Quick and Easy Baked Chicken Chimichanga

Looking for a simple dinner idea that takes about 30 minutes to make and is perfect to use up that left over rice and chicken from a previous dinner. These baked chicken chimichangas are perfect idea for you.  A Chimichanga is a deep-fried burrito that is popular in Tex-Mex cuisine from the US southwest. In this recipe, in place of being deep fried, they are brushed with oil and baked at a high temp until crisp and golden brown. It is a perfect weeknight dinner topped with all of your favorite taco toppings.

In a bowl, combine the cooked rice and shredded chicken with salsa, cumin, chili powder and oregano.Stir in the cheese.

Heat the tortillas quickly in a pan to soften and lay them out on a clean counter or cutting board. Divide the mixture between flour tortillas, about ⅓-½ cup per tortilla.

 Wrap and place seam-side down on a lined baking sheet with a rack. Brush with the vegetable oil. 

Bake in a 425°F oven to bake for 20-25 minutes or until golden brown and crispy. Let cool for a few minutes and serve with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, guacamole, chopped green onion, chopped lettuce, and/or lime wedges.

Quick and Easy Baked Chicken Chimichanga

30 mins Serves 4 Ingredients: Shredded chicken, Salsa, Vegetable Oil, Ground Cumin, Flour Tortilla Cobly Jack Cheese Cooked White Rice