Description
Crispy, cheesy, and packed with flavor, these sheet pan baked chicken chimichangas offer a lighter twist on a classic favorite—perfect for easy weeknight dinners, family meals, or make-ahead lunches.
Ingredients
- For the filling:
- 2 cups shredded cooked chicken
- 1 teaspoon taco seasoning
- 1/2 cup salsa or diced tomatoes with green chilies
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup black beans or refried beans (optional)
- For tortillas & baking:
- 6 large flour tortillas
- 2 tablespoons olive oil or melted butter (for brushing)
- Cooking spray for extra crispiness
- Toppings & serving ideas:
- Sour cream, guacamole, or salsa
- Fresh cilantro and lime wedges
- Shredded lettuce or diced tomatoes
Instructions
- Preheat oven to 425°F (218°C) and line a sheet pan with parchment paper. Lightly grease for extra crispiness.
- In a bowl, combine shredded chicken, taco seasoning, salsa, cheese, and beans (if using).
- Add about 1/3 cup of filling to each tortilla. Fold sides inward, roll tightly, and place seam-side down on the prepared sheet pan.
- Brush each chimichanga with olive oil or melted butter. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
- Serve with desired toppings like sour cream, salsa, guacamole, and fresh herbs.
Notes
- For a vegetarian version, replace chicken with beans or sautéed veggies.
- Add cream cheese for a creamier filling.
- Air fry for extra crispiness after baking.
- Customize seasoning with chipotle, cumin, or smoked paprika.
- Freeze before or after baking for convenient meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
