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Crispy Baked Chicken and Cheese Chimichangas with Cilantro-Lime Crema

Two golden-brown, crispy chicken Chimichangas served with a dollop of creamy green sauce on a white plate.
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Make satisfying, crispy chimichangas at home using chicken and cheese, prepared by baking instead of deep-frying. This recipe includes a simple, fresh crema topping for serving.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups cooked, shredded chicken
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • 8 medium flour tortillas (burrito size)
  • Cooking spray
  • For the Crema: 1/2 cup sour cream, 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, pinch of salt

Instructions

  1. Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
  2. Add the shredded chicken, chili powder, cumin, salt, and pepper to the skillet. Stir well and cook until heated through, about 3 minutes. Remove from heat and stir in the shredded cheese until just melted.
  3. Warm the tortillas slightly in the microwave or a dry skillet to make them pliable. Place about 1/4 cup of the chicken mixture near one edge of a tortilla. Fold in the sides, then tightly roll the tortilla up like a burrito. Secure with a toothpick if needed. Repeat with remaining filling and tortillas.
  4. Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray. Place the rolled chimichangas seam-side down on the sheet. Spray the tops generously with cooking spray to help them crisp.
  5. Bake for 15 to 20 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
  6. While the chimichangas bake, prepare the crema: In a small bowl, mix the sour cream, cilantro, lime juice, and a pinch of salt until combined.
  7. Remove the chimichangas from the oven. Carefully remove any toothpicks before serving. Serve hot with the cilantro-lime crema.

Notes

  • For freezer-friendly meals, assemble the chimichangas completely, wrap tightly in plastic wrap, and freeze. When ready to cook, bake directly from frozen, adding about 10 minutes to the baking time.
  • You can substitute ground beef or shredded beef for the chicken filling. Brown the beef first, drain any fat, and then add the seasonings.
  • For extra crispiness, you can use an air fryer set to 375°F (190°C) for 8-10 minutes, flipping halfway.

Nutrition

Find it online: https://delishcraze.com/easy-crispy-chimichangas-recipe/