Name: Baked Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 2 cups shredded cooked chicken; 1 cup shredded cheddar cheese; 1/2 cup salsa; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon chili powder; 1/4 teaspoon salt; 6 large flour tortillas; 2 tablespoons melted butter or olive oil for brushing

Jump to Recipe·Print Recipe

If you’re looking for a way to bring a little excitement to your dinner table, Baked Chicken Chimichangas are about to become your new obsession. This dish takes everything you love about Tex-Mex comfort food — tender shredded chicken, melty cheddar cheese, and a zesty blend of spices — then wraps it all up in a golden, crisp tortilla without a single drop of frying oil. They’re baked to perfection, making them lighter but just as satisfying as the restaurant version. Whether you’re feeding your family on a busy weeknight or planning a fun meal with friends, these baked beauties deliver flavor, crunch, and a whole lot of smiles.

Baked Chicken Chimichangas Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Baked Chicken Chimichangas is how easily you can pull them together with kitchen staples — each element brings something essential to the flavor, texture, or vibrant look of the finished dish. Let’s break down why every ingredient matters.

Shredded cooked chicken: The heart of the filling; use rotisserie chicken for extra convenience and deep flavor.
Shredded cheddar cheese: Adds creamy, melty richness that holds the filling together and gives a classic Tex-Mex taste.
Salsa: Brings moisture, tang, and a pop of color; choose your favorite heat level for a custom kick.
Ground cumin: Offers a warm, earthy base note that gives the filling its unmistakable depth.
Garlic powder: Adds savory undertones without overpowering the other flavors.
Onion powder: Boosts the savory profile and harmonizes with the spices.
Chili powder: Infuses just the right amount of smoky spice, perfect for chimichangas.
Salt: Brings all the flavors into balance so nothing gets lost.
Large flour tortillas: The sturdy, soft wrap that crisps up beautifully in the oven.
Melted butter or olive oil: Brushing this on top ensures a golden, crunchy finish without frying.

How to Make Baked Chicken Chimichangas

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper — this helps the chimichangas brown evenly and makes cleanup a breeze. Getting your oven hot before you start assembling ensures the tortillas crisp up just right.

Step 2: Mix Up the Filling

In a large mixing bowl, combine the shredded chicken, cheddar cheese, salsa, cumin, garlic powder, onion powder, chili powder, and salt. Stir everything together until the chicken is well coated and the cheese is evenly distributed. This is where all those big, bold flavors come together in one irresistible bite.

Step 3: Warm the Tortillas

To prevent cracking and make rolling easier, warm your flour tortillas for a few seconds in the microwave, wrapped in a damp paper towel. This small step is key for keeping your Baked Chicken Chimichangas neat and tidy, with no filling leaks.

Step 4: Fill and Roll

Spoon about 1/3 cup of the flavorful chicken mixture into the center of each tortilla. Fold the sides in, then roll tightly from the bottom up to form a burrito shape. Place each chimichanga seam side down on your prepared baking sheet so they hold their shape as they bake.

Step 5: Brush and Bake

Brush the tops of the rolled chimichangas with melted butter or olive oil. This step is what gives Baked Chicken Chimichangas their signature golden, crispy finish. Slide the tray into the oven and bake for 20 to 25 minutes, or until the tortillas are beautifully browned and crisp. Let them cool for a few minutes before serving — the filling will be piping hot!

How to Serve Baked Chicken Chimichangas

Garnishes

The right toppings can turn your Baked Chicken Chimichangas into a restaurant-worthy feast. Try a dollop of sour cream, a scoop of guacamole, or a drizzle of extra salsa. Freshly chopped cilantro, sliced green onions, or diced tomatoes add a burst of color and freshness.

Side Dishes

Round out your meal with classic sides like Mexican rice, refried beans, or a crisp green salad. Corn on the cob or a quick black bean salad are also fantastic partners for the rich, savory flavors of these chimichangas.

