The Crispiest Oven-Baked Chicken Chimichangas: Easy Weeknight Tex-Mex Comfort
Make restaurant-style chicken chimichangas at home using the oven instead of frying. This easy recipe delivers a golden, crispy tortilla shell filled with zesty, seasoned shredded chicken and cheese, perfect for a quick and satisfying weeknight dinner.
- Prep Time: 15 min
- Cook Time: 27 min
- Total Time: 42 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 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 shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 8 large flour tortillas (burrito size)
- Cooking spray or 2 tablespoons melted butter
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet or spray it well with cooking spray.
- In a medium bowl, combine the shredded chicken, olive oil, chili powder, cumin, garlic powder, oregano, salt, and pepper. Mix until the chicken is evenly coated with the seasonings.
- Warm the flour tortillas briefly in the microwave for about 15 seconds to make them pliable and prevent tearing during rolling.
- Place about 1/4 cup of the seasoned chicken mixture and a sprinkle of the mixed cheeses down the center of each tortilla.
- Fold the sides of the tortilla inward over the filling, then tightly roll the tortilla up from the bottom to create a sealed cylinder. Place the chimichanga seam-side down on the prepared baking sheet.
- Brush the tops and sides of the rolled chimichangas lightly with melted butter or spray generously with cooking spray. This step is key for achieving a crispy texture.
- Bake for 12 to 15 minutes, then carefully flip each chimichanga over. Bake for another 10 to 12 minutes, or until the tortillas are golden brown and crispy.
- Serve immediately with your favorite toppings like salsa, sour cream, or guacamole.
Notes
- To achieve the best crispiness, make sure to spray or brush the tortillas thoroughly with fat before baking.
- You can use pre-cooked rotisserie chicken to save time on weeknights.
- For a slightly tangier flavor, add 1 tablespoon of chopped green chiles to the chicken mixture.
Nutrition
- Serving Size: 2 chimichangas
- Calories: 450
- Sugar: 3
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 95