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Easy Crispy Baked Chicken Chimichangas (Guilt-Free Weeknight Dinner)

Two golden-brown, baked chicken chimichangas with melted cheese showing, served on a white plate.
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Welcome! You can make restaurant-quality, crispy Baked Chicken Chimichangas at home without deep frying. This easy recipe uses seasoned shredded chicken and minimal oil for a satisfying, guilt-free Tex-Mex dinner ready fast.

Ingredients

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  • 2 cups cooked, shredded chicken breast
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup mild green salsa
  • 1 cup shredded Monterey Jack or cheddar cheese blend
  • 8 medium flour tortillas (burrito size)
  • 2 tablespoons olive oil or cooking spray
  • Cooking spray for baking

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, chili powder, cumin, garlic powder, oregano, salt, and pepper. Mix well to coat the chicken evenly with the seasonings.
  3. Stir in the green salsa until the chicken mixture is moist but not wet.
  4. Place about 1/3 cup of the chicken mixture and 2 tablespoons of cheese down the center of one tortilla.
  5. Fold the sides of the tortilla inward over the filling, then tightly roll the bottom edge up and over the filling to seal it, creating a neat package. Repeat with the remaining tortillas and filling.
  6. Lightly brush the tops and sides of each rolled chimichanga with olive oil or spray generously with cooking spray. This step is key for achieving a golden, crispy exterior.
  7. Place the chimichangas seam-side down on the prepared baking sheet.
  8. Bake for 12 to 15 minutes, then carefully flip each chimichanga over. Bake for another 10 to 12 minutes, or until the tortillas are golden brown and crispy.
  9. Serve immediately with your favorite toppings like sour cream, guacamole, or fresh salsa.

Notes

  • For extra crispiness, you can lightly spray the chimichangas again halfway through the second baking time.
  • You can prepare the filling ahead of time and store it in the refrigerator for up to two days.
  • Use pre-cooked rotisserie chicken to cut down on prep time for this quick chicken weeknight dinner.

Nutrition

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