Description
A healthier twist on the classic chimichanga, with a cheesy shredded chicken filling wrapped in crispy baked tortillas. Perfect for an easy and satisfying Tex-Mex meal.
Ingredients
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6 burrito-sized flour tortillas
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3 cups Mexican shredded chicken
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3/4 cup shredded Monterey Jack or Pepper Jack cheese
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3/4 cup shredded cheddar cheese
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2–3 tablespoons melted butter or vegetable oil
Toppings:
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Guacamole
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Sour cream
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Pico de gallo
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Salsa
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Jalapeños
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Green onions
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Minced fresh cilantro
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
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Mix Monterey Jack and cheddar cheeses in a small bowl.
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Microwave tortillas wrapped in a damp paper towel for 20–25 seconds until soft.
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Drain excess liquid from shredded chicken.
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Place about 1/3 cup chicken in the center of each tortilla, sprinkle with cheese, fold in sides, and roll up tightly.
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Place seam-side down on the baking sheet.
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Brush each chimichanga with melted butter or oil.
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Bake for 25–30 minutes until golden and crispy.
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Serve topped with your choice of guacamole, sour cream, pico de gallo, salsa, jalapeños, green onions, and cilantro.
Notes
Add diced green chilies or jalapeños to the filling for extra flavor.Add diced green chilies or jalapeños to the filling for extra flavor.
Use spicy pepper jack cheese or hot sauce if you like it spicy.
Can be frozen before baking; bake frozen chimichangas for 10–15 minutes longer.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Keywords: Baked Chimichangas, Chicken Chimichangas, Tex-Mex, Easy Dinner