Oven-Baked Chicken Chimichangas

Oven-Baked Chicken Chimichangas

Introduction

Oven-Baked Chicken Chimichangas bring all the bold, comforting flavors of a classic Mexican-inspired favorite without the heaviness of deep frying. Crispy on the outside, warm and cheesy on the inside, these chimichangas are filled with seasoned chicken, melty cheese, and just the right balance of spices. They’re perfect for busy weeknights, casual family dinners, or even a fun weekend meal. Baking them in the oven keeps things lighter while still delivering that irresistible crunch you crave, making this recipe both satisfying and practical.

Ingredients

For the Chicken Filling

• Cooked chicken breast, shredded: 450 g (1 lb / 16 oz)
• Olive oil: 15 ml (1 tablespoon)
• Yellow onion, finely chopped: 150 g (1 cup / 5.3 oz)
• Garlic, minced: 6 g (2 cloves / 2 teaspoons)
• Ground cumin: 3 g (1 teaspoon)
• Chili powder: 3 g (1 teaspoon)
• Smoked paprika: 2 g (½ teaspoon)
• Ground black pepper: 1 g (½ teaspoon)
• Salt: 2 g (½ teaspoon)
• Tomato salsa: 120 ml (½ cup)

For Assembly

• Large flour tortillas (burrito size): 6 tortillas (25 cm / 10-inch)
• Shredded Mexican-blend or cheddar cheese: 150 g (1½ cups / 5.3 oz)
• Fresh cilantro, chopped (optional): 15 g (¼ cup)
• Olive oil or melted butter (for brushing): 30 ml (2 tablespoons)

Optional Toppings for Serving

• Sour cream
• Guacamole
• Extra salsa
• Lime wedges

Directions