Oven Baked Chicken Chimichangas – A Crispy & Flavorful Mexican Delight 🌯🔥🐔
These Oven Baked Chicken Chimichangas give you the irresistible crunch of fried burritos—without the deep fryer. Packed with shredded chicken, melted cheese, and zesty spices, they’re wrapped in golden tortillas and baked to crispy perfection. A satisfying, crowd-pleasing meal with a healthier twist! 💚
Why You’ll Love These Chimichangas 💚
- ✅ Crunchy & Golden: Baked to a crisp with minimal oil.
- ✅ Bold Mexican Flavor: Seasoned chicken, cheese, and salsa in every bite.
- ✅ Better-for-You: All the comfort, none of the deep-fried guilt.
- ✅ Great for Meal Prep: Make ahead and reheat anytime!
🌯 Chicken Chimichanga Recipe
Ingredients
- 2 cups cooked shredded chicken (rotisserie or boiled) 🐔
- 1 cup shredded cheddar or Monterey Jack cheese 🧀
- ½ cup salsa or enchilada sauce 🌶️
- 1 tsp ground cumin 🌿
- ½ tsp garlic powder 🧄
- Salt & pepper to taste 🧂
- 4–6 large flour tortillas 🌯
- 1–2 tbsp olive oil or melted butter for brushing 🫒
- Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes 🌿🥑🍅
👩🍳 Step-by-Step Instructions
- Preheat oven:
Set oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. - Make the filling:
In a bowl, combine shredded chicken, cheese, salsa, cumin, garlic powder, salt, and pepper. Mix well. - Assemble chimichangas:
Spoon the filling into the center of each tortilla. Fold sides inward, then roll up tightly burrito-style. Place seam-side down on the baking sheet. - Brush & bake:
Lightly brush each chimichanga with olive oil or melted butter. Bake for 20–25 minutes, flipping halfway through, until golden and crispy. - Serve & enjoy:
Top with your favorite garnishes—like sour cream, avocado, or pico de gallo—and serve hot! 🌯🔥
💡 Tips & Flavor Twists
- ✨ Make it spicy: Add chopped jalapeños or a dash of hot sauce to the filling.
- ✨ Add beans: Black beans or refried beans make it heartier.
- ✨ Cheese swap: Use pepper jack, queso fresco, or a Mexican blend for variation.
- ✨ Use leftovers: Turkey, beef, or even rotisserie chicken work perfectly here.
🌿 Nutritional Highlights
Baked instead of fried, these chimichangas deliver protein-packed comfort with less oil. Using whole wheat tortillas or low-fat cheese can further lighten things up without sacrificing flavor.
🧊 Make-Ahead & Storage Tips
- ✅ Meal prep: Assemble and refrigerate unbaked chimichangas up to 2 days ahead.
- ✅ Freezer-friendly: Wrap individually and freeze for up to 2 months. Bake from frozen at 375°F for 30–35 minutes.
- ✅ Reheat: Warm in oven or air fryer for crispy leftovers.
❓ Frequently Asked Questions
Can I use corn tortillas?
Corn tortillas are less flexible for rolling, but you can layer them casserole-style or use smaller ones to make mini chimis.
Can I air fry them?
Yes! Air fry at 400°F for 8–10 minutes, flipping halfway, until crisp and golden.
What sauce goes best on top?
Try sour cream, chipotle mayo, guacamole, salsa verde, or queso for a rich topping!
Crispy, Cheesy & Full of Flavor 💚
These Oven Baked Chicken Chimichangas are sure to be a family favorite—easy to make, endlessly customizable, and perfect for any taco night twist! 🌯💬 Share your twist or pin it on Pinterest!
