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Easy Crispy Baked Chicken Chimichangas

Two golden-brown, crispy Chimichangas resting on a white plate, showing charred spots from frying or baking.
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Make satisfying, crispy chicken chimichangas at home using this straightforward recipe. These are baked instead of fried for a lighter texture, perfect for a quick Tex-Mex dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken breast
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup refried beans (optional)
  • 8 medium flour tortillas (burrito size)
  • Cooking spray

Instructions

  1. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until soft, about 4 minutes.
  2. Add the minced garlic, chili powder, cumin, oregano, salt, and pepper to the skillet. Cook for 1 minute until fragrant.
  3. In a bowl, combine the shredded chicken, the seasoned onion mixture, and the shredded cheese. Mix well to create the flavorful chimichanga filling.
  4. Warm the flour tortillas briefly in the microwave or a dry skillet to make them pliable.
  5. Place about 1/3 cup of the filling mixture near one edge of a tortilla. If using, spread a thin line of refried beans over the filling.
  6. Fold the sides of the tortilla inward over the filling, then tightly roll the tortilla up, starting from the filling side, to create a sealed package. Repeat with the remaining filling and tortillas.
  7. Preheat your oven to 400°F (200°C). Lightly spray both sides of each rolled chimichanga with cooking spray to help them crisp up.
  8. Place the chimichangas seam-side down on a baking sheet lined with parchment paper.
  9. Bake for 12 to 15 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
  10. Serve immediately with your favorite toppings like salsa, sour cream, or guacamole.

Notes

  • For an even crispier texture, you can cook these in an air fryer at 375°F (190°C) for 8 to 10 minutes, flipping halfway.
  • You can substitute ground beef seasoned with taco seasoning for the shredded chicken if you prefer a beef chimichanga.
  • Make sure the tortillas are warm before rolling; cold tortillas tear easily.

Nutrition

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