Description
These baked chicken chimichangas are a delicious and healthier twist on the classic deep-fried version. Filled with shredded chicken, melted cheeses, and a blend of spices, then baked to golden crispy perfection, they make a perfect main course for an easy weeknight dinner or casual gathering. Serve with guacamole, salsa, or sour cream for a flavorful Mexican-American meal.
Ingredients
Scale
Filling
- 2 cups cooked and shredded chicken breast
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup salsa
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
Assembly
- 6 large flour tortillas
- 2 tablespoons melted butter or cooking spray
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Filling: In a large bowl, combine the shredded chicken breast, cheddar cheese, Monterey Jack cheese, salsa, sour cream, ground cumin, garlic powder, onion powder, and chili powder. Mix thoroughly until all ingredients are evenly incorporated to form a flavorful filling.
- Warm Tortillas: Slightly warm the tortillas to make them more pliable and easier to roll without breaking.
- Assemble Chimichangas: Spoon about 1/2 cup of the chicken filling into the center of each tortilla. Fold in the sides, then roll up tightly like a burrito, keeping the seam on the bottom to seal the chimichanga.
- Prepare for Baking: Place the wrapped chimichangas seam-side down onto the prepared baking sheet. Brush the tops with melted butter or spray lightly with cooking spray to help achieve a crispy, golden exterior.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the chimichangas are golden brown and crispy on the outside.
- Serve: Let the chimichangas cool slightly before serving. Enjoy them with guacamole, extra salsa, or a drizzle of sour cream as optional garnishes.
Notes
- Serve with guacamole, extra salsa, or a drizzle of sour cream for added flavor.
- For a spicier version, add chopped jalapeños to the filling or use hot salsa instead of mild.
- Leftover chimichangas reheat well in the oven or air fryer for maintaining crispiness.
