Baked Chicken Chimichangas (Print Version)
# Ingredients:
→ For the Chimichangas
01 -
2 cups cooked shredded chicken (rotisserie chicken works great)
02 -
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
03 -
1/2 cup salsa or diced tomatoes with green chilies
04 -
1 teaspoon ground cumin
05 -
1 teaspoon chili powder
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
Salt and pepper, to taste
09 -
6 large flour tortillas
10 -
2 tablespoons olive oil or melted butter (for brushing)
→ For Serving
11 -
Sour cream
12 -
Guacamole
13 -
Salsa
14 -
Chopped cilantro
15 -
Lime wedges
# Instructions:
01 -
In a large mixing bowl, combine the shredded chicken, cheese, salsa or tomatoes, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed.
02 -
Preheat oven to 400°F (200°C). Lay tortillas flat and add about 1/3 cup of the chicken filling to the center of each. Fold in the sides, then roll up tightly like a burrito. Place seam-side down on a parchment-lined baking sheet.
03 -
Brush the tops with olive oil or melted butter. Bake for 20–25 minutes, or until golden and crispy.
04 -
Let cool slightly, then serve with your favorite toppings like sour cream, guacamole, salsa, cilantro, or lime wedges.
# Notes:
01 -
These chimichangas are great for meal prep—just reheat in the oven or air fryer to keep them crisp.
02 -
You can swap in cooked ground beef or pulled pork as a filling alternative.
03 -
Add rice or beans to the filling for a heartier version.