If you crave hearty, flavor-packed Mexican-inspired meals but want to keep things just a tad lighter, these Baked Chicken Chimichangas are your new go-to. Imagine all the cheesy, creamy, spiced chicken goodness you love, wrapped up in a warm tortilla and baked until golden and crispy—no deep frying required! They’re fast enough for busy weeknights, crowd-pleasing for gatherings, and endlessly customizable. Whether you’re new to the magic of oven-baked chimichangas or already a fan, this dish is about to become a regular at your table.
Ingredients You’ll Need
The beauty of Baked Chicken Chimichangas is in their simplicity! Every ingredient brings a unique touch—melty cheese, tender chicken, and just the right amount of spice. Here’s what you’ll need, along with a few tips for best results:
- Cooked shredded chicken: Rotisserie chicken makes this extra easy, but any leftover chicken will do the trick.
- Shredded cheddar cheese: Choose sharp cheddar for the fullest flavor and best melt.
- Sour cream: Adds tang and creaminess to the filling, balancing the spices perfectly.
- Salsa or enchilada sauce: Either works, so pick your favorite for a saucy, flavorful kick.
- Chili powder: Brings classic Tex-Mex warmth and a hint of smokiness.
- Cumin: Earthy and aromatic, cumin deepens the flavor profile beautifully.
- Garlic powder: Adds a savory depth without any fuss or chopping.
- Salt: Just enough to make all the flavors pop.
- Black pepper: For a subtle peppery bite that rounds things out.
- Large flour tortillas (burrito size): Bigger tortillas make wrapping easier and keep all that tasty filling inside.
- Olive oil (for brushing): A quick brush ensures a crisp, golden finish in the oven.
- Optional toppings: Shredded lettuce, diced tomatoes, guacamole, extra sour cream, and chopped cilantro add freshness and color.
How to Make Baked Chicken Chimichangas
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This not only prevents sticking but also makes cleanup a breeze. A hot oven is key for that irresistible crispy finish!
Step 2: Mix the Filling
In a large mixing bowl, combine the shredded chicken, cheddar cheese, sour cream, salsa or enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper. Give everything a good stir so the chicken is coated with creamy, cheesy, zesty goodness. This filling is the heart of your Baked Chicken Chimichangas, so don’t be shy with the mixing!
Step 3: Warm the Tortillas
Microwave the tortillas for about 20-30 seconds, just until they’re soft and flexible. Warm tortillas are much easier to roll without cracking, and they’ll hug the filling snugly for perfect chimichangas every time.
Step 4: Fill and Roll
Spoon about 1/3 to 1/2 cup of the chicken mixture into the center of each tortilla. Fold the sides in, then roll up tightly like a burrito, tucking in the ends as you go. This keeps all that flavorful filling right where it belongs—inside!
Step 5: Arrange and Brush
Place your rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops with olive oil to encourage them to crisp up and turn a gorgeous golden brown in the oven.
Step 6: Bake (and Flip!)
Bake for 20–25 minutes, flipping halfway through so both sides get nice and crispy. If you love an extra crunch, broil them for 1–2 minutes at the end. Keep a close eye—they’ll go from golden to perfectly crisp in no time.
How to Serve Baked Chicken Chimichangas
Garnishes
A good Baked Chicken Chimichanga practically begs for toppings! Pile on shredded lettuce, diced tomatoes, guacamole, and a dollop of extra sour cream. A sprinkle of fresh cilantro brings a bright, herbal finish. The more colorful, the better—let everyone customize their own for a fun, interactive meal.
Side Dishes
Pair your chimichangas with classic sides like Spanish rice, refried beans, or a zesty corn salad. Even a simple side of tortilla chips and salsa turns this meal into a fiesta. The crispiness of the chimichanga is balanced perfectly by these fresh and hearty accompaniments.
Creative Ways to Present
For parties or game days, slice the Baked Chicken Chimichangas into halves or thirds and serve with a trio of dipping sauces—think salsa verde, queso, and chipotle crema. Or, set up a DIY topping bar and let everyone build their own ultimate plate. It’s a guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Baked Chicken Chimichangas (lucky you!), let them cool completely, then wrap each tightly in foil or plastic wrap. Store in an airtight container in the fridge for up to 3 days. They’ll stay crispy and delicious for easy lunches or dinners later in the week.
