I love making 6-8 of these guys when my hubby and his friends are watching the game! Love feeding a crowd!.

HomeI love making 6-8 of these guys when my hubby and his friends are watching the game! Love feeding a crowd!.
I love making 6-8 of these guys when my hubby and his friends are watching the game! Love feeding a crowd!.

In the vibrant tapestry of culinary fusion, the chimichanga holds a special place, weaving together the bold flavors of Mexican cuisine with the inventive spirit of American cooking. While tales of its origin vary, the essence of the chimichanga speaks to a joyful accident or perhaps a stroke of culinary genius. Today, I share with you a delightful twist on this beloved dish: Baked Chicken Chimichangas. This version wraps a savory filling in a soft tortilla and bakes it to perfection, offering a lighter take on the traditional fried favorite. It’s a dish that wraps you in warmth, perfect for gathering loved ones or enjoying a quiet, comforting meal.

Pair these chimichangas with cilantro-lime rice for a burst of freshness, simple black beans for heartiness, and a crisp lettuce salad for a touch of green. It’s a meal that promises not just nourishment but a moment of genuine connection, like the comfort of a well-loved quilt on a chilly evening.

Baked Chicken Chimichangas Recipe
Servings: 4 to 6

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup Monterey Jack cheese, grated
• 1/2 cup salsa, plus extra for serving
• 1 can (4 ounces) diced green chilies, drained
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 6 large flour tortillas
• Olive oil or cooking spray, for greasing
• Optional for serving: Sour cream, guacamole, and chopped fresh cilantro
• Directions:
• Read more on next page

Preheat the oven to 400°F, creating a warm environment for your chimichangas to bake.

In a large bowl, combine the chicken, cheese, salsa, green chilies, cumin, oregano, and chili powder. Season with salt and pepper to taste.

Lay a tortilla flat, place a portion of the chicken mixture in the center, and fold in the sides, rolling tightly to encase the filling.

Arrange the chimichangas seam-side down on a greased baking sheet, spaced apart for even baking.

Brush the tops with olive oil or spray with cooking spray, then bake for 25-30 minutes until golden brown.

Allow to cool slightly before serving, garnished with sour cream, guacamole, and cilantro if desired.