Description

These Baked Chicken Chimichangas are a healthier twist on the classic deep-fried version. Stuffed with shredded chicken, cheese, and flavorful spices, they’re crispy on the outside and perfectly cheesy and satisfying on the inside—all without the fryer!

Ingredients

2 cups cooked, shredded chicken (rotisserie works great)
1 cup shredded cheddar or Mexican cheese blend
1/2 cup salsa (your favorite kind)
1/4 cup sour cream
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
6 large flour tortillas
Cooking spray or olive oil (for brushing)

Optional toppings: sour cream, guacamole, salsa, chopped cilantro, diced tomatoes

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Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Make the filling: In a large bowl, combine the shredded chicken, cheese, salsa, sour cream, chili powder, cumin, garlic powder, salt, and pepper. Stir until fully mixed.
Assemble the chimichangas: Lay a tortilla flat and spoon about 1/3 cup of the filling mixture onto the center. Fold in the sides, then roll up the tortilla tightly like a burrito. Place it seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.
Brush or spray: Lightly brush or spray each chimichanga with olive oil or cooking spray to help them crisp up in the oven.
Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

Serve: Remove from the oven and serve warm with your favorite toppings like sour cream, guacamole, or extra salsa.

Notes

You can swap in ground beef, turkey, or black beans for the chicken.
Add cooked rice or beans to the filling for a heartier chimichanga.

For extra crispiness, broil the chimichangas for 2–3 minutes at the end of baking.