Description

These Sheet Pan Baked Chicken Chimichangas are a crispy, flavorful twist on the classic Tex-Mex dish, made healthier by baking instead of frying. Perfect for a quick weeknight dinner or meal prep.

Ingredients

Units Scale

2 cups cooked shredded chicken
1 cup shredded cheddar cheese
1/2 cup salsa
1/4 cup sour cream
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp salt
6 large flour tortillas
1 tbsp olive oil (for brushing)
Optional toppings: guacamole, salsa, sour cream, chopped cilantro

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Instructions

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease it.
In a large bowl, mix shredded chicken, cheddar cheese, salsa, sour cream, cumin, chili powder, garlic powder, and salt until well combined.
Warm the tortillas slightly to make them pliable, then spoon the filling onto the center of each tortilla.
Fold in the sides and roll up tightly to form chimichangas.
Place the chimichangas seam-side down on the sheet pan and brush lightly with olive oil.
Bake for 20-25 minutes or until golden brown and crispy, flipping halfway through if desired for extra crispiness.
Serve hot with your favorite toppings like guacamole, extra salsa, or sour cream.

Notes

You can substitute chicken with ground beef, turkey, or black beans for a vegetarian version.
To make ahead, assemble chimichangas and freeze unbaked; bake from frozen, adding 5–10 extra minutes.
Use whole wheat tortillas for a healthier option.

Nutrition

Serving Size: 1 chimichanga
Calories: 320
Sugar: 2g
Sodium: 540mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 22g
Cholesterol: 55mg