Easy & Crispy Baked Chicken Chimichangas Recipe (Chi-Chi’s Style)
You can make satisfying, restaurant-quality chicken chimichangas at home without the deep fryer. This easy baked chicken chimichangas recipe delivers a crispy, golden shell and a flavorful shredded chicken filling, perfect for a weeknight chicken dinner.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 8 (8-inch) flour tortillas
- Cooking spray or 2 tablespoons melted butter for brushing
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- In a medium bowl, combine the shredded chicken, olive oil, chili powder, cumin, garlic powder, oregano, salt, and pepper. Mix well to coat the chicken evenly.
- Stir in the chicken broth until the mixture is moist but not watery.
- Divide the chicken mixture evenly among the 8 tortillas, placing the filling slightly off-center. Sprinkle about 2 tablespoons of the cheese mixture over the chicken in each tortilla.
- Fold the sides of the tortilla inward over the filling. Then, tightly roll the tortilla up from the bottom edge, creating a snug cylinder. Place the chimichangas seam-side down on the prepared baking sheet.
- To achieve maximum crispiness, lightly brush the tops and sides of each rolled chimichanga with cooking spray or melted butter.
- Bake for 15 to 20 minutes, flipping them halfway through, until they are golden brown and crispy.
- Remove from the oven and let them cool for a few minutes before serving with your favorite toppings like salsa or sour cream.
Notes
- For the crispiest results, ensure your chicken filling is not too wet before rolling the tortillas.
- If you are making these ahead of time, assemble them, place them seam-side down on a baking sheet, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking straight from the refrigerator.
- You can substitute pre-cooked rotisserie chicken for the shredded chicken to make this an even quicker weeknight chicken dinner.
Nutrition
- Serving Size: 2 chimichangas
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 25
- Cholesterol: 65