Easy Baked Chimichangas

Easy Baked Chimichangas

by Lori Fredrich of Burp!

Makes 6 chimichangas

4 cups shredded cooked chicken (or Cuban pork*)

1 small onion, minced

1 ½ tsp ground cumin

1 tsp crushed Mexican oregano

2 tsp chili powder (or to taste)

2 cups shredded Monterey jack cheese

6 ten-inch flour tortillas

grapeseed, olive, or coconut oil for brushing

Preheat oven to 425ºF

Heat 1 T oil in the bottom of a large skillet over medium heat. Add minced onion and sauté just until beginning to soften. Add chicken, cumin, oregano, and chili powder. Stir to combine.

Top each tortilla with about ½ cup of chicken mixture and ¼ cup of cheese. Roll up, envelope style and place seam side down on a greased sheet pan. Repeat until all filling has been used.

Brush top side of chimichangas with oil. Bake, uncovered, 20 minutes, or until lightly browned and crisp.

* if using Cuban pork for this recipe, you can eliminate onion and additional seasonings