Crispy Baked Chicken Chimichangas

Follow our step-by-step guide on how to make Crispy Baked Chicken Chimichangas.

1. Step 1

   Begin by preheating your oven to a toasty 425°F (220°C) and prepare a baking sheet with a layer of parchment paper for easy cleanup.

2. Step 2

   In a spacious bowl, combine shredded chicken, zesty salsa, aromatic ground cumin, and fragrant dried oregano, mixing until everything is harmoniously blended.

3. Step 3

   While that comes together, cook the Spanish rice according to the package directions, then set it aside to cool slightly.

4. Step 4

   Gently fold the warm rice and creamy shredded Colby-Jack cheese into the chicken mixture, ensuring an even distribution of flavors.

5. Step 5

   Take a soft flour tortilla and spoon a generous portion of the chicken filling into the center.

6. Step 6

   Tuck in the sides and roll it up snugly, placing the seam-side down on your prepared baking sheet.

7. Step 7

   Continue this process with the remaining tortillas and filling.

8. Step 8

   For a delightful crunch, brush the tops of each chimichanga with a light coating of canola oil.

9. Step 9

   Slide the baking sheet into your preheated oven and let them bake for about 20 minutes, or until they achieve a beautiful golden brown and crispy exterior.

10. Step 10

    Serve these delicious chimichangas warm, accompanied by your favorite toppings for an extra burst of flavor.

11. Step 11

    Enjoy the satisfying crunch and savory filling that will surely delight your taste buds!.