Description
Baked Chicken Chimichangas are a healthier twist on the classic fried chimichanga, filled with shredded chicken, spices, and melty cheese, baked until golden and crispy for a delicious Tex-Mex meal.
Ingredients
2 cups cooked shredded chicken (rotisserie or homemade)
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup salsa or enchilada sauce
1 cup shredded cheese (cheddar or Mexican blend)
4 large flour tortillas
Cooking spray or melted butter (for brushing)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix shredded chicken with cumin, chili powder, garlic powder, onion powder, salsa, and shredded cheese until well combined.
- Spoon the chicken mixture into the center of each tortilla. Fold in the sides and roll tightly to form a burrito shape.
- Place rolled chimichangas seam-side down on a parchment-lined baking sheet. Brush tops lightly with cooking spray or melted butter.
- Bake for 20–25 minutes until golden brown and crispy.
- Serve hot with sour cream, guacamole, or extra salsa.
Notes
Add black beans, corn, or cooked rice to the filling for extra texture and heartiness.
Assemble and freeze chimichangas before baking; thaw and bake when ready.
Use whole wheat tortillas for added fiber and nutrition.
Add diced jalapeños or hot sauce for more heat.
Cheese options include pepper jack or Mexican cheese blends for varied flavors.
Reheat in oven at 350°F (175°C) for 10 minutes to maintain crispiness; avoid microwaving.
Air fryer option: cook at 375°F (190°C) for 10–15 minutes, flipping halfway.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
