Oven-Baked Mexican Chicken Wraps (Print Version)

# Ingredients:

→ For the Chimichangas

01 - 2 cups cooked shredded chicken (rotisserie chicken works well)

02 - 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

03 - 1/2 cup salsa or diced tomatoes with green chilies

04 - 1 teaspoon ground cumin

05 - 1 teaspoon chili powder

06 - 1/2 teaspoon garlic powder

07 - 1/2 teaspoon onion powder

08 - Salt and pepper to taste

09 - 6 large flour tortillas

10 - 2 tablespoons olive oil or melted butter for brushing

→ For Serving

11 - Sour cream

12 - Guacamole

13 - Salsa

14 - Chopped cilantro

15 - Lime wedges

# Instructions:

01 - In a large mixing bowl, combine the shredded chicken, cheese, salsa (or tomatoes with chilies), cumin, chili powder, garlic powder, onion powder, and salt and pepper. Stir until well-mixed.

02 - Preheat the oven to 400°F (200°C). Lay out the tortillas on a flat surface. Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla. Fold the sides of the tortilla in toward the center, then fold the bottom edge up over the filling. Roll tightly to form a burrito-like shape. Place the chimichangas seam-side down on a baking sheet lined with parchment paper or lightly sprayed with non-stick spray.

03 - Brush the tops of the chimichangas with olive oil or melted butter. This will help them get crispy in the oven. Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.

04 - Remove the chimichangas from the oven and let them cool slightly before serving. Serve with sour cream, guacamole, salsa, and any other toppings you enjoy, such as chopped cilantro or lime wedges.

# Notes:

01 - These baked chimichangas are a healthier alternative to the traditional deep-fried version while still maintaining a crispy exterior.

02 - Rotisserie chicken makes this recipe quick and easy, but you can also use any leftover cooked chicken you have on hand.

03 - Feel free to customize the filling with additional ingredients like black beans, corn, or sautéed peppers and onions.

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