Description
These crispy, oven-baked chicken chimichangas are a healthier twist on a Tex-Mex classic! Filled with seasoned shredded chicken, two kinds of melty cheese, and baked to golden perfection, they’re quick, easy, and totally satisfying. Top them with your favorite fixings for a delicious weeknight meal everyone will love!
Ingredients
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6 burrito-sized flour tortillas
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3 cups Mexican shredded chicken (seasoned, cooked chicken – see note)
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¾ cup shredded Monterey Jack or Pepper Jack cheese
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¾ cup shredded cheddar cheese
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2–3 tablespoons melted butter or vegetable oil
Toppings (optional):
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Guacamole
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Sour cream
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Pico de gallo
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Salsa
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Jalapeños
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Green onions, chopped
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Fresh cilantro, minced
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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Assemble the chimichangas: Warm the tortillas slightly to make them pliable. Place about ½ cup of Mexican shredded chicken and a mix of cheeses in the center of each tortilla.
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Fold and roll: Fold in the sides, then roll tightly from bottom to top to form a burrito shape. Place seam side down on the prepared baking sheet.
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Brush with butter/oil: Lightly brush each chimichanga with melted butter or oil for a golden, crispy finish.
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Bake for 20–25 minutes, or until golden and crispy.
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Serve: Top with your favorite toppings and serve hot.
Notes
Mexican Shredded Chicken: Use rotisserie chicken seasoned with taco seasoning, or cook chicken breasts in salsa, cumin, and chili powder for extra flavor.
You can swap out the chicken for shredded beef or beans for a different twist.
To make ahead, assemble and refrigerate until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex / Mexican-American