Baked Chicken Chimichangas

Baked Chicken Chimichangas have become one of my most dependable weeknight meals—warm, cheesy, and crisp, but without the mess or heaviness of deep frying. The first time I made them was on a rushed Wednesday evening, hoping to recreate that restaurant-style crunch in a lighter way. I wasn’t expecting much, but the golden finish and flavorful filling had everyone reaching for seconds. It’s one of those dishes that feels indulgent while being practical—and it's become one of my most shared recipes with friends and family alike.

I’ve made these for birthday dinners, football parties, and quiet nights with my kids. No matter the setting, they always feel like something special.

Ingredients with Tips on Choosing

• Flour Tortillas: Choose burrito-size tortillas for easier rolling. Slightly warm them before filling to prevent cracking.
• Cooked Shredded Chicken: Rotisserie chicken is my go-to for ease and flavor, but leftover grilled or roasted chicken works just as well.
• Salsa or Tomatoes with Green Chilies: Adds moisture and tang. Look for thick salsa to prevent soggy tortillas.
• Cheese: I love using Monterey Jack or a cheddar blend. Shred it fresh if possible—it melts better than pre-shredded varieties.
• Spices: Chili powder, cumin, garlic powder, onion powder. These create a smoky, warm seasoning mix that gives the filling real depth.
• Olive Oil or Melted Butter: Brushed on the outside before baking for that crisp, golden exterior.

Whenever I make these, I prep the filling in advance and store it in the fridge—it’s a lifesaver for busy nights.

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Step-by-Step Instructions

Step 1: Prepare the Filling

In a large bowl, mix about 3 cups of shredded cooked chicken with 1 cup of salsa or tomatoes with green chilies, 1 ½ cups shredded cheese, and ½ teaspoon each of chili powder, cumin, garlic powder, and onion powder. Stir everything until the chicken is well-coated and the cheese is evenly distributed.

Step 2: Warm and Fill the Tortillas

Warm your flour tortillas slightly in the microwave or on a skillet—just enough to make them pliable. Lay a tortilla flat, spoon about ½ cup of the chicken mixture in the center, fold the sides in, then roll tightly from the bottom up, like a burrito.

Step 3: Arrange and Oil the Chimichangas

Place the rolled chimichangas seam-side down on a greased baking sheet. Brush the tops with olive oil or melted butter to help them crisp up beautifully in the oven.

Step 4: Bake Until Golden

Bake at 400°F (200°C) for 20–25 minutes, flipping once halfway through if you want an evenly crisp surface all around. They should be lightly golden and firm to the touch.

Step 5: Let Them Rest and Serve

Let the chimichangas cool for about 5 minutes before serving—this helps the filling settle and avoids burnt tongues! Serve with your favorite toppings: sour cream, salsa, guacamole, chopped cilantro, or a squeeze of lime.

My family loves the cream cheese version with a hint of chipotle sauce. We’ve made it a tradition for movie nights, served with a big bowl of chips and fresh guac.

What to Serve with Baked Chicken Chimichangas

• Mexican Rice or Cilantro-Lime Rice: A perfect match that soaks up the extra filling.
• Black Beans: Either refried or whole, beans bring creaminess and fiber to round out the meal.
• Mexican Street Corn (Elote): Sweet, spicy, creamy—it’s a fantastic side.
• Fresh Salad: Think romaine, avocado, cherry tomatoes, and lime vinaigrette to keep things fresh and balanced.

This is also a great dish to serve buffet-style. Set out the chimichangas and let everyone top theirs with sauces and garnishes.

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Helpful Variations

• Spicy Lovers: Add diced jalapeños or hot salsa to the filling.
• Veggie Version: Skip the meat and load up on sautéed onions, peppers, corn, and black beans.
• Saucy Finish: Smother with enchilada sauce or queso before baking for a smothered chimichanga style.

Final Chef Tips

• Warm tortillas = no cracking: Always warm them before rolling.
• Don’t overfill: Keep filling to about ½ cup to make sealing easier and prevent mess.
• Reheat in the oven: Microwaving softens the shell; bake at 375°F for 10–12 minutes instead.

These Baked Chicken Chimichangas have become my secret weapon for no-stress dinners. They’re cozy, crowd-pleasing, and totally adaptable to whatever you’ve got in the fridge. With that golden exterior and comforting, melty center, you may never go back to fried.

Frequently Asked Questions

→ Can I use leftover chicken?

Yes, rotisserie or leftover shredded chicken works perfectly.

→ Can I freeze baked chimichangas?

Absolutely. Let them cool, wrap tightly, and freeze. Reheat in the oven or air fryer for crispiness.

→ Do I have to use cheese?

No, you can leave out the cheese or use a dairy-free alternative.

→ What other fillings work?

Try adding black beans, corn, rice, or sautéed peppers for variety.

→ How can I make them spicier?

Add diced jalapeños, hot sauce, or use a spicy salsa inside the filling.