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Crispy Chicken Chimichangas

Crispy Chicken Chimichangas with a melty Mexican-blend cheese filling, baked until the tortillas turn golden and crisp. Fold-and-roll chimichangas with seasoned shredded chicken and salsa for classic Tex-Mex flavor in every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 cup cooked shredded chicken
  • 1 cup salsa
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 cup shredded Mexican blend cheese
  • 4 oz cream cheese softened
  • 2 green onions sliced
Chimichangas
  • 8 large flour tortillas
  • 2 tbsp melted butter or olive oil
Optional Toppings
  • 0.25 cup sour cream for serving
  • 1 diced avocado for serving
  • 1 tbsp fresh cilantro for serving
  • 1 cup pico de gallo for serving
  • 0.25 cup jalapeño slices for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
Make the filling
  1. In a large bowl, combine cooked shredded chicken, salsa, chili powder, cumin, garlic powder, onion powder, softened cream cheese, green onions, and shredded Mexican blend cheese.
  2. Mix until evenly combined.
Assemble chimichangas
  1. Place about 1/2 cup filling in the center of each flour tortilla.
  2. Fold in the sides and roll tightly like a burrito.
  3. Place seam-side down on the prepared baking sheet.
  4. Brush each chimichanga with melted butter or olive oil for browning.
Bake and serve
  1. Bake at 400°F (200°C) for 20–25 minutes, until golden brown and crispy, with visibly crisped edges.
  2. Let cool for 5 minutes so the cheese firms slightly.
  3. Serve with sour cream, diced avocado, fresh cilantro, pico de gallo, and jalapeño slices as desired.

Notes

For the crispiest bake, keep the rolls tight and place them seam-side down so they don’t open. Store leftovers covered in the refrigerator up to 3 days; reheat at 375°F (190°C) until warmed through and re-crisped. Freezing is yes—freeze baked chimichangas in an airtight container up to 2 months and reheat from frozen. For a lower-fat option, swap cream cheese with reduced-fat cream cheese and use olive oil instead of butter.