Baked Chicken Chimichangas Recipe
Baked Chicken Chimichangas are a healthier alternative to the traditional fried version. Loaded with shredded chicken, melty cheese, and delicious spices, they are baked to golden perfection. Perfect for a family dinner or a casual party, this easy recipe highlights classic Tex-Mex flavors without the added oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 chimichangas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
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2 cups cooked, shredded chicken
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1 cup shredded Monterey Jack cheese
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1/2 cup salsa
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1 teaspoon cumin
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1 teaspoon chili powder
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6 large flour tortillas
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Cooking spray or olive oil spray
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Optional toppings: sour cream, guacamole, salsa
Instructions
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Preheat your oven to 400°F (200°C).
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In a bowl, mix the chicken, cheese, salsa, cumin, and chili powder.
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Spoon the chicken mixture into the center of each tortilla.
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Fold in the sides and roll up tightly.
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Place seam side down on a baking sheet lined with parchment paper.
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Lightly spray the tops with cooking spray or brush with a little olive oil.
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Bake for 20–25 minutes until golden brown and crispy.
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Serve with your favorite toppings.
Notes
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You can substitute the chicken with beef, pork, or even beans for a vegetarian version.
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To make it spicier, add diced jalapeños to the filling.
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Leftovers can be reheated in the oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
Find it online: https://sandrarecipes.com/baked-chicken-chimichangas-recipe/