Description
This delicious recipe for Baked Chicken Chimichangas offers a flavorful twist on traditional fried chimichangas, using a healthier baking method to achieve a crispy, golden crust. Packed with seasoned shredded chicken, melted cheddar cheese, and a blend of spices, these chimichangas are easy to assemble and perfect for a satisfying Mexican-American main course dinner. Serve with your favorite toppings like sour cream, guacamole, and fresh cilantro for a crowd-pleasing meal.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Assembly
- 6 large flour tortillas
- 2 tablespoons melted butter or olive oil for brushing
Optional Toppings
- Sour cream
- Guacamole
- Chopped cilantro
- Diced tomatoes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the chimichangas evenly.
- Prepare Filling: In a large bowl, combine the cooked shredded chicken, shredded cheddar cheese, sour cream, salsa, chili powder, cumin, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well blended to create a flavorful filling.
- Warm Tortillas: Slightly warm the flour tortillas by placing them in the microwave for a few seconds or warming them on a skillet. This makes the tortillas more pliable and easier to roll without tearing.
- Assemble Chimichangas: Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla. Fold in the sides and roll tightly from one end, creating a burrito shape with the seam side down to prevent unrolling during baking.
- Prepare for Baking: Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Brush the tops with melted butter or olive oil to help them crisp up and develop a golden brown color.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the chimichangas are golden brown and crispy on the outside.
- Optional Broiling for Extra Crispiness: For an extra crispy finish, place chimichangas under the broiler for 1 to 2 minutes after baking, watching closely to avoid burning.
- Serve: Serve hot with optional toppings such as sour cream, guacamole, chopped cilantro, and diced tomatoes to enhance the flavors.
Notes
- For added crispiness, broil the chimichangas for 1–2 minutes after baking, but watch closely to prevent burning.
- You can substitute chicken with shredded beef or use beans for a vegetarian version.
- Use olive oil instead of butter to make the recipe dairy-free if needed.
- Warm tortillas briefly to prevent cracking during rolling.
