Sheet Pan Baked Chicken Chimichangas (Crispy & Flavorful!)
If you’re seeking a quick and flavorful dinner, look no further than these Sheet Pan Baked Chicken Chimichangas. These crispy delights combine tender shredded chicken with zesty salsa and cheese, all wrapped in flour tortillas and baked to golden perfection. Ideal for busy weeknights or gatherings, this recipe is not only easy to prepare but also perfect for meal prep. Simply assemble the chimichangas ahead of time, pop them in the oven when you’re ready to eat, and enjoy a delicious homemade meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 teaspoon taco seasoning
- 1/2 cup salsa
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 6 large flour tortillas
- 2 tablespoons olive oil or melted butter
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the shredded chicken, taco seasoning, salsa, and cheese until well combined.
- Lay out the tortillas on a clean surface. Place an equal amount of filling onto each tortilla and roll them up tightly.
- Brush each chimichanga with olive oil or melted butter and place seam-side down on a parchment-lined baking sheet.
- Bake for about 25 minutes until golden brown and crispy.
- Serve with your favorite toppings like sour cream, guacamole, or fresh cilantro.
Nutrition
- Serving Size: 1 chimichanga (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg