Baked Chicken Chimichangas
This baked version of the classic chimichanga is crispy without all of the grease.
Ingredients
2 cups cooked chicken, chopped or shredded
1 cup of your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 cup shredded cheddar cheese
2 green onions, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
Toppings: diced tomato, sour cream, guacamole, salsa and shredded cheddar cheese
Instructions
1. Preheat oven to 400 degrees.
2. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
3. Fold opposite sides over filling. Roll up from bottom and place seam side down on a baking sheet.
4. Brush with melted butter. Bake for 25 minutes or until golden brown and crispy.
5. Garnish with desired toppings and serve with salsa on the side.
