Description
These Baked Chicken Chimichangas are a delicious and healthier twist on the classic fried favorite. Loaded with flavorful Mexican shredded chicken and a blend of melted cheeses, wrapped in soft flour tortillas, and baked until crispy and golden brown. Serve with guacamole, sour cream, pico de gallo, salsa, jalapenos, green onion, and fresh cilantro for a satisfying meal perfect for any occasion.
Ingredients
Filling
- 3 cups Mexican shredded chicken (drained of excess liquid)
- 3/4 cup shredded Monterey Jack or Pepper Jack cheese
- 3/4 cup shredded cheddar cheese
Other Ingredients
- 6 burrito-sized flour tortillas
- 2–3 Tbsp melted butter or vegetable oil (for brushing)
For Serving (Optional)
- Guacamole
- Sour cream
- Pico de gallo
- Salsa
- Jalapenos
- Green onion
- Minced fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil or parchment paper to prevent sticking and for easy cleanup.
- Prepare Cheese Mixture: In a small bowl, combine the shredded Monterey Jack and cheddar cheeses thoroughly to create the cheese blend for the filling.
- Soften Tortillas: Wrap the burrito-sized flour tortillas in a damp paper towel and microwave them for 20-25 seconds until they become soft and pliable, which makes rolling easier.
- Prepare Chicken: Drain any excess liquid from the Mexican shredded chicken to avoid soggy chimichangas.
- Assemble Chimichangas: On the center of each tortilla, sprinkle some of the cheese mixture, add about 1/3 cup of the shredded chicken, then top with another layer of cheese. Fold the edge closest to you over the filling, then fold in the left and right sides, and roll tightly to enclose the filling.
- Arrange on Baking Sheet: Place each rolled chimichanga seam-side down on the prepared baking sheet to prevent them from unrolling during baking.
- Brush with Butter or Oil: Lightly brush each chimichanga with melted butter or vegetable oil to help achieve a golden and crispy exterior during baking.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the chimichangas are golden brown and crispy on the outside.
- Serve: Remove from the oven and serve hot with desired toppings such as guacamole, sour cream, pico de gallo, salsa, jalapenos, green onions, and fresh cilantro for extra flavor and garnish.
Notes
- Microwaving the tortillas wrapped in a damp paper towel prevents them from cracking while rolling.
- Draining excess liquid from the chicken is important to keep the chimichangas crispy.
- You can substitute shredded chicken with shredded beef or beans for a variation.
- To keep the chimichangas warm while baking multiple batches, cover them loosely with foil.
- Adding a sprinkle of jalapeno inside the filling adds a spicy kick if you prefer heat.
