Description
Crispy, cheesy, and packed with flavor, these baked chicken chimichangas are a lighter take on a Tex-Mex favorite the whole family will love.
Ingredients
• 2 cups cooked shredded chicken
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 6 large flour tortillas
• 2 tbsp melted butter or olive oil (for brushing)
• Optional toppings: sour cream, guacamole, chopped cilantro, extra salsa
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
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In a mixing bowl, combine shredded chicken, Monterey Jack cheese, cheddar cheese, and salsa until evenly mixed.
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Place a tortilla on a clean surface and spoon about 1/2 cup of the filling into the center. Fold in the sides, then roll tightly to seal.
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Arrange chimichangas seam-side down on the baking sheet. Brush each one lightly with melted butter or oil for crispiness.
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Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
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Remove from oven and let cool for a few minutes. Serve warm with your favorite toppings.
Notes
Warm tortillas before filling to prevent cracking. Store leftovers in the refrigerator for up to 4 days and reheat in the oven or air fryer. Freeze unbaked chimichangas for up to 3 months and bake directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex