Description
Learn how to make delicious Baked Chicken Chimichangas at home with this easy recipe. These crispy oven-baked chimichangas are filled with seasoned shredded chicken, cheese, and salsa, then topped with your favorite toppings for a satisfying meal.
Ingredients
Scale
For the Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup salsa (mild or medium)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
For Assembly:
- 6 large flour tortillas (10-inch)
- 2 tablespoons melted butter or olive oil (for brushing)
- Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, shredded lettuce
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the filling: In a bowl, mix shredded chicken, cheese, salsa, cumin, garlic powder, onion powder, chili powder, salt, and pepper.
- Assemble: Warm tortillas, add chicken mixture, fold in sides, and roll up.
- Bake: Place chimichangas seam-side down on a baking sheet, brush with butter or oil, bake for 20–25 minutes until golden and crispy.
- Serve: Top with sour cream, guacamole, cilantro, or tomatoes.
Notes
- You can use rotisserie chicken for convenience.
- Enhance the filling with black beans or corn.
- Assemble ahead and refrigerate up to 1 day before baking.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 410
- Sugar: 2g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
