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Crispy Baked Chicken and Cheese Chimichangas

Two baked chicken Chimichangas, one cut open showing shredded chicken and melted cheese filling, served on a white plate.
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Make satisfying, crispy chicken chimichangas in your oven. This recipe offers a lighter alternative to deep-frying, delivering cheesy, savory flavor perfect for a quick weeknight dinner.

Ingredients

Scale
  • 12 large flour tortillas
  • 2 cups cooked, shredded chicken breast
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup cream cheese, softened
  • 1/4 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Cooking spray or light olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray.
  2. In a medium bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, cream cheese, sour cream, chili powder, cumin, garlic powder, and onion powder. Mix until all ingredients are well combined into a filling.
  3. Warm the tortillas briefly in the microwave (about 15 seconds) to make them pliable and prevent tearing.
  4. Place about 1/3 cup of the filling mixture in a line across the center of each tortilla.
  5. Fold the sides of the tortilla inward over the filling, then tightly roll the bottom edge up and over the filling to create a sealed burrito shape. Place the chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
  6. Lightly spray the tops of the rolled chimichangas with cooking spray or brush with a small amount of olive oil for crisping.
  7. Bake for 12 to 15 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
  8. For an Air Fryer option, place chimichangas in the air fryer basket in a single layer (work in batches if needed). Air fry at 375°F (190°C) for 8 to 10 minutes, flipping halfway, until golden and crisp.
  9. Serve immediately with your favorite toppings like salsa, guacamole, or extra sour cream.

Notes

  • You can prepare the filling ahead of time and store it in the refrigerator for up to two days.
  • For extra flavor, mix 1/4 cup of drained canned green chiles into the filling mixture.
  • These chimichangas freeze well. Assemble completely, wrap tightly in foil, and freeze. To cook from frozen, bake at 375°F (190°C) for 25-30 minutes, or air fry at 360°F (180°C) for 15 minutes, checking for doneness.

Nutrition

Find it online: https://cookerycommand.com/easy-baked-chicken-cheese-chimichangas-recipe/