These Baked Chicken Chimichangas take all the irresistible flavor and crispy, cheesy goodness of the Tex-Mex classic and give it a lighter twist with an oven-baked finish. Forget about the hassle of deep frying—with just a handful of everyday ingredients and a trusty sheet pan, you’ll have a batch of golden, bubbly, flavor-packed chimichangas ready for the dinner table in no time. Whether you’re serving a busy weeknight family meal or entertaining friends for a casual fiesta, this recipe guarantees satisfaction down to the very last bite.
Ingredients You’ll Need
What I love about this recipe is how simple, yet undeniably delicious, these ingredients are. Each one plays a special role, whether bringing creamy richness, a hit of spice, or crave-worthy crunch to your Baked Chicken Chimichangas.
- Cooked shredded chicken: Rotisserie chicken makes this super easy, but any leftover cooked chicken works beautifully.
- Shredded cheddar cheese: Melts into gooey perfection, adding classic cheesy comfort in every bite.
- Sour cream: Adds a luxurious creaminess that balances the spices and keeps the filling moist.
- Salsa: Delivers tangy flavor and just the right touch of sauciness—choose mild or spicy, depending on your preference.
- Chili powder: Infuses smoky, gentle heat and classic Tex-Mex depth.
- Cumin: Offers warm, earthy undertones that give the filling its signature flavor.
- Garlic powder: Adds savory depth to round out the seasoning blend.
- Salt and pepper: Essential for enhancing every other flavor in your dish; adjust to taste.
- Large flour tortillas: The soft, sturdy base that crisps beautifully while holding all the delicious filling inside.
- Melted butter or olive oil: Brushing this on top delivers that crave-worthy, golden crunch without deep frying.
- Optional toppings (sour cream, guacamole, chopped cilantro, diced tomatoes): For a festive and flavorful finishing touch everyone can customize.
How to Make Baked Chicken Chimichangas
Step 1: Preheat the Oven
Start by preheating your oven to 400°F. This high heat is the secret behind that satisfyingly crisp exterior—it’s a total game-changer for Baked Chicken Chimichangas. While the oven gets nice and hot, gather your ingredients so you’re ready to assemble.
Step 2: Mix the Filling
In a big mixing bowl, add your cooked shredded chicken, cheddar cheese, sour cream, salsa, chili powder, cumin, garlic powder, salt, and pepper. Mix everything together until you have a luscious, evenly combined filling that smells downright irresistible. This is where all those Tex-Mex flavors start to come alive!
Step 3: Warm the Tortillas
To keep your tortillas from cracking when you wrap them, warm them briefly. A quick stint in the microwave wrapped in a barely damp paper towel, or a pass on a hot skillet for a few seconds per side, makes them perfectly pliable for rolling.
Step 4: Fill and Roll
Spoon about 1/3 cup of the chicken filling onto the center of each tortilla. Fold in the sides first, then roll up snugly like a burrito. This folding method keeps all the cheesy, saucy filling tucked safely inside while they crisp in the oven.
Step 5: Arrange and Brush
Place your seam-side-down chimichangas on a greased or parchment-lined baking sheet. Brush the tops with melted butter or olive oil—they don’t just help with browning, they add extra flavor and crunch that mimic the fried version, but so much lighter.
Step 6: Bake to Crispy Perfection
Slide your tray into the preheated oven and bake for 20 to 25 minutes. When your Baked Chicken Chimichangas emerge, they should be golden, crisp, and begging to be devoured. For even more crunch, finish them off under the broiler for a minute or two—just keep a close eye!
How to Serve Baked Chicken Chimichangas
Garnishes
The finishing touches make all the difference! Dollop on extra sour cream, scatter some fresh chopped cilantro, spoon on guacamole, or sprinkle with diced tomatoes. Each garnish adds a pop of flavor and color, making these Baked Chicken Chimichangas even more inviting.
Side Dishes
Keep things festive by serving with Mexican rice, refried beans, a simple corn salad, or even some zippy pickled jalapeños. These sides round out the meal and let your chimichangas shine as the star of the show.
Creative Ways to Present
Try slicing your chimichangas in half on the bias and arranging them in a fan on a platter. Or serve build-your-own style, letting guests add their favorite toppings at the table. For a party, cut mini chimichangas and skewer them with toothpicks for a fun appetizer spin!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Baked Chicken Chimichangas (rare, but it happens!), let them cool completely before storing in an airtight container in the fridge. They’ll stay fresh for about 3 days and make a fantastic quick lunch or dinner later in the week.
Freezing
To freeze, wrap each cooled chimichanga tightly in plastic wrap or foil. Store them together in a zip-top freezer bag. They’ll keep well for up to two months; perfect for batch-cooking and busy nights when you want something homemade fast.
Reheating
For best results, reheat chilled or frozen chimichangas in a 350°F oven until warmed through and crisp. This keeps the tortilla crunchy—skip the microwave if you can, as it tends to make the outside a bit soggy.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is one of my favorite shortcuts for Baked Chicken Chimichangas. It’s flavorful, tender, and makes the prep even quicker—just shred and use as directed.
How do I keep the chimichangas from falling apart in the oven?
The trick is to not overfill them, and to warm your tortillas before rolling so they’re flexible. Always place them seam side down on the baking sheet—the filling will stay tucked in as they bake.
Can I make this recipe vegetarian?
Yes! Swap the chicken for cooked beans (like black or pinto), or use a mix of beans and sautéed veggies. You’ll get that same satisfying texture and bold flavor, just meat-free.
What type Main Course
You can use any salsa you love, from mild to hot. Chunky salsa adds little bursts of tomato and peppers, while a smoother salsa will make your filling extra creamy. Feel free to play with flavors!
Can I double the recipe for a crowd?
Definitely. Just double the filling ingredients and use a second baking sheet if needed. Baked Chicken Chimichangas are a huge hit at parties and family gatherings, so making more is always a smart idea.
Final Thoughts
There’s nothing quite like the excitement when a tray of Baked Chicken Chimichangas comes out of the oven, their golden edges crackling and the aroma wafting through the kitchen. I can’t wait for you to experience just how fun, rewarding, and downright delicious homemade chimichangas can be—give this easy baked version a try and watch it become an instant favorite at your table!
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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-American
- Diet: Non-Vegetarian
Description
These Baked Chicken Chimichangas are a delicious twist on the classic deep-fried version. Loaded with shredded chicken, cheese, and flavorful spices, they are baked until crispy and golden. Perfect for an easy and satisfying weeknight dinner!
Ingredients
For the Chimichangas:
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 6 large flour tortillas
- 2 tablespoons melted butter or olive oil for brushing
Optional Toppings:
- Sour cream
- Guacamole
- Chopped cilantro
- Diced tomatoes
Instructions
- Preheat the Oven: Preheat your oven to 400°F.
- Prepare the Filling: In a large bowl, mix the shredded chicken, cheddar cheese, sour cream, salsa, chili powder, cumin, garlic powder, salt, and pepper.
- Assemble the Chimichangas: Spoon the chicken mixture onto each tortilla, fold in the sides, and roll up tightly.
- Bake: Place the chimichangas seam-side down on a baking sheet, brush with butter or olive oil, and bake for 20–25 minutes until golden and crispy.
- Serve: Enjoy hot with your favorite toppings.
Notes
- For extra crispiness, broil the chimichangas for 1–2 minutes after baking.
- You can substitute the chicken with shredded beef or beans for a vegetarian option.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 410
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
