Ingredients:

  • 3 cups (450g) shredded cooked chicken breast
  • 4 oz (115g) softened cream cheese
  • 1/2 cup (120ml) salsa
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 cup (100g) shredded Monterey Jack cheese
  • 4 large (10-inch) flour tortillas
  • 2 tbsp (30ml) neutral vegetable oil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sour cream
  • 2 tbsp pickled jalapeños

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, softened cream cheese, salsa, chili powder, cumin, and garlic powder. Fold in the shredded Monterey Jack cheese until the mixture is uniform and thick.
  2. Warm the flour tortillas in the microwave for 30 seconds until pliable. Place one-fourth of the chicken mixture onto the lower third of each tortilla.
  3. Fold the left and right sides of the tortilla toward the center, then roll from the bottom up to create a tight, rectangular seal.
  4. Place the chimichangas seam-side down on a baking sheet lined with parchment paper. Use a pastry brush to apply a thin, even layer of neutral oil over the entire surface of each tortilla.
  5. Bake in a preheated oven at 400°F (200°C) for 20 minutes, or until the exterior is mahogany-colored and structurally sound.
  6. Garnish with fresh cilantro, sour cream, and pickled jalapeños before serving.