Baked Chicken Chimichangas Recipe
Hey y’all! If you love ultra-crispy tortillas, melty cheese, and tender, well-seasoned chicken without the heaviness of deep-frying, these Baked Chicken Chimichangas are about to become a weeknight favorite. They’re perfect for casual dinners, game day spreads, or meal prep lunches that reheat like a dream. Let’s get cooking!
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Yield: 8 chimichangas (serves 4–6)
Why You’ll Love These Baked Chicken Chimichangas
- All the crunch, none of the deep-fry—golden, crispy chimis straight from the oven.
- Ready in 40 minutes with simple, pantry-friendly ingredients.
- Juicy, well-spiced chicken filling that’s cheesy, creamy, and satisfying.
- Easy to customize for spice, add-ins, or different cheeses.
- Great for meal prep—reheat beautifully in the oven or air fryer.
Ingredients for Baked Chicken Chimichangas
- 3 cups cooked shredded chicken (about 1 lb/450 g)
- 1 tablespoon olive oil (or neutral oil)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 (4-ounce/113 g) can diced green chiles, drained
- 1/2 cup (120 ml) salsa (mild or medium)
- 1/4 cup (60 g) sour cream (or Greek yogurt)
- 1 cup (115 g) shredded Monterey Jack cheese
- 1 cup (115 g) shredded cheddar cheese
- 8 large (8–10 inch) flour tortillas
- 2 tablespoons neutral oil or melted butter (for brushing)
- Optional for serving: chopped cilantro, lime wedges, pico de gallo, guacamole, hot sauce
How to Make Baked Chicken Chimichangas
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Step 1: Make the Juicy Chicken Filling
Preheat the oven to 425°F (220°C). Heat the olive oil in a skillet over medium heat. Add the onion and cook until translucent and lightly golden, 4–5 minutes. Stir in the garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper; cook 30 seconds until fragrant. Add the shredded chicken, green chiles, and salsa; stir to coat and warm through, 2–3 minutes. Off the heat, fold in the sour cream and both cheeses until just combined.
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Step 2: Warm Tortillas for Oven Chimichangas
Wrap tortillas in foil and warm in the preheating oven for 5 minutes, or microwave under a damp paper towel for 20–30 seconds until pliable. Warm tortillas roll tighter and won’t crack.
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Step 3: Assemble the Baked Chicken Chimichangas
Line a large rimmed baking sheet with parchment. Spoon about 1/2 cup of filling in a line across the lower third of each tortilla. Fold the sides inward over the filling, then roll up tightly from the bottom like a burrito. Place seam-side down on the baking sheet.
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Step 4: Bake Until Crispy Chimichangas
Brush chimichangas lightly with the 2 tablespoons oil or melted butter. Bake at 425°F (220°C) for 20 minutes total, flipping halfway at 10 minutes, until deeply golden and crisp.
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Step 5: Serve Your Baked Chicken Chimichangas
Let rest 2–3 minutes. Serve hot with cilantro, lime, pico, guac, or your favorite hot sauce for a bright, zesty finish.
Notes & Helpful Tips
- Warm tortillas are essential to prevent cracking; here are best practices for heating tortillas.
- Using cooked chicken? Ensure it was originally cooked to a safe 165°F (74°C) per FoodSafety.gov guidelines.
- If the filling seems wet, simmer 1–2 minutes to tighten; drier filling = crispier chimichangas.
Variations: Oven-Baked Chimichangas, Three Ways
- Spicy Chipotle: Add 1–2 tablespoons chipotle in adobo (minced) and swap pepper jack for cheddar.
- Green Chile & Corn: Stir in 1/2 cup roasted corn and use salsa verde; finish with crumbled cotija.
- BBQ Chicken: Replace salsa with 1/3 cup BBQ sauce and add 1/2 cup sautéed bell peppers.
Required Equipment
- Large rimmed baking sheet (lined with parchment)
- Skillet or sauté pan
- Pastry brush (for oil/butter)
- Measuring cups and spoons
- Foil or damp paper towels for warming tortillas
Storage & Reheating Baked Chicken Chimichangas
- Refrigerate: Cool completely, then store in an airtight container up to 4 days.
- Freeze: Wrap each in foil or plastic wrap, then place in a freezer bag up to 2 months. Thaw overnight in the fridge for best texture.
- Reheat (Oven): 375°F (190°C) for 12–15 minutes from chilled, or 18–22 minutes from frozen, until hot and crisp.
- Reheat (Air Fryer): 360°F (182°C) for 6–8 minutes from chilled, or 10–12 minutes from frozen.
- Reheat (Microwave + Skillet): Microwave 60–90 seconds to heat through, then crisp 1–2 minutes per side in a lightly oiled skillet.
Serving and Pairings for Baked Chicken Chimichangas
- Cilantro-lime rice or Mexican rice
- Black beans or refried beans
- Mexican street corn salad (elote-style)
- Fresh salsas, pickled jalapeños, and lime wedges
- Light side salad with avocado and radish
Pro Tips for Crispy Results
- Don’t overfill—about 1/2 cup per tortilla keeps the roll tight and the exterior crisp.
- Space them out: Leave at least 1 inch between chimichangas so hot air can circulate for even browning.
- For make-ahead meals, cool and refrigerate promptly and reheat safely; see USDA guidance on leftovers and food safety.
FAQ: Baked Chicken Chimichangas
Can I use rotisserie chicken?
Absolutely—use about 3 cups shredded rotisserie chicken (skin removed). It’s a huge time-saver and adds great flavor.
How do I keep tortillas from tearing?
Warm them until pliable and don’t overfill. If tortillas are very fresh or thick, a quick steam under a damp paper towel helps prevent cracking.
Can I assemble ahead of time?
Yes! Assemble, cover tightly, and refrigerate up to 24 hours. Brush with oil just before baking and add 2–3 extra minutes to the cook time if baking straight from cold.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 tablespoon taco seasoning
- 1/2 cup salsa (mild or medium)
- 2 ounces cream cheese, softened
- 1 cup shredded cheddar or Mexican blend cheese
- 1/4 cup finely diced onion
- 1/4 cup chopped fresh cilantro
- 6 large flour tortillas (8-inch)
- 1-2 tablespoons vegetable oil or melted butter, for brushing
- Sour cream, guacamole, and lime wedges for serving (optional)
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
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2In a large bowl, combine the shredded chicken, taco seasoning, salsa, softened cream cheese, shredded cheese, diced onion, and chopped cilantro. Mix until well combined and creamy.
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3Warm the flour tortillas briefly in the microwave or on a skillet to make them pliable. Place about 3/4 cup of the chicken mixture near the lower third of each tortilla, fold in the sides, then roll tightly to form chimichangas, sealing the seam.
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4Place chimichangas seam-side down on the prepared baking sheet. Brush each chimichanga lightly with vegetable oil or melted butter to encourage browning. Optionally spray with a little cooking spray.
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5Bake for 18–25 minutes, turning once halfway through, until golden brown and crisp on the outside and heated through. Remove from the oven and let rest for 2–3 minutes before serving.
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6Serve warm with sour cream, guacamole, salsa, and lime wedges. Garnish with extra cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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