Description

This recipe for Baked Chicken Chimichangas offers a delicious, crispy Tex-Mex meal made healthier by baking instead of frying. Filled with seasoned shredded chicken, cheese, and flavorful spices, then wrapped in flour tortillas and baked to golden perfection, these chimichangas are perfect for a satisfying dinner. Serve them with classic toppings like sour cream, salsa, guacamole, and cilantro for a complete and tasty experience.

Ingredients

Scale

Filling

2 cups cooked shredded chicken
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup salsa
1/4 cup sour cream
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt

Wraps

6 large flour tortillas
2 tablespoons melted butter or olive oil (for brushing)

Optional Toppings

Sour cream
Salsa
Guacamole
Chopped cilantro

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
Mix Filling: In a large bowl, combine shredded chicken, shredded cheese, salsa, sour cream, ground cumin, chili powder, garlic powder, and salt. Stir thoroughly to combine all ingredients evenly.
Warm Tortillas: Slightly warm the flour tortillas to make them pliable and easier to roll without cracking.
Assemble Chimichangas: Place an equal amount of the chicken filling in the center of each tortilla. Fold the sides over the filling, then roll the tortilla tightly like a burrito, tucking in the ends to secure the filling inside.
Prepare for Baking: Place each chimichanga seam-side down on the prepared baking sheet. Lightly brush the tops with melted butter or olive oil to help them crisp up and turn golden during baking.
Bake: Bake the chimichangas in the preheated oven for 20 to 25 minutes or until golden brown and crispy.
Optional Broil: For extra crispiness, broil the chimichangas for an additional 1 to 2 minutes at the end of baking, watching closely to avoid burning.
Serve: Serve warm with your choice of toppings like sour cream, salsa, guacamole, and chopped cilantro.

Notes

To make the chimichangas extra crispy, broil for 1–2 minutes at the end of baking.
Leftovers can be reheated in the oven or air fryer for best texture.
For added heat, incorporate diced green chilies or your favorite hot sauce into the filling mixture.