Updated: Jan 6
These Baked Chicken Chimichangas are so good you won’t even miss them not being fried because they will crisp up just as well in the oven and keeping them a little leaner.
Chimichangas are one of our favourite ways to use up any leftovers from the fridge, adapt this recipe to whatever you have to create a meal from nothing.
Leftover roast Chicken or 2 cooked Chicken Breasts thinly sliced
2 Tbsp Salsa
200g Cheddar Cheese, grated
4 spring onion finely sliced
6-8 mini tortillas
Soured Cream or yogurt
Iceberg lettuce thinly sliced
Mix the cheese, spring onions, salsa and The Greedy Fox Mexican seasoning with the chicken.
Place some of the chicken mixture across the centre of the tortilla
Fold opposite sides over the filling and roll up from the bottom to the top, place seam side down on a lined baking tin.
Brush with melted butter and bake for 20-25mins or until golden and crispy.
Serve these Baked Chicken Chimichangas on iceberg lettuce with a little salsa, sound cream and guacamole