Cheesy and flavor-packed with just the right amount of spice, these chicken tortillas bake up golden brown and crispy.
Ingredients
- 1 tablespoon avocado oil
- ½ red onion, diced
- 1 bell pepper, diced
- 1 jalapeño, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cloves garlic, minced
- 3 cups cooked chicken breast, shredded
- 10 oz La Terra Fina Sriracha Three Cheese Dip & Spread
- 6 8-inch flour tortillas
- 1 ½ cups shredded Mexican cheese blend
- 1 tablespoon unsalted butter, melted
- Guacamole, for serving
- Salsa, for serving
Instructions
- Preheat the oven to 400 degrees F. Heat oil in a large skillet set over medium heat.
- Add onion, bell pepper, and jalapeño to the pan. Season with cumin, paprika, salt, and pepper, then cook for 5-6 minutes, or until onions are translucent. Add garlic and cook for 30 seconds, until fragrant.
- Stir in chicken and mix well until fully combined. Remove the skillet from the heat and transfer the contents to a large mixing bowl. Stir in La Terra Fina Sriracha Three Cheese Dip & Spread, mixing until creamy.
- Scoop about ½ cup chicken and place on a flour tortilla. Top with cheese, then roll tightly into a burrito. Place the rolled burrito seam side down on a parchment-lined baking sheet. Repeat with remaining ingredients, forming 6 chimichangas.
- Brush the tortillas with melted butter. Bake for 20-25 minutes, or until chimichangas are golden brown and crispy.
- Garnish with guacamole, pico de gallo, and additional La Terra Fina Sriracha Three Cheese Dip & Spread.
Note: You can cut down on the cheese, if desired.
