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Fixing a plate of these Baked Chicken Chimichangas, you might wonder what could possibly sit alongside such a star. I recommend rolling up your sleeves and fixing a batch of my cilantro-lime rice; its freshness is a kiss of summer on the palate. A splash of simple black beans wouldn't go amiss, and for those who fancy a touch of green, a crisp lettuce salad drizzled with a tangy vinaigrette completes a plate that's both hearty and grounding.
Baked Chicken Chimichangas
Servings: Serves 4 to 6 folks, depending on how peckish they are!
Ingredients:
- 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
- Sour cream, guacamole, and chopped fresh cilantro for serving (optional)
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