Ingredients:

2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
6 large flour tortillas
Cooking spray

Directions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, chopped green chilies, chopped cilantro, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Place a generous portion of the chicken mixture onto the center of each flour tortilla. Fold in the sides, then roll up tightly to form a chimichanga.
Place the chimichangas seam-side down on the prepared baking sheet.
Lightly spray the tops of the chimichangas with cooking spray.
Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.
Serve the oven-fried chicken chimichangas with your favorite toppings, such as salsa, sour cream, guacamole, or shredded lettuce.
Prep Time: 15 minutes | Cooking Time: 20-25 minutes | Total Time: 35-40 minutes | Servings: 6 chimichangas