Description
Crispy, cheesy, and full of flavor—these Baked Chicken Chimichangas are a healthier twist on the classic deep-fried favorite. Made with shredded chicken, creamy cheese, and bold spices, they’re perfect for an easy, family-friendly meal!
Ingredients
For the Filling:
- 2 cups shredded cooked chicken (rotisserie or homemade)
- 4 oz cream cheese, softened
- 1 cup shredded cheese (Mexican blend or cheddar)
- ½ cup salsa or diced tomatoes with green chilies
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt and pepper to taste
For the Chimichangas:
- 6 large flour tortillas (burrito-size)
- 2 tbsp olive oil or melted butter for brushing
Toppings (Optional):
- Sour cream
- Guacamole
- Salsa or pico de gallo
- Fresh cilantro
- Lime wedges
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the Filling: In a bowl, mix shredded chicken, cream cheese, shredded cheese, salsa, and seasonings until evenly combined.
- Assemble Chimichangas: Place ½ cup of filling in the center of each tortilla. Fold in the sides, then roll up tightly.
- Prepare for Baking: Place chimichangas seam-side down on the baking sheet. Brush lightly with olive oil or melted butter.
- Bake: Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
- Serve: Top with sour cream, guacamole, salsa, and fresh cilantro. Serve hot and enjoy!
Notes
- For extra crispiness, finish the chimichangas under the broiler for 1–2 minutes.
- Use rotisserie chicken to save time and add flavor.
- Don’t overfill the tortillas—this keeps them from bursting while baking.
- Want to freeze them? Wrap unbaked chimichangas in foil and freeze for up to 2 months.
- Reheat leftovers in an air fryer for a few minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes