I love to cook, but I like my recipes simple and with few ingredients, which is exactly why I love my mom’s Chicken Chimichanga recipe! I only need five ingredients to create a meal that was my favorite as a child and still is today. I also love this recipe because instead of frying the chimichangas, it calls for baking, making for a healthier (but equally delicious) option.
1 package flour tortillas
24 ounces cooked shredded chicken
1 cup shredded Mexican blend cheese
12 ounce jar of salsa (mild, medium, or hot)
Butter (use at your own discretion)
Makes approximately 4 chimichangas
Preheat oven to 400°F
Cook, season and shred the chicken, then place in medium-sized saucepan and cook over medium heat. Add the salsa and stir. Leave on the stove until chicken and salsa mixture is warm. (Tip: If you are in a time crunch, buy pre-cooked rotisserie chicken or canned chicken.)
While you’re waiting for the chicken and salsa to heat up, prep your tortillas by buttering on one side.
When the chicken and salsa mixture is ready, portion it (about 1/3 cup each) into the tortillas with the buttered side facing out. Sprinkle cheese on top of the mixture and fold the tortilla. Continue until all of the chicken and salsa mixture is used up. Place the chimichangas in a baking dish and bake in the over for 15 minutes, or until crispy and golden brown.