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Crispy Mini Chimichangas

Kathleen R. Coffey
Golden, oven-baked mini chimichangas filled with shredded chicken, sautéed veggies, and melted cheese.
Perfectly crispy on the outside, tender and flavorful on the inside. A quick, protein-rich snack or appetizer that’s easy to make, customizable, and ideal for family meals or entertaining.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish, Snack
Cuisine American, Mexican
Servings 12 mini chimichangas

Equipment

  • 1 Large Skillet
  • 1 Mixing Bowl
  • 1 Baking Sheet
  • Parchment paper or cooking spray – as needed
  • 1 Oven
  • 1 Pastry Brush
  • 1 Knife
  • 1 Cutting Board
  • 1 set Measuring Cups and Spoons

Ingredients
  

For the Filling:

  • 3 cups shredded cooked chicken rotisserie or boiled
  • ⅓ cup onion finely chopped
  • 2 cloves garlic minced (about 1 tsp)
  • ½ cup poblano pepper seeded and diced
  • ½ cup corn kernels
  • ½ cup red salsa
  • 1 packet taco seasoning about 1 tbsp
  • 6 ounces shredded Monterey Jack cheese
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil

For Baking:

  • Olive oil or cooking spray for brushing

Instructions
 

  • Prepare the Vegetables: Begin by washing and drying your vegetables.
    Finely chop ⅓ cup of onion and dice ½ cup of poblano pepper after removing seeds and membranes. Mince 2 cloves of garlic.
    Preparing the vegetables before cooking ensures even sautéing and helps the flavors meld smoothly in your filling.
  • Sauté the Aromatics: Heat 1-2 tablespoons of olive oil in a large skillet over medium heat.
    Once the oil shimmers and is hot, carefully add the minced garlic, chopped onion, and diced poblano pepper.
    Sauté this mixture for 4-5 minutes, stirring occasionally, until the onions are translucent, the garlic is fragrant, and the peppers have softened slightly.
    This step builds a flavorful base for your chimichangas.
  • Add the Sweet Crunch of Corn: Stir in ½ cup of corn kernels to the sautéed vegetables.
    Cook for an additional 3 minutes, allowing the natural sweetness of the corn to combine with the peppers and onions.
    This adds a pleasant texture and subtle flavor that complements the savory chicken.
  • Mix the Chicken and Seasonings: Transfer your sautéed vegetables to a large mixing bowl.
    Add 3 cups of shredded cooked chicken and 1 packet (about 1 tablespoon) of taco seasoning.
    Using a spatula or wooden spoon, gently toss the ingredients together until the chicken is evenly coated with the seasoning and fully combined with the vegetables.
    This ensures every bite is flavorful.
  • Incorporate Salsa and Cheese: Add ½ cup of red salsa and 6 ounces of shredded Monterey Jack cheese to the chicken mixture.
    Season lightly with salt and freshly ground black pepper to taste. Gently fold the ingredients together until the salsa and cheese are evenly distributed.
    The cheese will help bind the filling and create a creamy, rich texture inside the chimichangas.
  • Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C).
    Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
    Preparing the oven and baking sheet in advance ensures a smooth workflow and helps the chimichangas bake evenly.
  • Assemble the Mini Chimichangas: On a clean, flat work surface, lay out your tortillas.
    Place approximately ¼ cup of the chicken and vegetable filling in the center of each tortilla.
    Fold the sides toward the center, then roll the tortilla tightly from one end to the other, creating a neat, sealed mini chimichanga.
    Place each chimichanga seam-side down on the prepared baking sheet. This method keeps the filling secure while baking.
  • Brush with Oil for Crispiness: Lightly brush the top of each rolled chimichanga with olive oil or spray lightly with cooking spray.
    This step helps achieve a golden-brown, crispy exterior during baking without deep-frying, keeping them lighter and healthier while still indulgently crunchy.
  • Bake to Perfection: Place the baking sheet in the preheated oven and bake for 25-30 minutes.
    Keep an eye on the chimichangas; they should turn golden brown and crisp. Halfway through baking, you can rotate the tray for even browning.
    The aroma of baked tortillas, melting cheese, and sautéed vegetables will fill your kitchen.
  • Serve and Garnish: Remove the chimichangas from the oven and allow them to cool slightly for 2-3 minutes.
    Serve warm with avocado dipping sauce, pico de gallo, or sour cream.
    Garnish with freshly chopped cilantro and diced avocado for added flavor and visual appeal.
    These mini chimichangas make a perfect appetizer, snack, or meal addition for any occasion.

Notes

  • Chicken Options: Shredded rotisserie chicken is convenient and flavorful, but boiled or grilled chicken works perfectly. For a vegetarian twist, substitute with shredded jackfruit, sautéed mushrooms, or seasoned tofu.
  • Tortilla Selection: Small flour tortillas are ideal for mini chimichangas. Corn tortillas may break when folded, so avoid using them for this recipe.
  • Cheese Choices: Monterey Jack melts smoothly and creates a creamy filling. You can also use cheddar, pepper jack, or a Mexican cheese blend for variation.
  • Spice Adjustments: Poblano peppers add mild heat. For extra spice, consider adding jalapeños or a dash of cayenne pepper.
  • Baking Tips: Brushing lightly with olive oil ensures crispiness without deep-frying. Keep an eye on the baking time to avoid over-browning.