Print

Crispy Oven-Baked Shredded Chicken Chimichangas

Close-up of a golden-brown Baked Chicken Chimichangas, showing shredded chicken and melted cheese spilling out.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You get the flavor of a fried favorite without the extra oil. These baked chicken chimichangas use tender, seasoned chicken wrapped in tortillas and baked until golden and crunchy. This is a guilt-free, easy weeknight chicken dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1/2 cup cream cheese, softened
  • 1/4 cup sour cream
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped green chiles, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 8 (8-inch) flour tortillas
  • 2 tablespoons olive oil or cooking spray
  • 1/2 cup shredded cheddar cheese (for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
  2. In a medium bowl, combine the shredded chicken, softened cream cheese, sour cream, Monterey Jack cheese, green chiles, cumin, chili powder, and garlic powder. Mix until everything is well combined. Season with salt and pepper. This is your chimichanga filling.
  3. Warm the flour tortillas briefly in the microwave (about 15 seconds) to make them pliable. This prevents tearing when rolling.
  4. Place about 1/3 cup of the chicken mixture near the bottom edge of one tortilla. Fold the sides inward over the filling, then tightly roll the tortilla up from the bottom, like a burrito. Secure the seam with a toothpick if necessary.
  5. Place the rolled chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining filling and tortillas.
  6. Brush the tops and sides of the chimichangas lightly with olive oil or spray them generously with cooking spray. This step is key for getting that crispy texture.
  7. Bake for 15 minutes. Flip the chimichangas over, sprinkle the tops with the cheddar cheese, and bake for another 5 to 10 minutes, or until the tortillas are golden brown and crispy.
  8. Remove toothpicks before serving. Serve immediately with your favorite toppings like salsa or guacamole.

Notes

  • To make the chicken ahead of time, cook and shred chicken breasts or use rotisserie chicken for an even quicker meal.
  • For extra crispiness, you can briefly broil the chimichangas for the last 1-2 minutes, watching them closely so they do not burn.
  • If you are meal prepping, assemble the chimichangas but skip the oil/spray and baking. Store them tightly wrapped in the refrigerator or freezer. Bake from frozen at 375°F for about 30 minutes, flipping halfway.

Nutrition

Find it online: https://kitchenslang.com/baked-chicken-chimichangas/