Baked Chicken Chimichangas
Stuffed to the brim with shredded chicken, zesty salsa, melty cheese, and more. Baked until golden and crisp, then crowned with sour cream and salsa.
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.