Crispy Baked Chicken Chimichangas

by TacoEveryDay
Prep: 20m
Cook: 25m
poultry
Crispy Baked Chicken Chimichangas - Image

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Ingredients
Servings:6
1 1/2cupcooked chicken breast
1 1/2cuppicante sauce
1/2cupshredded cheddar cheese
2/3cupgreen onions
1tspground cumin
1tspdried oregano
6flour tortillas
1tbspbutter
sour cream
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Fire up the oven and mix the filling

    Preheat the oven to 375F. Cube the cooked chicken breast and toss it in a bowl with 3/4 cup of the picante sauce, the shredded cheddar, 1/4 cup of the chopped green onions, the cumin, and the oregano. Give it a good stir so every bite is coated.

  1. 2

    Roll 'em up

    Warm the flour tortillas for a few seconds in the microwave so they fold without cracking. Spoon about 1/2 cup of the chicken mixture down the center of each one, fold in the sides and ends, and roll it up tight like a burrito. Set each chimichanga seam-side down in a 15x10x1-inch baking pan coated with cooking spray.

  2. 3

    Butter and bake

    Melt the butter and brush it over the tops so they crisp up golden. Bake uncovered for 20 to 25 minutes until heated through. Want extra crunch? Broil for about 1 minute until browned, but keep an eye on them.

  3. 4

    Sauce and serve

    Spoon the remaining picante sauce over the top, scatter on the rest of the green onions, and finish with a dollop of sour cream if you like. Grab a fork and dig in.

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Crispy Baked Chicken Chimichangas

Created by: TacoEveryDay

Prep Time: 20m
Cook Time: 25m
Servings: 6

Ingredients

  • 1 1/2 cup cooked chicken breast
  • 1 1/2 cup picante sauce
  • 1/2 cup shredded cheddar cheese
  • 2/3 cup green onions
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 6 flour tortillas
  • 1 tbsp butter
  • sour cream

Instructions

  1. Fire up the oven and mix the fillingPreheat the oven to 375F. Cube the cooked chicken breast and toss it in a bowl with 3/4 cup of the picante sauce, the shredded cheddar, 1/4 cup of the chopped green onions, the cumin, and the oregano. Give it a good stir so every bite is coated.
  2. Roll 'em upWarm the flour tortillas for a few seconds in the microwave so they fold without cracking. Spoon about 1/2 cup of the chicken mixture down the center of each one, fold in the sides and ends, and roll it up tight like a burrito. Set each chimichanga seam-side down in a 15x10x1-inch baking pan coated with cooking spray.
  3. Butter and bakeMelt the butter and brush it over the tops so they crisp up golden. Bake uncovered for 20 to 25 minutes until heated through. Want extra crunch? Broil for about 1 minute until browned, but keep an eye on them.
  4. Sauce and serveSpoon the remaining picante sauce over the top, scatter on the rest of the green onions, and finish with a dollop of sour cream if you like. Grab a fork and dig in.

Notes & Tips

Chimichanga = a burrito that got crispy, and honestly that's the whole pitch. This one bakes instead of fries, so you get that golden shell without a pot of hot oil on the stove. Rotisserie chicken makes it a total weeknight cheat. Want to bulk them up? Lay down a stripe of refried beans or rice before the chicken. And yeah, these are technically a knife-and-fork situation once the sauce hits, but I won't tell anyone if you pick one up.