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Baked Chicken Chimichangas

Baked Chicken Chimichangas
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Baked Chicken Chimichangas are a healthier, crispy alternative to traditional fried chimichangas. These oven-baked delights feature tender shredded chicken, melty cheese, sautéed onions and peppers, and bold Southwestern spices all wrapped in large flour tortillas. Perfect as a crowd-pleasing meal, they offer satisfying textures and rich flavors with less oil and mess, ideal for family dinners, parties, or casual gatherings.

Ingredients

Scale

Filling

  • 2 cups cooked shredded chicken breast or thigh
  • 1/2 cup sautéed diced onions
  • 1/2 cup sautéed diced bell peppers
  • 1/2 cup refried beans or black beans
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder

Tortillas & Cheese

  • 6 large flour tortillas (or whole wheat or gluten-free as preferred)
  • 1 cup shredded cheese blend (cheddar and Monterey Jack)

For Assembly & Baking

  • Light oil spray or 1 tablespoon oil for brushing

For Serving

  • Sour cream or Greek yogurt
  • Optional garnishes: fresh chopped cilantro, guacamole, salsa

Instructions

  1. Prepare the filling: Sauté diced onions and bell peppers in a little oil until softened. Stir in shredded cooked chicken, beans, and spices until everything is well combined and heated through.
  2. Assemble the chimichangas: Lay a large tortilla flat and spoon a generous portion of the chicken mixture into the center. Sprinkle with shredded cheese, then fold the sides and roll tightly to encase the filling completely.
  3. Arrange and brush: Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Lightly brush or spray the tortillas with oil to encourage a crispy, golden crust as they bake.
  4. Bake until crispy: Bake in a preheated oven at 425°F (220°C) for about 20-25 minutes, turning halfway through until they are bubbly and golden brown all over.
  5. Serve and enjoy: Remove from the oven, let cool slightly, then serve hot with your favorite garnishes and sides such as sour cream, guacamole, or salsa.

Notes

  • Don’t overfill: Overstuffing your chimichangas can make rolling tricky and cause filling to spill out while baking.
  • Use a light oil spray: Helps achieve that crispy texture without soaking the tortillas in grease.
  • Seal edges well: Use a dab of sour cream or cheese to “glue” the tortilla edges for a neat, sealed roll.
  • Turn during baking: Flipping halfway ensures even browning on all sides.
  • Let them rest: Allow a few minutes after baking for the filling to settle and avoid burns when biting in.

Nutrition

Keywords: baked chicken chimichangas, healthy chimichangas, oven baked Mexican food, crispy chimichangas, southwestern chicken recipe

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