Ohhh yes 😌 baked chicken chimichangas—all the crunch, way less oil. Let’s do it.
🌯 Baked Chicken Chimichangas
Ingredients (6 chimichangas)
Filling
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup shredded cheese (Mexican blend, cheddar, or Monterey Jack)
- ½ cup salsa or enchilada sauce
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & pepper to taste
- Optional add-ins: black beans, corn, sautéed onions, green chiles
Wrap
- 6 large flour tortillas
- Cooking spray or olive oil spray
Instructions
- Prep
Preheat oven to 425°F (220°C).
Line a baking sheet with foil or parchment. - Make the filling
In a bowl, mix chicken, cheese, salsa, spices, and any add-ins. - Assemble
- Warm tortillas slightly so they don’t tear.
- Spoon filling down the center.
- Fold in sides, then roll up tightly like a burrito.
- Bake
- Place seam-side down on baking sheet.
- Spray tops lightly with oil.
- Bake 20–25 minutes, flipping once halfway, until golden and crispy.
- Serve
Let rest 5 minutes. Serve hot.
Topping ideas (don’t skip these 😏)
- Sour cream
- Guacamole
- Pico de gallo
- Shredded lettuce
- Drizzle of queso or enchilada sauce
Pro Tips
- Want extra crunch? Brush lightly with oil instead of spray
- For spicy chimichangas, add chipotle peppers or hot salsa
- Air fryer version: 400°F for 10–12 min, flipping once
If you want, I can give you a creamy southwest version, a buffalo chicken chimichanga, or a freezer-friendly meal prep method 🌯🔥
