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Baked Chicken Cheese Chimichangas

Crispy oven-baked chimichangas filled with creamy shredded chicken, salsa, and melted cheese for a high-protein Tex-Mex dinner ready in 35 minutes without any frying.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-inspired, Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded; rotisserie chicken works perfectly
  • 1 cup salsa mild, medium, or chunky
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 4 oz cream cheese low-fat or Neufchatel
  • 2 cups shredded Mexican-style cheese or sharp cheddar divided: 1 cup for filling, 1 cup for topping
  • 8 large flour tortillas whole-wheat or high-fiber preferred
  • 2 tbsp melted butter or olive oil for brushing
  • plain Greek yogurt optional, for serving
  • diced avocado and fresh cilantro optional, for serving

Equipment

  • Large baking sheet
  • parchment paper
  • pastry brush
  • large mixing bowl

Method
 

  1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine the shredded chicken, salsa, cumin, garlic powder, and cream cheese. Stir until creamy and fully combined. Fold in 1 cup of the shredded cheese.
  3. Wrap the tortillas in a damp paper towel and microwave for 20 to 30 seconds until warm and pliable.
  4. Place about 1/3 to 1/2 cup of filling in the center of each tortilla. Add a sprinkle of the remaining cheese on top. Fold in the sides, then roll tightly from the bottom up like a burrito.
  5. Place each chimichanga seam-side down on the prepared baking sheet.
  6. Brush the top and sides of each chimichanga generously with melted butter or olive oil.
  7. Bake for 18 to 20 minutes until the tortillas are golden brown and crispy.
  8. Let cool for a few minutes before serving. Top with Greek yogurt, diced avocado, cilantro, and extra salsa.

Notes

Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Use an air fryer at 350 F for 3 to 5 minutes or a toaster oven to maintain crispiness. Microwaving softens the shell.
Seam tip: Always place seam-side down. The oven heat seals the tortilla shut so the filling stays inside.
Butter tip: Brush generously and evenly on all sides for consistent golden browning.
Variations: Add black beans or diced green chilies to the filling for extra texture and fiber. Use hot salsa or jalapeños for more heat.