🌯 Easy Made Baked Chicken Chimichangas

Chimichangas are usually deep-fried, but these Baked Chicken Chimichangas give you all the crispy, cheesy goodness with a fraction of the oil. Stuffed with tender chicken, gooey cheese, and savory spices, they bake up golden and delicious, perfect for a weeknight dinner or a fun weekend treat.

With a crunchy exterior and a warm, cheesy filling, these chimichangas hit all the comfort-food notes without the mess of frying. Serve them with salsa, sour cream, or guacamole for a Tex-Mex feast your family will love.

💖 Why You’ll Love This Recipe

• Crispy on the outside, tender and cheesy on the inside
• Baked, not fried — healthier but just as satisfying
• Easy to assemble with simple ingredients
• Perfect for a weeknight dinner or casual gathering
• Freezes well for make-ahead meals

🥘 Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup shredded cheddar or Mexican blend cheese
• ½ cup salsa
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and pepper to taste
• 6–8 large flour tortillas
• 2 tbsp olive oil or melted butter
• Optional toppings: sour cream, guacamole, salsa, chopped cilantro

👩‍🍳 Instructions

1. Preheat Oven – Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix Filling – In a bowl, combine shredded chicken, cheese, salsa, chili powder, cumin, garlic powder, salt, and pepper.
3. Assemble Chimichangas – Place about ½ cup of filling in the center of each tortilla. Fold in the sides, then roll tightly. Place seam-side down on the prepared baking sheet.
4. Brush with Oil – Lightly brush each chimichanga with olive oil or melted butter to help them crisp.
5. Bake – Bake for 20–25 minutes, turning halfway through, until golden and crispy.
6. Serve – Garnish with sour cream, guacamole, or additional salsa. Serve immediately.

💡 Tips for the Best Baked Chicken Chimichangas

• Don’t overfill — too much filling can cause the tortillas to burst during baking.
• For extra crispiness, bake on a wire rack set over the baking sheet.
• Customize your filling with beans, corn, or sautéed peppers.
• Make ahead: Assemble and wrap tightly, refrigerate, then bake when ready.

🌯 Baked Chicken Chimichangas Recipe Card

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 2 cups cooked chicken shredded (rotisserie chicken works great)
• 1 cup shredded cheddar or Monterey Jack cheese
• ½ cup salsa
• ½ cup cooked black beans optional
• ½ tsp cumin
• ½ tsp chili powder
• Salt and pepper to taste
• 4 large flour tortillas
• 2 tbsp olive oil or melted butter for brushing
• Optional toppings: sour cream guacamole, chopped cilantro, diced tomatoes

Method

 

Preheat Oven:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare Filling:

1. In a bowl, combine shredded chicken, cheese, salsa, black beans (if using), cumin, chili powder, salt, and pepper.

Assemble Chimichangas:

1. Lay a tortilla flat. Spoon ½ cup of filling in the center. Fold in sides, then roll tightly into a burrito shape. Place seam side down on the baking sheet. Repeat for remaining tortillas.

Brush with Oil:

1. Lightly brush each chimichanga with olive oil or melted butter for a golden, crispy finish.

Bake:

1. Bake for 20–25 minutes, turning halfway through, until golden and crispy.

Serve:

1. Serve hot with sour cream, guacamole, salsa, or your favorite toppings.

Notes

For extra crispiness, sprinkle a little cheese on top before baking.

You can prep chimichangas ahead of time and freeze — bake directly from frozen, adding 5–10 extra minutes.

Swap chicken for ground beef, turkey, or even roasted vegetables for a different twist.

Serve with Spanish rice or a fresh salad to make a complete meal.

❓ FAQ

🌮 A Crispy, Cheesy Delight

These Baked Chicken Chimichangas are a fun, flavorful dinner that’s sure to please the whole family. Golden, crispy, and stuffed with cheesy chicken goodness, they’re comfort food with a Tex-Mex twist — perfect for any night of the week.