| Ingredient | Quantity |
|---|
| Cooked shredded chicken | 2 cups |
| BBQ sauce | 1 cup |
| Shredded cheddar cheese | 1 cup |
| Onion, finely chopped | 1 small |
| Canned corn, drained | 1/2 cup |
| Flour tortillas | 4 large |
| Olive oil | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Salt and pepper | To taste |
Instructions:
- Preheat the oven to 375°F (190°C) and grease a baking sheet.
- In a large bowl, combine all ingredients (shredded chicken, BBQ sauce, chopped onion, corn, spices, and salt & pepper) and mix well.
- Lay out the tortillas and divide the chicken mixture evenly among them. Sprinkle with cheddar cheese.
- Fold the sides of the tortillas over the filling, then roll them up tightly, seam-side down.
- Brush the chimichangas with olive oil and place them on the baking sheet.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Let cool slightly before serving.
