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The Crispiest Guilt-Free Baked Chicken Chimichangas

Two golden-brown, crispy Baked Chicken Chimichangas, cut open to show shredded chicken filling, served on a white plate.
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You can make satisfying, restaurant-style chicken chimichangas at home using this easy baking method. These oven-fried chimichangas deliver a golden, crispy texture without deep frying, making them a perfect healthy chicken dinner for busy weeknights.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10 ounce) can mild red enchilada sauce
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 8 large flour tortillas (burrito size)
  • 2 tablespoons vegetable oil or cooking spray

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet or line it with a wire rack set inside a baking sheet for maximum crispiness.
  2. In a medium bowl, combine the shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Mix well to coat the chicken evenly with the seasonings.
  3. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. This prevents tearing when rolling.
  4. Spoon about 1/4 cup of the seasoned chicken mixture onto the center of each tortilla. Sprinkle about 2 tablespoons of the cheese blend over the chicken.
  5. Fold in the sides of the tortilla, then tightly roll the tortilla up like a burrito. Place the seam-side down on your prepared baking sheet or rack. Repeat with the remaining tortillas.
  6. Lightly brush the tops and sides of the rolled chimichangas with vegetable oil or spray generously with cooking spray. This step is key for achieving a golden, crispy texture.
  7. Bake for 15 to 20 minutes, flipping them halfway through, until they are golden brown and crispy.
  8. Serve immediately with your favorite toppings like sour cream, salsa, or guacamole for a complete Tex Mex dinner.

Notes

  • For the crispiest results, place the chimichangas on a wire rack set over a baking sheet. This allows air to circulate underneath, preventing a soggy bottom.
  • If you have leftover cooked chicken, this recipe comes together very quickly, making it ideal for a quick Mexican comfort food meal.
  • To mimic restaurant style baked chimichangas, you can lightly brush the tops with melted butter mixed with a pinch of cumin before the final 5 minutes of baking.

Nutrition

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