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The Crispiest Guilt-Free Baked Chicken Chimichangas (Chi-Chi’s Style at Home)

Close-up of three crispy Baked Chicken Chimichangas on a white plate, one cut open showing shredded chicken and melted cheese.
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Achieve the satisfying crunch of deep-fried chimichangas using only your oven. This easy recipe delivers restaurant-quality flavor with seasoned shredded chicken filling, making it a perfect, healthier Tex-Mex dinner for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 8 (8-inch) flour tortillas
  • Cooking spray (for crisping)
  • Optional toppings: Salsa, sour cream, guacamole

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
  2. Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Add the garlic, cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  4. Add the shredded chicken and chicken broth to the skillet. Stir well and cook until the liquid has mostly evaporated, about 5-7 minutes. This keeps the filling from making the tortillas soggy.
  5. Remove the chicken mixture from the heat and stir in the shredded cheese until just melted.
  6. Warm the tortillas briefly in the microwave (about 15 seconds) to make them pliable.
  7. Place about 1/3 cup of the chicken filling near one edge of a tortilla. Fold in the sides, then tightly roll the tortilla up like a burrito. Place seam-side down on the prepared baking sheet. Repeat with the remaining filling and tortillas.
  8. Spray the tops of the rolled chimichangas generously with cooking spray. This step is key for achieving a golden brown, crispy texture.
  9. Bake for 15 to 20 minutes, flipping halfway through, until the tortillas are golden brown and crunchy.
  10. Serve immediately with your favorite toppings for a truly satisfying, low-guilt comfort food experience.

Notes

  • For the crispiest result, ensure your chicken filling is not overly wet before rolling the tortillas.
  • If you prefer an even crunchier exterior, lightly brush the tops with melted butter instead of using cooking spray.
  • You can prepare the filling ahead of time and store it in the refrigerator for up to 3 days.

Nutrition

Find it online: https://mayaplate.com/baked-chicken-chimichangas-crispy-oven-bake/