Baked Chicken Chimichangas are a delightful twist on the classic fried version, offering all the crispy, flavorful goodness with less oil and guilt. If you’re craving a filling, delicious Mexican-inspired dish that’s not overly heavy, this recipe is perfect for you.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Chimichangas are typically deep-fried, but baking them allows you to still enjoy a crunchy exterior while keeping things on the lighter side. Packed with shredded chicken, spices, and cheese, they make a fantastic meal for family dinners or gatherings. You can easily customize the fillings to your liking, and if you prefer a vegetarian option, just swap out the chicken for beans or sautéed veggies. These baked beauties are sure to satisfy your cravings for something warm, crispy, and savory!

Kitchen Equipment Needed:

Baking sheet
Parchment paper or non-stick spray
Large skillet

Mixing bowl
Measuring cups and spoons
Tongs

Aluminum foil

Ingredients:

For the Chimichangas:

2 cups cooked shredded chicken (rotisserie chicken works well)
1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

1/2 cup salsa or diced tomatoes with green chilies
1 teaspoon ground cumin
1 teaspoon chili powder

1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

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

For Serving:

Sour cream

Guacamole
Salsa
Chopped cilantro

Lime wedges

Directions:

Step 1: Prepare the Filling

In a large mixing bowl, combine the shredded chicken, cheese, salsa (or tomatoes with chilies), cumin, chili powder, garlic powder, onion powder, and salt and pepper. Stir until well-mixed.

Step 2: Assemble the Chimichangas

Preheat the oven to 400°F (200°C).

Lay out the tortillas on a flat surface. Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla.
Fold the sides of the tortilla in toward the center, then fold the bottom edge up over the filling. Roll tightly to form a burrito-like shape.
Place the chimichangas seam-side down on a baking sheet lined with parchment paper or lightly sprayed with non-stick spray.

Step 3: Bake the Chimichangas

Brush the tops of the chimichangas with olive oil or melted butter. This will help them get crispy in the oven.
Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.

Step 4: Serve

Remove the chimichangas from the oven and let them cool slightly before serving.

Serve with sour cream, guacamole, salsa, and any other toppings you enjoy, such as chopped cilantro or lime wedges.

Prep Time:

15 minutes

Cook Time:

25 minutes

Total Time:

40 minutes

Nutrition (per chimichanga):

Calories: 340
Fat: 15g

Carbohydrates: 30g
Protein: 22g
Fiber: 2g

Sugar: 2g
Sodium: 650mg

These Baked Chicken Chimichangas are perfect for a quick and satisfying meal. Crispy on the outside and packed with savory chicken and melted cheese on the inside, they’re sure to become a new favorite in your recipe rotation! Plus, with the option to customize the fillings, they offer endless possibilities for creativity.

Baked Chicken Chimichangas

are a delightful twist on the classic fried version, offering all the crispy, flavorful goodness with less oil and guilt. If you’re craving a filling, delicious Mexican-inspired dish that’s not overly heavy, this recipe is perfect for you. Chimichangas are typically deep-fried, but baking them allows you to still enjoy a crunchy exterior while keeping things on the lighter side

Print Recipe Pin Recipe

Equipment

Baking sheet

Parchment paper or non-stick spray
Large skillet
Mixing bowl

Measuring cups and spoons
Tongs
Aluminum foil

Ingredients

For the Chimichangas:
2 cups cooked shredded chicken rotisserie chicken works well
1 cup shredded cheese cheddar, Monterey Jack, or a Mexican blend

1/2 cup salsa or diced tomatoes with green chilies
1 teaspoon ground cumin
1 teaspoon chili powder

1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

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

Sour cream
Guacamole
Salsa

Chopped cilantro
Lime wedges

Instructions

Step 1: Prepare the Filling

In a large mixing bowl, combine the shredded chicken, cheese, salsa (or tomatoes with chilies), cumin, chili powder, garlic powder, onion powder, and salt and pepper. Stir until well-mixed.
Step 2: Assemble the Chimichangas
Preheat the oven to 400°F (200°C).

Lay out the tortillas on a flat surface. Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla.
Fold the sides of the tortilla in toward the center, then fold the bottom edge up over the filling. Roll tightly to form a burrito-like shape.
Place the chimichangas seam-side down on a baking sheet lined with parchment paper or lightly sprayed with non-stick spray.

Step 3: Bake the Chimichangas
Brush the tops of the chimichangas with olive oil or melted butter. This will help them get crispy in the oven.
Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.

Step 4: Serve
Remove the chimichangas from the oven and let them cool slightly before serving.
Serve with sour cream, guacamole, salsa, and any other toppings you enjoy, such as chopped cilantro or lime wedges.

Prep Time:
15 minutes
Cook Time:

25 minutes
Total Time:
40 minutes

Nutrition (per chimichanga):
Calories: 340
Fat: 15g

Carbohydrates: 30g
Protein: 22g
Fiber: 2g

Sugar: 2g
Sodium: 650mg
These Baked Chicken Chimichangas are perfect for a quick and satisfying meal. Crispy on the outside and packed with savory chicken and melted cheese on the inside, they’re sure to become a new favorite in your recipe rotation! Plus, with the option to customize the fillings, they offer endless possibilities for creativity.