These baked chimichanga pockets are a skinny version of the fried restaurant-style chimichanga. Our family loves tacos and Mexican food. I wanted to make something homemade that was easy and kid-friendly, and these are perfect because the boys could easily hold them. Enter the bake chimichanga pocket. (BTW, I keep hearing comedian Jim Gaffigan say “hot pockets” every time I type this. If you haven’t seen that skit, you need to watch it.) And I promise you, these won’t spew burning hot lava when you bite into them or give you flashbacks of college nights filled with bad decisions.
I love these Baked Chimichanga Pockets for their versatility. I often make one half without the green onions for my kiddos, and our half with. We add avocado and sour cream on the top, and usually serve with our favorite hot sauce. These are make-ahead friendly, and reheat like a champ.
Baked Chimichanga Pockets
20 minutes prep-time
25 minutes bake-time
Yields 16 pockets
2 cups of cooked chicken, shredded
1 C cheddar cheese, shredded
1 C salsa
3/4 tsp oregano
1 tsp cumin
2 green onions
16 6″ tortillas
2 tbsp butter
Preheat oven to 400 degrees.Coat a cookie sheet with cooking spray.
Mix chicken, cheese, salsa, oregano, cumin, and onions.
Scoop about about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold each side (4 sides) over filling, and set seam-side down onto the baking sheet
Brush each pocket with melted butter. (You can omit, but this will ensure a golden brown top)
Bake at 400 degrees for 25 minutes or until nicely toasted and golden brown on top
- Serve with your favorite topping such as sour cream, guacamole, salsa, diced tomatoes, cilantro, hot sauce, margarita, or all of the above. 🙂
Note: It doesn’t matter how you cook your chicken. I cooked mine in a skillet with a little salt and pepper, but have also used the oven or Instant Pot. I’m sure you could use the slow cooker or boil it, too.
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