Description

These Baked Chicken Chimichangas are a delicious and healthier twist on the traditional fried version. Packed with flavorful shredded chicken, melted cheddar and Monterey Jack cheeses, and seasoned with cumin and chili powder, these chimichangas are baked to crispy perfection. Served with optional sour cream, guacamole, and fresh cilantro, they make a perfect family-friendly meal or party appetizer.

Ingredients

Scale

Filling

2 cups cooked, shredded chicken
1 cup salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Wrapping & Baking

6 large flour tortillas
2 tablespoons olive oil

Serving (Optional)

Sour cream, for serving
Guacamole, for serving
Fresh cilantro, for garnish

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Prepare Filling: In a large bowl, combine the shredded chicken, salsa, ground cumin, chili powder, shredded cheddar cheese, and shredded Monterey Jack cheese. Mix thoroughly until the ingredients are well incorporated.
Assemble Chimichangas: Spoon about 1/3 cup of the chicken mixture onto the center of each large flour tortilla. Fold the sides of the tortilla over the filling, then roll it up tightly to enclose the filling securely.
Arrange on Baking Sheet: Place each rolled chimichanga seam-side down on the prepared baking sheet. Brush the tops and sides with olive oil evenly to ensure a crispy and golden exterior once baked.
Bake to Crisp: Bake the chimichangas in the preheated oven for 20 to 25 minutes, or until they are golden brown and crispy to the touch.
Serve: Remove from the oven and serve hot. Garnish with fresh cilantro and offer sour cream and guacamole on the side for dipping if desired.

Notes

For extra crispy chimichangas, consider flipping them halfway through baking for even browning.
Use a low-sodium salsa to control the salt content in this recipe.
Shredded rotisserie chicken works well to save preparation time.
These chimichangas can be made ahead and refrigerated before baking; just add a few extra minutes to baking time if baking cold.
For a spicier kick, add a pinch of cayenne pepper or hot sauce to the filling mixture.