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.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

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.

Method

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.