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Crispy Oven-Baked Chicken Chimichangas (Easy Weeknight Tex Mex)

A single, golden-brown Baked Chicken Chimichanga resting on a white plate, catching bright sunlight.
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You can make restaurant-style chicken chimichangas at home without deep frying. This easy recipe delivers a crispy, golden tortilla shell filled with perfectly seasoned shredded chicken and cheese, ideal for a quick, guilt-free weeknight dinner.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup salsa (mild or medium)
  • 1 cup shredded Monterey Jack or Mexican blend cheese
  • 8 large flour tortillas (burrito size)
  • 2 tablespoons olive oil or melted butter, for brushing

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet or line it with parchment paper.
  2. In a medium bowl, combine the shredded chicken, chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. Mix well until the chicken is evenly coated with the spices.
  3. Stir in the salsa until the chicken mixture is moist but not soggy.
  4. Divide the chicken mixture evenly among the 8 tortillas, placing the filling slightly off-center. Sprinkle about 2 tablespoons of cheese over the chicken in each tortilla.
  5. Fold the sides of the tortilla inward over the filling. Then, tightly roll the tortilla from the bottom up to create a sealed chimichanga shape. Place the chimichanga seam-side down on the prepared baking sheet.
  6. Brush the tops and sides of each rolled chimichanga lightly with olive oil or melted butter. This step helps achieve a golden, crispy texture.
  7. Bake for 12 to 15 minutes, then carefully flip each chimichanga over. Brush the second side lightly with any remaining oil.
  8. Return to the oven and bake for another 10 to 12 minutes, or until the tortillas are golden brown and crispy.
  9. Serve immediately with your favorite toppings like sour cream, guacamole, or extra salsa.

Notes

  • For the crispiest result, warm your tortillas slightly in the microwave for 15 seconds before filling and rolling. This prevents cracking.
  • You can prepare these baked chicken chimichangas ahead of time. Assemble them completely, cover, and refrigerate for up to 24 hours before brushing with oil and baking.
  • If you want a stronger ‘Chi-Chi’s style’ flavor, add 1/4 cup of finely diced green chiles to the chicken mixture.

Nutrition

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