Baked Chicken Chimichangas

Introduction

Baked Chicken Chimichangas bring all the bold flavors and crispy goodness of the classic dish—without the extra oil! These golden, oven-baked burritos are packed with a deliciously seasoned shredded chicken filling, infused with salsa, spices, and gooey melted cheese. By baking instead of frying, you get a lighter, healthier version that still delivers that satisfying crunch.

I remember making these for a casual taco night, and they quickly became a family favorite. The best part? They’re incredibly customizable! You can switch up the filling with black beans, corn, or even a spicy kick of jalapeños. Plus, the toppings make them even better—think fresh guacamole, creamy sour cream, zesty pico de gallo, or a drizzle of queso.

These chimichangas are also great for meal prep. You can assemble them ahead of time, bake when ready, and enjoy a quick, satisfying meal any night of the week. Whether you’re feeding a crowd or just craving a Tex-Mex treat, these baked beauties are guaranteed to impress!

Perfect for:

• Weeknight dinners
• Meal prep
• Family gatherings
• Mexican-themed nights
• Healthier comfort food lovers

Why You’ll Love This Baked Chicken Chimichangas

Here’s why these Baked Chicken Chimichangas will become a household favorite:

• Crispy Without Frying – Baking instead of frying keeps them crispy while reducing extra oil and calories.
• Flavor-Packed Filling – Shredded chicken is combined with salsa, spices, and cheese for an irresistible bite.
• Healthier Alternative – These chimichangas are lower in fat than traditional fried versions but still deliver on taste.
• Customizable – Easily swap ingredients to suit your taste, such as using beef, beans, or different cheeses.
• Great for Meal Prep – Make a batch ahead of time and freeze them for quick and easy meals.

Preparation and Cooking Time

• Total Time: 40 minutes
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Servings: 6 chimichangas
• Calories per serving: Approximately 350-400 calories
• Key Nutrients: Protein: 30g, Carbs: 35g, Fat: 12g

Ingredients

Gather these ingredients to make your Baked Chicken Chimichangas:

• 2 cups shredded cooked chicken (rotisserie or homemade)
• 6 large flour tortillas (burrito-sized)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• ½ cup salsa (mild, medium, or hot based on preference)
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup refried beans or black beans (optional)
• ¼ cup chopped green onions or fresh cilantro (optional)
• 1 tablespoon lime juice (optional, for added freshness)
• 1 tablespoon melted butter or olive oil (for brushing)

Ingredient Highlights

• Shredded Chicken: A great way to use leftover chicken or rotisserie chicken for convenience.
• Tortillas: Large flour tortillas work best for folding and crisping up in the oven.
• Salsa: Adds moisture and flavor to the filling; choose your heat level based on preference.
• Cheese: Melty cheeses like Monterey Jack or a Mexican blend work well.
• Spices: Cumin, chili powder, and garlic powder give the chimichangas a deep, warm flavor.

Step-by-Step Instructions

Here’s how to make Baked Chicken Chimichangas:

Prepare the Filling

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix the Filling: In a large bowl, combine the shredded chicken, salsa, cheese, cumin, chili powder, garlic powder, salt, and black pepper. If using beans, add them now. Stir until well mixed.
3. Optional Add-Ins: Stir in lime juice, green onions, or cilantro for extra freshness.

Assemble the Chimichangas

4. Warm the Tortillas: Lightly warm the tortillas in the microwave for 15-20 seconds to make them more pliable.
5. Fill the Tortillas: Spoon about ⅓ cup of the chicken mixture onto the lower third of each tortilla.
6. Fold and Roll: Fold in the sides of the tortilla, then tightly roll it up from the bottom like a burrito. Place seam-side down on the prepared baking sheet.
7. Brush for Crispiness: Lightly brush each chimichanga with melted butter or olive oil for a golden, crispy texture.

Bake the Chimichangas

8. Bake: Bake in the preheated oven for 20-25 minutes, flipping once halfway through, until golden brown and crispy.
9. Cool Slightly: Let them cool for a few minutes before serving.

How to Serve Baked Chicken Chimichangas

Baked Chicken Chimichangas can be served in a variety of ways:

• Classic Style – Serve with shredded lettuce, diced tomatoes, sour cream, and guacamole.
• Smothered – Top with queso, salsa verde, or enchilada sauce for a wet-style chimichanga.
• Tex-Mex Platter – Pair with refried beans and Mexican rice for a full meal.
• Breakfast Version – Serve with scrambled eggs, salsa, and avocado slices.
• Salad Bowl – Slice the chimichanga and place it over a bed of lettuce with black beans, corn, and creamy dressing.
• Dipping Style – Cut into bite-sized pieces and serve with queso, guacamole, and pico de gallo for dipping.
• Street-Food Style – Drizzle with Mexican crema and sprinkle with crumbled cotija cheese and chopped cilantro.
• Loaded Nachos – Chop and use as a topping for tortilla chips with melted cheese and jalapeños.
• Soup Companion – Serve alongside a bowl of tortilla soup or chicken pozole.
• Fiesta Plate – Pair with grilled street corn (elote) and a side of chipotle aioli.

