Ooo yes—crispy vibes without the deep-fry guilt 😌
Here’s a simple, crave-worthy baked chicken chimichanga recipe.
🧀🌯 Baked Chicken Chimichangas
Ingredients
- 2 cups cooked chicken, shredded (rotisserie = clutch)
- 1 cup shredded cheese (Mexican blend, cheddar, or Monterey Jack)
- ½ cup salsa (thick works best)
- ½ cup refried beans (optional but very good)
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & pepper to taste
- 4–6 large flour tortillas
- Melted butter or olive oil spray
Optional add-ins
- Diced green chiles
- Corn
- Sautéed onions or peppers
- Jalapeños if you like heat 🔥
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with foil or parchment.
- In a bowl, mix chicken, cheese, salsa, beans, and all spices.
- Warm tortillas slightly (microwave 15–20 sec) so they don’t tear.
- Spoon filling down the center, fold in sides, and roll tightly like a burrito.
- Place seam-side down on the baking sheet.
- Brush or spray the tops with butter or oil (this = crisp factor ✨).
- Bake 20–25 minutes, flipping once halfway, until golden and crunchy.
Serve with
- Sour cream or Greek yogurt
- Guacamole 🥑
- Extra salsa or queso
- Cilantro + lime squeeze
If you want, I can:
- Make it extra crispy
- Turn it into an air fryer version
- Do a spicy / creamy / Tex-Mex twist
Just say the word 😏
