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Baked Chicken Chimichangas Recipe

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This easy Baked Chicken Chimichangas recipe is a healthier twist on a Mexican classic! Packed with shredded chicken, spices, cheese, and wrapped in a crispy baked tortilla, these chimichangas deliver all the flavor without deep frying. Perfect for a quick family dinner or meal prep. Enjoy a satisfying crunch with every bite while keeping it light.

Ingredients

Scale

  • 2 cups cooked shredded chicken

  • 1 cup shredded cheddar or Mexican blend cheese

  • 1/2 cup salsa

  • 1/4 cup sour cream

  • 1 tsp ground cumin

  • 1/2 tsp garlic powder

  • Salt and pepper to taste

  • 6 large flour tortillas

  • Cooking spray or olive oil for brushing

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

  2. In a bowl, mix shredded chicken, salsa, sour cream, cheese, cumin, garlic powder, salt, and pepper.

  3. Warm tortillas slightly to make them pliable. Place 1/3 cup of the filling in the center of each tortilla.

  4. Fold the sides in, then roll up burrito-style and place seam-side down on the baking sheet.

  5. Lightly brush each chimichanga with olive oil or spray with cooking spray.

  6. Bake for 20–25 minutes, flipping once halfway through, until golden and crispy.

  7. Serve hot with guacamole, salsa, or sour cream.

Notes

  • Use rotisserie chicken for a time-saving shortcut.

  • Add black beans, corn, or jalapeños to the filling for extra flavor.

  • Freezes well—great for make-ahead meals.

Nutrition

Find it online: https://elianarecipes.com/baked-chicken-chimichangas-recipe/