1poundcooked and shredded skinless boneless chicken breast (I was able to get 3¾ cups)
15ouncecontainer of medium queso blanco dip (your favorite brand - I used the Tostitos brand)
8flour tortilla burrito shells (this is the large tortillas)
2tablespoonsfresh chopped cilantro
1½cupsfreshly shredded Monterey jack cheese
2teaspoonsextra virgin olive oil
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
Add the shredded chicken to a medium-sized mixing bowl.
Pour the queso over the shredded chicken and stir to completely coat the shredded chicken.
Lay out a flour tortilla. Measure ½ cup of the chicken and queso onto the bottom of the tortilla. (leave ½ inch of space on the bottom and sides)
Sprinkle 1 teaspoon of cilantro over the chicken and queso.
Sprinkle ¼ cup of the freshly shredded Monterey jack cheese over the cilantro.
Fold the sides of the tortilla toward the center of the tortilla and hold it in place with your fingers as you roll the tortilla up. It’s important to keep the tortilla tightly rolled, so the filling does not bake out.
Lay the chimichanga, seam side down, on the prepared baking sheet. Repeat for the remaining chimichangas.
Once all the chimichangas are rolled and on the baking sheet, use a pastry brush to brush the olive oil on top of the chimichangas. Bake for 18-20 minutes minutes. Serve while warm.
To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze: You can freeze the baked chimichangas for up to 2 months.
To Reheat: Reheat in the oven or air fryer until heated through.
If you do not care for cilantro, you can simply leave it out.
You can substitute shredded rotisserie chicken for the chicken breast.
It’s important to keep the tortilla tightly rolled so the filling does not bake out.