Description
Delicious and satisfying baked chimichangas filled with tender chicken, creamy cheese, and tasty vegetables, perfect for any night of the week.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup diced red bell pepper
- 1/4 cup salsa or enchilada sauce
- 4 large flour tortillas
- 1 tbsp olive oil or melted butter (for brushing)
- Chopped fresh cilantro (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded chicken, cheddar cheese, corn, red bell pepper, and salsa or enchilada sauce. Mix well.
- Take a tortilla, spoon some filling into the center, fold in the sides, and roll it up tightly. Place seam-side down on the baking sheet. Repeat with the remaining tortillas.
- Brush the tops of the chimichangas with olive oil or melted butter. Bake for 20–25 minutes until golden brown and crispy.
- Remove from the oven, garnish with chopped cilantro, and serve with sour cream, guacamole, or additional salsa.
Notes
Use enough filling for the best flavor. Substitute cheddar with Monterrey jack or pepper jack for a spicier option. For extra crispiness, turn on the broiler for the last minute of baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken, chimichangas, baked, Mexican, easy dinner