Why You’ll Love This Recipe

Sheet Pan Baked Chicken Chimichangas are a healthier take on the classic deep-fried favorite, delivering crispy, golden tortilla wraps filled with juicy shredded chicken, spices, beans, and cheese—all baked to perfection. This easy one-pan meal is perfect for busy weeknights and satisfies cravings for Mexican-inspired flavor without the mess of frying.

ingredients

Sheet Pan Baked Chicken Chimichangas (Crispy & Flavorful!)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flour tortillascooked shredded chickencream cheese (softened)sour creamshredded cheddar cheeseblack beans (rinsed and drained)green chilies (optional)ground cuminchili powdergarlic powderonion powdersalt and pepperolive oil or cooking spray

directions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.

In a large bowl, combine the shredded chicken, cream cheese, sour cream, shredded cheese, black beans, green chilies, and all spices. Mix until well combined.

Spoon a generous amount of the mixture into the center of each tortilla.

Fold the sides in, then roll tightly like a burrito to seal.

Place each chimichanga seam-side down on the prepared baking sheet.

Brush or spray the tops lightly with olive oil or cooking spray for extra crispiness.

Bake for 20-25 minutes, or until the chimichangas are golden brown and crispy.

Allow to cool slightly before serving. Enjoy with salsa, guacamole, or sour cream.

Servings and timing

This recipe yields 6-8 chimichangas.Preparation time: 15 minutesBaking time: 20-25 minutesTotal time: 35-40 minutes

Variations

Swap chicken for shredded beef or pork for a different protein.

Use whole wheat or low-carb tortillas for a healthier twist.

Add cooked rice or corn for extra texture.

Include jalapeños or hot sauce in the filling for added heat.

Top with enchilada sauce and cheese before baking for a “wet” chimichanga version.

storage/reheating

Store leftover chimichangas in an airtight container in the refrigerator for up to 4 days.Reheat in a 350°F (175°C) oven for 10-15 minutes or air fryer for 5-7 minutes to retain crispiness.Freeze baked chimichangas for up to 2 months. Reheat directly from frozen in oven or air fryer.

FAQs

Are baked chimichangas as crispy as fried?

While not as oily, baked chimichangas still get crispy when brushed or sprayed with oil before baking.

Can I make them ahead of time?

Yes, assemble the chimichangas ahead and refrigerate or freeze before baking.

What cheese works best?

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

Can I add vegetables?

Absolutely—bell peppers, corn, or sautéed onions make great additions.

Can I use rotisserie chicken?

Yes, it’s a convenient and flavorful option.

Do I need to flip them while baking?

No, baking seam-side down keeps them sealed and allows the tops to crisp up.

What dipping sauces go well?

Salsa, guacamole, sour cream, or even queso are delicious with these.

How do I keep the tortillas from cracking?

Warm the tortillas slightly before filling to make them more pliable.

Can I make these vegetarian?

Yes, just omit the chicken and use extra beans, cheese, or veggies.

Are these spicy?

They’re mildly spiced, but you can adjust the heat to your liking.

Conclusion

Sheet Pan Baked Chicken Chimichangas are a crispy, flavorful, and easy dinner solution that brings Mexican comfort food to your table with less mess and more convenience. Perfect for meal prep, family dinners, or casual get-togethers, they’re sure to become a favorite go-to recipe in your kitchen.