Cheesy Chicken Chimichangas
These cheesy chicken chimichangas are a comforting, crowd-pleasing option that can be adapted to many tastes. Fried to golden perfection, they are easy to prepare and perfect for busy weeknights.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded (Use rotisserie chicken to save time.)
- 1 cup shredded cheese (cheddar or Mexican blend) (Use a blend for softer, melty texture. Grate fresh cheese for the best melt and flavor.)
- 1 can (4 oz) mild green chilies, drained (Rinse quickly to reduce salt if your canned chilies seem very salty.)
- 1/4 cup sour cream (Full fat sour cream gives the creamiest filling. For a lighter version, use plain Greek yogurt.)
- 1 teaspoon taco seasoning (Use your favorite store mix or my homemade blend of chili powder, cumin, garlic powder, and a pinch of salt.)
Assembly Ingredients
- 8 large flour tortillas (Look for tortillas labeled "burrito size" or 10 inch for easy rolling. Warm them briefly to prevent cracking.)
- cooking spray Cooking spray (Use an oil spray for an even crisp without excess oil. Light coverage works best.)
- Salsa, for serving (Offer a mild and a spicy salsa so everyone can choose.)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine cooked chicken, cheese, green chilies, sour cream, and taco seasoning.
Assembling Chimichangas
- Place about 1/3 cup of the chicken mixture in the center of each tortilla.
- Fold the sides of the tortilla over the filling, then roll it up to form a burrito.
- Place the chimichangas seam side down on a baking sheet.
- Spray the tops lightly with cooking spray.
Baking
- Bake for about 25-30 minutes or until golden and crispy.
- Serve with salsa.
Notes
Store leftover chimichangas in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 60-90 seconds.