Crispy Baked Chicken Chimichangas (Print Version)
# Ingredients:
→ For the filling
01 -
1 cup shredded cheese (a mix of Monterey Jack and cheddar is great, or whatever you have in your fridge)
02 -
2 cups cooked chicken, shredded (a rotisserie chicken from the store makes this a breeze)
03 -
1 teaspoon chili powder
04 -
1/2 cup salsa (chunky works great, or drained diced tomatoes with chilies)
05 -
1/2 teaspoon onion powder
06 -
A pinch of salt with a few grinds of black pepper
07 -
1 teaspoon ground cumin
08 -
1/2 teaspoon garlic powder
→ For assembly
09 -
2 tablespoons melted butter or olive oil for brushing
10 -
6 large burrito-sized flour tortillas
→ For serving (totally optional but adds so much flavor!)
11 -
Chopped fresh cilantro for sprinkling
12 -
Lime wedges for squeezing on top
13 -
Cool sour cream, dolloped generously
14 -
Creamy guacamole (homemade or store-bought)
15 -
Extra salsa for dipping
# Instructions:
01 -
Take a large bowl and combine your cooked chicken with the cheese, salsa (or drained tomatoes), and the seasonings—cumin, chili powder, garlic, and onion powders. Sprinkle in some salt and black pepper. Mix it well until it’s all combined. Grab a spoon and check if it tastes just right—adjust if needed!
02 -
Set your oven to 400°F. While it’s heating up, grab a baking tray and line it with parchment paper. If you’re out of parchment, a quick spray of cooking oil will work just fine. No one likes scrubbing cheese off a pan!
03 -
Spread out the flour tortillas on your countertop. Spoon about 1/3 cup of the filling onto the center of each one. Don’t stuff them too much or they’ll rip open. Fold the sides inward, bring the bottom edge over the filling, and roll it tightly into a neat little bundle. Place them seam-side down on your prepared tray so they stay put.
04 -
Brush the tops and sides of the chimichangas generously with your melted butter or olive oil. This step gives that crisp, golden finish. Pop them in the oven and bake for 20-25 minutes, until they’re golden and have a satisfying crunch.
05 -
Once out of the oven, let them rest for a couple of minutes because the filling stays super hot. Add some sour cream, guacamole, and extra salsa on the side. Sprinkle the tops with fresh cilantro and serve with lime wedges. Dig in while they're warm!
# Notes:
01 -
Skip the fryer—this baked method still delivers that crunchy texture with way less hassle.
02 -
Switch up the filling with whatever you like—black beans, corn, or sautéed peppers work beautifully.
03 -
Make the filling ahead of time and refrigerate it. That way, putting everything together is super fast when you’re ready to eat.
04 -
Reheat leftovers in a 350°F oven for about 10 minutes. Avoid the microwave unless you don’t care about losing the crunch.