Description
This baked chicken chimichangas recipe offers a delicious, easy-to-make Mexican-American main course featuring shredded chicken, melted cheese, and a blend of spices, all wrapped in warm flour tortillas and baked to golden perfection for a crispy finish.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese
- ½ cup salsa (your choice of heat)
- ¼ cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Wraps
- 6 large flour tortillas
- 2 tablespoons melted butter or olive oil for brushing
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chimichangas.
- Prepare Filling: In a large bowl, combine the shredded chicken, shredded cheese, salsa, sour cream, ground cumin, chili powder, garlic powder, and onion powder. Mix everything thoroughly until well blended.
- Warm Tortillas: Slightly warm the flour tortillas to make them pliable and easier to roll without cracking.
- Assemble Chimichangas: Spoon about ½ cup of the filling onto the center of each tortilla. Fold in the sides and roll up tightly like a burrito, ensuring the seam side is down to seal the chimichanga.
- Prepare for Baking: Place the rolled chimichangas seam-side down on a greased or parchment-lined baking sheet. Brush the tops evenly with melted butter or olive oil to promote crispiness during baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the chimichangas are golden brown and crispy on the outside.
- Cool and Serve: Remove from the oven and let cool slightly before serving. Enjoy with your favorite sides like guacamole, additional salsa, or a drizzle of sour cream.
Notes
- Serve with guacamole, salsa, or a drizzle of sour cream for added flavor.
- You can prepare the chimichangas ahead of time and freeze them before baking. If baking from frozen, add 10 extra minutes to the bake time.
- Warming the tortillas is essential to prevent cracking when rolling.
- Use either melted butter or olive oil for brushing to achieve a crispy, golden exterior.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 390
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
