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Crispy Oven-Baked Chicken Chimichangas (Chi-Chi’s Style)

Two golden-brown, crispy Baked Chicken Chimichangas resting on a white plate.
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You can make restaurant-style chicken chimichangas at home without deep frying. This easy recipe delivers crispy, golden tortillas filled with zesty, juicy shredded chicken, perfect for a healthier weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup cream cheese, softened
  • 1/4 cup sour cream
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup salsa or green enchilada sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 8 large flour tortillas (burrito size)
  • Cooking spray or 2 tablespoons olive oil for brushing
  • Optional toppings: extra salsa, guacamole, sour cream

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, softened cream cheese, sour cream, Monterey Jack cheese, salsa or enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper. Mix until the filling is well combined and creamy.
  3. Warm the tortillas briefly in the microwave (about 15 seconds) to make them pliable and prevent tearing.
  4. Place about 1/4 cup of the chicken mixture near one edge of a tortilla. Fold in the sides of the tortilla, then tightly roll the tortilla up like a burrito. Place the seam-side down on the prepared baking sheet. Repeat with the remaining filling and tortillas.
  5. Lightly brush the tops and sides of the rolled chimichangas with cooking spray or olive oil. This step helps achieve the golden brown, crispy texture.
  6. Bake for 15 to 20 minutes, flipping them halfway through, until the tortillas are golden brown and crispy.
  7. Serve immediately with your favorite toppings.

Notes

  • For the crispiest baked chimichangas, ensure your oven temperature is hot enough and do not skip brushing the tortillas with oil or spray before baking.
  • You can prepare the chicken filling ahead of time and store it in the refrigerator for up to two days.
  • If you want a Chi-Chi’s style flavor, use a slightly spicier green enchilada sauce in the filling mixture.

Nutrition

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