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Crispy Baked Chicken Chimichangas (Easy Weeknight Edition)

Two golden brown Baked Chicken Chimichangas sprinkled with flaky sea salt on a white plate.
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Make satisfying, crispy chicken chimichangas in your oven. This recipe uses seasoned shredded chicken and requires minimal oil for a lighter, family-friendly Tex-Mex dinner ready quickly.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup refried beans (optional)
  • 8 medium flour tortillas (burrito size)
  • 2 tablespoons olive oil or cooking spray
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
  2. In a bowl, combine the shredded chicken with chili powder, cumin, garlic powder, and onion powder. Mix well to coat the chicken evenly.
  3. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  4. Place about 1/4 cup of the seasoned chicken mixture in the center of each tortilla. Add a spoonful of refried beans, if using, and a sprinkle of cheese over the chicken.
  5. Fold the sides of the tortilla inward over the filling, then tightly roll the tortilla from the bottom up, creating a sealed burrito shape. Place the seam-side down on the prepared baking sheet. Repeat for all chimichangas.
  6. Lightly brush the tops of the rolled chimichangas with olive oil or spray them thoroughly with cooking spray. This helps achieve crispiness. Sprinkle lightly with salt.
  7. Bake for 15 to 20 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
  8. Serve immediately with your preferred toppings.

Notes

  • For a faster process, use pre-cooked rotisserie chicken for the shredded chicken base.
  • To mimic Chi-Chi’s flavor, add a small amount of cream cheese to the chicken filling mixture before rolling.
  • If you want extra crispiness, place the chimichangas on a wire rack set over the baking sheet before baking.
  • These are freezer friendly; assemble completely, wrap tightly, and freeze. Bake from frozen at 375°F (190°C) for about 30 minutes, turning once.

Nutrition

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