Baked Chicken Chimichangas are my secret weapon for satisfying those Tex-Mex cravings without breaking a sweat (or an oil-filled frying pan!). Imagine crispy, golden burritos bursting with juicy shredded chicken, gooey cheese, and pops of salsa, all baked to crunchy perfection. Whether you’re hosting a casual dinner or hunting for a new weeknight favorite, this recipe never fails to impress — it’s family-friendly, easy to customize, and, best of all, keeps the mess and calories to a minimum. Let’s roll up something special together!
Ingredients You’ll Need
You only need a handful of straightforward ingredients to pull off Baked Chicken Chimichangas, but each one plays a starring role in flavor, texture, and color. Nothing fancy or fussy—just pantry staples and classic Mexican-inspired tastes that meld together for pure comfort in every bite.
- Cooked shredded chicken: Rotisserie or leftover roast chicken makes this recipe lightning-fast and rich in flavor.
- Shredded Monterey Jack or cheddar cheese: Melts into creamy, cheesy perfection and binds everything together.
- Salsa or enchilada sauce: Adds tangy, saucy depth—choose mild or hot to match your spice preference.
- Sour cream: Brings the filling together with a luscious, subtle tang.
- Ground cumin: Delivers that classic, earthy Mexican aroma and taste.
- Garlic powder: A touch of garlicky warmth to round out the filling.
- Chili powder: For a gentle heat and beautiful color (add extra for a spicy kick!).
- Salt and pepper: These kitchen staples pull all the flavors into balance.
- Large flour tortillas: The canvas for wrapping up your filling—choose burrito-size for best results.
- Olive oil or melted butter: Brushed on top, it gives the chimichangas that irresistible crispy, golden crust.
- Optional Toppings: Sour cream, guacamole, chopped cilantro, diced tomatoes, sliced jalapeños for a splash of color, extra flavor, and a truly festive finish.
How to Make Baked Chicken Chimichangas
Step 1: Preheat and Prep
Crank up your oven to 400°F (200°C) so it’s piping hot by the time you’re ready to bake. Lay out a baking sheet and either grease it lightly or line with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Mix Up the Filling
Grab your biggest mixing bowl and toss in the cooked shredded chicken, cheese, salsa (or enchilada sauce), sour cream, cumin, garlic powder, chili powder, and a good pinch of salt and pepper. Stir until everything is perfectly combined and the filling looks creamy and luscious—this ensures every bite will have just the right mix of chicken, cheese, and spice.
Step 3: Warm the Tortillas
Briefly warm your flour tortillas in the microwave or a dry skillet just until they’re soft and easy to fold. This step keeps them from cracking when you roll up your chimichangas, so don’t skip it!
Step 4: Assemble the Chimichangas
Spoon about 1/3 cup of the filling right onto the center of each tortilla. Fold the sides in over the filling, then roll up snugly like a burrito, tucking the ends underneath to hold everything inside. Place each chimichanga seam-side down on your prepared baking sheet.
Step 5: Brush and Bake
Brush the tops and sides generously with olive oil or melted butter. This simple step is the key to that magical crispiness. Bake for 20–25 minutes until your Baked Chicken Chimichangas are golden, crunchy, and sizzling around the edges!
How to Serve Baked Chicken Chimichangas
Garnishes
Top your baked creations with dollops of sour cream, creamy guacamole, a scattering of chopped fresh cilantro, juicy diced tomatoes, or sliced jalapeños for a little extra fire. These garnishes not only amplify the flavors, but they also brighten up the plate and make each serving feel restaurant-worthy.
Side Dishes
Baked Chicken Chimichangas shine with classic sides like Spanish rice, refried beans, or crisp shredded lettuce. For a lighter twist, try a zesty corn and black bean salad. Any combo of these sides will round out your meal beautifully and invite everyone to dig in.
Creative Ways to Present
Slice each chimichanga on the diagonal and arrange on a platter with ramekins of salsa, guac, and sour cream for dipping. Or, set up a toppings bar and let guests customize their own! These Baked Chicken Chimichangas can even be turned into party appetizers by making them mini-sized.
Make Ahead and Storage
Storing Leftovers
Store any leftover Baked Chicken Chimichangas in an airtight container in the fridge for up to 3 days. They’ll hold onto their flavor and texture surprisingly well, especially if you reheat them properly.
Freezing
To freeze, assemble the chimichangas but skip the baking step. Wrap each one tightly in foil, then place in a freezer bag. When you’re ready, thaw overnight in the fridge and simply bake as usual for a practically effortless Tex-Mex night.
Reheating
The best way to reheat chilled chimichangas is in a hot oven or toaster oven at 375°F until heated through and crispy—about 10 minutes. You can also use an air fryer for an extra-crunchy finish. Microwaving works in a pinch, but they won’t be quite as crisp.
FAQs
Can I use rotisserie chicken in Baked Chicken Chimichangas?
Absolutely! Rotisserie chicken is a huge time-saver and adds plenty of flavor. Just remove the skin and shred the meat before mixing with the other filling ingredients.
What if I don’t have Monterey Jack or cheddar?
Feel free to substitute with your favorite melting cheese! Pepper Jack, Colby, or a Mexican-blend cheese work wonderfully. The most important part is that it melts nicely and brings creamy texture.
How spicy are these chimichangas?
The heat level is mild to moderate, depending on your salsa and chili powder. To kick it up, use a hot salsa or toss in diced green chiles. To keep things kid-friendly, stick with mild salsa.
Can I make Baked Chicken Chimichangas ahead of time?
Definitely! You can assemble them a day ahead and refrigerate until ready to bake. If you’re freezing, assemble and wrap tightly before freezing. This makes them perfect for meal prep or busy nights.
Can I make these dairy-free?
Yes! Substitute your favorite dairy-free cheese and plant-based sour cream. Most tortillas are dairy-free, but always double check the ingredient list just in case.
Final Thoughts
If you’re looking for a quick, crave-satisfying meal that’s equal parts comforting and exciting, these Baked Chicken Chimichangas need a spot in your weeknight rotation. Try them once, and you’ll keep coming back for their blend of crunch, creamy filling, and zesty flavor!
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Baked Chicken Chimichangas Recipe
- Total Time: 40 minutes
- Yield: 6 chimichangas 1x
- Diet: Non-Vegetarian
Description
These Baked Chicken Chimichangas are a healthier twist on the classic deep-fried version, filled with a savory mixture of shredded chicken, cheese, and spices, all wrapped up in a crispy tortilla. Perfect for a tasty weeknight dinner or a fun weekend meal!
Ingredients
Main Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup salsa or enchilada sauce
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Additional Ingredients:
- 6 large flour tortillas
- 2 tablespoons olive oil or melted butter for brushing
Optional Toppings:
- Sour cream
- Guacamole
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the filling: In a large bowl, combine the shredded chicken, cheese, salsa, sour cream, cumin, garlic powder, chili powder, salt, and pepper.
- Fill the tortillas: Warm the tortillas, then spoon the filling onto each tortilla. Fold in the sides and roll up tightly.
- Bake: Place the chimichangas seam-side down on a baking sheet, brush with oil or butter, and bake for 20–25 minutes until crispy.
- Serve: Serve warm with optional toppings like sour cream, guacamole, and chopped cilantro.
Notes
- To make it spicier, use hot salsa or add diced green chiles to the filling.
- For extra crispiness, finish under the broiler for 2–3 minutes.
- These chimichangas can be frozen before baking; simply thaw and bake as directed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chimichanga
- Calories: 390
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
