Description
Deliciously crispy baked chicken chimichangas loaded with shredded chicken, cheese, and flavorful spices, perfect for an easy Mexican-American dinner. These oven-baked burritos are a healthier alternative to traditional fried chimichangas, topped with your favorite garnishes like sour cream, guacamole, and salsa.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup salsa (your choice of heat)
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Wraps and Topping
- 4 large flour tortillas (burrito size)
- 2 tablespoons melted butter or olive oil (for brushing)
- Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix Filling: In a large bowl, combine the cooked shredded chicken, shredded cheese, salsa, ground cumin, chili powder, garlic powder, and salt. Stir well until all ingredients are thoroughly mixed and evenly distributed.
- Assemble Chimichangas: Lay out each flour tortilla flat. Spoon about ½ cup of the chicken mixture into the center of each tortilla. Fold the sides inward, then roll tightly from one end to the other, securing the filling inside like a burrito. Place each rolled chimichanga seam-side down onto the prepared baking sheet to help them hold their shape while baking.
- Brush with Butter or Oil: Brush the tops and sides of each chimichanga generously with melted butter or olive oil. This step helps achieve a golden brown, crispy exterior during baking.
- Bake: Place the baking sheet in the preheated oven and bake the chimichangas for 20 to 25 minutes, or until they turn golden brown and crisp on the outside.
- Finish and Serve: Remove the chimichangas from the oven and optionally broil for an additional 1–2 minutes if you desire extra crispiness. Serve warm with your favorite toppings such as sour cream, guacamole, chopped cilantro, or diced tomatoes to complement the rich flavors.
Notes
- For extra crispy chimichangas, broil for the last 1-2 minutes of cooking.
- Add beans, rice, or sautéed vegetables to the filling to customize your chimichangas.
- This recipe works especially well using leftover rotisserie chicken for ease and added flavor.
- Use whole wheat or gluten-free tortillas as alternatives to modify the recipe.
