Print

The Crispiest Guilt-Free Baked Chicken Chimichangas (Weeknight Favorite)

A close-up of a golden-brown Baked Chicken Chimichanga, showing shredded chicken filling spilling out slightly.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make Chi-Chi’s style baked chicken chimichangas at home. This easy, oven-baked recipe delivers a satisfyingly crispy texture and bold flavor without deep-frying, making it a perfect, lighter option for your weeknight Mexican dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup green enchilada sauce
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup shredded cheddar cheese
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Salt and black pepper to taste
  • 8 large (10-inch) flour tortillas
  • 2 tablespoons olive oil or 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 or line it with parchment paper.
  2. In a medium bowl, combine the shredded chicken, green enchilada sauce, Monterey Jack cheese, cheddar cheese, chili powder, cumin, garlic powder, and oregano. Mix until the chicken is evenly coated and the cheese is distributed. Season with salt and pepper.
  3. Warm the tortillas briefly in the microwave (about 15 seconds) to make them pliable and prevent tearing.
  4. Place about 1/4 cup of the chicken mixture near one edge of a tortilla. Fold the sides of the tortilla inward over the filling. Roll the tortilla tightly away from you, creating a compact cylinder. Secure the seam with a toothpick if necessary. Repeat with the remaining filling and tortillas.
  5. Place the rolled chimichangas seam-side down on the prepared baking sheet.
  6. To achieve the crispy baked texture, lightly brush the tops and sides of each chimichanga with olive oil or spray generously with cooking spray. This step is key for an oven-fried texture.
  7. Bake for 12 to 15 minutes, then carefully flip each chimichanga. Bake for another 10 to 12 minutes, or until the tortillas are golden brown and crisp.
  8. Remove the toothpicks before serving. Serve immediately with your preferred toppings like salsa, sour cream, or guacamole for a complete family friendly Mexican meal.

Notes

  • For the crispiest results, ensure your oven is fully preheated before placing the chimichangas inside. A higher initial heat helps set the tortilla quickly.
  • If you are meal prepping, assemble the chimichangas but do not bake them. Store them tightly wrapped in the refrigerator for up to two days, or freeze them. Bake from frozen at 375°F for about 30 minutes, flipping halfway through.
  • You can substitute pre-cooked rotisserie chicken for quick shredded chicken to make this a quick 30 minute chimichanga option.

Nutrition

Find it online: https://cookingbymia.com/baked-chicken-chimichangas-crispy-oven-recipe/