Baked Chicken Chimichangas


• 2 cups cooked chicken, chopped or shredded

• 1 cup of your favorite salsa

• 1 teaspoon ground cumin

• 1/2 teaspoon dried oregano leaves, crushed

• 1 cup shredded cheddar cheese

• 2 green onions, chopped (about ¼ cup)

• 6 (8 inch) flour tortillas

• 2 tablespoons butter, melted

• diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping


Preheat oven to 400°F. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy. Garnish with desired toppings and serve with salsa on the side.

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