Description
This baked chicken chimichangas recipe is a delicious and crispy take on the classic Mexican dish. Made with seasoned shredded chicken, cheese, and spices wrapped in flour tortillas, then baked to golden perfection, these chimichangas are an easy, flavorful meal perfect for lunch or dinner. Served with your favorite toppings like sour cream and guacamole, they offer a satisfying crunch without deep frying.
Ingredients
Scale
Filling
- 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)
Wraps and Topping
- 4 large flour tortillas
- Cooking spray or melted butter (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chimichangas.
- Mix Filling: In a bowl, combine the shredded chicken with ground cumin, chili powder, garlic powder, onion powder, salsa or enchilada sauce, and shredded cheese. Mix thoroughly until all ingredients are well incorporated.
- Assemble Chimichangas: Spoon the chicken mixture into the center of each large flour tortilla. Fold in the sides of the tortilla and roll tightly to form a burrito shape, ensuring the filling is sealed inside.
- Prepare for Baking: Place 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 crispy golden exterior.
- Bake: Bake the chimichangas in the preheated oven for 20 to 25 minutes, or until they turn golden brown and crispy on the outside.
- Serve: Remove from the oven and serve hot. Accompany with sour cream, guacamole, or extra salsa as desired for dipping.
Notes
- For extra crispiness, brush chimichangas lightly with melted butter instead of cooking spray.
- You can substitute shredded chicken with cooked shredded turkey or beef if preferred.
- Feel free to add beans, corn, or diced peppers to the filling for extra texture and flavor.
- Make sure to tightly roll and seal the tortillas to prevent filling from leaking during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
