Baked Chicken Chimichangas

Oven Baked Chicken Chimichangas are the perfect appetizer for your next game-day gathering. 

Cook's Notes: Oven Baked Chimichangas are a healthy twist on a classic favorite. Not only are they heart healthier but save on calories as they are baked. Brushing the tortillas with butter before baking gets them nice and crispy six-inch tortillas were used for this recipe but four-inch ones work too for making smaller appetizers. You can increase the heat (taste) by using spicy salsa. I used a Signature brand called Southwestern Style. Rotisserie chicken is a time saver for this recipe. These chimichangas shine as a dinner meal or for any game day gathering. The recipe is adapted from thegirlwhoateeverything.com and makes enough for 5 (6-inch) 

chimichangas. 

Elote seasoning can be found at Trader Joe's and Walmart

Ingredients:

• 2 cups cooked chicken, chopped or shredded
• 1 teaspoon Elote seasoning or 1 teaspoon ground cumin mixed with ½ dried oregano
• 1 cup of your favorite salsa
• 1 cup shredded low fat cheddar cheese
• 3 green onions, chopped (about 1/4 cup)
• 5 (6-inch) flour tortillas
• 2 tablespoons butter, melted
• Garnishes: diced tomato, sour cream or yogurt, guacamole or avocado slices, salsa, and shredded cheddar cheese for topping

Directions:

• Preheat oven to 400 and line a baking sheet with parchment paper. 
• Mix chicken, salsa, cumin, oregano or elote, cheese, and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.

• Roll folding sides over filling. Place chimichangas seam-side down on a baking sheet.

• Brush with melted butter. Bake at 400 degrees for 18 minutes or until golden brown and crispy.
• Garnish with your favorite toppings and serve with salsa on the side. This photo shows Tuesday's pinwheel appetizers posted with the baked chimichangas.