Description
These Baked Chicken Chimichangas are a delicious, crispy alternative to the traditional fried version, combining tender shredded chicken, melted cheese, and savory spices all rolled in warm flour tortillas. Baked to golden perfection, they make an easy and satisfying Mexican-inspired main course perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
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 chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Assembly
- 6 large flour tortillas
- 2 tablespoons melted butter or oil for brushing
Optional Toppings
- Sour cream
- Guacamole
- Salsa
- Chopped cilantro
- Diced tomatoes
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix the filling: In a large bowl, combine the cooked shredded chicken, shredded cheese, salsa or enchilada sauce, sour cream, ground cumin, chili powder, garlic powder, salt, and pepper. Stir thoroughly until everything is evenly incorporated.
- Assemble the chimichangas: Spoon about 1/3 cup of the filling onto the lower third of each flour tortilla. Fold the sides in towards the center, then roll tightly from the bottom up like a burrito to seal the filling inside.
- Prepare for baking: Place each chimichanga seam-side down on the prepared baking sheet. Lightly brush the tops with melted butter or oil to help them crisp up during baking.
- Bake until golden and crispy: Bake in the preheated oven for 20 to 25 minutes or until the chimichangas are golden brown and crispy on the outside.
- Serve and garnish: Let the chimichangas cool for a few minutes before serving. Top with your favorite garnishes such as sour cream, guacamole, salsa, chopped cilantro, or diced tomatoes for added flavor and freshness.
Notes
- You can assemble the chimichangas ahead of time and refrigerate them for up to 1 day prior to baking, saving you prep time on serving day.
- For longer storage, freeze assembled chimichangas before baking. When ready to bake, add 5 to 10 minutes to the cooking time and bake them directly from frozen.
- Using melted butter for brushing the tortillas results in a richer flavor, but oil is a good lower-fat alternative that still crisps nicely.
- Feel free to customize the filling by adding beans, rice, or vegetables for additional texture and nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
