Crispy Baked Chicken Chimichangas (Print Version)

# Ingredients:

→ For the filling

01 - 2 cups shredded chicken (grab a rotisserie from the store to make this super easy!)
02 - 1 cup shredded cheese - whatever you have works, I love a mix of cheddar and Monterey Jack
03 - 1/2 cup chunky salsa or a can of diced tomatoes with green chilies (drained)
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - A good pinch of salt and a few cracks of fresh pepper

→ For assembly

09 - 6 large flour tortillas (the burrito-sized ones)
10 - 2 tablespoons olive oil or melted butter for brushing

→ For serving (all optional but highly recommended!)

11 - Dollops of cool sour cream
12 - Creamy homemade or store-bought guacamole
13 - Extra salsa for dipping
14 - Handful of chopped fresh cilantro
15 - Lime wedges for squeezing over the top

# Instructions:

01 - Grab a big bowl and toss in your shredded chicken, cheese, salsa (or those tomatoes with chilies if that's what you're using), and all those warm spices - cumin, chili powder, garlic powder, onion powder. Add a good pinch of salt and some freshly cracked pepper. Give it all a good stir until everything's well mixed. Take a taste and adjust the seasonings if needed - this is your chance to make it perfect!
02 - Crank your oven to 400°F. While it's heating up, line a baking sheet with parchment paper (or give it a quick spray with non-stick if you're out of parchment). This step saves you from scrubbing crusty cheese off your pan later - trust me!
03 - Lay your tortillas out on your counter and spoon about 1/3 cup of your chicken mixture right onto the center of each one. Don't overstuff them or they'll burst open in the oven! To fold: bring in the sides toward the middle, then fold the bottom edge up and over the filling, and roll the whole thing forward until you've got a neat little package. Place each one seam-side down on your baking sheet so they don't unravel.
04 - Here's the secret to getting that crispy exterior without frying: brush the tops and sides of each chimichanga with olive oil or melted butter. Be generous! This is what's going to give you that gorgeous golden crunch. Pop the tray in your preheated oven and bake for about 20-25 minutes, or until they're beautifully browned and crispy on the outside.
05 - Pull your golden chimichangas out of the oven and let them cool for just a few minutes (the filling is molten!). Arrange them on plates and set out little bowls of sour cream, guacamole, and extra salsa for dipping. Scatter some fresh cilantro over the top and add a lime wedge to each plate. Dig in while they're still warm and crispy!

# Notes:

01 - These baked chimichangas are so much easier (and less messy) than the traditional deep-fried version, but still give you that satisfying crunch.
02 - Feel free to customize the filling - add some sautéed peppers and onions, black beans, or corn to change things up.
03 - You can make the filling a day ahead and keep it in the fridge, which makes assembly super quick when you're ready to bake.
04 - Leftovers reheat surprisingly well in a 350°F oven for about 10 minutes (avoid the microwave if you want to maintain the crispy texture).

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