Baked Chicken Chimichangas

Baked Chicken Chimichangas are a lighter, oven-baked twist on the classic deep-fried Tex-Mex favorite. Packed with seasoned shredded chicken, cheese, beans, and your favorite fillings, these golden, crispy chimichangas are bursting with flavor—without the extra oil and calories of traditional frying. Wrapped in a flour tortilla and baked until perfectly crisp, they offer all the boldness of Mexican restaurant fare in a healthier, homemade version.

Perfect for weeknight dinners, game-day spreads, or even meal prep, these chimichangas are a guaranteed crowd-pleaser. The best part? They’re endlessly customizable—spicy or mild, cheesy or veggie-loaded, you can tailor them to everyone’s taste. Serve them with salsa, guacamole, or sour cream, and you’ve got a meal that’s fun, satisfying, and incredibly easy to throw together. If you’re craving a flavorful, satisfying dish that won’t weigh you down, these baked chicken chimichangas are it.

Why You’ll Love This Recipe

1. Crispy Without Frying – Oven-baked to golden perfection with less mess and fewer calories.
2. Family-Friendly – Everyone loves the cheesy, savory filling and crispy texture.
3. Perfect for Meal Prep – Make ahead and freeze for fast, delicious meals anytime.
4. Customizable – Easy to adapt with your favorite proteins, beans, and toppings.
5. Quick & Easy – Simple ingredients and straightforward steps mean dinner is ready fast.

Ingredients

• Shredded cooked chicken
• Flour tortillas (burrito-sized)
• Refried beans or black beans
• Shredded cheddar or Mexican cheese blend
• Onion (optional)
• Salsa or enchilada sauce
• Cumin
• Chili powder
• Garlic powder
• Salt and pepper
• Olive oil or cooking spray
• Optional: diced green chiles, corn, jalapeños, cilantro

Variations

• Spicy Chimichangas: Add diced jalapeños or use a spicy salsa for extra heat.
• Vegetarian Option: Skip the chicken and load up with beans, rice, and veggies.
• Creamy Filling: Stir in a bit of sour cream or cream cheese for a richer texture.
• Breakfast Style: Add scrambled eggs and sausage for a breakfast chimichanga twist.
• Beef or Pork: Swap chicken for ground beef, shredded pork, or carnitas.

How to Make the Recipe

Step 1: Preheat and Prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2: Make the Filling

In a bowl, mix shredded chicken with beans, cheese, salsa, and seasonings (cumin, chili powder, garlic powder, salt, and pepper). Add optional mix-ins like onions or green chiles if using.

Step 3: Fill the Tortillas

Spoon the filling into the center of each tortilla. Fold in the sides, then roll up tightly like a burrito.

Step 4: Arrange and Brush

Place chimichangas seam-side down on the baking sheet. Brush each one lightly with olive oil or spray with cooking spray to help them crisp up in the oven.

Step 5: Bake

Bake for 20–25 minutes, flipping halfway through, until golden and crispy.

Step 6: Serve

Serve hot with your favorite toppings like sour cream, guacamole, salsa, or a squeeze of lime.

this RECIPE

Tips for Making the Recipe

• Warm tortillas slightly before rolling to prevent cracking.
• Don’t overfill—too much filling makes them hard to roll and can cause tearing.
• For extra crispiness, finish under the broiler for 1–2 minutes.
• Use rotisserie chicken for a fast, flavorful shortcut.
• Freeze unbaked chimichangas to have ready-to-go meals on hand.

How to Serve

• Serve with Spanish rice, Mexican street corn, or a side salad.
• Drizzle with queso or enchilada sauce for extra indulgence.
• Offer a dipping tray with salsa, guac, and chipotle mayo.
• Slice in half and serve as party finger food or appetizers.
• Top with fresh cilantro, chopped tomatoes, and a dollop of sour cream.

Make Ahead and Storage

Storing Leftovers

Store cooled chimichangas in an airtight container in the fridge for up to 4 days.

Freezing

Wrap unbaked or baked chimichangas individually in foil or plastic wrap and freeze for up to 3 months.

Reheating

Reheat in a 375°F oven for 15–20 minutes, or until heated through and crispy. You can also microwave, then finish in a toaster oven to crisp the outside.

FAQs

1. Can I use canned chicken?

Yes, just be sure to drain and shred it well before mixing.

2. How do I keep them from falling apart while baking?

Roll tightly and place seam-side down—brushing with oil helps them stay sealed.

3. What’s the best cheese to use?

Mexican blend, cheddar, Monterey Jack, or even pepper jack for spice all work well.

4. Can I make these gluten-free?

Yes, use large gluten-free tortillas—but warm them slightly to prevent cracking.

5. Are these freezer-friendly?

Absolutely! Freeze before or after baking for easy future meals.

6. Can I use corn tortillas?

Corn tortillas are more likely to crack, but you can try using them softened or in enchilada-style casseroles.

7. How do I make them extra crispy?

Broil for the last 1–2 minutes or use an air fryer for a crispier texture.

8. What’s the difference between chimichangas and burritos?

Chimichangas are typically fried (or baked, in this version), while burritos are usually soft.

9. Can I bake them on foil?

Yes, but parchment paper helps prevent sticking better and encourages browning.

10. Are they kid-friendly?

Definitely! Keep the spice level mild and let kids pick their own toppings.

Conclusion

Baked Chicken Chimichangas are everything you love about Tex-Mex comfort food—crispy, cheesy, flavorful—without the grease or fuss of deep frying. Easy to make, freezer-friendly, and endlessly adaptable, they’re the perfect meal for busy families, picky eaters, or anyone looking for a satisfying yet lighter dinner option. Once you make these at home, you’ll wonder why you ever ordered them out!

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