Crispy Baked Chimichangas

5 from 1 vote

Skip the fryer and use the oven for an easy, healthy approach to a family favorite meal.

Yield: 6 servings

1 1/2 cups cooked, shredded chicken (You might like this handy method)
1 cup shredded cheddar cheese (Mexican blends work well, too)
3/4 cup your favorite salsa
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 green onion, thinly sliced (white and green parts)
6 (8-inch) flour tortillas* (or gluten-free tortillas)
1-1/2 to 2 tablespoons melted butter or olive oil** (may use an olive oil spray)
Optional for serving: additional salsa; guacamole or chopped avocado; sour cream or Greek yogurt

In a medium bowl, mix the chicken, cheese, salsa, chili powder, cumin, and green onion. Make ahead tip: The chicken mixture can be prepared, covered, and refrigerated up to a day in advance.
When ready to eat, preheat the oven to 400 degrees F. Place about 1/3 cup of the chicken mixture in the center of each tortilla. (I lay all the tortillas out on the counter so I can adjust the filling and make them all even. I also like to form the filling into a rectangle for even distribution once rolled.) Fold opposite sides over filling—I fold across the short end of the filling first. Fold in the remaining two sides to form a little package, and place seam-side down on a baking sheet. (No need to grease; may line with foil or parchment for really easy cleanup.) Brush the tops and sides of the chimichangas with the melted butter or oil. Bake for 20 minutes, give or take a few minutes, or until golden brown on top.
Serve with toppings of choice. (Be careful if biting in immediately. The filling will hot!)

*Whole wheat tortillas may be used, although whole wheat options don’t tend to crisp up as much. Additionally, I’ve tested this recipe with Mission’s gluten-free tortillas/soft tacos with excellent results. Tip: If your tortillas are not soft and pliable, place them between damp paper towels or wrap in a damp tea towel and microwave for 30-45 seconds or until heated through. This will help soften them and prevent cracking when folding them around the filling.
**Avocado oil is another good option that is well suited to cooking at high temperatures. I use it interchangeably with olive oil.