Description
These Baked Chicken Chimichangas are a lighter twist on the classic deep-fried favorite! Loaded with seasoned shredded chicken, gooey cheese, and zesty salsa, then oven-crisped to golden perfection. They’re crunchy, cheesy, and ridiculously satisfying—without the oil. Perfect for weeknights, meal prep, or Tex-Mex cravings!
Ingredients
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2 cups cooked shredded chicken (rotisserie works great!)
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1 cup shredded Monterey Jack or cheddar cheese
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½ cup salsa (mild, medium, or spicy)
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½ tsp ground cumin
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½ tsp chili powder
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¼ tsp garlic powder
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Salt & pepper, to taste
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½ cup refried beans or black beans (optional)
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6 large flour tortillas (burrito size)
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2 tbsp melted butter or olive oil (for brushing)
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Optional toppings: sour cream, guacamole, pico de gallo, chopped cilantro
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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Mix the filling:
In a bowl, combine shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, salt, and pepper. Add beans if using. Mix until well combined. -
Assemble the chimichangas:
Spoon about ½ cup of filling into the center of each tortilla. Fold in the sides, then roll up burrito-style. Place seam-side down on the prepared baking sheet. -
Brush & bake:
Brush each chimichanga with melted butter or olive oil. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
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Serve hot:
Top with sour cream, guac, or your favorite salsa!
Notes
Air fryer friendly: Cook at 400°F for 10–12 minutes, flipping once.
Make ahead: Assemble and refrigerate or freeze before baking—just add a few extra minutes to bake time.
Spice it up with diced jalapeños or hot salsa in the filling!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex