Description
Golden, crispy tortillas filled with creamy chicken, cheese, and salsa for a quick and satisfying meal.
Ingredients
- 2 cups shredded cooked chicken
- 4 oz cream cheese, softened
- 1/2 cup salsa
- 1 cup shredded cheese (Mexican blend or cheddar)
- 1/4 cup diced green chiles
- 6 large flour tortillas (burrito-sized)
- 2 tablespoons olive oil or cooking spray
Optional Toppings:
- Sour cream
- Salsa
- Fresh cilantro
- Lime wedges
Instructions
- In a bowl, mix chicken, cream cheese, salsa, shredded cheese, and green chiles until combined.
- Spoon filling into each tortilla, fold sides in, and roll tightly.
- Brush with olive oil or spray lightly.
- Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, or cook in a skillet until crispy on all sides.
- Serve warm with desired toppings.
Notes
- Use rotisserie chicken to save time.
- Place seam-side down to keep chimichangas closed while cooking.
- Air fry for an extra crispy texture with less oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes