Oooh, excellent choice 😌🔥 Crispy without frying is a win. Here’s a super solid Baked Chicken Chimichangas recipe—easy, customizable, and weeknight-friendly.
🫔 Baked Chicken Chimichangas
Ingredients
Filling
- 2 cups cooked chicken, shredded (rotisserie = clutch)
- 1 cup shredded cheese (Monterey Jack, cheddar, or Mexican blend)
- ½ cup salsa (or enchilada sauce for richer vibes)
- ½ cup black beans (optional but great)
- ½ cup corn (optional)
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & pepper to taste
Wrap
- 6–8 large flour tortillas (burrito size)
- 2–3 tbsp olive oil or melted butter (for brushing)
Optional toppings
- Sour cream
- Guacamole
- Pico de gallo
- Cilantro
- Lime wedges
Instructions
- Preheat oven to 400°F / 205°C. Line a baking sheet with parchment.
- Mix filling: In a bowl, combine chicken, cheese, salsa, beans, corn, and spices.
- Warm tortillas (microwave 20–30 sec) so they don’t crack.
- Fill & roll:
- Spoon filling slightly off-center
- Fold in sides, roll tightly like a burrito
- Place seam-side down on baking sheet
- Brush chimichangas lightly with oil or butter (this = crispiness).
- Bake 20–25 minutes, flipping once halfway, until golden and crispy.
- Rest 5 minutes (molten lava rules apply).
🔥 Pro Tips
- Want extra crunch? Spray lightly with cooking spray after flipping.
- Spicy mood? Add diced jalapeños or a little chipotle in adobo.
- Air fryer version: 375°F for ~10–12 min, flip halfway.
If you want, I can:
- Make it creamy (restaurant-style)
- Turn it high-protein / low-cal
- Give you a freezer-meal version
- Or swap chicken for beef, beans, or veggies 🌱
Just say the word 👀
