Description
These oven-baked Chicken Chimichangas are crispy, cheesy, and packed with flavorful shredded chicken and salsa. A healthier twist on the deep-fried favorite—perfect for an easy family dinner or meal prep.
Ingredients
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2 cups cooked chicken, chopped or shredded
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1 cup salsa (your favorite kind)
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1 teaspoon ground cumin
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½ teaspoon dried oregano leaves, crushed
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1 cup shredded cheddar cheese
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2 green onions, chopped (about ¼ cup)
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6 (8-inch) flour tortillas
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2 tablespoons butter, melted
Optional Toppings (for serving):
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Diced tomato
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Sour cream
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Guacamole
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Extra salsa
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Shredded cheddar cheese
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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In a large bowl, combine cooked chicken, salsa, cumin, oregano, shredded cheese, and chopped green onions. Mix until well combined.
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Assemble the chimichangas: Spoon equal amounts of the chicken mixture onto the center of each tortilla. Fold the sides in, then roll up tightly like a burrito.
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Place seam-side down on the baking sheet. Brush or lightly drizzle with melted butter.
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Bake for 20–25 minutes, or until golden and crispy.
- Serve hot with your choice of toppings like diced tomato, sour cream, guacamole, and extra cheese or salsa.
Notes
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You can use rotisserie chicken to save time.
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For a spicier version, use a hot salsa or add chopped jalapeños.
- These reheat well and are freezer-friendly before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired