Baked Chicken Chimichangas Recipe

There's something magical about the crispy crunch of a baked chicken chimichanga straight from the oven. The golden tortilla gives way to a savory filling of tender shredded chicken, melty cheese, and bold spices—all without the mess or heaviness of deep frying.

I first made these baked chimichangas on a whim after craving Tex-Mex takeout but wanting something a little lighter. Now they’re a regular in our dinner rotation—fast, budget-friendly, and always a crowd-pleaser.

They're perfect for busy weeknights or casual weekends, and you can customize them to your heart’s content. Let’s dive into why this baked version might just become your new favorite.

Why You'll Love This Baked Chicken Chimichangas Recipe

If you love the flavors of a classic chimichanga but want something a bit healthier and easier to make at home, you're going to adore this recipe. It's comfort food at its best—simple, satisfying, and packed with flavor.

First off, these chimichangas are baked, not fried. That means you still get the crispy exterior without all the oil or cleanup. It also makes them a bit lighter, so you don’t have to feel guilty about going back for seconds (or thirds).

They come together in under 40 minutes—prep included. Just mix up the filling, roll them up, and pop them in the oven. It’s a no-fuss kind of recipe that doesn’t require any special equipment or techniques.

This dish is incredibly budget-friendly. Using pantry staples like shredded rotisserie chicken, canned green chiles, and flour tortillas means you’re getting big flavor without a big grocery bill.

They’re perfect for meal prep or feeding a crowd. You can easily double the batch and freeze half for later, or let everyone build their own at the table for a fun DIY dinner night.

Whether you're feeding a hungry family or just looking for a new spin on Taco Tuesday, these baked chimichangas will definitely earn a spot in your regular rotation.

Ingredients Notes

The beauty of these baked chicken chimichangas lies in their simplicity. Most of the ingredients are likely already in your kitchen, and each one plays a delicious role in building flavor and texture.

Let’s start with the shredded chicken. I typically use leftover rotisserie chicken for convenience and extra flavor, but any cooked, shredded chicken will do the trick. It’s a great way to repurpose leftovers into something totally new and exciting.

Next up, the cheese. A combination of Monterey Jack and cheddar gives the chimichangas that perfect melt and slight tang. You can swap in pepper jack if you want a little heat, or even use a Mexican blend if that’s what you have on hand.

Green chiles bring a mild kick and that classic Tex-Mex vibe. The canned variety is easy to find and saves time, but you can use freshly roasted green chiles if you’re feeling fancy.

A touch of sour cream and cream cheese adds creaminess and helps bind the filling. It keeps everything moist and melty inside without becoming too heavy. You can sub in Greek yogurt for a lighter twist.

Finally, you’ll need large flour tortillas. Make sure they’re pliable—either warm them slightly in the microwave or on a skillet before assembling so they roll without cracking.

You don’t need much in the way of equipment—just a baking sheet, parchment paper (to prevent sticking), and a pastry brush if you want to brush the tops with oil for extra crispness.

How To Make This Baked Chicken Chimichangas Recipe

Making these chimichangas is a breeze, even if you're short on time. Let’s walk through the steps so you can get that golden, crispy finish without the deep fryer.

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This gives you a nice hot surface for crisping up those tortillas without sticking. While that heats up, mix together your filling ingredients in a large bowl: shredded chicken, cheeses, green chiles, sour cream, and your favorite seasonings.

Warm your tortillas slightly in the microwave or on the stovetop. This step is key—they’ll be much easier to roll and less likely to crack. Lay one tortilla flat, scoop about ½ cup of filling into the center, then fold in the sides and roll it up tightly like a burrito.

Place each chimichanga seam-side down on the baking sheet. Give them a little room to breathe so they crisp up properly. Then, brush the tops lightly with oil or melted butter—this helps achieve that golden, crunchy finish.

Bake for about 20 to 25 minutes, or until the chimichangas are golden brown and crispy. If you like them extra crispy, flip them halfway through baking and give the bottoms a quick brush of oil too.

When they’re done, let them rest for a couple of minutes before serving. This helps the filling set slightly so they hold together better when sliced or picked up.

Total time from start to finish is around 35–40 minutes, and you’ll be rewarded with a tray of hot, cheesy, flavor-packed chimichangas that taste like they came from your favorite Tex-Mex restaurant.

Storage Options

These baked chicken chimichangas are ideal for storing and reheating, which makes them perfect for meal prep or leftovers.

If you have extras, let them cool completely before storing. Wrap each one individually in foil or plastic wrap, then place them in an airtight container in the fridge. They’ll stay fresh for up to 4 days.

For longer storage, these freeze beautifully. Wrap each cooled chimichanga in foil, then store them in a zip-top freezer bag. You can freeze them for up to 3 months. To reheat, just bake from frozen at 375°F for about 25–30 minutes, or until heated through and crispy.

To reheat from the fridge, pop them in a 375°F oven for 10–12 minutes. You can microwave them in a pinch, but the oven or air fryer gives you the best texture. The tortilla will crisp back up nicely without drying out the filling.

Variations and Substitutions

One of the best things about this recipe is how versatile it is. Once you’ve got the basic method down, you can mix and match ingredients to suit your taste—or what’s in your fridge.

Instead of chicken, try shredded beef, pulled pork, or even black beans for a vegetarian version. Just make sure your filling isn’t too wet, or it might leak out during baking.

You can swap the cheese to suit your preference. Queso fresco, mozzarella, or a Mexican cheese blend all work well. Just aim for something that melts nicely and complements the filling.

Want to spice things up? Add some jalapeños, a sprinkle of taco seasoning, or a spoonful of chipotle in adobo to the filling for a smoky kick.

If you're looking to lighten things up, use low-fat sour cream or Greek yogurt, and opt for whole wheat tortillas. You can also skip the oil brushing step for a slightly less crispy but still satisfying finish.

Don’t be afraid to get creative! These chimichangas are incredibly forgiving, so play around with the flavors and find your perfect combo.

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