Baked Chicken Chimichangas Recipe

There's something irresistible about the crispy crunch of a chimichanga, especially when it's fresh out of the oven and bursting with flavor. These Baked Chicken Chimichangas bring all the bold Tex-Mex taste you crave—tender shredded chicken, melty cheese, warm spices—all wrapped in a golden, toasty tortilla.

this Recipe

I first whipped up a batch of these when I had leftover rotisserie chicken and a craving for something comforting but not too heavy. One bite and my family was hooked. Now they’re a weekly staple in our dinner rotation—quick to make, easy to customize, and way healthier than the deep-fried version.

Whether you're feeding a crowd or meal prepping for the week, these chimichangas are sure to become a favorite. Let’s dig into why they’re so beloved.

Why You’ll Love This Baked Chicken Chimichangas Recipe

Get ready to fall hard for this easy dinner classic. These Baked Chicken Chimichangas pack in all the flavor of your favorite restaurant dish—without the mess or guilt of deep frying.

First off, they’re oven-baked, not fried, which means less oil and fewer calories without sacrificing that craveable crispiness. A quick brush of oil or cooking spray is all you need to get that golden, crunchy exterior.

They’re also incredibly simple to make. Using pre-cooked chicken (like leftover grilled or rotisserie chicken) cuts the prep time down dramatically. From start to finish, you’re looking at about 35 minutes—a weeknight win.

Budget-friendly? Absolutely. With pantry staples like tortillas, canned beans, and shredded cheese, you can feed a family of four without breaking the bank.

And the best part? Total versatility. Don’t have chicken? Swap in ground beef, pulled pork, or sautéed veggies. These chimichangas are endlessly adaptable to your tastes and fridge contents.

With all that going for them, these are bound to become your new go-to comfort food.

Ingredients Notes

The beauty of this recipe lies in its use of everyday ingredients to create something special. Let’s take a closer look at what makes these Baked Chicken Chimichangas so crave-worthy.

Shredded chicken is the star of the show here. You can use leftover rotisserie chicken for ultimate ease, or quickly poach a couple of boneless, skinless chicken breasts or thighs if you’re starting from scratch. Just make sure it’s seasoned and juicy to build a flavorful filling.

Tortillas are essential—go with large, burrito-size flour tortillas for the best results. They’re sturdy enough to hold the filling and crisp up beautifully in the oven without falling apart.

Refried beans add creaminess and help bind the filling together. You can use canned refried beans to save time, or make your own if you're feeling ambitious. Black bean refried beans are a great option if you want a bit more depth.

Shredded cheese brings the melty, gooey element that makes chimichangas irresistible. I like a sharp cheddar or a Mexican blend for maximum flavor and meltability, but Monterey Jack or pepper jack also work beautifully.

Spices and extras like cumin, chili powder, garlic, and diced green chilies infuse the filling with a delicious southwestern kick. You can easily adjust the heat level by adding jalapeños or a splash of hot sauce if you like it spicy.

You don’t need much in the way of special equipment—just a baking sheet, some foil or parchment paper, and a brush or spray oil for that crisp finish.

How To Make This Baked Chicken Chimichangas Recipe

Making these chimichangas is a breeze, and the oven does most of the work. Here’s a breakdown of the process from start to finish.

Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil and lightly grease it. This helps the bottoms crisp up without sticking and makes cleanup a breeze.

In a large bowl, mix together your shredded chicken, refried beans, shredded cheese, diced green chilies, and seasonings—typically cumin, chili powder, garlic powder, and salt. Stir everything until well combined and evenly mixed.

Lay out your tortillas on a clean surface. Spoon about ½ cup of filling into the center of each one, then fold in the sides and roll them up tightly like a burrito. Place each seam-side down on the prepared baking sheet.

Lightly brush or spray the tops of the chimichangas with oil. This helps them achieve that signature golden crisp in the oven without frying. Don’t skip this step—it makes all the difference in texture.

Bake for 20–25 minutes, flipping once halfway through for even browning. You’re looking for a deep golden color and crisp edges. While they bake, you can prep your toppings—think sour cream, salsa, guacamole, or chopped fresh cilantro.

From prep to plate, you’re looking at about 35 minutes total. The result? Crispy, flavorful chimichangas that taste like they came from your favorite Tex-Mex spot—only lighter and way easier.

Storage Options

These chimichangas store wonderfully, making them ideal for meal prep or leftovers.

To refrigerate, let the chimichangas cool completely, then wrap each one tightly in foil or place in an airtight container. They’ll keep well in the fridge for up to 4 days.

For longer storage, you can freeze them individually wrapped in foil or plastic wrap, then placed in a freezer-safe bag. They’ll stay good for up to 3 months. Just make sure to label with the date so you don’t forget about them!

When you’re ready to eat, you can reheat them in the oven or air fryer for best results. Bake at 375°F for about 10–15 minutes from the fridge or 25–30 minutes from frozen. The microwave works too, though the exterior won’t be quite as crispy.

This makes them a perfect grab-and-go lunch or a super quick dinner option on busy nights.

Variations and Substitutions

This recipe is endlessly customizable, so don’t be afraid to get creative with the filling.

Want to go vegetarian? Swap the chicken for sautéed veggies like bell peppers, onions, and zucchini. You can also use black beans or crumbled tofu for protein.

Prefer beef? Ground beef seasoned with taco spices works perfectly here. Brown it up and mix with the same cheese and beans for a heartier, beefy version.

Not a fan of refried beans? No problem—try mashed black beans or skip them altogether and double up on cheese and meat for a meatier bite.

Looking to add some heat? Toss in diced jalapeños, a few spoonfuls of chipotle in adobo, or a dash of your favorite hot sauce to the filling mixture.

And if you’re dairy-free, just leave out the cheese or use a plant-based version. The crispy tortilla and flavorful filling still hold their own without it.

Once you try a few combinations, you’ll find yourself coming up with your own go-to version. That’s part of the fun!

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