Baked Chicken Chimichangas Recipe
These Baked Chicken Chimichangas are a delicious and easy-to-make Mexican-American dish that the whole family will love. They are filled with seasoned shredded chicken, cheese, and spices, then baked until crispy and golden. Serve with your favorite toppings for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the Chimichangas:
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup salsa (your choice of heat)
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 2 tablespoons melted butter or olive oil (for brushing)
Optional Toppings:
- Guacamole
- Sour cream
- Salsa
- Chopped cilantro
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Prepare the Filling: In a large bowl, mix shredded chicken, cheese, salsa, sour cream, cumin, chili powder, garlic powder, salt, and pepper until well combined.
- Assemble the Chimichangas: Warm tortillas slightly. Spoon the chicken mixture into the center of each tortilla. Fold in the sides and roll up tightly like a burrito.
- Bake: Place chimichangas seam-side down on a baking sheet lined with parchment paper. Brush the tops lightly with melted butter or olive oil. Bake for 20–25 minutes or until golden brown and crispy.
- Serve: Serve hot with your favorite toppings.
Notes
- You can substitute the chicken with rotisserie chicken or leftover turkey.
- For an extra crispy finish, broil the chimichangas for the last 2–3 minutes of baking.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 490
- Sugar: 2g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 85mg
