If you are craving a Tex-Mex classic that’s crispy on the outside, packed with bold flavors inside, and light on the guilt, then this Baked Chicken Chimichangas Recipe is about to become your new go-to dinner. Unlike the fried variety, these chimichangas bake to golden perfection in the oven, delivering all that crunch with a fraction of the fuss and oil. The filling blends tender shredded chicken with melty cheese, tangy salsa, and a comforting mix of spices, wrapped snugly in a warm tortilla. It’s the kind of meal that feels like a festive celebration—comforting, satisfying, and bursting with personality. You’ll love how easy it is to pull together and how much fun it is to customize each bite with your favorite toppings.
Ingredients You’ll Need
Gathering the ingredients for this Baked Chicken Chimichangas Recipe is a breeze because each one plays a key role in building classic Tex-Mex flavors while keeping the dish both juicy and satisfying. These essentials come together to create a filling that’s creamy, zesty, and packed with a perfect hint of spice, while the tortillas provide the ideal canvas for baking to crispy perfection.
- 2 cups cooked shredded chicken: Use leftover rotisserie or poached chicken for tender, flavorful meat that’s easy to shred.
- 1 cup shredded cheddar or Monterey Jack cheese: Melts beautifully and adds a gooey, savory richness.
- 1/2 cup salsa: Injects freshness and a mild kick—feel free to use your favorite salsa variety.
- 1/4 cup sour cream: Adds creaminess and balances the spices perfectly.
- 1 teaspoon ground cumin: The warm, earthy spice that defines authentic Mexican-inspired flavors.
- 1/2 teaspoon chili powder: Gives just the right smoky heat without overpowering the dish.
- 1/2 teaspoon garlic powder: Deepens the savory notes.
- 1/4 teaspoon salt: Enhances every flavor in the mix.
- 6 large flour tortillas: Soft and pliable wraps that get delightfully crispy when baked.
- 2 tablespoons melted butter or olive oil (for brushing): Brushed on top for that golden, crispy crust.
- Optional toppings (sour cream, salsa, guacamole, chopped cilantro): To personalize your chimichangas and add freshness.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Prepping Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). It’s important to get your oven hot so the chimichangas get that beautiful golden crunch without drying out. Line a baking sheet with parchment paper or lightly grease it to prevent sticking and ease cleanup.
Step 2: Mixing the Flavor-Packed Filling
In a large bowl, combine the shredded chicken, cheese, salsa, sour cream, cumin, chili powder, garlic powder, and a pinch of salt. Stir everything together until the ingredients are well incorporated into a creamy, flavorful filling that’s bursting with bold Tex-Mex taste. This filling is the heart of your chimichangas, so take a moment to savor the delightful aroma.
Step 3: Warming and Filling the Tortillas
Next, warm your tortillas slightly to make them pliable and easier to roll without cracking. Spoon an equal portion of the filling into the center of each tortilla, making sure not to overfill to keep the wrapping neat and tidy.
Step 4: Rolling and Sealing
Fold the sides of each tortilla over the filling, then roll it tightly from one end to the other, tucking in the ends just like a burrito. Placing the seam side down on the baking sheet will help the chimichangas stay wrapped as they bake.
Step 5: Brushing and Baking to Perfection
Brush the tops of the chimichangas lightly with melted butter or olive oil. This little step is magic—it ensures the tortillas crisp up beautifully in the oven. Bake for 20 to 25 minutes until they turn golden brown and irresistible.
Step 6: Optional Broil for Crispy Crunch
For an extra crispy finish, pop the chimichangas under the broiler for 1 to 2 minutes at the end of baking. Keep a close eye on them so they don’t burn. This bonus step elevates the texture to next-level yum.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
The real fun starts when you personalize your chimichangas with toppings. Classic sour cream adds cool creaminess, vibrant salsa brings brightness and acidity, creamy guacamole imparts richness, and a sprinkle of fresh cilantro injects herbaceous freshness. These garnishes elevate each bite and let you tailor the dish exactly to your taste.
Side Dishes
Serve these chimichangas alongside simple yet complementary sides like a crisp green salad with lime vinaigrette, Mexican rice, or refried beans. These sides round out the meal with additional texture, color, and hearty satisfaction while keeping the spotlight on your delicious baked chimichangas.
Creative Ways to Present
If you want to dazzle guests, slice chimichangas diagonally and fan them out on a platter with bowls of your favorite toppings surrounding them. Or wrap each individually in foil for a portable meal-perfect for potlucks or picnics. Pair with colorful plates and fresh lime wedges to make the meal as visually appealing as it is tasty.
