Description
Enjoy crispy, flavorful baked chicken chimichangas made with tender shredded chicken, a blend of spices, salsa, and gooey cheese wrapped in flour tortillas and baked to golden perfection. This easy-to-make Mexican-inspired dish is perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup salsa or enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
Wrap & Finish
- 4 large flour tortillas
- Cooking spray or melted butter (for brushing)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking your chimichangas to a crispy golden finish.
- Prepare the Filling: In a medium bowl, combine the cooked shredded chicken, ground cumin, chili powder, garlic powder, onion powder, salsa (or enchilada sauce), and shredded cheese. Mix thoroughly until all the ingredients are evenly incorporated.
- Fill the Tortillas: Spoon an equal amount of the chicken mixture into the center of each flour tortilla. Fold in the sides of the tortilla and then roll it up tightly into a burrito shape, securing the filling inside.
- Arrange and Brush: Place each rolled chimichanga seam-side down on a parchment-lined baking sheet to prevent them from unrolling. Lightly brush the tops with cooking spray or melted butter to help them brown and crisp nicely.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the chimichangas are golden brown and the tortillas are crispy.
- Serve: Remove from the oven and serve hot, accompanied by your choice of sour cream, guacamole, or extra salsa for dipping.
Notes
- Using rotisserie chicken speeds up preparation but homemade shredded chicken works just as well.
- For extra crispiness, you can flip the chimichangas halfway through baking.
- Adjust the amount of salsa or enchilada sauce based on how moist you like the filling.
- To make this recipe gluten-free, substitute the flour tortillas with gluten-free tortillas.
- Leftovers can be refrigerated and reheated in the oven to maintain crispness.
