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Baked Chicken Chimichangas

Baked Chicken Chimichangas

Crispy, flavorful Baked Chicken Chimichangas that deliver all the satisfying crunch and savory goodness of traditional chimichangas without deep frying. Packed with tender shredded chicken, melty cheese, and zesty salsa, these oven-baked chimichangas are a healthier, fuss-free Mexican-inspired meal perfect for weeknights or appetizers.

  • Total Time: 30 minutes
  • Yield: 6-8 chimichangas 1x

Ingredients

Scale

Filling

  • 2 cups cooked shredded chicken
  • 1/2 cup salsa or enchilada sauce
  • 1/2 cup chopped onions
  • 1/2 cup chopped peppers
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder

Assembly

  • 6–8 flour tortillas (soft and sturdy)
  • Olive oil or cooking spray (for brushing)

Instructions

  1. Prepare the Filling: In a large bowl, combine the cooked shredded chicken with salsa or enchilada sauce, chopped onions, chopped peppers, shredded cheese, cumin, chili powder, and garlic powder. Mix until all ingredients are evenly incorporated.
  2. Assemble the Chimichangas: Lay a tortilla flat on a clean surface. Spoon a generous amount of the filling mixture into the center. Fold in the sides of the tortilla, then roll it tightly from one edge to the other like a burrito to enclose the filling securely.
  3. Prepare for Baking: Place each wrapped chimichanga seam side down on a baking sheet lined with parchment paper. Lightly brush or spray the chimichangas with olive oil to help achieve a golden, crispy exterior.
  4. Bake until Crispy: Bake the chimichangas in a preheated oven at 400°F (200°C) for 15-20 minutes. Flip them halfway through baking to ensure even browning on all sides.
  5. Serve and Enjoy: Let the chimichangas cool for a few minutes after baking. Serve with your favorite toppings such as sour cream, guacamole, fresh cilantro, shredded lettuce, diced tomatoes, or sliced avocado.

Notes

  • Warm tortillas gently before filling to prevent cracking and make rolling easier.
  • Do not overfill the tortillas to avoid bursting during baking.
  • Brush oil lightly but evenly to get a crispy and golden crust without excess grease.
  • Flip chimichangas halfway through baking for even crispiness.
  • Allow chimichangas to rest a few minutes after baking so the filling sets and it’s safer to eat.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free (if corn tortillas are used)

Nutrition

  • Serving Size: 1 chimichanga
  • Calories: 320
  • Sugar: 2g
  • Sodium: 550mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 75mg

Keywords: Baked Chicken Chimichangas, Healthy Chimichangas, Oven-baked Mexican Food, Crispy Chicken Chimichangas, Easy Mexican Dinner