Easy Chicken Chimichangas
These Easy Chicken Chimichangas are filled with shredded chicken and cheese, rolled in a whole wheat flour tortilla and baked to crispy crunchy perfection.
Servings: 6 chimichangas
Calories: 374kcal
Ingredients
- 2 tablespoons olive oil
- 2 roma tomatoes, diced
- 1/2 medium onion diced
- 1 teaspoon minced garlic
- 1/2 teaspoon coarse kosher salt
- 1 4-ounce can diced green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 2 1/2 cups cooked shredded chicken
- 1 1/4 cup shredded cheddar cheese
- 6 10-inch whole wheat flour tortillas
- 1 1/2 tablespoons butter, melted
For topping (optional)
- diced tomatoes, sour cream, guacamole, salsa, shredded cheese
Instructions
- Heat a large skillet over medium-high heat. Add olive oil, tomatoes, onions, garlic and salt. Saute for 8 to 10 minutes, until onions become translucent and tomatoes begin to break down.
- Add diced green chiles, chili powder, oregano and cumin. Mix together and cook for another 5 minutes.
- Remove skillet from heat and add in shredded chicken. Toss together to coat. Taste and season with more salt, if necessary.
- Preheat oven to 400°F.
- Assemble the chimichangas: Place about 1/3 cup of the chicken mixture into the center of each tortilla and top with 3 heaping tablespoons of shredded cheddar cheese. Fold the opposite sides of the tortilla over the filling and roll it into a burrito shape. Place it seam-side down onto a large baking sheet covered with parchment paper.
- Brush each chimichanga with melted butter and bake for 25 minutes, or until the top is golden brown and crispy.
- Serve with your toppings like sour cream guacamole, salsa and enjoy.
Notes
To save 20 minutes: Use 1/2 to 3/4 cup of your favorite chunky salsa instead of making your own. Just toss it together with the shredded chicken and skip to step 4 of the instructions.
To freeze: Let chimichangas cool completely. Then, place them in a large freezer-safe storage bag. Close and freeze.
To reheat: Place chimichangas in 350°F oven for 10 to 15 minutes, until completely heated through. You can also reheat them in the microwave in 1 minute intervals until heated through.
Nutrition
Serving: 1chimichanga | Calories: 374kcal | Carbohydrates: 28g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 69mg | Sodium: 935mg | Potassium: 31mg | Fiber: 4g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 15.7mg | Calcium: 230mg | Iron: 2mg