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Super Crispy Baked Chicken Chimichangas (Easy Weeknight Copycat!)

Two golden-brown baked chicken chimichangas with melted cheese, resting on a white plate.
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Make satisfying, crispy chicken chimichangas in the oven for a quick, family-friendly weeknight meal.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 8 large (10-inch) flour tortillas
  • 2 tablespoons melted butter or cooking spray

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.
  2. In a medium bowl, combine the shredded chicken, cheese, salsa, sour cream, chili powder, cumin, and garlic powder. Mix until everything is evenly incorporated.
  3. Warm the tortillas slightly in the microwave for about 15 seconds to make them pliable.
  4. Place about 1/4 cup of the chicken mixture onto the center of each tortilla.
  5. Fold the sides of the tortilla inward over the filling, then tightly roll the tortilla from the bottom up to create a sealed cylinder. Place seam-side down on the prepared baking sheet.
  6. Brush the tops of the rolled chimichangas lightly with melted butter or spray them well with cooking spray. This helps them crisp up.
  7. Bake for 15 to 20 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
  8. Serve immediately with your favorite toppings like extra salsa, guacamole, or sour cream.

Notes

  • You can prepare the filling ahead of time and store it in the refrigerator for up to two days.
  • For extra crispiness, you can lightly spray the chimichangas again with cooking spray halfway through the baking time.
  • Use pre-cooked rotisserie chicken to save time on busy weeknights.

Nutrition

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