The Baked Chicken Chimichangas Recipe is your golden ticket to satisfying Tex-Mex cravings any night of the week. Picture perfectly seasoned chicken, creamy gooey cheese, and zesty salsa all cozied up inside a crispy baked tortilla—ready to steal the show at your dinner table. This dish brings together the best of both worlds: all the fun of classic chimichangas but without the need for deep frying. Whether you’re hosting friends or looking for a family-friendly meal, it’s easy to see why this recipe is poised to be a new favorite.
Ingredients You’ll Need
Ingredients You’ll Need
What I love about this Baked Chicken Chimichangas Recipe is how it turns pantry staples into something truly delicious. Each ingredient brings a special role to the party—letting the flavors meld, the texture shine, and the colors pop in every bite.
- Cooked, shredded chicken (2 cups): A great use for leftover rotisserie or freshly poached chicken, providing the meaty heart of the filling.
- Shredded cheddar or Monterey Jack cheese (1 cup): Melts beautifully for that stringy, creamy bite everyone loves.
- Salsa (1/2 cup): Adds tang, moisture, and just the right touch of brightness—use your favorite mild or spicy variety.
- Ground cumin (1/2 teaspoon): Warm and earthy, bringing irresistible depth to the filling.
- Chili powder (1/2 teaspoon): Delivers a gentle heat and rich Tex-Mex flavor.
- Garlic powder (1/4 teaspoon): Guarantees a savory aroma and taste in every bite.
- Onion powder (1/4 teaspoon): Infuses a subtle sweetness and complexity.
- Salt and pepper to taste: Essential for amplifying all of the surrounding flavors—fine-tune to suit your tastebuds.
- Large flour tortillas (10-inch, 4 total): Big enough to generously wrap all that delicious filling inside.
- Melted butter or oil (2 tablespoons): Brushed on top for golden, crispy perfection in the oven.
- Optional toppings: Sour cream, guacamole, chopped cilantro, diced tomatoes, shredded lettuce—pick your favorites to serve on the side or atop your finished chimichangas.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Prepare Your Filling
In a large bowl, combine the cooked, shredded chicken with the cheese, salsa, cumin, chili powder, garlic powder, onion powder, and a pinch of salt and pepper. Give everything a good stir until the mixture is evenly combined. Take a moment to taste and adjust your seasonings—you want every bite of this Baked Chicken Chimichangas Recipe to burst with flavor.
Step 2: Fill and Roll the Tortillas
Lay out the large flour tortillas on a flat surface. Divide the filling evenly among the tortillas, adding a generous scoop right in the center of each. Fold in the sides about an inch toward the middle, and then roll them up tightly from the bottom, shaping them just like a burrito. This snug roll helps keep all that cheesy filling tucked neatly inside while baking.
Step 3: Arrange and Brush
Preheat your oven to 400°F and line a baking sheet with parchment or give it a quick greasing. Place your rolled chimichangas seam-side down on the sheet to prevent them from opening up. Using a pastry brush, lavishly brush the tops and sides with melted butter or oil—this is the secret to that signature crispy, golden finish!
Step 4: Bake to Golden Perfection
Bake the chimichangas in the preheated oven for 20 to 25 minutes, or until their exteriors look crisp and beautifully golden. If you want to push the crunch to the next level, pop them under the broiler for a couple of minutes at the end. Just keep a close eye so they don’t get too dark!
Step 5: Serve and Enjoy
Let your baked masterpieces cool for a few minutes before serving—this makes them easier to handle and keeps the filling hot but not scorching. Pile on your favorite toppings, then dig in to the glorious melty, crunchy, flavor-packed delight that is this Baked Chicken Chimichangas Recipe.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
The toppings are half the fun! Go classic with a dollop of cool sour cream, a scoop of creamy guacamole, a flurry of chopped cilantro, or a sprinkle of diced tomatoes and shredded lettuce. These little extras add pops of freshness, creaminess, and color that make every bite even more exciting.
