Delicious Baked Chicken Chimichangas Recipe For A Cozy Night In (Print version)

Crispy baked chicken chimichangas filled with creamy shredded chicken, cheese, salsa, and green chiles for an easy cozy dinner.

# Ingredients:

For the filling

01 - 3 cups (420 g) cooked shredded chicken
02 - 4 oz (115 g) cream cheese, softened
03 - 1/2 cup (120 ml) salsa, plus more for serving
04 - 1 can (4 oz or 113 g) diced mild green chiles, drained
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon kosher salt, plus more to taste
09 - 1/4 teaspoon black pepper
10 - 1 cup (115 g) shredded Monterey Jack cheese
11 - 1/2 cup (55 g) shredded cheddar cheese

For rolling and baking

12 - 6 large 10-inch flour tortillas
13 - 3 tablespoons (42 g) unsalted butter, melted
14 - Cooking spray or 1 teaspoon neutral oil for the baking sheet

For serving

15 - Sour cream, shredded lettuce, chopped tomatoes, cilantro, lime wedges, guacamole, or extra salsa

# Instructions:

01 - Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and lightly coat it with cooking spray or oil.
02 - In a large bowl, stir the cream cheese until smooth. Add the chicken, salsa, green chiles, cumin, chili powder, garlic powder, salt, pepper, Monterey Jack, and cheddar. Mix until evenly combined.
03 - Wrap the tortillas in a damp towel and microwave for 20-30 seconds, just until flexible. Keep them covered while you roll.
04 - Spoon about 1/2 cup filling down the center of each tortilla. Fold in both sides, roll up tightly from the bottom, and place seam-side down on the prepared baking sheet.
05 - Brush the tops and sides with melted butter. Bake for 20-25 minutes, turning once after 15 minutes if desired, until the tortillas are crisp and golden.
06 - Let the chimichangas rest for 5 minutes. Serve with salsa, sour cream, lettuce, tomatoes, cilantro, lime, guacamole, or your favorite toppings.

# Good to know:

01 - Use cooked chicken for this recipe. Rotisserie chicken works well.
02 - For extra crisp sides, turn the chimichangas once during baking.
03 - Assembled unbaked chimichangas can be frozen for up to 2 months.

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