Easy Chicken Chimichangas
Looking for a healthier and easy-to-make twist on a classic Mexican dish? Try these Baked Chicken Chimichangas! Loaded with shredded rotisserie chicken, fresh salsa, and shredded cheese, they're packed with flavor but with half the calories of traditional fried versions. Perfect for a quick weeknight dinner or a fun weekend meal with family and friends, top them off with your favorite toppings and enjoy! 😊
Ingredients
- 2-½ cups rotisserie chicken , shredded
- 1 cup of fresh salsa or your favorite store-bought salsa
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper or ground black pepper
- ½ teaspoon crushed oregano leaves
- 2 cups Mexican cheese or pepper jack cheese or any cheese you like , shredded
- 3 green onions , chopped
- 6 10-inch flour tortillas
- 2 tablespoons butter , melted
- Serve , if desired, with your favorite toppings such as; Diced tomato, sour cream, guacamole, salsa, shredded Mexican cheese, cheese dip, chopped cilantro, chopped lettuce, lime wedges, etc.
Instructions
- Preheat the oven to 400 °F. Line 1 baking sheet with parchment paper or spray with non-stick spray. In a large bowl, add the shredded chicken, salsa, cumin, black pepper, oregano, cheese, and green onions; stir well to combine. Spoon the chicken mixture evenly in the center of each tortilla.
- Warm tortillas in the microwave for 20 to 30 seconds to make them nice and soft. Arrange the tortillas on a work surface. Spoon the chicken mixture evenly in the center of each tortilla, placing it on the upper half of each. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go—place seam-side down on a baking sheet. Brush the Chicken Chimichangas with melted butter.
- Bake at 400 °F for 25 minutes or until the Chicken Chimichangas are golden brown and crispy. Garnish with desired toppings. Enjoy our CHicken chimichangas!
Notes
How to Store & Re-Heat
To store: Baked Chicken Chimichangas; allow them to cool completely after baking. Place them in an airtight container or wrap them tightly in aluminum foil to prevent moisture loss and maintain their freshness. Store the chimichangas in the refrigerator for up to 3-4 days.
To reheat: When you're ready to reheat the chimichangas, you can use several methods. Preheat your oven to 350°F (175°C) for the best results. Remove the chimichangas from the refrigerator and place them on a baking sheet. Reheat them in the oven for about 10-15 minutes, or until they are heated through and the outer crust becomes crispy. This method helps to restore their original texture and ensures even heating.
Make-Ahead
You can assemble the chimichangas and refrigerate them until ready to bake. To do this, assemble the chimichangas as instructed, then cover and refrigerate for up to 1 day. When ready to bake, brush with melted butter and bake as directed.
Nutrition Facts
Easy Chicken Chimichangas
Amount per Serving
Calories
428
% Daily Value*
Fat
20
g
31
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
74
mg
25
%
Sodium
886
mg
39
%
Potassium
154
mg
4
%
Carbohydrates
36
g
12
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
26
g
52
%
Vitamin A
391
IU
8
%
Vitamin C
1
mg
1
%
Calcium
364
mg
36
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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