Description
Make healthier, crispy chicken chimichangas in the oven instead of frying. This recipe delivers a golden, crunchy texture similar to restaurant versions.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 cup shredded Monterey Jack cheese
- 1/2 cup salsa
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 8 large flour tortillas (burrito size)
- 2 tablespoons olive oil or melted butter
- Cooking spray
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with cooking spray.
- In a medium bowl, combine the shredded chicken, cheese, salsa, sour cream or yogurt, chili powder, cumin, and garlic powder. Mix until the filling is evenly distributed.
- Warm the tortillas briefly in the microwave for 15 seconds to make them pliable.
- Place about 1/3 cup of the filling mixture near one edge of a tortilla. Fold the sides inward, then tightly roll the tortilla away from you to create a sealed cylinder. Secure with a toothpick if necessary. Repeat with the remaining filling and tortillas.
- Place the rolled chimichangas seam-side down on the prepared baking sheet.
- Brush the tops and sides of each chimichanga generously with olive oil or melted butter. This step helps achieve crispiness.
- Bake for 15 to 20 minutes, flipping them halfway through, until they are golden brown and crispy on all sides.
- Remove toothpicks before serving. Serve immediately with your favorite toppings.
Notes
- For extra crispiness, use the convection setting on your oven if available.
- You can use rotisserie chicken for quicker preparation.
- If you prefer a slightly spicier filling, add a dash of cayenne pepper to the mixture.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 25
- Cholesterol: 65