Baked Chicken Chimichangas are a healthier twist on the classic deep-fried favorite. These crispy, oven-baked burritos are packed with shredded chicken, cheese, and flavorful seasonings, all wrapped in a golden tortilla. Perfect for a quick dinner, family gathering, or meal prep, this dish delivers all the bold Tex-Mex flavors without the extra grease.

Why You’ll Love This Recipe

These chimichangas are simple to prepare, use wholesome ingredients, and come together in under an hour. Baking instead of frying makes them lighter, but still crispy and satisfying. Plus, you can customize them with your favorite toppings and fillings.

ingredients

Baked Chicken Chimichangas: Easy and Delicious Recipe

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

shredded cooked chickencream cheese (softened)sour creamshredded cheddar or Mexican blend cheesegreen chilies (diced)cuminonion powdersaltpepperflour tortillasmelted butter or cooking spray for brushing

directions

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

In a large bowl, mix together the shredded chicken, cream cheese, sour cream, shredded cheese, green chilies, cumin, onion powder, salt, and pepper until well combined.

Warm the tortillas slightly in the microwave to make them more pliable.

Spoon the chicken mixture onto the center of each tortilla.

Fold the sides of the tortilla over the filling, then roll it up tightly like a burrito.

Place the chimichangas seam-side down on the prepared baking sheet.

Brush each chimichanga with melted butter or spray with cooking spray to help them crisp up.

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

Let cool slightly before serving with your favorite toppings like salsa, guacamole, or sour cream.

Servings and timing

This recipe yields 6 chimichangas.Preparation time: 15 minutesBaking time: 25 minutesCooling time: 5 minutesTotal time: 45 minutes

Variations

Use shredded beef or ground turkey instead of chicken.

Add black beans, corn, or rice for extra texture and flavor.

Top with enchilada sauce and bake again briefly for a “wet” chimichanga version.

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

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F for 10–15 minutes, or until warmed through and crisp.You can also freeze baked chimichangas for up to 2 months; reheat from frozen at 375°F for 25–30 minutes.

FAQs

What is a chimichanga?

A chimichanga is a deep-fried burrito that originated in Tex-Mex cuisine, typically filled with meat, cheese, and spices.

Can I make these ahead of time?

Yes, assemble them ahead and refrigerate before baking, or freeze unbaked for later use.

Why bake instead of fry?

Baking significantly reduces oil content, making them lighter and easier to clean up.

Can I use rotisserie chicken?

Absolutely, it’s a great time-saver and adds a lot of flavor.

How do I keep the tortillas from cracking?

Warm them in the microwave wrapped in a damp paper towel before assembling.

What cheese works best?

A Mexican blend, cheddar, or even Monterey Jack all work well.

Can I make this recipe spicy?

Add jalapeños, hot sauce, or use spicy shredded cheese in the filling.

What toppings go well with chimichangas?

Try salsa, guacamole, sour cream, shredded lettuce, or diced tomatoes.

Do I need to flip them while baking?

No, but you can flip once halfway through for extra crispiness on both sides.

Can I cook these in an air fryer?

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

Conclusion

Baked Chicken Chimichangas are a flavorful, crispy, and healthier alternative to the traditional fried version. They’re perfect for weeknight dinners, customizable to your taste, and easy to make in batches. Whether served fresh from the oven or reheated for leftovers, this recipe is sure to become a go-to favorite in your Tex-Mex rotation.