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The Crispiest Guilt-Free Baked Chicken Chimichangas (Chi-Chi’s Style)

Two golden-brown Baked Chicken Chimichangas resting on a white plate, showing melted cheese and shredded chicken filling.
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You can make restaurant-quality chicken chimichangas at home without deep frying. This easy recipe delivers a satisfyingly crispy, golden tortilla shell filled with seasoned shredded chicken and cheese, perfect for a quick weeknight Tex Mex dinner.

Ingredients

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  • 2 cups cooked, shredded chicken breast
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 8 large (10-inch) flour tortillas
  • 2 tablespoons olive oil or cooking spray
  • Cooking spray for baking

Instructions

  1. Preheat your oven to 400°F (200°C). 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 seasonings.
  3. Divide the seasoned chicken mixture evenly among the 8 tortillas, placing the filling slightly off-center. Sprinkle about 1/4 cup of the combined cheese over the chicken in each tortilla.
  4. Fold the sides of the tortilla inward over the filling. Then, tightly roll the tortilla up from the bottom edge to create a sealed chimichanga. Secure with toothpicks if necessary.
  5. Lightly brush or spray the outside of each rolled chimichanga with olive oil or cooking spray. This step helps achieve the crispy texture.
  6. Place the chimichangas seam-side down on the prepared baking sheet.
  7. Bake for 10 to 15 minutes. Carefully flip the chimichangas over and bake for another 5 to 10 minutes, or until they are golden brown and crispy on all sides.
  8. Remove from the oven and let them cool slightly before serving. Remove any toothpicks before serving.

Notes

  • For extra crispiness, you can lightly spray the tortillas again with cooking spray halfway through the baking time.
  • You can prepare the filling ahead of time and store it in the refrigerator for up to 3 days.
  • Serve these oven fried chicken chimichangas with your favorite toppings like salsa, guacamole, sour cream, or shredded lettuce.

Nutrition

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