•INGREDIENTS:
2 cups cooked chicken, shredded
1 cup salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
8 large flour tortillas
2 tablespoons butter, melted
Optional toppings:
sour cream, guacamole, additional salsa, chopped cilantro
•INSTRUCTIONS:
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare Filling:
In a large mixing bowl, combine the shredded chicken, salsa, shredded cheddar cheese, shredded Monterey Jack cheese, diced green chilies, ground cumin, chili powder, garlic powder, onion powder, and salt. Mix well until all ingredients are evenly distributed.
Assemble Chimichangas:
Place a generous scoop of the chicken mixture in the center of each flour tortilla.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a sealed burrito shape.
Bake Chimichangas:
Place the chimichangas seam-side down on a baking sheet.
Brush the tops with melted butter.
Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy.
