Description
Crispy, flavorful chicken chimichangas baked on a single sheet pan—perfect for a fuss‑free, crowd‑pleasing meal.
Ingredients
- 1 lb (450 g) cooked chicken, shredded
- 1 cup (240 ml) salsa verde
- 1 cup (120 g) shredded cheddar‑jack cheese
- 8 small flour tortillas (6‑inch)
- 1 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream and extra salsa, for serving
Instructions
- Preheat oven to 425 °F (220 °C). Line a sheet pan with parchment paper.
- In a bowl, combine shredded chicken, salsa verde, cheese, cumin, chili powder, garlic powder, salt and pepper.
- Warm tortillas briefly in microwave or on a pan to make pliable.
- Spoon about ⅓ cup of the chicken mixture onto each tortilla. Fold in sides, then roll tightly into burrito shape.
- Place chimichangas seam‑side down on the sheet pan. Lightly brush or drizzle with olive oil.
- Bake for 15 minutes, then turn and bake another 10 minutes, until golden and crisp.
- Remove from oven; let rest 2 minutes. Garnish with cilantro and serve with sour cream and extra salsa.
Notes
- Use small tortillas to make them easy to eat as handheld items.
- Shredded rotisserie chicken is a great shortcut.
- For extra crispness, spray with cooking spray instead of oil.
- Customize fillings—add black beans, corn, or diced bell peppers.
- Reheat in oven or air fryer to keep them crispy.