I enjoy prepping these when there’s a game and the crew comes over. Feeding everyone just feels great!

1. Preheat your oven to 400°F (200°C).

2. In a mixing bowl, combine the shredded chicken, Monterey Jack cheese, chopped cilantro, lime juice, cumin, and chili powder. Season with salt and pepper to taste.

3. Lay out the flour tortillas and evenly distribute the chicken mixture among them.

4. Fold in the sides of each tortilla and then roll them up tightly from the bottom to form a burrito shape.

5. Place the rolled tortillas seam-side down on a baking sheet. Brush the tops lightly with olive oil.

6. Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.

7. While the chimichangas are baking, mix the salsa and sour cream together to make a tangy dipping sauce.

8. Once baked, let them cool for a few minutes before serving with the salsa cream sauce on the side.

If you prefer a bit more heat, feel free to add some diced jalapeños to the chicken mixture. For a healthier twist, you can swap out the Monterey Jack for a lower-fat cheese and use whole wheat tortillas. And for a fun variation, try adding some black beans or corn to the filling. Just like any beloved family recipe, there’s always room to add your own flair!