Description
This Baked Chicken Chimichangas recipe offers a deliciously crispy and flavorful Mexican-inspired meal that’s easy to prepare. Using shredded chicken seasoned with vibrant spices and cheese, wrapped in flour tortillas, then baked to golden perfection, these chimichangas make for a satisfying dinner or lunch option. They are healthier than traditional deep-fried versions but still deliver great texture and taste.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup salsa or enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
Other
- 4 large flour tortillas
- Cooking spray or melted butter (for brushing)
Instructions
- Preheat oven: Set your oven to 400°F (200°C) and allow it to fully preheat to ensure even cooking.
- Mix filling: In a mixing bowl, combine the shredded chicken with ground cumin, chili powder, garlic powder, onion powder, salsa or enchilada sauce, and shredded cheese. Stir thoroughly until all ingredients are evenly incorporated.
- Assemble chimichangas: Place a generous spoonful of the chicken mixture into the center of each flour tortilla. Fold the sides inward and then roll tightly to create a secure burrito shape, preventing the filling from falling out during baking.
- Prepare for baking: Arrange the rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Lightly brush the tops with cooking spray or melted butter to help achieve a golden, crispy crust.
- Bake chimichangas: Place the baking sheet in the oven and bake for 20 to 25 minutes until the tortillas turn golden brown and crispy on the outside.
- Serve: Remove from the oven and serve hot. Pair with sour cream, guacamole, or additional salsa as desired for dipping and flavor enhancement.
Notes
- Use rotisserie chicken for quick preparation or cook and shred your own chicken breasts or thighs.
- Customize the spice level by adjusting the amount of chili powder or adding a pinch of cayenne pepper.
- To make this recipe gluten-free, substitute flour tortillas with gluten-free tortillas.
- Brush chimichangas with melted butter to add richness, or use cooking spray for a lighter option.
- Leftovers can be refrigerated and reheated in the oven to retain crispiness.
