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The Crispiest Guilt-Free Baked Chicken Chimichangas (Restaurant Style)

Three golden brown Baked Chicken Chimichangas topped with melted, slightly browned cheese, served on a white plate.
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You can make restaurant-style chicken chimichangas at home using this easy, oven-baked method. This recipe delivers a golden, crunchy exterior and a juicy, seasoned filling without deep frying, making it a healthier choice for your weeknight dinner.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (4 ounce) can green chiles, drained
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 8 large (10-inch) flour tortillas
  • 1 tablespoon olive oil or cooking spray

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
  2. In a medium bowl, combine the shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Mix well to coat the chicken evenly with the spices.
  3. Stir in the drained green chiles into the chicken mixture.
  4. Divide the chicken filling evenly among the 8 tortillas, placing the filling slightly off-center. Sprinkle about 2 tablespoons of the cheese blend over the chicken in each tortilla.
  5. Fold the sides of the tortilla inward over the filling, then tightly roll the tortilla up from the bottom edge, creating a compact cylinder. Place the chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas.
  6. Lightly brush the tops and sides of the rolled chimichangas with olive oil or spray them thoroughly with cooking spray. This step helps achieve a golden brown, crispy texture.
  7. Bake for 15 to 20 minutes, flipping them halfway through the baking time, until they are golden brown and crisp.
  8. Remove from the oven. Sprinkle the remaining cheese over the tops of the hot chimichangas if desired, and return to the oven for 2 minutes until the cheese melts.
  9. Serve immediately with your favorite toppings like salsa, sour cream, or guacamole.

Notes

  • To make the tortillas more pliable for rolling, warm them briefly in the microwave for 15 seconds.
  • For the best crispy baked chicken chimichangas result, ensure you spray or brush the tortillas generously with oil before baking.
  • You can prepare the chicken filling ahead of time and store it in the refrigerator for up to 3 days.

Nutrition

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