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Baked Chicken Chimichangas

Baked Chicken Chimichangas

Baked Chicken Chimichangas are crispy, golden pockets filled with shredded chicken, cheese, and a flavorful blend of spices. Baked instead of fried for a healthier option, these easy-to-make chimichangas deliver a satisfying crunch and melty, savory centers perfect for weeknight dinners or casual gatherings.

  • Total Time: 40 minutes
  • Yield: 4 chimichangas 1x

Ingredients

Scale

Protein and Fillings

  • 2 cups cooked and shredded chicken breast or thighs
  • 1/2 cup refried beans
  • 1/2 cup shredded cheese (Mexican blend or sharp cheddar)
  • 1/4 cup sautéed onion
  • 2 cloves garlic, minced and sautéed
  • 1/2 cup salsa or enchilada sauce

Spices

  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper, to taste

Other Ingredients

  • 4 large flour tortillas (or whole wheat/gluten-free tortillas as needed)
  • Olive oil or cooking spray, for brushing

Instructions

  1. Prepare the Chicken Filling: Cook chicken by poaching, roasting, or sautéing until fully done. Shred finely, then combine in a large bowl with sautéed onions, garlic, cumin, chili powder, refried beans, salsa, and shredded cheese. Mix thoroughly until well incorporated.
  2. Fill the Tortillas: Lay out tortillas on a flat surface. Spoon an even amount of the chicken filling into the center of each tortilla, leaving space at the edges to fold. Avoid overfilling to prevent tearing.
  3. Roll and Secure: Fold in the sides of each tortilla, then roll tightly from one end to the other to enclose the filling. Use a bit of water or extra cheese on the edge to seal the tortilla and keep it closed.
  4. Bake Until Crispy: Place rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Lightly brush or spray with olive oil. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and crispy.
  5. Serve and Enjoy: Let chimichangas cool for a few minutes before serving to allow fillings to set. Garnish with fresh cilantro, avocado, sour cream, or your favorite toppings.

Notes

  • Use warm tortillas to make rolling easier and prevent cracking.
  • Do not overstuff to avoid breakage and filling spillage during baking.
  • Lightly brushing olive oil is essential for achieving a crispy and golden crust without frying.
  • Seal edges well using water or cheese to keep chimichangas tightly wrapped.
  • For extra crispiness, bake chimichangas on a wire rack placed over the baking sheet.
  • Adjust spice levels in the filling mixture to suit taste preferences.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 chimichanga
  • Calories: 350
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: baked chicken chimichangas, crispy chimichangas, easy chicken chimichangas, healthy chimichangas, Mexican chicken recipe, oven-baked chimichangas