Serves 6
35 min
Easy Baked Chicken Chimichangas
Recipe GLPRf539d7ecc9a3ee
Crispy-edged baked chimichangas filled with creamy green chile chicken and melted cheese. This simplified version skips deep frying while keeping all the comfort-food appeal. Packed with rotisserie chicken, salsa verde, and cumin spice, each chimichanga is golden and satisfying. Perfect for a quick weeknight dinner that tastes like restaurant quality.
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Ingredients
¼ cup chicken broth
¼ cup chopped fresh cilantro
4 ounces cream cheese, softened
1 teaspoon ground cumin
6 flour tortillas (8-10 inch)
Olive oil for spraying
2 cups cubed rotisserie chicken
16 ounces green chile salsa
1¼ cups shredded Mexican cheese blend
Directions
Preheat your oven to 375°F.
In a medium saucepan, combine the green chile salsa and chicken broth. Place over medium-high heat and bring to a gentle boil.
Reduce heat to medium and add the softened cream cheese, stirring constantly until fully melted and smooth.
Stir in the ground cumin and fresh cilantro until well blended. Gently fold in the cubed rotisserie chicken until coated in the creamy salsa mixture. Remove from heat and let cool slightly.
Lay out the 6 flour tortillas on a clean work surface. Place approximately ½ cup of the chicken filling in the center of each tortilla, then sprinkle about 3 tablespoons of shredded cheese over the filling.
To fold each chimichanga, first fold the left and right sides of the tortilla inward over the filling, then fold the bottom edge up and roll tightly toward the top, keeping the seam on the underside. Repeat with remaining tortillas.
Place each folded chimichanga seam-side down on a lightly greased baking sheet. Lightly spray the tops with olive oil.
Bake for 15-20 minutes, or until the tortillas are golden brown and crispy on the edges.
Serve hot with your favorite toppings such as sour cream, guacamole, or additional salsa if desired.
