Description
These Baked Chicken Chimichangas are a delicious and healthier twist on the classic deep-fried Mexican favorite. Stuffed with a flavorful mix of shredded chicken, salsa, spices, and melted cheese, then baked to golden perfection, they offer a crispy texture without the extra oil. Perfect for a satisfying weeknight dinner or entertaining guests, served with optional sour cream, guacamole, and fresh cilantro.
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
Wrap and Topping
- 6 large flour tortillas
- 2 tablespoons olive oil
Optional Garnishes
- Sour cream, for serving
- Guacamole, for serving
- Fresh cilantro, for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the filling: In a large bowl, combine the cooked, shredded chicken with salsa, ground cumin, chili powder, shredded cheddar cheese, and shredded Monterey Jack cheese. Mix thoroughly to evenly distribute all ingredients.
- Assemble chimichangas: Spoon approximately 1/3 cup of the chicken mixture onto the center of each flour tortilla. Fold the sides over the filling, then roll the tortilla tightly to encase the filling completely.
- Prepare for baking: Place each chimichanga seam-side down on the prepared baking sheet to prevent them from unrolling during baking. Lightly brush the tops and sides with olive oil to help them crisp up in the oven.
- Bake: Bake the chimichangas in the preheated oven for 20-25 minutes, or until they turn golden brown and crispy on the outside.
- Serve: Remove from the oven and serve hot. Optionally, garnish with sour cream, guacamole, and fresh cilantro for extra flavor and presentation.
Notes
- For extra crispy chimichangas, you can broil them for an additional 1-2 minutes, watching closely to avoid burning.
- Feel free to substitute cooked shredded chicken with pre-cooked rotisserie chicken for convenience.
- Flour tortillas work best for rolling and baking, but you can use whole wheat tortillas for a healthier option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.
