Description
This recipe for Baked Chicken Chimichangas offers a healthier twist on the classic deep-fried favorite. Combining tender shredded chicken with flavorful spices, cheddar cheese, and salsa, these chimichangas are wrapped in soft flour tortillas and baked until golden and crispy. Perfect for a family-friendly Mexican-inspired main course, they are easy to prepare and serve with a variety of fresh toppings like lettuce, tomatoes, and guacamole.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa or enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Wraps and Cooking
- 6 large flour tortillas (burrito size)
- 2 tablespoons olive oil (for brushing)
Optional Toppings
- Shredded lettuce
- Diced tomatoes
- Guacamole
- Extra sour cream
- Chopped cilantro
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix the filling: In a large bowl, combine the cooked shredded chicken, shredded cheddar cheese, sour cream, salsa or enchilada sauce, chili powder, cumin, garlic powder, salt, and black pepper. Stir until all ingredients are thoroughly mixed and evenly distributed.
- Warm the tortillas: Slightly warm the flour tortillas in the microwave for 20-30 seconds. This softens them, making them easier to roll without cracking.
- Assemble the chimichangas: Spoon about 1/3 to 1/2 cup of the prepared filling into the center of each tortilla. Fold the sides inward, then roll tightly from one end to the other, similar to wrapping a burrito, ensuring the filling is secure inside.
- Prepare for baking: Place each chimichanga seam-side down on the lined baking sheet. Brush the tops lightly with olive oil to promote browning and crispiness during baking.
- Bake the chimichangas: Bake in the preheated oven for 20 to 25 minutes. Halfway through baking, flip the chimichangas to ensure even browning on all sides. Bake until golden brown and crispy.
- Serve and garnish: Remove from the oven and let cool slightly. Serve hot with optional toppings such as shredded lettuce, diced tomatoes, guacamole, extra sour cream, and chopped cilantro to enhance flavor and presentation.
Notes
- You can use rotisserie chicken for a convenient shortcut to prepare the filling.
- For extra crispiness, broil the chimichangas for 1 to 2 minutes at the end of baking, watching carefully to prevent burning.
- These chimichangas freeze well: assemble and freeze them unbaked, then bake directly from frozen at 375°F for 35–40 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chimichanga
- Calories: 410
- Sugar: 2g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
