Description
Crispy on the outside, creamy on the inside—these Easy Baked Chicken Chimichangas are a healthier twist on a Mexican classic. Made with shredded chicken, cheese, and spices, they’re oven-baked to golden perfection for a quick, family-friendly dinner!
Ingredients
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup salsa or enchilada sauce
- 1 tablespoon taco seasoning
- 6 large flour tortillas (burrito-size)
- 2 tablespoons olive oil or melted butter (for brushing)
- Optional toppings: sour cream, guacamole, pico de gallo, shredded lettuce, or cilantro
Instructions
- Preheat Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. - Prepare the Filling:
In a large bowl, combine shredded chicken, cream cheese, salsa, taco seasoning, and both cheeses. Mix until smooth and evenly combined. - Assemble Chimichangas:
Lay out one tortilla. Spoon about ½ cup of the chicken mixture into the center. Fold in the sides and roll up tightly like a burrito. Repeat for all tortillas. - Brush and Bake:
Place chimichangas seam-side down on the prepared baking sheet. Brush the tops with olive oil or melted butter.
Bake for 20–25 minutes, flipping halfway through, until golden and crisp. - Serve:
Remove from oven, let cool slightly, and serve warm with your favorite toppings such as sour cream, guacamole, or salsa.
Notes
- For extra crispiness, broil for 1–2 minutes at the end of baking.
- Use leftover rotisserie chicken to save time.
- Make it spicy by adding diced jalapeños or chipotle peppers.
- For a vegetarian option, swap chicken for black beans and corn.
- These freeze beautifully—wrap individually in foil and reheat in the oven when ready.
- Prep Time: 15 minutes
- Cook Time: 25 minutes