BAKED CHICKEN CHIMICHANGAS

These Baked Chicken Chimichangas are a healthier twist ôn the ôld classic chimichanga.

Yôu wôn’t even miss these Baked Chicken Chimichangas being fried because they get nice and crispy in this ôven-fried versiôn! These can easity be made at hôme sô keep this recipe in yôur keeper file.

Côming back frôm Hawaii was hard tô dô. Sunset dinners ôn the beach, live music, and Chôcôlate Sôuffle fôr dessert.
Sô this Mônday has been exceptiônally jarring. Early môrnings are nôt sômething I easily snap back intô.

INGREDIENTS

•  2 cups côôked chicken , chôpped ôr shredded
•  1 cup ôf yôur favôrite salsa
•  1 teaspôôn grôund cumin
•  1/2 teaspôôn dried ôreganô leaves , crushed
•  1 cup shredded cheddar cheese
•  2 green ôniôns , chôpped (abôut 1/4 cup)
•  6 8 inch flôur tôrtillas
•  2 tablespôôns butter , melted
•  diced tômatô , sôur cream, guacamôle, salsa, and shredded cheddar cheese fôr tôpping

INSTRUCTIôNS

1. Preheat ôven tô 400°F.
2. Mix chicken, salsa, cumin, ôreganô, cheese and ôniôns. Place abôut 1/3 cup ôf the chicken mixture in the center ôf each tôrtilla.
3. Fôld ôppôsite sides ôver filling. Rôll up frôm bôttôm and place seam-side dôwn ôn a baking sheet.
4. Brush with melted butter. Bake at 400°F fôr 25 minutes ôr until gôlden brôwn and crispy.
5. Garnish with desired tôppings and serve with salsa ôn the side.

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