A delightful twist on the classic chimichanga, this recipe offers a crispy, oven-baked version that's both flavorful and easy to prepare.
Preheat your oven to 475°F (245°C).
Ensure the oven is fully preheated to achieve the best crispiness.
In a saucepan, combine the shredded chicken, salsa, green onion, cumin, oregano, and salt. Heat over medium heat, stirring occasionally, until the mixture is heated through and slightly thickened.
Let the filling cool slightly before assembling to make handling easier.
Brush one side of each tortilla with melted butter.
Use a pastry brush for even application of butter.
Spoon about 1/2 cup of the chicken mixture onto the unbuttered side of each tortilla. Sprinkle with a mix of Monterey Jack and cheddar cheese.
Don't overfill the tortillas to make folding easier.
Fold the sides of the tortilla over the filling, then roll it up tightly. Place seam-side down in a greased baking dish.
Ensure the seam is on the bottom to prevent the chimichangas from unrolling during baking.
Bake in the preheated oven for about 13 minutes, or until the tortillas are golden brown and crispy.
Keep an eye on the chimichangas to avoid over-browning.
Serve warm, topped with additional salsa, guacamole, and sour cream if desired.
Add a sprinkle of fresh cilantro for a burst of flavor and color.
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