Don’t settle for plain or mundane when Outstanding Oven-Baked Chimichangas are an option! These golden-brown and crispy tortillas get loaded up with a Tex-Mex-seasoned chicken and rice mixture for an explosion of flavor in every crunch. Of course, there’s plenty of melty cheese to be found within for that ooey, gooey satisfaction. The topping options are endless, but we highly recommend pilling on some herby cilantro, juicy tomatoes, fresh green onions, rich sour cream, and a squeeze of a lime wedge for the most mind-blowing dining experience your taste buds have ever encountered! These Outstanding Oven-Baked Chimichangas really do stand out and it won’t take long for you to notice!
Ingredients
For the chimichangas:
- 1 1/2 cups chicken, cooked and shredded
- 2/3 cup salsa
- 1 1/2 teaspoons ground cumin
- 1 1/4 cups Colby-Jack cheese, shredded
- 1 teaspoon dried oregano
- 1 (5.6-ounce) package Spanish rice
- 4 flour tortillas, burrito-size
- 2 tablespoons canola or vegetable oil
Optional toppings:
- cilantro leaves, to taste
- tomatoes, to taste, diced
- green onions, to taste, sliced
- sour cream, to taste
- lime wedges, to taste
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a rimmed baking sheet with parchment paper.
Step 3 –In a large bowl, add the chicken, the salsa, the cumin, the shredded cheese, and the oregano and mix to combine.
Step 4 –Prepare the Spanish rice according to the package directions.
Step 5 –Stir the chicken mixture into the rice mixture.
Step 6 –Evenly divide the chicken-rice mixture between the tortillas and wrap each of them up.
Step 7 –Place the chimichangas, seam-side down, on the prepared baking sheet.
Step 8 –Brust the chimichangas with the oil and bake until they are golden-brown and crispy, about 20 minutes.
Step 9 –Serve the chimichangas topped with the cilantro, the tomatoes, the green onions, the sour cream, and the lime wedges.
