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Ultimate Crispy Baked Chicken Chimichangas (Restaurant Style)

Two golden-brown Baked Chicken Chimichangas, one cut open to show the shredded chicken filling.
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Make restaurant-style chicken chimichangas at home without deep frying. This recipe delivers a genuinely crispy, golden shell and a flavorful, seasoned shredded chicken filling, perfect for a healthy weeknight Tex-Mex dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 8 large (10-inch) flour tortillas
  • Cooking spray (or light olive oil)

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, oregano, garlic powder, onion powder, salt, and pepper. Mix well to coat the chicken evenly.
  3. Add the chicken broth to the chicken mixture and stir until the mixture is moist but not wet. This keeps the filling juicy.
  4. Warm the tortillas briefly in the microwave (about 15 seconds) to make them pliable and prevent tearing.
  5. Place about 1/3 cup of the seasoned chicken mixture and 1/4 cup of the mixed cheese down the center of each tortilla.
  6. Fold the sides of the tortilla inward over the filling, then tightly roll the tortilla from the bottom up, creating a compact burrito shape. Secure with a toothpick if necessary.
  7. Place the rolled chimichangas seam-side down on the prepared baking sheet.
  8. Generously spray the tops and sides of the chimichangas with cooking spray. This step is key for achieving a golden brown, crispy texture.
  9. Bake for 15 to 20 minutes, flipping halfway through, until the tortillas are golden brown and crisp.
  10. Remove toothpicks before serving hot with your favorite toppings like salsa, sour cream, or guacamole.

Notes

  • For the crispiest baked chicken chimichangas, ensure you spray the tortillas thoroughly with cooking spray before baking. This mimics the effect of frying oil.
  • You can prepare the filling ahead of time and store it in the refrigerator for up to two days.
  • If you have leftover cooked chicken, this recipe comes together very quickly for a weeknight Mexican dinner.

Nutrition

Find it online: https://hearthbite.com/baked-chicken-chimichangas-crispy-oven-recipe/