Go Back
baked chicken chimichangas

🌯 Baked Chicken Chimichangas Recipe Card

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
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.