Baked Chicken Chimichangas Recipe
These Baked Chicken Chimichangas are a healthier twist on the classic deep-fried version, filled with a savory mixture of shredded chicken, cheese, and spices, all wrapped up in a crispy tortilla. Perfect for a tasty weeknight dinner or a fun weekend meal!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 chimichangas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Main Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup salsa or enchilada sauce
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Additional Ingredients:
- 6 large flour tortillas
- 2 tablespoons olive oil or melted butter for brushing
Optional Toppings:
- Sour cream
- Guacamole
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the filling: In a large bowl, combine the shredded chicken, cheese, salsa, sour cream, cumin, garlic powder, chili powder, salt, and pepper.
- Fill the tortillas: Warm the tortillas, then spoon the filling onto each tortilla. Fold in the sides and roll up tightly.
- Bake: Place the chimichangas seam-side down on a baking sheet, brush with oil or butter, and bake for 20–25 minutes until crispy.
- Serve: Serve warm with optional toppings like sour cream, guacamole, and chopped cilantro.
Notes
- To make it spicier, use hot salsa or add diced green chiles to the filling.
- For extra crispiness, finish under the broiler for 2–3 minutes.
- These chimichangas can be frozen before baking; simply thaw and bake as directed.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 390
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
