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Baked chicken chimichangas

Make these Tex-Mex Chicken Chimichangas for a dinner your whole family will love. Top with your favorite picante sauce, salsa or guacamole.

PREPARATION TIME 5 minutes
COOKING TIME 25 minutes
Baked chicken chimichangas

2 cups cooked chicken (chopped or shredded)

1 cup of salsa

1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves (crushed)

1 cup shredded Frico Gouda cheese

2 green onions (chopped about 1/4 cup)

6 (8 inch) flour tortillas

2 tablespoons butter, melted

diced tomato

sour cream

guacamole

shredded cheddar cheese for topping

Preheat oven to 400°F.

Mix chicken, salsa, cumin, oregano, cheese and onions.

Place about 1/2 cup of the chicken mixture in the center of each tortilla.

Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.

Brush with melted butter.

Bake for 25 minutes or until golden brown and crispy.

Garnish with desired toppings and serve with salsa on the side.

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