Print

Crispy Baked Chicken and Cheese Chimichangas

Close-up of two crispy baked Chimichangas, one cut open to show the shredded chicken and melted cheese filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make satisfying, crispy chimichangas at home without deep frying. This baked recipe uses seasoned chicken and cheese for a quick, family-friendly Tex-Mex dinner.

Ingredients

Scale
  • 12 medium flour tortillas (burrito size)
  • 2 cups cooked, shredded chicken breast
  • 1 cup refried beans (optional, for filling)
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 cup chicken broth or water
  • 2 tablespoons olive oil or cooking spray

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, chili powder, cumin, and garlic powder. Add the chicken broth or water and mix until the chicken is evenly seasoned and moist.
  3. Warm the tortillas briefly in the microwave for 15 seconds to make them pliable.
  4. Place about 1/4 cup of the seasoned chicken mixture and 2 tablespoons of the mixed cheeses down the center of each tortilla. If using refried beans, spread a thin layer first.
  5. Fold the sides of the tortilla inward over the filling, then tightly roll the tortilla up from the bottom, like a burrito. Place the chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas.
  6. Lightly brush the tops of the rolled chimichangas with olive oil or spray them thoroughly with cooking spray.
  7. Bake for 15 to 20 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
  8. Sprinkle the remaining cheese over the tops during the last 5 minutes of baking, if desired, to melt.
  9. Serve immediately with your preferred toppings like salsa, sour cream, or guacamole.

Notes

  • For extra crispiness, you can briefly place the chimichangas in an air fryer set to 375°F for 5-7 minutes after baking.
  • You can prepare these ahead of time; assemble them completely, wrap tightly, and refrigerate for up to 24 hours before baking.
  • Use pre-cooked rotisserie chicken to save time on weeknights.

Nutrition

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