I have been meaning to post a recipe for these easy chicken chimichangas for years! This was one of our family’s favorite recipes growing up. I loved them because they were always so warm and delicious. But I now know that my mom loved making them because the recipe calls for a whopping FIVE ingredients. Yes, five. (And one of those is just the melted butter to brush on the tortillas – does that even count?)
Either way, these 5 (or 4) ingredient chimichangas are a breeze to make! Just mix together some cooked shredded chicken (I often use a rotisserie chicken to keep it simple), some of your favorite salsa and cheese, and then wrap the mixture in a tortilla brushed with butter and bake! Not long later, these cute little pockets are nice and crispy and buttery on the outside and overflowing with spicy salsa flavor on the inside. Definitely my idea of comfort food. And since I’m often cooking for one, I also love these because they are easy to freeze and then pop out when I’m ready for a single serving. So easy and so flavorful, and all the more healthy when made with fresh salsa and oven-baked!
So the next time a Mexi craving hits, or you just have some leftover salsa or chicken to put to use, I definitely recommend making it a chicken chimichanga night!
Preheat oven to 400 degrees F. Cover a baking sheet with aluminum foil and mist with cooking spray.
In a bowl, stir together chicken, cheese and salsa until well-mixed. Spoon approximately 1/2 cup of the mixture into the center of a tortilla. Fold in the sides, then roll the tortilla from bottom to top to make a chimichanga (burrito) shape. Place the chimichanga seam side down on the baking sheet. Repeat with remaining tortillas and filling mixture, then brush the outside of the tortillas with melted butter.
Bake for 25 minutes until tortillas are golden brown. Remove and serve immediately, with additional toppings if desired.