Name: Baked Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1/2 cup salsa; 1/4 cup diced green chilies; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper (optional); Salt and pepper, to taste; 6 large flour tortillas; Cooking spray; Sour cream; Guacamole; Additional salsa

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Introduction

Chi-Chi’s Baked Chicken Chimichangas are a flavorful, crispy treat that’s easy to make at home without deep frying. Filled with seasoned chicken, melted cheeses, and a hint of spice, these chimichangas bake up golden and delicious.

Six golden-brown, toasted burritos are stacked on a round white plate. Each burrito's ends reveal layers of shredded orange cheese and pieces of light brown chicken inside soft, slightly crisp tortillas. Small chopped green onions are sprinkled around the burritos on the plate. In the background, slightly blurred, there is a white bowl filled with green lettuce, red tomato pieces, and other vegetables, alongside two small white bowls containing red salsa and white sour cream. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup salsa
1/4 cup diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
6 large flour tortillas
Cooking spray
Sour cream, guacamole, and salsa (for serving)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly spray with cooking spray to prevent sticking.
Step 2: In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, diced green chilies, cumin, chili powder, garlic powder, and cayenne pepper if using. Season with salt and pepper. Mix thoroughly until well combined and evenly coated.
Step 3: Warm the flour tortillas in the microwave for 20-30 seconds or wrap them in damp paper towels and heat for 45 seconds to make them pliable and easier to roll.
Step 4: Place about 1/3 cup of the chicken mixture in the center of each tortilla, leaving about 2 inches of space on all sides. Fold the bottom edge up over the filling, fold in the sides, then roll tightly from bottom to top. Place seam-side down on the prepared baking sheet.
Step 5: Generously spray the tops and sides of each chimichanga with cooking spray to help develop a golden-brown, crispy texture during baking.
Step 6: Bake for 15-20 minutes, flipping halfway through, until chimichangas are golden brown and crispy on all sides. The internal temperature should reach 165°F (74°C).
Step 7: Remove from oven and let cool for 2-3 minutes. Serve immediately with sour cream, guacamole, and extra salsa.

Tips & Variations

For extra crispiness, brush the chimichangas lightly with oil before baking instead of using cooking spray.
Add finely chopped onions or bell peppers to the filling for additional texture and flavor.
Use flour tortillas that are fresh and pliable to prevent tearing during rolling.
Try substituting chicken with cooked ground beef or turkey for a different protein option.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes to maintain crispiness. Avoid microwaving as it can make the tortillas soggy.

How to Serve

Five shiny golden-brown rolled enchiladas sit stacked on a wooden board, filled with shredded chicken mixed in a rich reddish sauce visible at the open ends, topped with melted cheddar cheese and small green herb bits scattered across. Behind them, two white bowls hold sides: one with chunky red salsa showing bits of tomato and onion, and the other with a fresh green salad mixed with red and purple vegetable pieces. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these baked chimichangas?

Yes, you can freeze unbaked rolled chimichangas on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding extra cooking time as needed.

What can I serve with chimichangas?

They pair well with sour cream, guacamole, salsa, rice, and beans for a complete meal.