For the Chimichangas:

• 2 cups cooked shredded chicken (rotisserie chicken works well): The heart of our chimichangas, cooked chicken provides a hearty and protein-rich base. Rotisserie chicken is an absolute time-saver and delivers moist, flavorful meat. You can use the breast or a mix of breast and thigh meat for richer flavor. If you’re cooking chicken from scratch, poaching or baking chicken breasts with a little salt and pepper works perfectly. For a vegetarian twist, consider substituting with 1.5 cups of cooked and seasoned black beans or pinto beans, or a medley of sautéed vegetables like bell peppers, onions, and corn. Ensure the chicken is shredded, not diced, for a better texture in the filling.
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend): Cheese is the melty, gooey binder that brings all the filling ingredients together and adds a rich, savory element. Cheddar offers a classic, sharp flavor, while Monterey Jack is milder and melts beautifully. A Mexican blend, often containing a mix of cheddar, Monterey Jack, and sometimes pepper jack, provides a balanced and slightly spicy profile. Feel free to experiment with different cheese combinations to find your favorite blend. For a spicier kick, try pepper jack or a blend with jalapeño cheddar. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly and often has a better flavor.
• ½ cup salsa or diced tomatoes with green chilies: This ingredient provides moisture, acidity, and a touch of vibrant flavor to the filling. Salsa, particularly a chunky salsa, adds texture and layers of flavor with its blend of tomatoes, onions, peppers, and spices. Diced tomatoes with green chilies, like Rotel, offer a simpler, tomato-forward base with a mild heat from the green chilies. Choose your salsa based on your spice preference – mild, medium, or hot. You can also use homemade salsa for an even fresher taste. If using diced tomatoes with green chilies, drain off excess liquid to prevent soggy chimichangas.
• 1 teaspoon ground cumin: Cumin is a quintessential spice in Mexican cuisine, lending a warm, earthy, and slightly smoky flavor. It adds depth and complexity to the chicken filling, enhancing the overall savory profile. Freshly ground cumin, if available, will have a more potent aroma and flavor.
• 1 teaspoon chili powder: Chili powder is a blend of dried chili peppers and other spices like cumin, oregano, and garlic powder. It provides a mild to moderate heat and a robust, chili-forward flavor. Different chili powders vary in heat levels, so adjust the amount to your preference. For a spicier kick, consider adding a pinch of cayenne pepper or chipotle powder.
• ½ teaspoon garlic powder: Garlic powder adds a savory, pungent, and slightly sweet garlic flavor to the filling. It’s a convenient way to incorporate garlic flavor without the need for fresh garlic. If you prefer fresh garlic, you can substitute with 1-2 cloves of minced garlic, sautéed briefly with the chicken or added directly to the filling mixture.
• ½ teaspoon onion powder: Onion powder provides a subtle, sweet, and savory onion flavor that complements the other spices and ingredients in the filling. Similar to garlic powder, it’s a convenient alternative to fresh onion. If you prefer fresh onion, you can use about ¼ cup of finely diced onion, sautéed until softened before adding to the filling.
• Salt and pepper to taste: Salt and pepper are essential seasonings that enhance and balance all the flavors in the dish. Season generously, tasting as you go, to ensure the filling is well-seasoned. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper and adjust to your liking. Remember that cheese and salsa can also contribute salt, so season gradually.
• 6 large flour tortillas: Flour tortillas are the vessels that hold our flavorful filling and become wonderfully crispy when baked. Large tortillas are ideal for chimichangas as they provide ample space for the filling and are easier to roll. Look for burrito-size tortillas, typically around 10-12 inches in diameter. Fresh tortillas will be softer and easier to roll without tearing. If your tortillas are stiff, you can warm them slightly in a microwave or skillet to make them more pliable. Corn tortillas are not recommended for baked chimichangas as they tend to become dry and brittle in the oven.
• 2 tablespoons olive oil or melted butter for brushing: Brushing the chimichangas with olive oil or melted butter before baking is crucial for achieving that desirable golden brown and crispy exterior. Olive oil provides a slightly healthier option and a subtle fruity flavor, while melted butter adds richness and enhances browning. You can also use a combination of both for a balance of flavor and crispiness.

For Serving (Optional but Highly Recommended):

• Sour cream: Cool and tangy sour cream provides a creamy contrast to the warm, savory chimichangas. It also helps to balance the spices and adds a refreshing element. Plain Greek yogurt is a healthier alternative with a similar tanginess and creamy texture.
• Guacamole: Creamy and rich guacamole, made from avocados, lime juice, onions, and cilantro, is a classic Mexican condiment that pairs perfectly with chimichangas. Homemade guacamole is always best, but store-bought guacamole can also be used for convenience.
• Salsa: Extra salsa, beyond what’s in the filling, is essential for serving. It adds a fresh, vibrant, and flavorful topping. You can use the same salsa you used in the filling or choose a different variety for added complexity. Consider offering a mild and a spicier salsa to cater to different preferences.
• Chopped cilantro: Fresh cilantro adds a bright, herbaceous, and slightly citrusy note that complements the other flavors and provides a pop of color. If you’re not a fan of cilantro, you can substitute with chopped fresh parsley or green onions.
• Lime wedges: A squeeze of fresh lime juice brightens up the dish and adds a zesty, acidic touch that balances the richness of the chimichangas and toppings. Lime wedges are a must-have for serving.