microwave for about 15 seconds until they are pliable.
- Place about a quarter cup of the chicken mixture in the lower third of each tortilla. Fold in the sides and roll tightly.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place rolled chimichangas seam-side down on the baking sheet. Spray the tops with cooking spray.
- Bake for 15-20 minutes, flipping halfway, until golden brown and crispy.
Notes
Serve hot with your favorite toppings like sour cream, guacamole, or salsa. Store leftovers in an airtight container in the refrigerator.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg