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Crispy Baked Chicken Chimichangas

Crispy Baked Chicken Chimichangas

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Baking chimichangas at high heat with oil spray creates a crispy shell without deep frying. This recipe delivers juicy, well-seasoned chicken inside golden-brown tortillas, perfect for easy weeknight dinners and meal-prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • Cooked chicken breast or thighs shredded
  • Shredded rotisserie chicken can be used for speed
  • Large flour tortillas 10-inch size works best
  • Cheddar or Monterey Jack cheese shredded, divided
  • Sour cream for serving on the side
  • Salsa or enchilada sauce medium or mild, drained of excess liquid
  • 0.5 teaspoon Cumin ground, per cup of chicken
  • Chili powder to taste
  • Garlic powder to taste
  • Cooking spray or oil brush light olive oil or vegetable oil

Equipment

  • Baking sheet Line with parchment paper for easy cleanup and crisp baking
  • Wire rack Optional, places on baking sheet for even air circulation and crispness
  • Microwave To warm tortillas and make them pliable
  • Mixing bowl To combine filling ingredients
  • Cooking spray or brush To coat chimichangas lightly with oil before baking

Method
 

  1. Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. Place a wire rack on top if available for even air circulation.
  2. Mix shredded chicken with salsa, ground cumin, chili powder, garlic powder, and half the shredded cheese in a mixing bowl. Stir until the filling holds together without being soupy.
  3. Warm flour tortillas in the microwave wrapped in a damp paper towel for 20-30 seconds until pliable.
  4. Spoon ⅓ cup of filling into the center of each tortilla. Fold in the sides and roll tightly from the bottom. Place seam-side down on the prepared baking sheet.
  5. Spray the tops and sides of each chimichanga lightly with cooking oil. Bake for 20-25 minutes, flipping halfway through baking, until golden brown and crispy.
  6. Let the chimichangas rest for 3-5 minutes before serving. Top with remaining shredded cheese, sour cream, and fresh cilantro if desired.

Notes

Drain excess liquid from salsa before mixing to prevent soggy chimichangas that fail to crisp properly.

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