Description
These Chi-Chi Baked Chicken Chimichangas are a cheesy, crispy twist on the classic Tex-Mex favorite—minus the deep-frying! Packed with seasoned shredded chicken, melty cheese, and a pop of salsa and chilies, they’re oven-baked to golden perfection. Serve them up with sour cream, guacamole, and more salsa for a dinner that’s easy, satisfying, and totally family-approved!
Ingredients
2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup salsa
1/4 cup diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
6 large flour tortillas
Cooking spray
Sour cream, guacamole, and salsa (for serving)
Instructions
Preheat Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make Filling: In a large bowl, combine shredded chicken, both cheeses, salsa, green chilies, and all the seasonings. Stir until well mixed.
Fill Tortillas: Spoon the mixture evenly down the center of each tortilla.
Roll Them Up: Fold the sides in and roll up tightly like burritos.
Arrange & Spray: Place seam-side down on the baking sheet. Lightly spray the tops with cooking spray.
Bake: Bake for 20–25 minutes until golden brown and crispy.
Serve: Let cool slightly, then serve hot with sour cream, guacamole, and extra salsa.
Notes
Use rotisserie chicken to save time!
To make it kid-friendly, skip the cayenne pepper.
Chimichangas can be frozen before baking—just increase the bake time to 30–35 minutes from frozen.
Want extra crispiness? Flip them halfway through baking.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 430 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg