Description
Delicious baked chicken chimichangas stuffed with chicken, cheese, and mild chilies for a crispy, flavorful Tex-Mex comfort meal.
Ingredients
Scale
- 2 boneless skinless chicken breasts, cooked and shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz mild chiles, diced
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 1 cup Mexican white sauce
- 6 flour tortillas
- butter for brushing
- salsa for serving
Instructions
- Step 1: Preheat the oven to 400F, boil chicken in water until cooked through, drain, cool, and shred.
- Step 2: Warm tortillas on the stove for a few seconds to make them soft and flexible.
- Step 3: In a mixing bowl, combine the shredded chicken, ground cumin, cheese, chilies, Mexican white sauce, salt, and pepper.
- Step 4: Place 1/2 cup of the chicken mixture on the center of each tortilla, fold the sides and bottom, and roll to create chimichangas.
- Step 5: Brush each chimichanga with butter and bake for 15-20 minutes or until golden brown.
Notes
You can use leftover rotisserie chicken or turkey. For the best melt, grate the cheese fresh from a block.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 204 kcal
- Sugar: 1 g
- Sodium: 351 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 41 mg
Keywords: chicken chimichanga, baked burrito, Tex Mex, quick dinner, easy chicken recipe