2 cups cooked chicken, shredded

1 cup Monterey Jack cheese, grated

1/2 cup salsa, plus extra for serving

1 can (4 ounces) diced green chilies, drained

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon chili powder

Salt and pepper to taste

6 large flour tortillas

Olive oil or cooking spray, for greasing

Optional for serving: Sour cream, guacamole, and chopped fresh cilantro


Preheat the oven to 400°F, creating a warm environment for your chimichangas to bake.

In a large bowl, combine the chicken, cheese, salsa, green chilies, cumin, oregano, and chili powder. Season with salt and pepper to taste.

Lay a tortilla flat, place a portion of the chicken mixture in the center, and fold in the sides, rolling tightly to encase the filling.

Arrange the chimichangas seam-side down on a greased baking sheet, spaced apart for even baking.

Brush the tops with olive oil or spray with cooking spray, then bake for 25-30 minutes until golden brown.

Allow to cool slightly before serving, garnished with sour cream, guacamole, and cilantro if desired.