Ingredients
• 4 large flour tortillas • 2 cups cooked chicken, shredded • 1 cup cheddar cheese, shredded • 1 cup Monterey Jack cheese, shredded • 1 cup salsa • 1 tsp cumin • 1 tsp chili powder • ½ tsp garlic powder • ½ tsp onion powder • 2 tbsp olive oil • ½ cup sour cream • ¼ cup fresh cilantro, chopped • 1 avocado, sliced (for serving)
Instructions
- Preheat oven to 425°F
- Shred cooked chicken and season with spices
- Mix half the cheese with chicken and ¼ cup salsa
- Lay tortillas flat and spoon filling onto center
- Fold sides over filling, then roll tightly
- Place seam-side down on baking sheet
- Brush with olive oil
- Bake 20-25 minutes until golden and crispy
- Heat remaining salsa
- Serve chimichangas with salsa, sour cream, and avocado
- Garnish with fresh cilantro
PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 25 mins, Total Time: 45 mins, Servings: 4, Calories: 520, Net Carbs: 35g, Fats: 26g, Protein: 35g