Baked Chicken Chimichangas

Baked Chicken Chimichangas are a delicious, healthier twist on a Tex-Mex favorite. Traditionally deep-fried, this oven-baked version delivers all the crispy, cheesy satisfaction with much less oil and mess. Loaded with tender shredded chicken, vibrant salsa, gooey cheddar cheese, and flavorful seasonings, these chimichangas are tightly wrapped in flour tortillas and baked to golden perfection. They offer a crisp bite on the outside and a savory, melty filling inside that makes them ideal for weeknight dinners, meal prep, or casual entertaining.

Customizable and family-friendly, this recipe can be made with pantry staples and whatever toppings you love. Serve them with fresh tomatoes, creamy guacamole, sour cream, or extra salsa for added flavor and texture. These chimichangas reheat beautifully and are great for making ahead, making them a smart addition to any meal plan.

Why You’ll Love This Recipe

1. Oven-baked, not fried

You get the same crispy finish without the extra oil or hassle.

2. Great for using leftovers

A perfect way to repurpose cooked chicken into something exciting.

3. Customizable filling

Swap in your favorite cheeses, beans, or veggies to make it your own.

4. Family-approved

Kid-friendly, cheesy, and easy to make—what’s not to love?

5. Perfect for meal prep

Bake ahead, refrigerate or freeze, and reheat for quick meals anytime.

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Ingredients

• Cooked chicken, chopped or shredded
• Salsa
• Ground cumin
• Dried oregano, crushed
• Shredded cheddar cheese
• Green onions, chopped
• Flour tortillas (8-inch)
• Melted butter
• Toppings: diced tomato, sour cream, guacamole, salsa, shredded cheddar cheese

Variations

• Use Monterey Jack, pepper jack, or a Mexican cheese blend.
• Add black beans, corn, or sautéed peppers to the filling.
• Substitute rotisserie chicken for convenience.
• Use whole wheat tortillas for added fiber.
• Add a dash of hot sauce or jalapeños for more heat.

How to Make the Recipe

Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

In a large bowl, combine the cooked chicken, salsa, ground cumin, oregano, cheddar cheese, and chopped green onions. Stir until well mixed.

Step 3

Lay out the flour tortillas on a flat surface. Spoon an equal amount of the chicken mixture onto the center of each tortilla.

Step 4

Fold in the sides of each tortilla, then roll them up tightly into burrito shapes.

Step 5

Place the chimichangas seam-side down on the prepared baking sheet. Brush the tops with melted butter for a crispy, golden finish.

Step 6

Bake for 20–25 minutes, or until the tortillas are crisp and golden brown.

Step 7

Remove from oven and top with your favorite garnishes: diced tomatoes, sour cream, guacamole, salsa, and more shredded cheese if desired.

Tips for Making the Recipe

• Warm tortillas slightly before filling to make them easier to roll without tearing.
• Don’t overfill the tortillas to ensure a tight wrap.
• Brushing with butter helps mimic a fried texture—don’t skip it.
• Let the chimichangas rest for a few minutes after baking to firm up before serving.
• Use a wire rack on the baking sheet for even crisping all around.

How to Serve

• Top with sour cream, guacamole, and salsa for full flavor.
• Serve with a side of rice, beans, or a fresh salad.
• Add chopped jalapeños or pickled onions for extra zing.
• Cut into halves or thirds for party-friendly appetizers.
• Drizzle with queso or enchilada sauce for a smothered version.

Make Ahead and Storage

Storing Leftovers

Store baked chimichangas in an airtight container in the refrigerator for up to 3 days.

Freezing

Wrap each chimichanga tightly in foil or plastic wrap and place in a freezer bag. Freeze for up to 2 months. For best results, freeze before baking and bake from frozen, adding extra time.

Reheating

Reheat in a 375°F oven for 10–15 minutes or until hot and crisp. You can also reheat in an air fryer for added crispiness. Avoid microwaving if you want to keep the tortilla crispy.

FAQs

1. Can I use corn tortillas?

Corn tortillas are more fragile and may crack—flour tortillas are best for chimichangas.

2. What’s the best salsa to use?

Any salsa you enjoy works! Use chunky, fresh, or jarred varieties based on your flavor preference.

3. How do I make this vegetarian?

Swap chicken for black beans, sautéed mushrooms, or a mix of roasted vegetables.

4. Can I make them ahead and bake later?

Yes, assemble and refrigerate for up to 24 hours before baking.

5. Can I add rice to the filling?

Absolutely—cooked rice adds more texture and helps stretch the filling.

6. How do I keep the tortillas from unrolling?

Place them seam-side down and brush with butter to help them hold their shape while baking.

7. What cheese melts best for this recipe?

Cheddar, Monterey Jack, or a Mexican blend all melt well and add great flavor.

8. Can I use leftover rotisserie chicken?

Yes, it’s a convenient and flavorful option for this recipe.

9. Are baked chimichangas as crispy as fried?

While not quite the same, baking with butter gives a golden, satisfying crisp without frying.

10. Can I cook these in an air fryer?

Yes, air fry at 375°F for 10–12 minutes, flipping halfway through.

Conclusion

Baked Chicken Chimichangas are a crispy, cheesy, and satisfying dish that combines the best of comfort food with a healthier preparation. Easy to customize, prepare ahead, and freeze, they’re a practical and delicious solution for any meal. Whether you serve them fresh from the oven with your favorite toppings or enjoy leftovers throughout the week, these baked chimichangas are guaranteed to become a household favorite.

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