It got both Nick and I thinking though - what is the difference between a chimichanga, burrito, and enchilada anyway? I started looking and found a few answers. I guess a burrito is made with a flour tortilla and an enchilada is made with a corn tortilla. Then I found out that a chimichanga is just a deep-fried burrito. So technically we didn't make chimichangas, since ours were baked, but the kids like the name and they liked the meal so we're sticking with it!
Baked Chicken Chimichangas
- 2 cups cooked chicken, chopped or shredded
- 1 cup of your favorite salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano leaves, crushed
- 1 cup shredded cheddar cheese
- 2 green onions, chopped (about 1/4 cup)
- 6 (8 inch) flour tortillas
- 2 tablespoons butter, melted
- diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping
Instructions
- Preheat oven to 400°F.
- Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
- Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
- Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
- Garnish with desired toppings and serve with salsa on the side. They are SO delicious with homemade guacamole on top!
I made the chicken mixture in the morning and kept it in the fridge all day, so it was super easy to quickly assemble them later and pop them in the oven.










