Print

Baked Chicken Chimichangas

Baked Chicken Chimichangas

Baked Chicken Chimichangas are a healthier, baked alternative to the classic fried chimichangas. They feature crispy golden tortillas filled with tender, seasoned shredded chicken, melted cheese, and savory spices, delivering an irresistible, flavor-packed meal perfect for family dinners or casual gatherings.

Ingredients

Scale

Filling Ingredients

  • 2 cups cooked and shredded chicken breast
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 cup salsa or enchilada sauce

Assembly Ingredients

  • 4 large flour tortillas
  • Olive oil or cooking spray, for brushing

Instructions

  1. Prepare the Filling: Cook and shred the chicken breast. Sauté diced onions and minced garlic in a pan until soft and fragrant. Combine the cooked chicken, sautéed onions and garlic, chili powder, cumin, shredded cheddar and Monterey Jack cheeses, and salsa or enchilada sauce in a mixing bowl. Stir well to create a flavorful filling.
  2. Assemble the Chimichangas: Warm the flour tortillas briefly to make them pliable. Lay each tortilla flat, spoon the chicken mixture into the center, tuck in the sides, and roll tightly to fully enclose the filling for a neat package.
  3. Prepare for Baking: Place the rolled chimichangas seam side down on a greased baking sheet. Lightly brush or spray olive oil over the surface of each tortilla to ensure a crispy, golden finish after baking.
  4. Bake to Perfection: Preheat the oven to 400°F (200°C). Bake the chimichangas for approximately 20 minutes, or until the tortillas are golden brown and crispy with melted cheese oozing inside.
  5. Serve and Enjoy: Remove the chimichangas from the oven and allow them to cool briefly before serving. Garnish with your favorite toppings like sour cream, cilantro, diced tomatoes, sliced avocado, and a squeeze of lime. Pair with sides such as Mexican rice or refried beans for a complete meal.

Notes

  • Use warm tortillas to make rolling easier and to prevent cracking.
  • Do not overfill the tortillas to avoid bursting during baking.
  • Brush oil evenly over tortillas for an even crispy crust and to prevent dryness.
  • Secure chimichangas with toothpicks if needed to keep them closed while baking.
  • Let chimichangas rest a few minutes after baking before serving to allow flavors to set and avoid burning your mouth.

Nutrition

Keywords: baked chicken chimichangas, healthy chimichangas, Mexican baked dish, crispy baked chimichangas, easy chicken chimichangas