Description

These Baked Chicken Chimichangas are a healthier twist on the classic deep-fried version. Filled with shredded chicken, cheese, and flavorful spices, then baked until crispy and golden, they’re perfect for a quick dinner or a fun party dish. Serve them with your favorite toppings like sour cream, guacamole, or salsa for a satisfying Tex-Mex meal everyone will love.

Ingredients

2 cups cooked shredded chicken (rotisserie works great)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup salsa
1/4 cup chopped green onions
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
Salt and pepper, to taste
6 large flour tortillas
Cooking spray or olive oil, for brushing

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine shredded chicken, both cheeses, salsa, green onions, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Mix well.
Warm the tortillas slightly in the microwave or in a dry skillet to make them easier to fold.
Spoon the chicken mixture evenly into the center of each tortilla. Fold in the sides, then roll up tightly like a burrito.
Place chimichangas seam-side down on the prepared baking sheet. Lightly brush the tops with olive oil or spray with cooking spray.
Bake for 20–25 minutes, or until golden brown and crispy.
Serve hot with sour cream, guacamole, or salsa if desired.

Notes

You can swap in cooked ground beef or shredded pork for the chicken.
Add black beans or rice to make them more filling.
Leftovers reheat well in the oven or air fryer for extra crispiness.

Nutrition

Serving Size: 1 chimichanga
Calories: 390
Sugar: 2g
Sodium: 710mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg