Daily Dish

Daily Dish

Crispy Baked Chicken Chimichangas

Healthy Fact of the Day

These baked chicken chimichangas are a healthier alternative to the traditional fried version. The lean chicken provides protein, while the salsa and spices add flavor without excessive fat or calories. Baking them in the oven also helps retain more nutrients compared to frying.



  • 2 cups cooked shredded chicken
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 8 large flour tortillas
  • Non-stick cooking spray
  • Your favorite toppings: sour cream, guacamole, diced tomatoes, shredded lettuce, etc.




  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

  2. In a large bowl, mix together the shredded chicken, cheddar cheese, salsa, chili powder, cumin, garlic powder, salt, and pepper until well combined.

  3. Lay a flour tortilla on a flat surface and spoon about 1/2 cup of the chicken mixture into the center.

  4. Fold the bottom of the tortilla over the filling, then fold in the sides and roll it up tightly into a burrito shape.

  5. Place the rolled chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.

  6. Lightly spray the tops of the chimichangas with non-stick cooking spray.

  7. Bake for 15-18 minutes, or until the chimichangas are crispy and lightly browned.

  8. Serve the baked chicken chimichangas hot, garnished with your favorite toppings like sour cream, guacamole, diced tomatoes, and shredded lettuce.

Enjoy these crispy baked chicken chimichangas for a delicious and satisfying Tex-Mex meal that’s both flavorful and nutritious!

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