Baked Chicken Chimichangas Recipe

There's something undeniably satisfying about biting into a crispy, golden-brown chimichanga—especially when it’s baked, not fried. These Baked Chicken Chimichangas are filled with tender, seasoned chicken, melty cheese, and a creamy, flavorful filling, all wrapped in a warm tortilla and oven-crisped to perfection.

this Recipe

I first started making these as a healthier take on our favorite Mexican takeout dish. My kids now request them weekly, and I love that they’re not only delicious but also quick, easy, and budget-friendly enough to whip up on any weeknight.

Whether you're feeding a crowd or just looking for a fun way to spice up dinner, this recipe will quickly earn a spot in your regular rotation. Let’s dive in!

Why You'll Love This Baked Chicken Chimichangas Recipe

This dish has everything going for it: it’s crunchy, cheesy, creamy, and packed with flavor in every bite. But beyond the taste, there are so many reasons to fall in love with this meal.

First off, it's healthier than traditional chimichangas. By baking instead of deep frying, you get that crave-worthy crispiness without the extra oil, making it a lighter option you can feel good about serving your family.

It’s also shockingly easy to prepare. With cooked chicken (rotisserie works great!), a few pantry staples, and large tortillas, you’ll have these assembled and in the oven in no time—perfect for busy weeknights.

This recipe is incredibly budget-friendly, using affordable ingredients like canned beans, shredded cheese, and tortillas. It’s a smart way to stretch a small amount of chicken into a full, satisfying meal.

And let’s not forget how customizable these chimichangas are. Want to use beef instead of chicken? Go for it. Need it vegetarian? Sub in beans and veggies. This recipe is your new blank canvas for Tex-Mex creativity.

Ready to see what goes into them?

Ingredients Notes

The beauty of these Baked Chicken Chimichangas is that they use simple ingredients, many of which you probably already have on hand. Each one plays a key role in building that delicious flavor and texture we all love.

Cooked shredded chicken is the star of this dish. I often use leftover grilled chicken or a rotisserie bird for convenience. You want the chicken to be moist but not too saucy, so it holds together well inside the tortilla.

Cream cheese adds a rich, creamy texture to the filling and helps bind the chicken and seasonings together. Make sure it’s softened so it blends easily with the other ingredients. A little goes a long way to make each bite velvety and indulgent.

Green chiles (the canned kind, mild or hot) give the chimichangas a flavorful kick without overpowering spice. Combined with taco seasoning and salsa, they bring just the right amount of heat and depth.

Shredded cheese, especially a Mexican blend or cheddar, is essential. It melts beautifully inside the chimichanga and adds that gooey, cheesy goodness everyone loves. I like to sprinkle a little extra on top during the last few minutes of baking.

Large flour tortillas are your wrappers, your golden envelopes of flavor. Choose burrito-size for the best results. Make sure they’re fresh and pliable so they roll without tearing.

To bake these to golden perfection, you'll also need a baking sheet, parchment paper, and cooking spray or melted butter for brushing the tops—this helps them crisp up beautifully in the oven.

How To Make This Baked Chicken Chimichangas Recipe

Making these chimichangas is a breeze, and once you’ve done it once, you’ll likely have the steps memorized. Let me walk you through it.

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This prevents sticking and helps the bottoms crisp evenly.

In a large mixing bowl, combine your shredded chicken, softened cream cheese, salsa, green chiles, taco seasoning, and shredded cheese. Stir until everything is well incorporated and the mixture is creamy and cohesive.

Lay out a tortilla and spoon a generous scoop of the filling into the center. Fold in the sides, then roll tightly from the bottom up, like a burrito. Place the rolled chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.

Once all your chimichangas are assembled, brush the tops lightly with melted butter or cooking spray. This step is key to achieving that irresistible golden crunch in the oven.

Bake for 20–25 minutes, or until the chimichangas are golden brown and crispy. For extra crispiness, switch to broil for the last 2 minutes—just watch closely to prevent burning.

From start to finish, the whole process takes about 35–40 minutes, making this a realistic option even on your busiest nights.

Storage Options

Got leftovers? You’re in luck—these chimichangas store beautifully.

Once cooled, place any extras in an airtight container and refrigerate for up to 4 days. They’ll hold their flavor and texture well.

To freeze, wrap each chimichanga individually in foil or plastic wrap, then place them in a freezer-safe bag. They’ll keep in the freezer for up to 2 months. To reheat, thaw in the fridge overnight or bake directly from frozen (increase baking time by 10–15 minutes).

For reheating, the oven or air fryer is your best bet to maintain that crispy texture. Preheat to 375°F and bake for 10–12 minutes, flipping halfway through. The microwave works in a pinch but will result in a softer wrap.

Variations and Substitutions

One of the best things about this recipe is how flexible it is—you can truly make it your own.

Want a vegetarian version? Swap the chicken for black beans, corn, and sautéed peppers. Add a sprinkle of cumin and smoked paprika for extra depth.

Looking to cut calories? Use low-fat cream cheese and skip the shredded cheese, or replace it with a small amount of Greek yogurt for a protein boost and tangy flavor.

Need more heat? Add chopped jalapeños to the filling, or use pepper jack cheese for a spicy, melty upgrade. You can also top the finished chimichangas with hot sauce or a drizzle of chipotle mayo.

Prefer beef? Cook up some seasoned ground beef or use shredded roast beef in place of the chicken. It’s hearty, delicious, and just as easy to make ahead.

No tortillas? Try using lavash or even large lettuce leaves for a low-carb option. It won’t be quite as crispy, but the flavor will still shine through.

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