Crispy Oven Chimichangas

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Crispy Oven Chimichanga

Chimi…cha cha cha cha cha…changa…cha cha cha.

A most delicious food. It’s basically a fried burrito. I love to order them at the fresh-mex restaurants where the chimichanga is the size of your head and they come always with a side of rice and beans. But the whole frying thing is too much effort for me in this particular dish. Luckily a friend gave me this crispy oven chimichangas recipe several years ago. It is crispy on the outside, (and, the cheese is on the inside.*)

They are quick and easy to assemble, although you do need some of the ingredients pre-cooked. This is a recipe that I use with those dang-convenient roasted chickens from Costco. It is also a great recipe if you have left over chicken.

The weather is cooling off and it’s okay to turn the oven back on. In fact, its kinda nice to have the oven on now.

The trick to the crispy outside is buttering the outside of the tortilla. You melt butter and paint it all over one side of a tortilla. Then flip the tortilla, fill it and roll it. That way the buttery side is out and gets nice and crispy in a hot oven.

I do all buttering, flipping and filling on a plate so my counter doesn’t get all buttery gross.

The filling is super easy to make as well. Just salsa, green onions, pre-cooked chicken and some spices. Add some canned black beans and even some rice if you want, then cover with a little cheese.

Serve this alongside extra black beans and rice, sour cream, guacamole or pico de gallo.

Crispy Oven Chimichangas

Crispy Oven Chimichangas

Prep Time: 45 minutes


  • 2 cups chopped or shredded cooked chicken
  • 1/2 cup chopped green onion
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground oregano
  • 2/3 cup salsa
  • 1 cup cheddar cheese, shredded
  • 1 1/2 cup pre cooked black beans (drained if canned)
  • 1 1/2 cup pre cooked rice
  • 1 teaspoon salt (to taste)
  • 6 flour tortillas
  • 3 tablespoons butter melted


  1. Preheat oven to 450
  2. Combine the chicken, green onions, spices, salsa and black beans in a large saute pan. Cook over medium heat until the excess liquid from the salsa has cooked away.
  3. Brush one entire side of a tortilla with melted butter. Flip it over to fill it (I do this on a plate, so my counter doesn't get all buttery.) Put a scoop of chicken mixture, a scoop of rice and top with a little cheese in the middle of the tortilla. (About 1/3 cup chicken mixture, 1/4 cup rice and 2 tablespoons cheese, depending on the size of your tortilla.)
  4. Make the filling in the shape of a rectangle leaving about 1 1/2 inches of tortilla at the 3 o'clock and 9 o'clock positions. Fold these sides of the tortilla over the filling, then tightly roll the tortilla into a burrito shape.
  5. Place seam side down on a baking sheet.
  6. Continue with the rest of the tortillas and fillings
  7. Bake at 450 for 15 minutes, or until the tortillas are bubbly and golden brown.
  8. Serve with sour cream, guacamole, extra rice and beans.


Plan ahead! This recipe uses pre-cooked ingredients. The chicken, black beans and rice should be prepared prior to making this dish. Great use for leftovers.

*Forgive a little inside joke with the person who gave me the recipe.

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