Baked Chicken Chimichangas Recipe

There's nothing quite like biting into a warm, golden-brown chimichanga—especially when it's baked to crispy perfection instead of fried. With juicy shredded chicken, melty cheese, and bold Tex-Mex spices tucked into every bite, these Baked Chicken Chimichangas deliver all the flavor with a fraction of the guilt.

this Recipe

This recipe came to life on a weeknight when I needed something fast, satisfying, and family-approved. It’s now a regular in our meal rotation, thanks to its ease, versatility, and irresistible taste. Plus, it’s a great way to use up leftover chicken or rotisserie meat. Let’s dive into why this dish belongs in your kitchen lineup.

Why You'll Love This Baked Chicken Chimichangas Recipe

Get ready to fall in love with your new favorite weeknight dinner. These baked chicken chimichangas are everything you crave—crispy on the outside, creamy and savory on the inside, and shockingly simple to make.

First, let’s talk about convenience. This recipe takes just 15 minutes to prep and 20 minutes in the oven. You can even assemble them ahead of time and bake them when you’re ready, making it a lifesaver on busy nights.

It’s also a much healthier twist on the restaurant version. Instead of deep frying, these chimichangas are brushed with a little oil and baked until golden, cutting back on grease without sacrificing crunch.

These chimichangas are incredibly budget-friendly, using pantry staples like tortillas, canned green chiles, and shredded cheese. If you’ve got cooked chicken on hand, you’re already halfway there.

And lastly, they’re wonderfully adaptable. Spice them up with jalapeños, swap in ground beef or black beans, or top with sour cream and salsa—the possibilities are endless.

Ready to make your kitchen smell like a Tex-Mex dream? Let’s go.

Ingredients Notes

The beauty of baked chicken chimichangas lies in their simplicity. A few humble ingredients come together to create a dish that’s anything but boring.

Let’s start with the shredded chicken. You can use rotisserie chicken, leftovers from a roast, or even poached chicken breast. The key is that it’s well-seasoned and moist. If it’s a little dry, stirring in a touch of sour cream or broth does wonders.

Next is the cheese—and this is where the magic happens. I prefer a mix of Monterey Jack and cheddar for a perfect balance of creaminess and tang. Shredding your own cheese is best, as pre-shredded blends often contain anti-caking agents that don’t melt as well.

Flour tortillas are the wrap of choice here. Go for burrito-sized tortillas so you can really pack them full without everything falling apart. Warm them slightly before filling to prevent tearing and help them fold more easily.

Then there’s the flavor base: green chiles, garlic, cumin, and onion. These build a beautifully fragrant filling with just the right amount of spice. If you like heat, toss in some chipotle powder or diced jalapeños too.

You’ll also need a bit of oil for brushing the tortillas before baking. I use avocado or canola oil, but any neutral oil with a high smoke point will do the trick. No need to deep fry—this small step is enough to get that golden, crisp texture in the oven.

Equipment-wise, you’ll want a baking sheet, parchment paper, and a basting brush or spoon for the oil. A large skillet is also handy for sautéing the filling.

How To Make This Baked Chicken Chimichangas

Making baked chicken chimichangas is easier than you think—and far less messy than frying.

Start by preparing your filling. Heat a little oil in a skillet over medium heat, then sauté diced onion until it’s soft and translucent. Add garlic and cook for about 30 seconds, just until fragrant. Stir in the shredded chicken, green chiles, cumin, and salt. Mix everything together until warmed through and well combined.

Remove the skillet from heat and stir in the shredded cheese. The heat will start to melt it, binding everything together into a creamy, savory filling. At this point, taste and adjust seasoning if needed. If the mixture looks dry, add a tablespoon or two of sour cream.

Now it’s time to assemble. Warm the tortillas for 10-15 seconds in the microwave to make them pliable. Spoon a generous amount of filling into the center of each tortilla. Fold in the sides, then roll up tightly from the bottom like a burrito. Place seam-side down on a lined baking sheet.

Brush the tops and sides of each chimichanga with a little oil. This helps them crisp up beautifully in the oven without needing to fry. Pop them into a preheated oven at 400°F (200°C) for about 20–25 minutes, or until golden and crispy.

Keep an eye on them during the last few minutes—ovens vary, and you want that perfect golden color. Serve them hot, with toppings like sour cream, salsa, avocado, or shredded lettuce.

From start to finish, these chimichangas are on your table in under 45 minutes. And once you take that first bite, you’ll understand why they’re worth every second.

Storage Options

One of the best parts about baked chicken chimichangas is how well they hold up for later. Whether you're meal prepping or saving leftovers, they're a smart addition to your weekly menu.

To store them, let the chimichangas cool completely, then transfer to an airtight container. In the fridge, they’ll keep well for up to 4 days. Make sure to separate layers with parchment or foil to prevent sticking.

For longer storage, you can freeze them. Wrap each chimichanga individually in foil or plastic wrap, then place in a freezer-safe bag or container. They’ll last up to 2 months this way and reheat beautifully.

Reheating is easy too. For best results, bake them at 375°F for about 15–20 minutes, straight from the fridge or thawed. If frozen, add a few extra minutes. A quick spin in the air fryer also crisps them right up.

Avoid microwaving if you want to preserve that crispy exterior, but it works in a pinch—just know the texture won’t be quite the same.

Variations and Substitutions

This recipe is a blank canvas for your Tex-Mex cravings. You can easily tweak it to suit your tastes or whatever’s in the fridge.

Try swapping out the chicken for shredded beef, pork, or even leftover turkey. Each one brings its own flavor twist, and all work great with the spice blend and cheese.

If you’re vegetarian, go for a filling of black beans, corn, sautéed peppers, and onions. Add some cumin and chili powder, and you’ve got a hearty, flavorful alternative with tons of texture.

Want to make it spicier? Stir in diced jalapeños, hot sauce, or chipotle peppers in adobo. For a smoky depth, add a pinch of smoked paprika or a splash of enchilada sauce to the filling.

For a creamier filling, mix in a couple tablespoons of cream cheese or sour cream right before assembling. This gives the chimichangas a rich, tangy center that melts into every bite.

Don’t be afraid to get creative with toppings either—guacamole, pico de gallo, shredded lettuce, or a drizzle of queso all take these chimichangas to the next level.

The possibilities are endless, so make this recipe your own. However you customize it, these baked chicken chimichangas are sure to win a permanent spot on your dinner table.

Would you like a printable recipe card version too?

Print