Baked Chicken Chimichangas Recipe
Chi-Chi’s Baked Chicken Chimichangas are a delicious, crispy, and comforting Mexican-inspired dish made by rolling seasoned shredded chicken and cheeses inside flour tortillas, then baking them to golden perfection. These chimichangas are baked instead of fried, providing a healthier twist on a classic favorite, perfect for an easy weeknight dinner or game-day snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 chimichangas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling 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
Main Ingredients
- 6 large flour tortillas
- Cooking spray
For Serving
- Sour cream
- Guacamole
- Additional salsa
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly spray it with cooking spray to prevent sticking.
- Make the Filling: 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 to taste. Mix thoroughly until everything is evenly incorporated and the chicken is well coated with the spices.
- Warm the Tortillas: Warm the flour tortillas in the microwave for 20-30 seconds or wrap them in damp paper towels and heat for about 45 seconds. This step softens the tortillas to make them more pliable and easier to roll without tearing.
- Assemble the Chimichangas: Place about 1/3 cup of the chicken mixture in the center of each warm tortilla, leaving approximately 2 inches of space on all sides. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly from bottom to top. Lay the rolled chimichangas seam-side down on the prepared baking sheet.
- Prepare for Baking: Generously spray the tops and sides of each chimichanga with cooking spray. This helps them develop a golden-brown color and crispy texture during baking.
- Bake to Perfection: Bake the chimichangas for 15-20 minutes, flipping them halfway through cooking to ensure even browning on all sides. Bake until they are golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Serve: Remove the chimichangas from the oven and let them cool for 2-3 minutes. Serve immediately with sour cream, guacamole, and additional salsa on the side.
Notes
- Warming the tortillas helps prevent cracking when rolling.
- Use cooking spray liberally for an evenly crisp exterior without deep frying.
- You can customize the filling by adding beans or corn for extra texture and flavor.
- If you prefer a spicier chimichanga, increase the amount of cayenne pepper or add chopped jalapeños.
- To make in advance, assemble the chimichangas and refrigerate them covered for up to 24 hours before baking.
- Ensure the internal temperature reaches 165°F to guarantee food safety when consuming chicken.
Keywords: baked chicken chimichangas, Mexican chicken recipe, healthy chimichangas, easy baked Mexican dinner, chicken tortilla roll-ups
