Go Back
Chimichangas are a beloved dish that hails from the southwestern United States and has roots in Mexican cuisine. These delicious, deep-fried burritos are typically filled with a variety of ingredients, including meats, beans, and cheese, and are often served with salsa, guacamole, or sour cream. However, if you're looking for a healthier take on this classic dish, crispy baked chicken chimichangas are the perfect solution.

Crispy Baked Chicken Chimichangas

Discover the deliciousness of crispy baked chicken chimichangas with this easy recipe that offers a healthier twist on a classic favorite. Enjoy all the satisfying crunch and rich flavors without the guilt. Packed with shredded chicken, black beans, rice, and cheese, these chimichangas are perfect for busy weeknights or casual gatherings. Customize them with your favorite toppings for a delightful meal that everyone will love. Roll up and enjoy!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked shredded chicken (rotisserie chicken works great)

1 cup cooked rice (white or brown)

1 cup black beans, drained and rinsed

1 cup shredded cheese (cheddar or Monterey Jack)

1/2 cup fresh salsa

1 tablespoon taco seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil

8 large flour tortillas

Cooking spray

Optional toppings: sour cream, guacamole, diced tomatoes, chopped cilantro

Instructions
 

Preheat the Oven:

    Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

      Prepare the Filling:

        In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, shredded cheese, salsa, taco seasoning, garlic powder, and onion powder. Mix until all ingredients are well incorporated.

          Assemble the Chimichangas:

            Lay out a flour tortilla on a flat surface. Place about 1/2 to 3/4 cup of the chicken filling in the center of the tortilla. Fold in the sides and then roll up the tortilla tightly from the bottom to the top, ensuring the filling is secured inside. Repeat with the remaining tortillas and filling.

              Create the Crispy Coating:

                Brush or spray the chimichangas lightly with olive oil on all sides. This will help them achieve a nice, crispy exterior when baked.

                  Bake the Chimichangas:

                    Arrange the filled and oiled chimichangas seam side down on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes or until golden brown and crispy, flipping them halfway through for even browning.

                      Serve:

                        Once baked, remove the chimichangas from the oven and let them cool for a few minutes. Serve them hot with optional toppings such as sour cream, guacamole, diced tomatoes, and chopped cilantro.

                          Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4-6 servings