Description

These Baked Chicken Chimichangas are a delicious twist on the classic fried version, featuring a flavorful chicken and cheese filling wrapped in warm flour tortillas, baked until golden and crispy. Perfectly spiced with cumin and chili powder, this easy recipe serves as a wholesome, satisfying meal that pairs beautifully with sour cream, guacamole, and fresh cilantro.

Ingredients

Scale

Filling

2 cups cooked, shredded chicken
1 cup salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Chimichangas

6 large flour tortillas
2 tablespoons olive oil

Optional Garnishes

Sour cream, for serving
Guacamole, for serving
Fresh cilantro, for garnish

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Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prepare the filling: In a large bowl, combine the cooked shredded chicken, salsa, ground cumin, chili powder, shredded cheddar cheese, and shredded Monterey Jack cheese. Mix thoroughly so all ingredients are evenly incorporated.
Assemble the chimichangas: Place one large flour tortilla on a flat surface. Spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Fold the sides over the filling and then roll it up tightly from one end to the other to form a burrito shape.
Place on baking sheet and oil: Arrange the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops evenly with olive oil to promote browning and crispness while baking.
Bake until crispy: Bake in the preheated oven for 20 to 25 minutes, or until the chimichangas turn golden brown and develop a crispy texture on the outside.
Serve: Remove from the oven and serve hot. Garnish your chimichangas with optional sour cream, guacamole, and fresh cilantro for added flavor and freshness.

Notes

Ensure the chimichangas are rolled tightly to prevent filling from spilling out during baking.
You can customize the spice level by adjusting the amount of chili powder or adding jalapeños to the filling.
For a dairy-free option, omit the cheeses or use vegan cheese alternatives.
If you prefer a crispier exterior, broil the chimichangas for the last 2 minutes of baking but watch carefully to prevent burning.
Leftover chimichangas can be reheated in the oven to maintain their crispiness.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican