Description
These Baked Chicken Chimichangas are a flavorful, crispy twist on a classic Mexican favorite. Filled with shredded chicken, salsa, and a blend of cheddar and Monterey Jack cheeses, these chimichangas are rolled in large flour tortillas and baked to golden perfection. Perfectly spiced with cumin and chili powder, they provide a deliciously satisfying meal that’s easy to prepare and serve with your choice of sour cream, guacamole, and fresh cilantro.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken
- 1 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Assembly
- 6 large flour tortillas
- 2 tablespoons olive oil
- Sour cream, for serving (optional)
- Guacamole, for serving (optional)
- Fresh cilantro, for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the filling: In a large mixing bowl, combine the shredded chicken, salsa, ground cumin, chili powder, shredded cheddar cheese, and Monterey Jack cheese. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the chimichangas: Spoon about 1/3 cup of the chicken mixture onto the center of each large flour tortilla. Fold the sides of the tortilla over the filling, then tightly roll it up to enclose the filling completely.
- Arrange and oil: Place each rolled chimichanga seam-side down on the prepared baking sheet. Brush the tops lightly with olive oil to help them crisp up beautifully during baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the chimichangas are golden brown and crispy on the outside.
- Serve: Remove from the oven and serve immediately, garnished with fresh cilantro and accompanied by optional sour cream and guacamole for dipping.
Notes
- For extra crispiness, you can broil the chimichangas for 1-2 minutes at the end of baking, watching closely to avoid burning.
- Use any cooked chicken such as rotisserie or leftover roasted chicken for convenience.
- Feel free to add diced onions or jalapeños to the filling for added flavor and heat.
- These chimichangas can be made ahead and refrigerated; simply reheat in the oven to maintain crispiness.
