Easy Chicken Chimichangas

Name: Easy Chicken Chimichangas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 Chicken Chimichangas
Ingredients: 2-½ cups rotisserie chicken; 1 cup of fresh salsa or your favorite store-bought salsa; 1 teaspoon ground cumin; ½ teaspoon cayenne pepper or ground black pepper; ½ teaspoon crushed oregano leaves; 2 cups Mexican cheese or pepper jack cheese or any cheese you like; 3 green onions; 6 10-inch flour tortillas; 2 tablespoons butter; Serve

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 Chicken Chimichangas
Calories
428 kcal
Course
Main Course
Cuisine
Mexican

Easy Chicken Chimichangas

Deacon Moody

Report

Looking for a healthier and easy-to-make twist on a classic Mexican dish? Try these Baked Chicken Chimichangas! Loaded with shredded rotisserie chicken, fresh salsa, and shredded cheese, they're packed with flavor but with half the calories of traditional fried versions. Perfect for a quick weeknight dinner or a fun weekend meal with family and friends, top them off with your favorite toppings and enjoy! 😊

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

2-½ cups rotisserie chicken , shredded
1 cup of fresh salsa or your favorite store-bought salsa
1 teaspoon ground cumin
½ teaspoon cayenne pepper or ground black pepper
½ teaspoon crushed oregano leaves
2 cups Mexican cheese or pepper jack cheese or any cheese you like , shredded
3 green onions , chopped
6 10-inch flour tortillas
2 tablespoons butter , melted
Serve , if desired, with your favorite toppings such as; Diced tomato, sour cream, guacamole, salsa, shredded Mexican cheese, cheese dip, chopped cilantro, chopped lettuce, lime wedges, etc.

Add to Shopping List

Instructions

Preheat the oven to 400 °F. Line 1 baking sheet with parchment paper or spray with non-stick spray. In a large bowl, add the shredded chicken, salsa, cumin, black pepper, oregano, cheese, and green onions; stir well to combine. Spoon the chicken mixture evenly in the center of each tortilla.
Warm tortillas in the microwave for 20 to 30 seconds to make them nice and soft. Arrange the tortillas on a work surface. Spoon the chicken mixture evenly in the center of each tortilla, placing it on the upper half of each. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go—place seam-side down on a baking sheet. Brush the Chicken Chimichangas with melted butter.
Bake at 400 °F for 25 minutes or until the Chicken Chimichangas are golden brown and crispy. Garnish with desired toppings. Enjoy our CHicken chimichangas!

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Baked Chicken Chimichangas; allow them to cool completely after baking. Place them in an airtight container or wrap them tightly in aluminum foil to prevent moisture loss and maintain their freshness. Store the chimichangas in the refrigerator for up to 3-4 days.
To store: Baked Chicken Chimichangas; allow them to cool completely after baking. Place them in an airtight container or wrap them tightly in aluminum foil to prevent moisture loss and maintain their freshness. Store the chimichangas in the refrigerator for up to 3-4 days.
To reheat: When you're ready to reheat the chimichangas, you can use several methods. Preheat your oven to 350°F (175°C) for the best results. Remove the chimichangas from the refrigerator and place them on a baking sheet. Reheat them in the oven for about 10-15 minutes, or until they are heated through and the outer crust becomes crispy. This method helps to restore their original texture and ensures even heating.
To reheat: When you're ready to reheat the chimichangas, you can use several methods. Preheat your oven to 350°F (175°C) for the best results. Remove the chimichangas from the refrigerator and place them on a baking sheet. Reheat them in the oven for about 10-15 minutes, or until they are heated through and the outer crust becomes crispy. This method helps to restore their original texture and ensures even heating.
Make-Ahead
Make-Ahead
You can assemble the chimichangas and refrigerate them until ready to bake. To do this, assemble the chimichangas as instructed, then cover and refrigerate for up to 1 day. When ready to bake, brush with melted butter and bake as directed.
You can assemble the chimichangas and refrigerate them until ready to bake. To do this, assemble the chimichangas as instructed, then cover and refrigerate for up to 1 day. When ready to bake, brush with melted butter and bake as directed.