Oh yes—Baked Chicken Chimichangas = all the crispy, cheesy, meaty goodness of the fried version, but lighter 🫔🔥
Here’s a foolproof way to make them:
🐔 Baked Chicken Chimichangas
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ½ cup salsa (mild or spicy, your choice)
- 1 tsp cumin
- ½ tsp chili powder
- Salt & pepper to taste
- 6–8 large flour tortillas
- Olive oil or cooking spray
Optional: sautéed onions, bell peppers, black beans, corn
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Mix filling:
In a bowl, combine chicken, cheese, salsa, cumin, chili powder, salt, pepper, and any optional veggies. - Assemble chimichangas:
Place a generous scoop of filling in the center of each tortilla.
Fold sides in, then roll tightly. Place seam-side down on the baking sheet. - Crisp the tops:
Lightly brush or spray with olive oil. - Bake: 20–25 minutes, until golden brown and crispy. Flip halfway if desired.
- Serve:
With sour cream, guacamole, extra salsa, or shredded lettuce.
🔥 Pro Tips
- Don’t overfill—too much filling can cause them to burst.
- Shred chicken finely for easier rolling.
- Brush lightly with oil for a “fried” look and crunch.
- For extra flavor, sprinkle a little smoked paprika or taco seasoning on top before baking.
I can also give a cheesy, creamy version that oozes like a restaurant-style chimichanga without frying, if you want that next.
Do you want me to?
