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Baked Chicken Chimichangas are the ultimate solution for a quick, satisfying Tex-Mex meal at home—without the mess or calories of deep frying. This easy baked chicken chimichangas recipe delivers crispy golden tortillas stuffed with creamy, savory filling, all finished with a layer of enchilada sauce and melted cheese. Whether you're using up leftover chicken or prepping ahead for busy nights, this dish hits the sweet spot between comfort and convenience.
I started making these when I needed a dinner that felt fun but didn’t require takeout. Now, even my picky eater asks for oven baked chicken chimichangas by name—and that’s a win in my book.
Essential Ingredients and Why They Matter
- Shredded Chicken: Rotisserie chicken makes this extra quick, but leftover grilled or baked chicken works too. You’ll need about 3 cups.
- Salsa: Use mild, medium, or hot depending on your taste. It brings flavor and moisture to the filling.
- Taco Seasoning: Store-bought or homemade, it ties the Tex-Mex flavors together.
- Sour Cream: Adds creaminess to the filling. You can also use cream cheese, like in baked chicken chimichangas with cream cheese.
- Refried Beans: A hearty layer that helps hold the filling together.
- Cheddar Cheese: Melts beautifully and adds a sharp flavor contrast. Monterey Jack is a great option too.
- Large Flour Tortillas: Burrito-size works best for easy wrapping.
- Red Enchilada Sauce: The finishing touch—rich and savory.
- Oil for Baking: Lightly brush to help achieve that crisp, golden texture.
I sometimes sneak a little extra cheese inside and top with cilantro and lime before serving—it makes it feel restaurant-worthy.
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Step-by-Step Instructions
- Step 1: Make the Filling
- In a large bowl, mix the shredded chicken, salsa, taco seasoning, and sour cream until evenly combined. You can make this mixture up to 3 days in advance and store it in the fridge.
- Step 2: Assemble the Chimichangas
- Lay out the tortillas. Spread a spoonful of refried beans in the center of each. Top with a scoop of the chicken filling and a handful of shredded cheese. Fold in the sides, then roll tightly from the bottom up.
- Step 3: Bake
- Preheat oven to 400°F (200°C). Lightly oil a baking sheet or line it with parchment. Place chimichangas seam-side down and brush tops lightly with oil. Bake for 15–18 minutes, or until golden and crisp.
- Step 4: Sauce and Melt
- Remove from oven and pour red enchilada sauce over the chimichangas. Sprinkle with additional cheese and return to the oven for 5–7 minutes, just until the cheese is melted and bubbly.
My favorite version includes a spoonful of rice rolled inside—it turns the chimichangas into a full meal in one bite. If you love bold flavors, a little chipotle powder in the filling takes it to the next level.
Serving Ideas & Pairings
- Serve with cilantro lime rice, street corn casserole, or roasted Mexican vegetables.
- Top with sour cream, guacamole, jalapeños, or pineapple salsa.
- Make a full Tex-Mex spread with chips, pico de gallo, and chilled margaritas.
Storage, Make-Ahead & Freezer Tips
- Fridge: Store leftovers for up to 4 days in an airtight container.
- Freezer: Wrap individual unbaked chimichangas in foil or plastic wrap and store up to 6 months.
- Reheat: Bake from frozen at 375°F for 30–35 minutes, or thaw and bake as directed.
Recipe Variations & Twists
- Try a ground beef filling like in oven baked chimichangas beef recipes.
- Make them spicy with hot salsa, cayenne, or chopped jalapeños.
- Add black beans or corn for extra texture.
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Baked Chicken Chimichangas are a go-to weeknight staple in my house. They’re easy, craveable, and endlessly customizable. Whether you’re looking for a shortcut oven baked chicken chimichanga or a classic dish with homemade flair, this recipe brings restaurant-quality flavor with zero fuss.
Frequently Asked Questions
- → Can I freeze baked chicken chimichangas?
- Yes, you can freeze them either before or after baking. Just wrap tightly and store in an airtight container.
- → Can I use other types of cheese?
- Of course! Monterey Jack, pepper jack, or a Mexican blend all work great.
- → How do I reheat them?
- Reheat in the microwave in 30-second bursts or cover with foil and warm in the oven.
- → Can I use rotisserie chicken?
- Yes! Shredded rotisserie chicken works perfectly and saves time.
- → Can I make them ahead?
- Yes, assemble and refrigerate them up to 24 hours before baking.