"Learn how to make Crispy Baked Chicken Chimichangas with this easy step-by-step recipe."
Learn how to make Crispy Baked Chicken Chimichangas with this easy step-by-step recipe.
Conclusion
I hope you enjoy making this Crispy Baked Chicken Chimichangas. It's one of my favorite recipes!
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound cooked, shredded chicken breast (from a rotisserie chicken or baked/poached)
- 1 (10 ounce) can mild red enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup shredded Monterey Jack cheese
- 8 large (10-inch) flour tortillas
- Cooking spray (or a light brush of olive oil)
- Optional Toppings: Salsa, light sour cream or Greek yogurt, guacamole, chopped fresh cilantro, diced tomatoes, sliced jalapeños, a squeeze of lime juice.
Instructions
- Heat oil in skillet. Cook onion 5 mins, add garlic 1 min.
- Add chicken, sauce, spices. Cook 5-7 mins until liquid evaporates. Cool slightly.
- Stir cheese into cooled filling.
- Warm tortillas. Place 1/2 cup filling on each. Fold sides in, roll up tightly.
- Preheat oven to 400°F. Place chimichangas seam-side down on greased sheet. Spray tops.
- Bake 15-20 mins, flipping halfway, until golden and crispy. Serve with toppings.
