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The Crispiest Oven-Baked Chicken Chimichangas (Easy Weeknight Tex-Mex)

A single, perfectly baked chicken chimichanga with a golden, slightly charred tortilla served on a white plate.
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You can make flavorful, crispy chicken chimichangas without deep frying. This easy, oven-baked recipe delivers that satisfying crunch and bold Tex-Mex flavor, making it a perfect, guilt-free choice for your weeknight dinner rotation.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1/2 cup cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 8 large flour tortillas (burrito size)
  • Cooking spray or melted butter
  • Optional toppings: Salsa, guacamole, shredded lettuce

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, cream cheese, cheddar cheese, sour cream, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well until the filling is evenly combined and creamy.
  3. Warm the tortillas briefly in the microwave or a dry skillet for about 15 seconds each. This makes them pliable and prevents tearing when rolling.
  4. Place about 1/3 cup of the chicken mixture near one edge of a tortilla. Fold the sides of the tortilla inward over the filling, then tightly roll the tortilla away from you, creating a snug cylinder.
  5. Place the rolled chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining filling and tortillas.
  6. Lightly spray the tops and sides of the chimichangas with cooking spray or brush them with melted butter. This step helps achieve the crispy baked texture.
  7. Bake for 15 to 20 minutes, flipping them halfway through, until they are golden brown and crispy.
  8. Serve immediately with your favorite toppings like salsa or guacamole for a delicious, healthy chicken dinner.

Notes

  • For extra crispiness, you can lightly brush the tortillas with melted butter before baking instead of using cooking spray.
  • If you are short on time, use pre-cooked rotisserie chicken for the shredded chicken base.
  • You can prepare these ahead of time; assemble the chimichangas, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking straight from the refrigerator.

Nutrition

Find it online: https://cookingbyjade.com/baked-chicken-chimichangas-crispy-easy-recipe/