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Easy Oven-Baked Crispy Chicken Chimichangas

Two golden brown, crispy Baked Chicken Chimichangas resting on a white plate near a window.
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Make crispy, golden chicken chimichangas in the oven for a healthier, weeknight-friendly Mexican dinner. This recipe focuses on seasoned shredded chicken and a technique for maximum crispiness without deep frying.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 8 medium flour tortillas (burrito size)
  • Cooking spray (olive oil or avocado oil recommended)
  • Optional toppings: Salsa, sour cream, guacamole

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 with chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. Mix well until the chicken is evenly coated with the spices.
  3. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. This prevents tearing when rolling.
  4. Place about 1/4 cup of the seasoned chicken mixture and a sprinkle of cheese down the center of each tortilla.
  5. Fold the sides of the tortilla inward over the filling, then tightly roll the tortilla up from the bottom, creating a sealed cylinder. Place the seam-side down on the prepared baking sheet.
  6. Repeat the rolling process for all chimichangas.
  7. Lightly spray the tops and sides of the rolled chimichangas generously with cooking spray. This step is key for achieving a golden, crispy exterior.
  8. Bake for 12 to 15 minutes, then carefully flip each chimichanga over. Spray the second side lightly with cooking spray.
  9. Bake for another 10 to 12 minutes, or until the tortillas are golden brown and crispy.
  10. Serve immediately with your preferred toppings.

Notes

  • For extra crispiness, you can brush the tortillas lightly with melted butter before spraying with oil.
  • You can prepare the filling ahead of time and store it in the refrigerator for up to three days.
  • These chimichangas freeze well. Assemble them, place them on a baking sheet to flash freeze, then transfer to a freezer bag. Bake from frozen, adding about 10 minutes to the total cook time.

Nutrition

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