Crispy Oven-Baked Chicken Chimichangas
Craving a crispy, cheesy, and flavorful meal without the hassle of deep-frying? These baked chicken chimichangas deliver all the crunch and deliciousness of the classic dish but in a lighter, oven-baked version. Filled with shredded chicken, zesty salsa, melted cheese, and warm spices, these chimichangas are perfect for a satisfying family dinner or a fun party dish. Serve them with your favorite toppings like guacamole, sour cream, and fresh cilantro for the ultimate Tex-Mex experience!
Ingredients
- 2 cups cooked chicken shredded
- 1 cup Salsa (your favourite or make our fresh salsa) Fresh Tomato-Cilantro Salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon red chili flakes
- ½ teaspoon dried oregano
- 1 cup shredded cheddar cheese
- ¼ cup finely chopped green onions
- 6 8-inch flour tortillas
- 2 tablespoons melted butter
For Topping:
- Diced fresh tomatoes
- Sour cream
- Guacamole
- Shredded cheese
- Chopped cilantro
- Extra salsa
Instructions
- Preheat your oven to 400°F (200°C).
Mix the Filling:
- In a medium bowl, combine the shredded chicken with salsa, cumin, chili powder, chili flakes, oregano, cheddar cheese, and green onions. Stir everything together until well-mixed.
Assemble the Chimichangas:
- Lay the tortillas flat on a clean surface. Spoon about 1/3 cup of the chicken mixture onto each tortilla.
- Fold in the sides and roll them up tightly, securing the filling inside.
Bake the Chimichangas:
- Arrange the rolled-up tortillas seam-side down on a baking sheet lined with parchment paper.
- Brush the tops with melted butter to help them crisp up in the oven.
Crisp Up:
- Bake in the preheated oven for about 25 minutes, or until the chimichangas are golden brown and crispy on the outside.
Serve & Enjoy:
- Once baked, remove from the oven and serve immediately with your choice of toppings like: diced tomatoes, sour cream, guacamole, shredded cheese, cilantro, and extra salsa.
Notes
Tips & Variations
- Spicy Twist: Add diced jalapeños to the filling for extra heat.
- Protein Swap: Use shredded beef, ground turkey, or even black beans for a vegetarian option.
- Extra Crunch: For even crispier chimichangas, air-fry them at 375°F (190°C) for 12-15 minutes instead of baking.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
These baked chicken chimichangas are a must-try for anyone who loves bold Tex-Mex flavors with a crispy, golden crunch! They’re quick to make, healthier than the fried version, and endlessly customizable with your favorite toppings. Whether you’re preparing them for a family dinner or meal prep, they’re guaranteed to be a hit. Enjoy them fresh out of the oven with all the fixings, and don’t forget the extra salsa! 🌮
Nutrition
Calories: 158kcalCarbohydrates: 1gProtein: 16gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 54mgSodium: 167mgPotassium: 139mgFiber: 0.3gSugar: 0.1gVitamin A: 363IUVitamin C: 0.03mgCalcium: 146mgIron: 1mg
Tried this recipe?Let us know how it was!