BAKED CHICKEN CHIMICHANGAS
My friend Nancy shared this recipe with me years ago, and it's the recipe I always use now when making Chicken Chimichangas (baking or frying). It has always turned out great, and it has become a family favorite. I usually serve it with lots of fresh toppings piled on top and some Spanish Rice and Pico de Gallo served...
Provided by Vickie Parks
Categories Tacos & Burritos
Time 45m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400°F.
- 2. In a bowl, mix together the cooked chicken, cream cheese, salsa, cumin, oregano, cheese and green onions.
- 3. Set 6 tortillas on the counter. Add about 1/3 cup of the filling to the center of each tortilla.
- 4. Fold two opposites sides about 1 1/2 inches in, toward center. Then fold up the bottom edge about 1 1/2 inches, then tightly roll the bottom edge up toward the top, covering filling, so it's rolled up tightly like a burrito. Make sure all the filling is inside and no filling is spilling out.
- 5. Place rolled chimichangas on a baking sheet, seam side down. Brush the top and sides of the chimichangas with melted butter (or spray lightly with butter spray).
- 6. Bake in preheated oven for 25 minutes or until crispy. Serve immediately, garnished with your chosen toppings.
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