Why You’ll Love This Recipe
Baked Chicken Chimichangas are a flavorful, crispy alternative to the traditional deep-fried version. Filled with tender shredded chicken, creamy cheese, and bold spices, then oven-baked to golden perfection, these chimichangas are lighter but just as satisfying. Perfect for weeknight dinners, meal prep, or casual gatherings, they offer all the comfort of Mexican cuisine with a healthier twist.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flour tortillascooked shredded chickencheddar cheese or Mexican blendcheam cheese (softened)sour creamgreen chiles (diced)onion powdergarlic powderground cuminpink saltblack peppercooking spray or melted butter
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, diced green chiles, cheese, and seasonings until well combined.
Spoon the filling into the center of each tortilla.
Fold the sides inward, then roll tightly into a burrito shape.
Place seam-side down on the prepared baking sheet.
Brush or spray the tops with melted butter or cooking spray.
Bake for 20-25 minutes until the tortillas are golden and crispy.
Let cool for a few minutes before serving.
Servings and timing
This recipe yields 6 chimichangas.
Preparation time: 15 minutes
Baking time: 20-25 minutes
Total time: 35-40 minutes
Variations
Use rotisserie chicken for added flavor and convenience.
Add cooked rice or black beans for extra filling.
Sprinkle with chopped cilantro or green onions before serving.
Top with salsa, guacamole, or a dollop of sour cream.
Use whole wheat tortillas for a healthier base.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness.
Microwave for 1-2 minutes if short on time, though texture may soften.
FAQs
Can I freeze baked chicken chimichangas?
Yes, wrap tightly in foil or plastic wrap and freeze for up to 2 months. Reheat in the oven for best results.
Can I make them ahead of time?
Yes, prepare and refrigerate unbaked chimichangas for up to 24 hours before baking.
Do I have to use cream cheese?
No, you can use extra sour cream or Greek yogurt as a substitute.
What’s the best way to keep tortillas from tearing?
Warm them in the microwave or skillet before filling and rolling.
Can I make these in an air fryer?
Yes, air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through for even crispiness.
Conclusion
Baked Chicken Chimichangas are a satisfying, easy-to-make meal that combines comfort food with a healthier twist. With a crispy exterior and creamy, flavorful filling, they’re sure to become a go-to in your recipe rotation. Whether served on their own or topped with your favorite extras, they deliver big flavor with less guilt.
Print
Baked Chicken Chimichangas
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 chimichangas
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
These Baked Chicken Chimichangas are a healthier twist on the classic deep-fried version. Stuffed with shredded chicken, cheese, and flavorful spices, they’re crispy on the outside and perfectly cheesy and satisfying on the inside—all without the fryer!
Ingredients
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2 cups cooked, shredded chicken (rotisserie works great)
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1 cup shredded cheddar or Mexican cheese blend
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1/2 cup salsa (your favorite kind)
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1/4 cup sour cream
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1 teaspoon chili powder
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1/2 teaspoon cumin
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1/2 teaspoon garlic powder
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Salt and pepper to taste
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6 large flour tortillas
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Cooking spray or olive oil (for brushing)
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Optional toppings: sour cream, guacamole, salsa, chopped cilantro, diced tomatoes
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
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Make the filling: In a large bowl, combine the shredded chicken, cheese, salsa, sour cream, chili powder, cumin, garlic powder, salt, and pepper. Stir until fully mixed.
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Assemble the chimichangas: Lay a tortilla flat and spoon about 1/3 cup of the filling mixture onto the center. Fold in the sides, then roll up the tortilla tightly like a burrito. Place it seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.
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Brush or spray: Lightly brush or spray each chimichanga with olive oil or cooking spray to help them crisp up in the oven.
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Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
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Serve: Remove from the oven and serve warm with your favorite toppings like sour cream, guacamole, or extra salsa.
Notes
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You can swap in ground beef, turkey, or black beans for the chicken.
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Add cooked rice or beans to the filling for a heartier chimichanga.
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For extra crispiness, broil the chimichangas for 2–3 minutes at the end of baking.
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