Description
These Baked Chicken Chimichangas are a delicious twist on traditional fried chimichangas, featuring a flavorful filling wrapped in a crispy tortilla and baked to perfection. Perfect for an easy weeknight dinner or a fun weekend meal.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup salsa or enchilada sauce
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 6 large flour tortillas (burrito size)
- 2 tablespoons melted butter or olive oil (for brushing)
- Chopped cilantro, sour cream, and guacamole (for serving, optional)
For the Chimichangas:
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a large bowl, mix together the shredded chicken, cheese, salsa, sour cream, cumin, chili powder, garlic powder, onion powder, salt, and pepper until fully combined.
- Fill the tortillas: Spoon the chicken mixture into the center of each tortilla. Fold in the sides, then roll up tightly like a burrito. Place seam-side down on the baking sheet.
- Bake: Brush each chimichanga with melted butter or olive oil. Bake for 20–25 minutes or until golden brown and crispy. For extra crispiness, broil for 2–3 minutes at the end.
- Serve: Serve warm topped with chopped cilantro, sour cream, guacamole, or your favorite toppings.
Notes
- You can prepare these ahead and refrigerate unbaked chimichangas for up to 24 hours.
- Substitute the chicken with shredded beef, pork, or beans for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 430
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg
