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Easy Crispy Baked Chicken Chimichangas (Restaurant Style)

Two perfectly golden brown Baked Chicken Chimichangas resting on a white plate, showing crispy texture.
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You can make Chi-Chi’s Baked Chicken Chimichangas at home. This easy recipe delivers all the flavor of a fried favorite with a satisfyingly crispy, golden shell, using baking for a lighter, weeknight-friendly meal.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10 ounce) can mild red enchilada sauce
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 8 large flour tortillas (burrito size)
  • Cooking spray (for crisping)
  • Optional toppings: Salsa, sour cream, guacamole

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or coat it with cooking spray.
  2. In a medium bowl, combine the shredded chicken, olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well until the chicken is evenly coated with the spices.
  3. Stir in the enchilada sauce and half of the shredded cheese mixture into the chicken filling until combined.
  4. Warm the tortillas briefly in the microwave for about 15 seconds to make them pliable.
  5. Place about 1/3 cup of the chicken filling in the center of each tortilla. Sprinkle a small amount of the remaining cheese over the filling.
  6. Fold the sides of the tortilla inward over the filling, then tightly roll the tortilla up like a burrito. Place the chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
  7. Lightly spray the tops and sides of the rolled chimichangas generously with cooking spray. This step is key for achieving that golden, oven-fried texture.
  8. Bake for 15 to 20 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
  9. Remove from the oven. Top with the remaining cheese if desired and allow it to melt for 2 minutes, or serve immediately with your favorite toppings.

Notes

  • To get the crispiest texture without frying, make sure you spray the tortillas thoroughly with cooking spray before baking.
  • You can prepare the chicken filling ahead of time and store it in the refrigerator for up to three days.
  • For a restaurant-style flavor, use store-bought rotisserie chicken for quick, tender shredded meat.

Nutrition

Find it online: https://gourmetgaze.com/baked-chicken-chimichangas/