Description
This baked chicken chimichangas recipe offers a healthier twist on the classic fried version by baking the tortillas until golden and crispy. Filled with seasoned shredded chicken, sautéed onions, garlic, and melted cheese, these chimichangas are easy to prepare and perfect for a satisfying weeknight meal. Served with sour cream or your favorite dipping sauces, they deliver bold Mexican flavors without the extra oil from frying.
Ingredients
Scale
Chicken Filling
- 4 boneless, skinless chicken breasts (or 2 cups cooked shredded chicken)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
Assembly and Baking
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 4 large flour tortillas
- Olive oil spray or 2 tablespoons melted butter (for brushing)
Serving (Optional)
- 1/2 cup sour cream (optional, for serving)
- Salsa, guacamole, or other favorite dipping sauces (optional)
Instructions
- Prepare the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
- Cook the Chicken: Add the chicken breasts to the skillet and cook for 6-7 minutes per side until fully cooked (internal temperature should reach 165°F/75°C). Alternatively, use pre-cooked shredded chicken for convenience.
- Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks or chop into small pieces. Return the shredded chicken to the skillet.
- Season the Chicken: Add ground cumin, chili powder, paprika, dried oregano, salt, and black pepper to the shredded chicken. Pour in the chicken broth and stir until the chicken is well coated with the seasoning and the mixture becomes slightly saucy. Let it simmer for 3-4 minutes to allow flavors to meld.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Assemble Chimichangas: Lay flour tortillas on a clean surface. Evenly divide the chicken mixture in the center of each tortilla, then sprinkle shredded cheese on top of the filling.
- Roll Chimichangas: Fold the sides of the tortillas inward, then roll them tightly into burrito shapes to enclose the filling securely.
- Brush with Oil or Butter: Place the chimichangas seam side down on the prepared baking sheet. Lightly brush the tops with olive oil spray or melted butter to help achieve a crispy, golden exterior.
- Bake Chimichangas: Bake in the preheated oven for 20-25 minutes, flipping halfway through baking to ensure even crispiness. They should be golden brown and crispy when done.
- Serve: Remove from the oven and serve warm. Pair with sour cream, salsa, guacamole, or your favorite dipping sauces for a delicious meal.
Notes
- You can use pre-cooked shredded chicken to save time.
- For extra crispiness, brush chimichangas with melted butter instead of olive oil.
- Customize the filling by adding beans, corn, or jalapeños if desired.
- If you prefer spicy, add cayenne pepper or hot sauce to the chicken mixture.
- To make it gluten-free, use gluten-free tortillas instead of flour tortillas.
