Baked Chicken Chimichangas
BAKED CHICKEN CHIMICHANGAS
Delicious and light baked chimichangas stuffed full of shredded chicken, salsa, cheese, and more. Baked until golden and crisp, and topped with sour cream and salsa.
Chimichangas are so yummy. This baked version has that crisp crunch you like when you cut into a chimichanga but without all the grease. Healthy eating mad yummy. That’s what I love.
WHAT YOU NEED
chicken breast
salsa
ground cumin
dried oregano
reduced-fat cheddar cheese
green onions
diced jalapeno
flour tortillas
cooking spray
tomatoes
sour cream
HOW TO MAKE IT
Preheat oven to 400°F. Boil the chicken for about 15 minutes, or until it easily shreds with a fork. Mix chicken, salsa, cumin, oregano, cheese, and onions.
Place about 1/3 cup of the chicken mixture in the center of each tortilla. Fold sides overfilling roll up from bottom and place seam-side down on a baking sheet.
Spray with cooking spray. Bake for 25 minutes or until golden brown and crispy.
Garnish with desired toppings.
Baked Chicken Chimichangas
Ingredients
- 1 lb chicken breast (shredded)
- 1 cup salsa
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 cup reduced-fat cheddar cheese (shredded)
- 2 green onions (sliced)
- 1 tbsp diced jalapeno
- 6 flour tortillas (8 in)
- cooking spray
- diced tomatoes and sour cream for garnish
Instructions
- Preheat oven to 400 degrees.
- Boil the chicken for about 15 minutes, or until it shreds with a fork.
- mix chicken, salsa, cumin, oregano, cheese, and onions.
- scoop 1/3 cup of the chicken mixture into the center of each tortilla.
- Fold the sides and roll from the bottom up and place seam-side down on a baking sheet.
- Spray with cooking spray.
- Bake for 25 minutes or until golden brown and crisp.
- garnish with desired toppings.