These baked chicken chimichangas are a healthier twist on a classic Mexican dish, featuring shredded chicken and flavorful spices wrapped in a tortilla and baked to golden perfection.
Ingredients
- 2 cups shredded chicken cooked
- 1 cup salsa your choice of mild, medium, or hot
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese cheddar or a Mexican blend
- 4 large flour tortillas 8-inch size
- 1 tablespoon olive oil for brushing
- 1/4 cup chopped cilantro optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the shredded chicken, salsa, cumin, chili powder, and shredded cheese.
- Divide the mixture evenly among the flour tortillas. Fold in the sides and then roll up each tortilla.
- Place the rolled tortillas seam-side down on a baking sheet. Brush the tops with olive oil.
- Bake in the preheated oven for 20-25 minutes, until the tortillas are golden brown and crispy.
- Remove from the oven and allow to cool slightly before serving. Garnish with chopped cilantro if desired.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 22gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 700mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 8mgCalcium: 15mgIron: 10mg