Side Dishes
For a full fiesta spread, pair your Baked Chicken Chimichangas Recipe with sides like fluffy Mexican rice, zesty black beans, a corn and avocado salad, or crispy tortilla chips with salsa. Each one complements the chimichangas perfectly and adds a touch of variety and fun to your dinner table.
Creative Ways to Present
Serving a crowd? Cut each chimichanga into halves or thirds and arrange them on a platter with bowls of toppings for build-your-own fun. For family dinners, serve each one whole and let everyone dress up their own plate just the way they like. They also make fabulous party bites when sliced and skewered with toothpicks!
Make Ahead and Storage
Storing Leftovers
Leftover Baked Chicken Chimichangas keep surprisingly well. Simply allow them to cool completely, then store in an airtight container in the refrigerator for up to three days. This recipe makes for a stellar next-day lunch or quick heat-up dinner.
Freezing
If you want to get ahead, you can freeze chimichangas either before or after baking. Wrap each tightly in foil and store in a freezer bag. They’ll stay fresh in the freezer for up to two months, making weeknight dinners a total breeze.
Reheating
To reheat, place chilled or thawed chimichangas on a baking sheet and bake at 350°F until heated through and crispy—usually about 10 to 15 minutes. If you’re in a rush, you can microwave them, but for that irresistible crunch, the oven is your best friend!
FAQs
Can I use beef or another protein instead of chicken?
Absolutely! Shredded beef, ground turkey, or even black beans work beautifully in this Baked Chicken Chimichangas Recipe. Swap to your heart’s content and keep the rest of the filling the same.
Are these as crispy as fried chimichangas?
While they aren’t deep fried, brushing the tortillas with butter or oil and baking at high heat achieves a fantastic crispy exterior—especially if you finish them with a short broil at the end!
Can I prepare these ahead of time?
Definitely! Assemble your Baked Chicken Chimichangas Recipe in the morning, store them in the fridge, and simply bake when you’re ready for dinner. They’re perfect for meal prepping busy weeknights.
Can I add vegetables or customize the filling?
Of course! Try stirring in black beans, steamed rice, sautéed peppers, or onions for added texture and flavor. This recipe is super flexible, so get creative and use up whatever’s on hand.
What’s the best way to keep the tortillas from cracking?
If your tortillas seem stiff, gently warm them in the microwave for 15-20 seconds under a damp paper towel before filling. This softens them up and makes rolling a breeze!
Final Thoughts
There’s a reason this Baked Chicken Chimichangas Recipe sits at the top of my weeknight dinner list—it’s comforting, customizable, and irresistibly crisp without the fuss of frying. Give it a try and you might just find yourself making these golden, flavor-packed wraps on repeat for everyone you love!
Print
Baked Chicken Chimichangas Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Baked Chicken Chimichangas are a delicious Tex-Mex dish featuring a flavorful filling of shredded chicken, cheese, and spices, all wrapped up in a crispy baked tortilla. Perfect for a quick and easy weeknight dinner!
Ingredients
For the Chimichangas:
- 2 cups cooked, shredded chicken
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup salsa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 4 large flour tortillas (10-inch)
- 2 tablespoons melted butter or oil for brushing
Optional Toppings:
- sour cream
- guacamole
- chopped cilantro
- diced tomatoes
- shredded lettuce
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the filling: In a large bowl, mix the shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
- Assemble the chimichangas: Divide the filling among the tortillas, roll them up, and place seam-side down on a baking sheet.
- Bake: Brush the chimichangas with butter or oil, then bake for 20–25 minutes until golden brown.
- Serve: Let cool slightly and serve warm with toppings of your choice.
Notes
- For extra crispiness, broil the chimichangas for the last 2–3 minutes of baking.
- Feel free to customize the filling with black beans, rice, or sautéed onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 480
- Sugar: 2 g
- Sodium: 610 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
