Description
Baked chicken chimichangas are a healthier twist on the classic deep-fried Mexican dish. Filled with seasoned shredded chicken, cheese, and cream cheese, these oven-baked burritos are crispy, flavorful, and easy to make—perfect for weeknight dinners or casual entertaining.
Ingredients
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 4 large flour tortillas (burrito size)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 4 oz cream cheese, softened
- 1/2 cup salsa or enchilada sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Olive oil or cooking spray for brushing
- Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, sliced jalapeños
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the shredded chicken, cream cheese, salsa, shredded cheese, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Spoon about 1/2 cup of the filling into the center of each tortilla.
- Fold in the sides, then roll tightly like a burrito to form a chimichanga.
- Place seam side down on the prepared baking sheet. Brush the tops with olive oil or spray lightly with cooking spray.
- Bake for 20–25 minutes, flipping halfway through, until the chimichangas are golden brown and crispy.
- Serve warm with your choice of toppings such as sour cream, guacamole, or chopped cilantro.
Notes
Add chopped jalapeños or hot sauce for a spicy kick.
Mix in cooked rice or black beans for a heartier chimichanga.
Incorporate sautéed veggies like bell peppers or corn for extra texture and nutrition.Use green chiles for a tangy, southwestern flavor.Use low-carb tortillas for a lighter option or lettuce wraps for a low-carb version.Store leftovers in the fridge for up to 3 days or freeze individually for up to 2 months.Reheat in the oven or air fryer to maintain crispiness; avoid microwaving if possible.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