Make Ahead and Storage
Storing Leftovers
Leftover chimichangas taste just as fantastic the next day. Store them in an airtight container in the refrigerator for up to 3 days. The textures stay nicely intact, especially if you reheat them carefully.
Freezing
To freeze, assemble and roll the chimichangas but skip the baking step. Wrap each individually in plastic wrap and place them in a freezer-safe bag or container for up to 2 months. When ready to enjoy, bake from frozen—just add a few extra minutes to the bake time.
Reheating
Reheat leftovers in a preheated oven or air fryer at 350°F until warmed through and the tortillas regain their crispiness. Avoid the microwave if possible, as it tends to make the tortilla soggy and less enjoyable.
FAQs
Can I use corn tortillas instead of flour?
Flour tortillas work best for chimichangas because of their flexibility and ability to crisp up nicely in the oven. Corn tortillas are more fragile and can crack or break when rolled with filling, so for this recipe, flour tortillas are the ideal choice.
Is it possible to make this recipe vegetarian?
Absolutely! Just swap the shredded chicken for cooked beans, sautéed vegetables, or a plant-based meat alternative. The spices, cheese, and salsa will still deliver delicious flavor that everyone will enjoy.
How spicy is this Baked Chicken Chimichangas Recipe?
The recipe has a mild to moderate heat level from the chili powder and salsa, making it approachable for most palates. You can easily adjust the spice by choosing a milder salsa or adding diced green chilies or hot sauce for extra kick.
Can I prepare these ahead of time for a party?
Yes, you can assemble the chimichangas and refrigerate them unbaked for a few hours before baking. This makes it easy to prep in advance and bake fresh just before serving, keeping them crispy and warm.
What should I serve with baked chimichangas to make a complete meal?
Pair your baked chimichangas with sides like Mexican rice, refried beans, a crisp salad, or grilled vegetables. Adding fresh toppings like guacamole and salsa also helps round out the meal with complementary textures and flavors.
Final Thoughts
If you’ve been searching for an easy, crowd-pleasing meal that delivers all the joy of crispy chimichangas without anything heavy or greasy, this Baked Chicken Chimichangas Recipe is your answer. It’s wonderfully adaptable, quick enough for weeknights, and sure to become a family favorite with every crispy, cheesy bite. Give it a try—you might just find it’s your simplest route to Mexican-inspired comfort food bliss.
Print
Baked Chicken Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Description
This recipe for Baked Chicken Chimichangas offers a delicious, crispy Tex-Mex meal made healthier by baking instead of frying. Filled with seasoned shredded chicken, cheese, and flavorful spices, then wrapped in flour tortillas and baked to golden perfection, these chimichangas are perfect for a satisfying dinner. Serve them with classic toppings like sour cream, salsa, guacamole, and cilantro for a complete and tasty experience.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup salsa
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Wraps
- 6 large flour tortillas
- 2 tablespoons melted butter or olive oil (for brushing)
Optional Toppings
- Sour cream
- Salsa
- Guacamole
- Chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix Filling: In a large bowl, combine shredded chicken, shredded cheese, salsa, sour cream, ground cumin, chili powder, garlic powder, and salt. Stir thoroughly to combine all ingredients evenly.
- Warm Tortillas: Slightly warm the flour tortillas to make them pliable and easier to roll without cracking.
- Assemble Chimichangas: Place an equal amount of the chicken filling in the center of each tortilla. Fold the sides over the filling, then roll the tortilla tightly like a burrito, tucking in the ends to secure the filling inside.
- Prepare for Baking: Place each chimichanga seam-side down on the prepared baking sheet. Lightly brush the tops with melted butter or olive oil to help them crisp up and turn golden during baking.
- Bake: Bake the chimichangas in the preheated oven for 20 to 25 minutes or until golden brown and crispy.
- Optional Broil: For extra crispiness, broil the chimichangas for an additional 1 to 2 minutes at the end of baking, watching closely to avoid burning.
- Serve: Serve warm with your choice of toppings like sour cream, salsa, guacamole, and chopped cilantro.
Notes
- To make the chimichangas extra crispy, broil for 1–2 minutes at the end of baking.
- Leftovers can be reheated in the oven or air fryer for best texture.
- For added heat, incorporate diced green chilies or your favorite hot sauce into the filling mixture.
