Description

These Baked Chicken Chimichangas are a delicious and healthier twist on the classic deep-fried Mexican dish. Stuffed with seasoned shredded chicken, cheese, and flavorful spices, they crisp up beautifully in the oven while staying light and satisfying. Serve with guacamole, salsa, or sour cream for a perfect meal!

Ingredients

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For the Chimichangas:

2 cups cooked, shredded chicken (rotisserie works great!)

1 tsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika (optional)

1/2 tsp salt

1/4 tsp black pepper

1/2 cup salsa (mild or spicy)

1/2 cup refried beans or black beans (optional)

1 cup shredded Mexican cheese blend

6 large flour tortillas

2 tbsp melted butter or olive oil (for brushing)

For Serving:

Sour cream

Guacamole

Salsa

Fresh cilantro

Lime wedges

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Instructions

Preheat Oven:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
Prepare the Chicken Filling:
- Heat olive oil in a skillet over medium heat.
- Add diced onion and sauté until softened (3-4 minutes).
- Stir in garlic, cumin, chili powder, paprika, salt, and pepper, cooking for 30 seconds.
- Add shredded chicken and salsa, stirring to coat evenly. Cook for 2-3 minutes, then remove from heat.
Assemble the Chimichangas:
- Spread 1-2 tbsp refried beans (if using) on each tortilla.
- Add ⅓ cup chicken mixture in the center.
- Sprinkle with shredded cheese.
- Fold in the sides, then roll up tightly like a burrito.
Bake Until Crispy:
- Place chimichangas seam-side down on the baking sheet.
- Brush tops with melted butter or olive oil.
- Bake for 20-25 minutes, flipping halfway, until golden brown and crispy.

Serve & Enjoy:
- Serve hot with sour cream, guacamole, salsa, and fresh cilantro.
- Squeeze fresh lime juice over the top for extra flavor!

Notes

Air Fryer Method: Cook at 375°F (190°C) for 10-12 minutes, flipping halfway.
Make It Spicy: Add chopped jalapeños or a dash of hot sauce to the filling.

Make Ahead: Assemble chimichangas and freeze before baking; bake from frozen at 400°F for 30 minutes.