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Baked Chicken Chimichangas

Baked Chicken Chimichangas Recipe
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Crispy, cheesy, and bursting with flavor, these baked chicken chimichangas are a healthier twist on the classic deep-fried Tex-Mex favorite. Perfect for weeknight dinners or casual gatherings, this easy recipe delivers all the crunch without the guilt.

Ingredients

Scale

For the Chimichangas:

  • 6 burrito-sized flour tortillas
  • 3 cups shredded Mexican chicken (or rotisserie chicken)
  • ¾ cup shredded Monterey Jack or Pepper Jack cheese
  • ¾ cup shredded cheddar cheese
  • 2–3 tablespoons melted butter or vegetable oil

Toppings (Optional):

  • Guacamole, sour cream, pico de gallo, salsa
  • Sliced jalapeños, chopped green onions, minced fresh cilantro

Instructions

  1. Preheat Oven: Preheat your oven to 400°F. Line a large baking sheet with aluminum foil or parchment paper for easy cleanup.
  2. Soften Tortillas: Wrap tortillas in a damp paper towel and microwave for 20–25 seconds until soft and pliable.
  3. Prepare Filling: Drain any excess liquid from the shredded chicken. In a small bowl, mix Monterey Jack and cheddar cheeses together.
  4. Assemble Chimichangas: Place a tortilla on a flat surface. Sprinkle some cheese in the center, add about ⅓ cup of chicken, and top with more cheese. Fold the bottom edge over the filling, tuck in the sides, and roll tightly into a burrito shape.
  5. Bake to Perfection: Place seam-side down on the prepared baking sheet. Brush each chimichanga generously with melted butter or vegetable oil. Bake for 25–30 minutes until golden brown and crispy.
  6. Serve & Enjoy: Let cool slightly before serving with your favorite toppings like guacamole or sour cream.

Notes

Serving Suggestions:

Pair these chimichangas with Mexican rice, refried beans, or a fresh side salad for a complete meal.

Tips & Tricks:

  • Avoid Soggy Tortillas: Drain chicken thoroughly before assembling.
  • Even Crisping: Rotate the baking sheet halfway through cooking.
  • Customizable Filling: Add diced jalapeños or sautéed veggies for extra flavor.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a 375°F oven for about 10 minutes to restore crispiness.
  • To freeze: Wrap unbaked chimichangas individually in plastic wrap and aluminum foil; bake directly from frozen at 400°F for 35–40 minutes.

Find it online: https://mexicanrecipe.info/baked-chicken-chimichangas/