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Easy & Crispy Baked Chicken Chimichangas (Chi-Chi’s Style Inspired)

Two halves of a golden-brown Baked Chicken Chimichangas showing the shredded chicken filling on a white plate.
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You can make restaurant-quality chicken chimichangas at home without deep frying. This easy baked chicken chimichangas recipe gives you a satisfyingly crispy shell and a flavorful, seasoned shredded chicken filling perfect for a weeknight Mexican dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth or water
  • 1 cup shredded Monterey Jack or Mexican blend cheese
  • 8 medium flour tortillas (burrito size)
  • 2 tablespoons olive oil or melted butter, for brushing
  • Cooking spray

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or spray it with cooking spray.
  2. In a medium bowl, combine the shredded chicken, chili powder, cumin, garlic powder, oregano, salt, and pepper. Mix well.
  3. Add the chicken broth or water to the chicken mixture and stir until the seasoning is evenly distributed and the filling is moist, but not wet.
  4. Warm the tortillas briefly in the microwave (about 15-20 seconds) to make them pliable and prevent tearing.
  5. Place about 1/4 cup of the seasoned chicken mixture and a sprinkle of cheese down the center of each warm tortilla.
  6. Fold the sides of the tortilla inward over the filling, then tightly roll the tortilla up from the bottom to create a sealed cylinder, similar to a burrito. Place the chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas.
  7. Lightly brush the tops and sides of the rolled chimichangas with olive oil or melted butter. This helps them get golden and crispy.
  8. Bake for 12 to 15 minutes, then carefully flip the chimichangas over. Brush the second side lightly with any remaining oil.
  9. Bake for another 10 to 12 minutes, or until the tortillas are golden brown and crispy.
  10. Serve immediately with your favorite toppings like salsa, sour cream, or guacamole.

Notes

  • To get that Chi-Chi’s style crispiness without frying, make sure you brush the tortillas generously with oil before baking.
  • If your shredded chicken is very dry, add a tablespoon of cream cheese or sour cream to the filling mixture for extra moisture and flavor.
  • For a faster weeknight meal, use pre-cooked rotisserie chicken for the shredded chicken base.

Nutrition

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