Easy Baked Chicken Chimichangas
Prep time: 
Cook time: 
Total time: 
Yield: 6 chimichangas
  • 2 cups cooked chicken, shredded
  • 1 cup salsa, preferably fresh
  • ¾ teaspoon ground cumin
  • ½ teaspoon fresh oregano, chopped
  • 1 cup shredded Colby Jack cheese
  • 2 green onions, chopped
  • 6 large flour tortillas
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil or a silicone baking mat.
  2. In a medium bowl, combine the shredded chicken, salsa, cumin, oregano, cheese, and green onions and stir.
  3. Scoop ⅓ cup filling onto a flour tortilla and fold like a burrito. Repeat with remaining flour tortillas. Place filled chimichangas onto prepared baking sheet.
  4. Bake chimichangas for 15 minutes, or until they are crispy and browned.
Freezing Instructions:
  1. Wrap chimichangas in foil and freeze.
  2. To reheat, preheat oven to 400 degrees F. Let chimichangas thaw for 10 minutes. Place on baking sheet lined with foil and bake for 20-25 minutes, or until chimichangas are heated through.
Recipe adapted from The Girl Who Ate Everything
Recipe by Natural Chow at http://naturalchow.com/2014/10/easy-baked-chicken-chimichangas/