These Baked Chicken Chimichangas are a healthier twist on the old classic chimichanga. 

You won’t even miss these Baked Chicken Chimichangas being fried because they get nice and crispy in this oven-fried version! Keep this recipe in your keeper file.Baked Chicken Chimichangas with sour cream, guacamole, and tomato on a plate.

BAKED CHICKEN CHIMICHANGAS

We just got back from Legoland with the kids and then my husband and I went to the Florida Keys for a little getaway with our friends.

Kaela was my partner in crime as we food crawled our way through Islamorada. Here’s the Instagram proof.

I think we both have bottomless stomachs. It was hard to leave.

Sunset dinners on the beach, live music, and key lime pie always waiting for dessert.

So this Monday has been exceptionally jarring. Early mornings are not something I easily snap back into.

I’m originally from Mesa, Arizona where phenomenal Mexican restaurants are on every corner. The love for Mexican food is in my blood.

Moving to Florida with the prominent Latin culture I thought I would have the same luxury but good Mexican is surprisingly hard to find.

The closest decent Mexican joint is about a half hour away so I end up making it at home most of the time.

What is a chimichanga?

A chimichanga is basically a burrito that is deep fried. So when we call these Oven Baked Chicken Chimichangas I guess we should really be calling them Oven Baked Burritos because that’s all it is.

Here’s your filling…
Roll ’em up…

 

I love chimichangas but they’re usually dripping with grease. Every time I would go to a restaurant as a child I would order a chimichanga.

These oven fried chicken chimichangas were just the taste I was craving and had plenty of crisp that you look for in a chimichanga.

The best chimichanga is fully dressed so make sure you have some fresh guacamole and sour cream to top yours.

Baked Chicken Chimichangas on a white platter

BAKED VS. FRIED CHIMICHANGAS

Baking chimichangas is not only so much heart healthier but it saves calories!! Sure, when you fry tortillas they get that crunchy flaky texture, but if you brush these chicken chimichangas with butter and bake at a high heat they will get nice and crispy with half of the calories.

HOW TO MAKE CHICKEN CHIMICHANGAS

  1. Preheat oven to 400°F.
  2. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
  3. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
  4. Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
  5. Garnish with desired toppings and serve with salsa on the side.

If you like easy Mexican recipes you’ll love these recipes:

Easy Beef Burrito Skillet

Mexican Stuffed Shells

Mini Chicken Chimichangas

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4.87 from 15 votes

Baked Chicken Chimichangas

Ingredients

  • 2 cups cooked chicken , chopped or shredded
  • 1 cup of your favorite salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves , crushed
  • 1 cup shredded cheddar cheese
  • 2 green onions , chopped (about 1/4 cup)
  • 6 8 inch flour tortillas
  • 2 tablespoons butter , melted
  • diced tomato , sour cream, guacamole, salsa, and shredded cheddar cheese for topping

Instructions

  1. Preheat oven to 400°F.
  2. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
  3. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
  4. Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
  5. Garnish with desired toppings and serve with salsa on the side.

Recipe Notes

adapted from Food

label (12)

Baked Chicken Chimichangas - one of our favorite healthy Mexican meals. the-girl-who-ate-everything.com
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