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 MEXICALI dip, 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 MEXICALI dip.
Note: You can cut down on the cheese, if desired.
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