Additional Tips for Baked Chicken Chimichangas

Follow these tips to ensure your Baked Chicken Chimichangas turn out perfect:

• Use Rotisserie Chicken – Save time by using pre-cooked rotisserie chicken for a quick and flavorful filling.
• Warm the Tortillas First – Heat tortillas in a microwave for 10-15 seconds to make them more pliable and easier to roll.
• Prevent Soggy Chimichangas – Lightly brush the tortillas with oil before baking to get a crispy, golden-brown texture.
• Add Cream Cheese – Mixing a little cream cheese into the filling makes it extra creamy and rich.
• Season Well – Add taco seasoning, cumin, or smoked paprika to enhance the flavor of your chicken mixture.
• Don’t Overfill – Too much filling can make it hard to roll the chimichangas and cause them to burst open while baking.
• Secure with Toothpicks – If needed, use toothpicks to hold the chimichangas together while they bake, then remove them before serving.
• Use a Wire Rack – Placing the chimichangas on a wire rack over a baking sheet helps air circulate around them, making them crispier.
• Broil for Extra Crunch – After baking, broil for 1-2 minutes to get an even crispier exterior.
• Serve with Dipping Sauces – Pair with sour cream, guacamole, or salsa for added flavor and freshness.

Recipe Variations for Baked Chicken Chimichangas

Here are 10 variations you can try for Baked Chicken Chimichangas:

1. Beef Chimichangas: Swap the chicken for seasoned ground beef or shredded beef.
2. Vegetarian Chimichangas: Use black beans, corn, bell peppers, and extra cheese instead of chicken.
3. Buffalo Chicken Chimichangas: Mix the shredded chicken with buffalo sauce and ranch dressing.
4. Breakfast Chimichangas: Fill with scrambled eggs, sausage, and cheese for a morning twist.
5. Barbecue Chicken Chimichangas: Use BBQ sauce instead of salsa for a smoky, tangy flavor.
6. Green Chile Chimichangas: Add green chiles and use pepper jack cheese for a spicy kick.
7. Creamy Chicken Chimichangas: Mix the chicken with cream cheese for a richer filling.
8. Taco Chimichangas: Add seasoned taco meat, lettuce, and tomatoes after baking.
9. Seafood Chimichangas: Try shrimp or crab with a creamy sauce for a seafood twist.
10. Cheese Lover’s Chimichangas: Load up on extra cheese and use different types for a gooey filling.

Freezing and Storage for Baked Chicken Chimichangas

• Freezing: Assemble chimichangas but do not bake them. Wrap individually in plastic wrap and freeze for up to 3 months. Bake from frozen at 400°F for 25-30 minutes.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10 minutes or air fryer for 5 minutes.

Special Equipment for Baked Chicken Chimichangas

Here are some tools that will make preparing your Baked Chicken Chimichangas easier:

• Baking Sheet: A rimmed baking sheet prevents spills.
• Parchment Paper or Foil: Prevents sticking and makes cleanup easier.
• Pastry Brush: For brushing butter or oil evenly.
• Mixing Bowls: For mixing the chicken filling.
• Sharp Knife or Pizza Cutter: For slicing chimichangas before serving.
• Tongs: Helpful for flipping chimichangas halfway through baking.
• Air Fryer (Optional): If using an air fryer for extra crispiness.

Frequently Asked Questions for Baked Chicken Chimichangas

1. Can I use corn tortillas instead of flour?
   Flour tortillas are recommended because they crisp up better, but you can use corn tortillas if preferred.
2. Can I freeze baked chimichangas?
   Yes! Let them cool, then freeze in a sealed container. Reheat in the oven or air fryer.
3. How do I prevent them from getting soggy?
   Brush with oil and bake at a high temperature for maximum crispiness.
4. Can I make them dairy-free?
   Yes! Use dairy-free cheese or skip the cheese altogether.
5. What’s the best salsa to use?
   Any salsa works, but fresh or homemade salsa enhances flavor.

Print

Conclusion

Baked Chicken Chimichangas are a flavorful and healthier twist on the classic deep-fried favorite. With their crispy, golden exterior and savory, seasoned filling, these baked delights offer all the deliciousness without the extra oil.

Easy to prepare and endlessly customizable, they’re perfect for family dinners, meal prep, or a fun Mexican-themed night. Serve them with your favorite toppings—like salsa, guacamole, or sour cream—for a meal that’s as satisfying as it is simple.

I’d love to see your Baked Chicken Chimichangas! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy cooking!