Crispy baked chicken chimichangas with a flavorful, sautéed chicken filling and melted cheese in soft flour tortillas. A healthier Tex-Mex classic with minimal effort, perfect for busy weeknights and family dinners.
1 tablespoon olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1 pound cooked shredded chicken (rotisserie chicken recommended)
10 ounces mild red enchilada sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
Salt to taste
Black pepper to taste
1 cup shredded Monterey Jack cheese (microbial-rennet)
8 large (10-inch) flour tortillas
Cooking spray
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper
Heat olive oil in a skillet over medium heat; sauté onion until tender, 5 minutes
Add garlic, cooked chicken, chilli powder, cumin, oregano, salt, and pepper
Stir in enchilada sauce and simmer 3-4 minutes
Spread cheese over 4 tortillas; top with chicken mixture
Fold tortillas into triangles, sealing edges with cooking spray
Place on prepared baking sheet, spray tops, and bake 12-15 minutes until golden and crispy
Rotisserie chicken saves significant prep time
Use cooking spray generously for maximum crispiness without oil
Ensure tortillas are pliable by warming slightly before assembling
Monterey Jack ensures smooth melting; substitute with vegan cheese if needed