Ingredients:
• 2 cups cooked shredded chicken
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 1/4 cup diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 6 large flour tortillas
• Cooking spray
• Sour cream, guacamole, and salsa (for serving)
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, diced green chilies, ground cumin, chili powder, garlic powder, cayenne pepper (if using), salt, and pepper. Mix everything well.
3. Place a scoop of the chicken mixture in the center of each flour tortilla.
4. Fold the sides of the tortillas over the filling, then roll them up tightly to form chimichangas.
5. Place the chimichangas seam-side down on the prepared baking sheet.
6. Lightly spray the chimichangas with cooking spray.
7. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
8. Remove from the oven and let them cool for a few minutes before serving.
9. Serve the baked chicken chimichangas hot, with sour cream, guacamole, and salsa on the side for dipping.
Notes:
• Customize the filling by adding black beans, corn, or diced bell peppers for extra flavor and texture.
• Leftover cooked chicken or rotisserie chicken works great for this recipe.
• These baked chicken chimichangas are a healthier alternative to the traditional fried version, without sacrificing flavor.