Chimichangas are usually deep-fried, but this version is quite a bit healthier as it’s baked in the oven using much less oil. This Southwestern dish—much like its cousin, the burrito—is utterly customizable and can be filled or topped with additional ingredients of your choosing. You can serve Baked Chicken Chimichangas plain, or add pico de gallo, jalapeños, guacamole, sour cream and more. Don’t be afraid to get creative and make Baked Chicken Chimichangas your own.
Ingredients• 3/4 cup monterey jack or pepper jack cheese, shredded • 3/4 cup cheddar cheese, shredded • 6 burrito-sized flour tortillas • 3 cups chicken, cooked, shredded, drained of excess liquid, and seasoned with Mexican seasoning • 2 tablespoons melted butter, more to taste Optional toppings: • guacamole • sour cream • pico de gallo • salsa • jalapeños • green onion • fresh cilantro, minced
Preheat the oven to 400 degrees F.
Line a large rimmed baking sheet with aluminum foil or parchment paper and set it aside.
Combine the monterey jack or pepper jack cheese and cheddar cheese in a small bowl.
Wrap the tortillas in a damp paper towel and microwave them until they are soft and pliable, about 20-25 seconds.
To the center of one tortilla, add a sprinkle of the cheese mixture, about 1/3 cup of the chicken, and another sprinkle of cheese on top.
Fold the edge nearest to you over the top of the filling, fold the right and left sides in, then continue rolling up.
Place the chimichanga seam-side down on the prepared baking sheet.
Repeat with the rest of the tortillas.
Brush each chimichanga with the melted butter.
Bake until the tortillas are golden brown and crispy, about 25-30 minutes.
Top with your favorite toppings and serve!