Description
Enjoy a healthier twist on a Mexican-American classic with these crispy baked chicken chimichangas. Packed with flavorful shredded chicken, creamy cheese, and spices, this dish delivers all the taste of traditional fried chimichangas without the extra oil. Perfect for family dinners, meal prep, or entertaining guests!
Ingredients
Scale
- 2 cups shredded chicken (rotisserie or pre-cooked)
- 4 large flour tortillas
- 1/2 cup cream cheese or sour cream
- 1/2 cup salsa or diced tomatoes
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt to taste
- Optional add-ins: diced onions, bell peppers, black beans, corn, or jalapeños
- 1 tbsp oil or melted butter (for brushing)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
- In a large mixing bowl, combine shredded chicken, cream cheese, salsa, shredded cheese, cumin, paprika, garlic powder, and salt. Mix until well combined.
- Lay a tortilla flat and spoon about 1/2 cup of the filling onto the center. Fold the sides inward, then roll tightly to form a chimichanga. Repeat with the remaining tortillas.
- Place the chimichangas seam-side down on the prepared baking sheet. Brush lightly with oil or melted butter.
- Bake for 20–25 minutes, flipping halfway through, until the chimichangas are golden and crispy.
- Serve warm with toppings such as guacamole, sour cream, or pico de gallo.
Notes
- For an even crispier finish, broil the chimichangas for the last 1–2 minutes of baking.
- These chimichangas can be frozen after baking. Reheat in a 375°F oven for 20–25 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Keywords: baked chicken chimichangas, healthy chimichangas recipe, Mexican-American recipes, baked chimichanga recipe, crispy chimichangas