Baked Chicken Chimichangas – Easy Chicken Recipes for Weeknight Dinners
These Baked Chicken Chimichangas are a lighter twist on the classic deep-fried favorite, stuffed with tender chicken, gooey cheese, and flavorful spices. Whether you're looking for easy chicken recipes, a quick weeknight dinner, or easy meal prep ideas, this dish checks all the boxes. Great for families and perfect for meal planning, this recipe fits right into your rotation of easy recipes for dinner, quick and easy recipes, and air fryer easy recipes. It's also a clever way to use leftover or rotisserie chicken and create a satisfying meal everyone will love. If you're searching for easy dinner recipes for family or looking to switch things up with minimal effort, this one's for you!
Servings: 4 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- Cooking spray or olive oil spray
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and set aside.
- In a large bowl, combine the shredded chicken, cheese, sour cream, and all seasonings. Mix until well blended.
- Lay out the tortillas and divide the chicken mixture evenly among them. Roll each tortilla tightly like a burrito, tucking in the ends.
- Place the chimichangas seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray or olive oil.
- Bake for 20–25 minutes or until golden and crispy. Serve warm with salsa, guacamole, or your favorite toppings.