Recipe Background
Baked chicken chimichangas deliver crispness and cheesy delight, perfect for easy dinners.
As a fresh graduate navigating the wobbly path from academia to the real world, I vividly remember the first day in my very first apartment. Unpacking boxes felt like a marathon, and the looming task of setting up furniture added another layer of chaos. Amidst the whirlwind, hunger struck, demanding something quick yet comforting. Luckily, a few essentials were within reach: some seasoned shredded chicken, a stack of burrito-sized tortillas, and a duo of cheeses melting gorgeously together—Monterey Jack and cheddar. They became the stars of my first real self-cooked meal.
Baked chicken chimichangas emerged from the oven, golden and crisp, tempting me with their promise of cheesy, flavorful delights. I had learned a trick from a friend to brush melted butter generously on the tortillas to achieve that luscious brown crust. As I paired them with tangy pico de gallo and creamy guacamole, a sense of triumph washed over me. This easy yet decadent creation not only satisfied my cravings but also marked a milestone of culinary independence. Trying different toppings like jalapeños and fresh cilantro further personalized this delightful dish.
Each bite was a tasty reminder that even in the face of new beginnings and uncertainties, the kitchen could be a source of comfort and creativity. This recipe became my go-to for dinner parties and solo dining alike, bringing people together one cheerful round of crispy chimichangas at a time.
Ingredients
For the chimichangas:
- 3/4 cup Monterey Jack or pepper jack cheese shredded
- 3/4 cup cheddar cheese shredded
- 6 burrito-sized flour tortillas
- 3 cups chicken cooked and shredded, seasoned with Mexican seasoning
- 2 tablespoons melted butter more to taste
Optional toppings:
- guacamole to taste
- sour cream to taste
- pico de gallo to taste
- salsa to taste
- jalapeños to taste, sliced
- green onions to taste, sliced
- fresh cilantro to taste, minced
Directions
- Preheat the oven to 400 degrees F.
- Line a large rimmed baking sheet with aluminum foil or parchment paper and set it aside.
- Combine the Monterey Jack and the cheddar cheese in a small bowl.
- Wrap the tortillas in a damp paper towel and microwave them until they are soft and pliable, about 20-25 seconds.
- To the center of one tortilla, add a sprinkle of the cheese mixture, about 1/3 cup of the chicken, and another sprinkle of the cheese mixture on top.
- Fold the edge nearest to you over the top of the filling, fold the right and left sides in, then continue rolling up.
- Place the chimichanga seam-side down on the prepared baking sheet.
- Repeat with the rest of the tortillas and the remaining chicken and cheese mixture.
- Brush each of the chimichangas with the melted butter.
- Bake until the tortillas are golden-brown and crispy, about 25-30 minutes.
- Top with your favorite toppings and serve!
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