Ingredients

(cooking time: 45 min; 6 servings)

 

  • 6 8-in flour tortillas
  • Cooked chicken – 1 ½ cups, chopped
  • Picante sauce or salsa – 2/3 cup + more for serving
  • Ground cumin – 1 tsp
  • Dried oregano – ½ tsp
  • Cheddar cheese – 1 cup, shredded + more for serving
  • 2 green onions, chopped + more for serving
  • Butter – 2 tbsps, melted

Instructions

  • Pre-heat oven to 400°F/200°C/Gas Mark 6.
  • In a large bowl, mix chicken, cheese, cumin, oregano, onions and sauce.
  • Place a tortilla on the work surface. Spoon ¼ cup of the mixture in the center. Fold the opposite sides and roll it up from bottom to top. Place seam down on a baking sheet.
  • Repeat till you've got 6 chimichangas on the baking sheet.
  • Brush each chimichanga with melted butter
  • Bake until golden (about 25 minutes).
  • Serve sprinkled with more cheese and green onions, and with salsa on the side.
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