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Baked Chicken Chimichanga

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Baked Chicken Chimichangas are a lighter, oven-baked version of the classic fried Mexican dish. These golden, crispy tortillas are filled with a flavorful mixture of seasoned shredded chicken, creamy cheese, and other tasty ingredients. By baking instead of frying, you get all the crunch without the extra oil, making them a healthier but equally satisfying choice. Perfect for weeknight dinners, meal prep, or serving a crowd, these chimichangas are sure to become a family favorite.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 cup shredded Mexican blend cheese (or cheddar)
  • 1/2 cup salsa (mild, medium, or hot)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper, to taste
  • 6 large flour tortillas
  • 2 tablespoons olive oil (or melted butter)
  • Optional toppings: sour cream, guacamole, diced tomatoes, shredded lettuce, chopped cilantro

Ingredient Highlights

  • Shredded Chicken: Use rotisserie chicken, leftover cooked chicken, or shredded chicken breasts for convenience and flavor.
  • Cheese: A Mexican blend adds the perfect cheesy touch, but feel free to use your favorite shredded cheese.
  • Salsa: Choose your preferred spice level for the salsa to customize the chimichangas to your taste.
  • Tortillas: Large flour tortillas work best as they are easy to roll and crisp up beautifully in the oven.

Instructions

Prepare the Filling:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Mix the Chicken Filling: In a large bowl, combine the shredded chicken, shredded cheese, salsa, cumin, chili powder, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Mix until the filling is well combined.

Assemble the Chimichangas:

  1. Prepare the Tortillas: Warm the tortillas slightly in the microwave for 15-20 seconds to make them easier to fold.
  2. Add the Filling: Place about 1/3 cup of the chicken mixture in the center of each tortilla. Fold in the sides, then roll the tortilla tightly like a burrito, ensuring the filling is fully enclosed.
  3. Brush with Oil: Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops and sides with olive oil or melted butter for a golden, crispy finish.

Bake the Chimichangas:

  1. Bake: Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chimichangas are golden and crispy.
  2. Cool and Serve: Let the chimichangas cool for a few minutes, then serve with your favorite toppings like sour cream, guacamole, or diced tomatoes.

Nutrition

Find it online: https://herbites.com/baked-chicken-chimichanga/