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Baked Chicken Chimichangas

Baked Chicken Chimichangas
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Crispy, cheesy, and bursting with flavor, these Baked Chicken Chimichangas combine tender shredded chicken, gooey cheese, and warm, toasted tortillas baked to golden perfection. A healthier alternative to fried chimichangas, this recipe is simple, customizable, and perfect for quick dinners or meal prep.

Ingredients

Scale

Filling

  • 2 cups cooked shredded chicken breast or rotisserie chicken
  • 1 cup black beans, drained and rinsed
  • 1/4 cup chopped green chilies or diced jalapeños
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Salt, to taste

Assembly

  • 6 medium or large flour tortillas
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Cooking spray or 2 tablespoons olive oil

Optional Toppings

  • Sour cream
  • Salsa or salsa verde
  • Fresh chopped cilantro

Instructions

  1. Prepare the Filling: Sauté finely chopped onions and minced garlic in a little olive oil over medium heat until softened and fragrant. Add shredded chicken, black beans, chopped green chilies, cumin, chili powder, paprika, and salt. Stir and cook for a few minutes until the mixture is well combined and heated through. Remove from heat and let cool slightly.
  2. Assemble the Chimichangas: Lay flour tortillas flat on a clean surface. Spoon a generous amount of the chicken mixture onto each tortilla, then sprinkle with shredded cheese. Fold the sides in and tightly roll to enclose all the filling, ensuring the chimichanga is snug to prevent unraveling during baking.
  3. Prepare for Baking: Place the rolled chimichangas seam side down on a baking sheet lined with parchment paper. Lightly spray or brush the outside of each chimichanga with cooking spray or olive oil to promote a golden, crispy exterior.
  4. Bake Until Crisp: Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, turning the chimichangas halfway through the baking time to ensure even crispiness. Remove from oven when golden brown and crispy. Let cool for a few minutes before serving.

Notes

  • Don’t overfill the chimichangas to prevent tearing or leaking during baking.
  • Rotate the baking sheet halfway through cooking for even crispiness.
  • Use firm, fresh tortillas that fold well and crisp nicely.
  • Allow the filling to cool before wrapping to avoid soggy tortillas.
  • For extra melty cheese, sprinkle some cheese on top of the chimichangas before baking.

Nutrition

Keywords: baked chicken chimichangas, healthy chimichangas, cheesy chicken chimichangas, oven-baked mexican, easy dinner, crispy chimichangas

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