Description
Crispy, cheesy, and full of flavor, these Oven-Baked Chicken Chimichangas are a lighter twist on a Tex-Mex favorite. Packed with seasoned chicken, salsa, and melted cheese, then baked to golden perfection, they’re perfect for easy weeknight dinners or family gatherings.
Ingredients
2 cups Shredded cooked chicken
1 cup Salsa
1 teaspoon Cumin
1/2 teaspoon Oregano
1 cup Shredded cheddar cheese
1/4 cup Diced green onions
6 (8-inch) Flour tortillas
2 tablespoons Melted butter
Toppings:
Diced tomatoes
Sour cream
Guacamole
Shredded cheese
Salsa
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix shredded chicken, salsa, cumin, oregano, cheddar cheese, and green onions until evenly combined.
- Place about 1/3 cup of filling in the center of each tortilla. Fold in the sides and roll tightly to seal.
- Arrange chimichangas seam-side down on the prepared baking sheet.
- Brush the tops lightly with melted butter to help them crisp up.
- Bake for 25 minutes, or until the tortillas are golden brown and slightly crispy.
- Let cool for a few minutes before serving. Top with diced tomatoes, sour cream, guacamole, cheese, and salsa as desired.
Notes
Use Monterey Jack, pepper jack, or Mexican blend cheese for variation.
Add refried beans or rice to the filling for extra heartiness.
For spice, mix in chopped jalapeños or use hot salsa.
Air fry at 375°F (190°C) for 10–12 minutes for an even crispier version.
Freeze unbaked chimichangas for up to 2 months; thaw overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
