Ingredients

1 pound cooked and shredded skinless boneless chicken breast (I was able to get 3¾ cups)
15 ounce container of medium queso blanco dip (your favorite brand – I used the Tostitos brand)
8 flour tortilla burrito shells (this is the large tortillas)
2 tablespoons fresh chopped cilantro
1½ cups freshly shredded Monterey jack cheese
2 teaspoons extra virgin olive oil

Directions

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.