Oven-Baked Chicken Chimichangas

The only thing better than a regular burrito is a deep-fried one. Unfortunately, not everyone has a deep fryer, and it’s certainly not the healthiest way to prepare dinner. We wanted an oven-baked version that was just as good as an authentic, deep-fried one. Here’s what we discovered:

Test Kitchen Discoveries

• Use “burrito-sized” tortillas that are at least 10 inches in diameter. Smaller tortillas will break apart if overstuffed.
• Preheating the baking sheet before you put the chimichangas in the oven ensures the exterior will begin crisping immediately. Coating them with vegetable oil also helps brown them.