Servings: 6
 Flour tortillas
6 (8 oz.)
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, shredded
1 cup + more for serving
Green onions, chopped
2 + more for serving
2 tbsp., melted
Oven-Baked Chimichangas
20 m
45 m
Ready in:
65 m
  1. Pre-heat oven to 400°F/200°C/Gas Mark 6.
  2. In a large bowl, mix chicken, cheese, cumin, oregano, onions and sauce.
  3. 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.
  4. Repeat till you've got 6 chimichangas on the baking sheet.
  5. Brush each chimichanga with melted butter
  6. Bake until golden (about 25 minutes).
  7. Serve sprinkled with more cheese and green onions, and with salsa on the side.