Baked Chicken Chimichangas

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 1/4 cup diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 6 large flour tortillas
• Cooking spray
• Sour cream, guacamole, and salsa (for serving)

Instructions:

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Filling: In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, diced green chilies, ground cumin, chili powder, garlic powder, cayenne pepper (if using), salt, and pepper. Mix everything together until well combined.
3. Fill the Tortillas: Place a scoop of the chicken mixture in the center of each flour tortilla, spreading it out slightly lengthwise.
4. Fold and Roll: Fold the sides of the tortillas over the filling, then roll them up tightly to form chimichangas, ensuring the filling is securely enclosed.
5. Arrange on Baking Sheet: Place the chimichangas seam-side down on the prepared baking sheet, leaving some space between each one for even baking.
6. Spray and Bake: Lightly spray the chimichangas with cooking spray to help them crisp up in the oven. This step also adds a golden finish to the chimichangas.
7. Bake to Perfection: Bake the chimichangas in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
8. Cool and Serve: Remove the chimichangas from the oven and let them cool for a few minutes before serving to allow the filling to set slightly.
9. Garnish and Enjoy: Serve the baked chicken chimichangas hot, accompanied by sour cream, guacamole, and salsa on the side for dipping.