Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. The parchment paper will help prevent the chimichangas from sticking to the pan while also ensuring they crisp up evenly. Be sure to let the oven fully preheat before placing the chimichangas in, so they cook properly from the start.
In a large bowl, combine the shredded chicken, shredded cheddar cheese, shredded Monterey Jack cheese, sour cream, garlic powder, cumin, paprika, salt, and pepper. Mix everything together thoroughly, ensuring that all the ingredients are evenly distributed. The sour cream will help bind the filling together while adding creaminess, while the spices will infuse the chicken with rich flavors. Taste the mixture at this stage to adjust the seasonings if needed.
Once the filling is prepared, take one tortilla and place it on a clean, flat surface like a cutting board or countertop. Spoon a quarter of the chicken mixture into the center of the tortilla. Be sure not to overstuff the tortilla, as this could make it difficult to roll up and result in a messy chimichanga. The mixture should be heaped in the center, but there should still be enough room around the edges for folding.
Next, fold in the sides of the tortilla toward the center. Then, starting from the bottom edge, roll the tortilla tightly to form a burrito-like shape. This ensures that the chimichanga holds its shape while baking. Repeat this process with the remaining tortillas, filling them with the chicken mixture and rolling them up tightly.
Place the rolled chimichangas seam side down on the prepared baking sheet. This will help the seam stay closed during baking. Arrange them in a single layer, making sure they aren’t overcrowded so the heat can circulate and cook them evenly. It’s okay if they are close together, but avoid stacking them to ensure crispiness on all sides.
Using a pastry brush or a spoon, lightly brush the tops of the chimichangas with olive oil. The olive oil will give the chimichangas a crisp, golden finish as they bake. Be sure to coat the entire surface evenly, but don’t overdo it—just enough to create a light, crisp layer. This step is key for achieving that crispy texture without deep frying.
Place the baking sheet in the preheated oven and bake for about 20 to 25 minutes, or until the chimichangas are golden brown and crispy. The exact time may vary depending on the size of your tortillas and the efficiency of your oven, so start checking at 20 minutes. Look for a rich golden color and a crisp texture. If you want extra crunch, you can flip them halfway through the baking time, but this isn’t necessary if you’re careful with the olive oil coating.
Once the chimichangas are perfectly golden and crispy, remove them from the oven and let them cool briefly. This resting time helps the filling set a bit, making them easier to handle without spilling. You can now garnish with freshly chopped cilantro for an added burst of color and flavor, though this is optional.
Serve the crispy baked chimichangas warm with your favorite dipping sauces, such as salsa, guacamole, or sour cream. These chimichangas are perfect as a main dish paired with a side of Mexican rice or a light salad, or as an appetizer for a party or gathering.