Freezing
These chimichangas are freezer-friendly! Assemble the chimichangas but don’t bake them. Place on a tray in the freezer until firm, then wrap individually and store in a zip-top bag. When ready to eat, bake straight from frozen at 375°F for 35–40 minutes until heated through and crispy.
Reheating
For the best results, reheat Baked Chicken Chimichangas in a 350°F oven for about 10-12 minutes, or until hot and crispy. The microwave works in a pinch, but the tortillas won’t stay as crisp. If you’re short on time, an air fryer can also bring back that just-baked crunch!
FAQs
Can I use corn tortillas for this recipe?
While corn tortillas are delicious, flour tortillas are much sturdier and better suited for wrapping and baking chimichangas. Corn tortillas tend to crack and won’t hold the filling as well, but you can try smaller, snack-sized versions if you’re set on using them!
How can I make these Baked Chicken Chimichangas spicier?
If you like things hot, simply use a spicy salsa or enchilada sauce in the filling. You can also add diced jalapeños, hot sauce, or even a pinch of cayenne pepper to the chicken mixture for an extra kick.
Are Baked Chicken Chimichangas healthier than fried?
Absolutely! Baking uses far less oil than deep frying, so you get all the crunch and flavor without the heaviness. It’s a lighter, more wholesome way to enjoy this Tex-Mex favorite while still satisfying your cravings.
Can I prepare the filling ahead of time?
Yes, you can mix up the chicken filling a day in advance and store it in the fridge. When you’re ready to assemble your Baked Chicken Chimichangas, just warm the filling slightly so it’s easy to spread and roll.
What other proteins can I use?
Feel free to swap out the chicken for cooked shredded beef, pulled pork, or even black beans for a vegetarian twist. The recipe is flexible and can easily adapt to what you have on hand or your dietary preferences.
Final Thoughts
There’s just something magical about pulling a tray of Baked Chicken Chimichangas out of the oven—all golden, crispy, and bubbling with cheesy goodness. Whether you’re cooking for family, friends, or just yourself, this recipe delivers comfort, flavor, and a little bit of fiesta with every bite. Give them a try, and don’t be surprised if they become a staple in your kitchen too!
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Baked Chicken Chimichangas Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This recipe for Baked Chicken Chimichangas offers a healthier twist on the classic deep-fried favorite. Combining tender shredded chicken with flavorful spices, cheddar cheese, and salsa, these chimichangas are wrapped in soft flour tortillas and baked until golden and crispy. Perfect for a family-friendly Mexican-inspired main course, they are easy to prepare and serve with a variety of fresh toppings like lettuce, tomatoes, and guacamole.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa or enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Wraps and Cooking
- 6 large flour tortillas (burrito size)
- 2 tablespoons olive oil (for brushing)
Optional Toppings
- Shredded lettuce
- Diced tomatoes
- Guacamole
- Extra sour cream
- Chopped cilantro
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix the filling: In a large bowl, combine the cooked shredded chicken, shredded cheddar cheese, sour cream, salsa or enchilada sauce, chili powder, cumin, garlic powder, salt, and black pepper. Stir until all ingredients are thoroughly mixed and evenly distributed.
- Warm the tortillas: Slightly warm the flour tortillas in the microwave for 20-30 seconds. This softens them, making them easier to roll without cracking.
- Assemble the chimichangas: Spoon about 1/3 to 1/2 cup of the prepared filling into the center of each tortilla. Fold the sides inward, then roll tightly from one end to the other, similar to wrapping a burrito, ensuring the filling is secure inside.
- Prepare for baking: Place each chimichanga seam-side down on the lined baking sheet. Brush the tops lightly with olive oil to promote browning and crispiness during baking.
- Bake the chimichangas: Bake in the preheated oven for 20 to 25 minutes. Halfway through baking, flip the chimichangas to ensure even browning on all sides. Bake until golden brown and crispy.
- Serve and garnish: Remove from the oven and let cool slightly. Serve hot with optional toppings such as shredded lettuce, diced tomatoes, guacamole, extra sour cream, and chopped cilantro to enhance flavor and presentation.
Notes
- You can use rotisserie chicken for a convenient shortcut to prepare the filling.
- For extra crispiness, broil the chimichangas for 1 to 2 minutes at the end of baking, watching carefully to prevent burning.
- These chimichangas freeze well: assemble and freeze them unbaked, then bake directly from frozen at 375°F for 35–40 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chimichanga
- Calories: 410
- Sugar: 2g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
