Baked Chicken Chimichangas Recipe
Enjoy a healthier twist on a Mexican classic with these baked chicken chimichangas. Made with shredded chicken, spices, and melty cheese, these chimichangas are oven-crisped to golden perfection without the grease. Perfect for weeknight dinners or meal prep, they're bursting with Tex-Mex flavor and simple to prepare.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 chimichangas 1x
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Mexican, Tex-Mex
- Diet: Gluten Free
Ingredients
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2 cups cooked shredded chicken (rotisserie or homemade)
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1 tsp ground cumin
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1 tsp chili powder
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½ tsp garlic powder
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½ tsp onion powder
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¼ cup salsa or enchilada sauce
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1 cup shredded cheese (cheddar or Mexican blend)
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4 large flour tortillas
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Cooking spray or melted butter (for brushing)
Instructions
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Preheat oven to 400°F (200°C).
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In a bowl, mix shredded chicken, cumin, chili powder, garlic powder, onion powder, salsa, and cheese.
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Spoon mixture into center of each tortilla, fold in sides, then roll up tightly.
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Place seam-side down on a baking sheet lined with parchment. Brush tops with cooking spray or butter.
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Bake for 20–25 minutes or until golden and crispy.
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Serve hot with sour cream, guacamole, or extra salsa.
Notes
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Add black beans, corn, or rice to the filling for extra bulk.
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Can be frozen before baking; just thaw and bake when ready.
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Use whole-wheat tortillas for a fiber boost.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 380
- Sugar: 2g
- Sodium: 540mg
Find it online: https://emiliarecipes.com/baked-chicken-chimichangas-recipe/