Baked Chicken Chimichangas Recipe

There's something magical about biting into a crispy, golden chimichanga, especially when it's packed with juicy chicken, melty cheese, and bold Mexican flavors. These baked chicken chimichangas are a healthier twist on a Tex-Mex classic—offering all the crunch you crave without the deep fryer.

I discovered this baked version one hectic weeknight when I was craving takeout but had a fridge full of leftovers. One quick wrap, a brush of oil, and a turn in the oven later—and it was love at first bite. It's now a weeknight staple at our house: easy, customizable, and always a hit with the whole family.

Ready to turn your dinner routine up a notch? Let’s dig into why these baked chicken chimichangas deserve a spot in your meal plan.

Why You'll Love This Baked Chicken Chimichangas Recipe

Say hello to your new favorite go-to meal. These baked chicken chimichangas strike the perfect balance between indulgence and ease.

First of all, these chimichangas are baked, not fried—so you get that satisfying crunch without the mess (or guilt) of deep frying. Just a quick brush of oil and the oven does the rest.

Time is on your side here. With a simple prep and a 20-minute bake time, this meal comes together in under 40 minutes. Ideal for busy weeknights or lazy weekends when you still want something delicious.

This recipe is incredibly budget-friendly. Using pantry staples and leftover or rotisserie chicken, you can feed a family of four for less than the cost of takeout.

And let’s not forget how versatile these are. Swap the filling based on what you have: shredded beef, black beans, veggies—you name it. They’re also freezer-friendly, making them a great meal prep option.

With all that goodness wrapped into one crispy tortilla, these chimichangas are a no-brainer for your next dinner plan.

Ingredients Notes

The magic of this dish lies in the simple, hearty ingredients that come together to create bold flavor and satisfying texture.

Flour tortillas are the vessel that holds all this goodness. I recommend using large (burrito-size) flour tortillas, as they’re easiest to fold and hold their shape during baking. Make sure they’re pliable—warm them slightly if needed to avoid cracking when folding.

Shredded chicken is the protein base here. You can use rotisserie chicken to keep things simple, or cook and shred your own chicken breasts or thighs. The key is to keep the chicken moist, so don’t skimp on the seasonings or creamy additions.

Cream cheese and shredded cheese create the creamy, gooey interior. I like to use full-fat cream cheese for richness and shredded Monterey Jack or a Mexican blend for meltability. The mix holds the filling together and adds indulgent texture.

Salsa or green chiles add a touch of acidity and heat. Use your favorite jarred salsa or a can of diced green chiles for a milder flavor. This element brightens the filling and balances the richness of the cheese and chicken.

You’ll also need a few other flavor enhancers: taco seasoning, chopped onions, and garlic for that Tex-Mex punch. And don’t forget a little oil or cooking spray for brushing on top before baking—that’s what gives them their crispy finish.

No fancy tools needed—just a baking sheet, parchment paper, and a basting brush or spoon to coat the tops with oil.

How To Make This Baked Chicken Chimichangas Recipe

Making these golden, crunchy chimichangas is easier than you might think—just a few simple steps and you're there.

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper or foil. Lightly grease it so your chimichangas don’t stick during baking.

In a large bowl, combine your shredded chicken, softened cream cheese, shredded cheese, onions, salsa or green chiles, and taco seasoning. Mix it all together until it’s fully incorporated and the filling is creamy and well-seasoned.

Warm your tortillas slightly to make them more pliable. Spoon a generous amount of filling into the center of each tortilla. Fold in the sides, then roll tightly from bottom to top like a burrito, ensuring everything is tucked in.

Place each filled tortilla seam-side down on the prepared baking sheet. Lightly brush the tops with oil or spray them with cooking spray—this step is crucial for achieving that crisp, golden exterior in the oven.

Bake for 18–22 minutes or until the chimichangas are golden brown and the edges are crispy. Keep an eye on them toward the end—they go from golden to too dark quickly!

Total time from prep to plate? Just about 35–40 minutes. Once done, serve hot with sour cream, guacamole, and a squeeze of lime.

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Storage Options

These chimichangas store beautifully, making them a great option for meal prep or leftovers.

If you have leftovers, let them cool completely before storing. Wrap each chimichanga tightly in foil or plastic wrap, then place in an airtight container. They'll stay fresh in the refrigerator for up to 4 days.

To freeze, wrap each cooled chimichanga individually and place them in a freezer-safe bag. They’ll keep well in the freezer for up to 3 months. When you’re ready to eat, you can reheat them straight from frozen or thaw overnight in the fridge.

Reheat in the oven at 375°F until hot and crisp again—about 15–20 minutes. You can also use an air fryer for an extra crispy finish in half the time.

Microwaving works too, though the texture will be softer. If you go this route, wrap in a damp paper towel and heat in 30-second intervals until warmed through.

Variations and Substitutions

One of the best parts about this recipe? It's endlessly customizable to fit your taste or dietary needs.

Want to make it vegetarian? Swap the chicken for black beans, corn, and sautéed peppers. You’ll still get all the texture and flavor without any meat.

Looking for extra protein? Use shredded beef or ground turkey instead of chicken. Just be sure to season well and drain any excess fat to avoid sogginess.

Craving something spicy? Add diced jalapeños, chipotle in adobo, or use a spicy salsa in the filling. A little heat takes this dish to the next level.

Need a gluten-free option? Look for gluten-free tortillas at your local market and check your seasonings and fillings for hidden gluten.

You can even turn this into a breakfast dish! Fill with scrambled eggs, sausage, and cheese for a baked breakfast chimichanga that’s perfect on the go.

However you make them, don't be afraid to play around. These chimichangas are the kind of recipe that welcomes creativity—and usually rewards it with something delicious.

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