Creative Ways to Present

For a fun twist, try serving Baked Chicken Chimichangas cut in half on a platter with a trio of dipping sauces. Or, stack them up and sprinkle with crumbled queso fresco and jalapeño slices for a festive, party-ready spread.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Baked Chicken Chimichangas, let them cool to room temperature before transferring to an airtight container. They’ll keep in the fridge for up to three days, making them perfect for quick lunches or easy grab-and-go dinners.

Freezing

Baked Chicken Chimichangas freeze beautifully. Wrap each cooled chimichanga tightly in foil, then place them in a freezer-safe bag. They’ll stay fresh for up to three months, ready to reheat whenever a craving strikes.

Reheating

For the crispiest results, reheat chimichangas in a 350°F oven for 15 to 20 minutes, or until heated through. If you’re in a hurry, a toaster oven works great, too. The microwave is speedy, but you’ll lose a bit of that signature crunch.

FAQs

Can I use a different kind of cheese?

Absolutely! Monterey Jack, pepper jack, or even a Mexican blend cheese all melt beautifully and add their own unique flavor to Baked Chicken Chimichangas.

How can I make these vegetarian?

Swap the chicken for black beans, sautéed veggies, or even crumbled tofu. The spice mix and cheese will keep everything flavorful and satisfying.

Can I assemble Baked Chicken Chimichangas ahead of time?

Yes, you can roll and refrigerate them up to one day in advance. When you’re ready to bake, just brush with butter or oil and pop them in the oven.

What if my tortillas crack when rolling?

This usually happens if the tortillas are a little too cold or dry. Briefly warming them in the microwave wrapped in a damp paper towel should make them easy to roll without tearing.

How do I make them spicier?

If you love heat, try adding chopped jalapeños, a dash of hot sauce, or use a spicy salsa in the filling for an extra kick in your Baked Chicken Chimichangas.

Final Thoughts

There’s something truly special about pulling a tray of Baked Chicken Chimichangas out of the oven, all golden and crispy, with the promise of warm, cheesy comfort inside. Give this recipe a try — once you taste that first crunchy, flavor-packed bite, you’ll wonder how you ever lived without them!

Baked Chicken Chimichangas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 chimichangas 1x
Diet: Non-Vegetarian

Print Recipe

Description

Delicious and easy-to-make baked chicken chimichangas featuring a flavorful blend of shredded chicken, cheddar cheese, and spices wrapped in crispy golden tortillas. This healthier baked version offers all the satisfying flavors of traditional chimichangas without the deep-frying, perfect for a quick Mexican-American main course.

Ingredients

Scale

Filling

2 cups shredded cooked chicken
1 cup shredded cheddar cheese
1/2 cup salsa
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon salt

Other

6 large flour tortillas
2 tablespoons melted butter or olive oil for brushing

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Mix filling: In a large bowl, combine the shredded cooked chicken, shredded cheddar cheese, salsa, ground cumin, garlic powder, onion powder, chili powder, and salt. Stir thoroughly until all ingredients are evenly mixed to ensure consistent flavor.
Warm tortillas: Slightly warm the flour tortillas to make them pliable and easier to roll without cracking.
Fill tortillas: Spoon about 1/3 cup of the filling mixture into the center of each warm tortilla, spreading slightly but leaving space at the edges for folding.
Roll chimichangas: Fold the sides of each tortilla over the filling, then roll tightly from one end to form a secure burrito shape to hold the filling during baking.
Prepare for baking: Place each rolled chimichanga seam side down on the prepared baking sheet to prevent them from unrolling while baking.
Brush with fat: Brush the tops of the chimichangas with melted butter or olive oil to promote browning and crispiness in the oven.
Bake: Bake in the preheated oven for 20 to 25 minutes or until the tortillas are golden brown and crisp on the outside.
Cool and serve: Remove from the oven and let cool slightly before serving. Serve with sour cream, guacamole, or extra salsa as desired.