Chicken Chimichangas (Print-Friendly Version)
Crispy chimichangas loaded with spiced shredded chicken and gooey cheese. Always crunchy and delicious.
# Ingredients List:
→ Dairy and Protein
01 -
120 grams sharp cheddar shredded
02 -
480 grams shredded cooked chicken
03 -
120 grams Monterey Jack shredded cheese
→ Flavor and Veggies
04 -
1 teaspoon chili powder
05 -
60 milliliters green chilies diced
06 -
1/4 teaspoon cayenne pepper for some heat (optional)
07 -
Salt and freshly ground black pepper as you like
08 -
1 teaspoon ground cumin
09 -
120 milliliters salsa
10 -
1/2 teaspoon garlic powder
→ Wraps and Extras
11 -
6 big flour tortillas
12 -
A little cooking spray
13 -
Extra salsa, guacamole, and sour cream on the side
# Detailed Cooking Steps:
01 -
Turn your oven to 220°C. Line a baking tray with parchment paper then give it a quick spray to stop sticking.
02 -
Put the chicken, both cheeses, salsa, chilies, cumin, chili powder, garlic powder, and cayenne if you want some kick in a big bowl. Add salt and black pepper, then stir it all well.
03 -
Pop tortillas in the microwave for 20 up to 45 seconds so they’re easier to roll.
04 -
Scoop about 80 milliliters (a third of a cup) of the chicken mix onto each tortilla center. Fold the bottom over the filling, tuck the sides in, then roll from bottom up. Lay them seam down on your baking tray.
05 -
Spritz the tops and sides with cooking spray to help them get golden and crunchy.
06 -
Cook for 15 to 20 minutes, turning halfway so both sides get crispy. Make sure the inside hits 74°C to be safe to eat.
07 -
Give the chimichangas a couple of minutes to cool down before digging in with sour cream, guac, and salsa.
# Helpful Hints:
01 -
Tweak the cayenne if you want it milder or hotter.
02 -
For extra crunch, broil them 1 or 2 minutes at the end but watch carefully so they don’t burn.
03 -
Mix in black beans, corn, or some rice if you want to change things up.