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Baked Chicken Chimichangas Recipe

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This Baked Chicken Chimichangas recipe delivers all the crunch and flavor of a classic chimichanga without the oil. Loaded with shredded chicken, cheese, salsa, and spices, these oven-baked beauties are wrapped in golden tortillas and ready in less than an hour. A healthier Tex-Mex twist perfect for weeknight meals!

Ingredients

Scale

  • 2 cups cooked shredded chicken

  • 1 cup shredded cheddar or Mexican cheese blend

  • ½ cup salsa (mild or spicy)

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • ½ tsp garlic powder

  • Salt and pepper to taste

  • 6 large flour tortillas

  • Cooking spray or olive oil for brushing

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. In a bowl, combine shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, salt, and pepper.

  3. Warm tortillas slightly to make them pliable.

  4. Spoon filling onto each tortilla and roll tightly, folding in the sides to secure.

  5. Place seam-side down on the baking sheet. Brush with oil or spray lightly with cooking spray.

  6. Bake for 20–25 minutes, turning once halfway, until golden and crisp.

  7. Serve hot with sour cream, guacamole, or your favorite toppings.

Notes

  • Use rotisserie chicken for faster prep.

  • Add black beans or corn for extra flavor and texture.

  • Freezes well before baking—perfect for meal prep!

Nutrition

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