Baked Chicken Chimichangas
Crispy and cheesy Baked Chicken Chimichangas made easy, perfect for using up leftovers or meal prepping.
Ingredients
Filling Ingredients
- 2 cups cooked shredded chicken Use rotisserie or Instant Pot BBQ chicken for convenience.
- 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack) Cheese can be customized based on preference.
- 1/2 cup salsa Use thick salsa to prevent sogginess.
- 1 tablespoon sour cream or Greek yogurt Optional for creaminess.
- 1 teaspoon taco seasoning Adjust to taste.
- 1/2 cup corn or black beans (optional) Rinse and drain if using beans.
Other Ingredients
- 6-8 pieces flour tortillas Burrito size works best.
- 2 tablespoons oil or melted butter For brushing the tortillas before baking.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Warm the flour tortillas for 10 to 15 seconds in the microwave to prevent cracking.
- In a bowl, mix the shredded chicken, cheese, salsa, sour cream or Greek yogurt, and taco seasoning until combined.
- If using, add corn or black beans and mix.
Assembly
- Place a medium amount of filling in the center of each tortilla, then roll it tightly, sealing the edges.
- Place the chimichangas seam side down on a baking sheet lined with parchment.
- Brush or spray the outside with oil or melted butter.
Baking
- Bake in the preheated oven for 20-25 minutes or until golden and crispy.
Notes
Serve with toppings like sour cream, guacamole, salsa, and shredded lettuce. Store any leftover toppings separately to keep chimichangas crisp when reheated.