Baked Chicken Chimichangas are the ultimate comfort food mash-up, combining all the bold flavors of a chicken burrito with the irresistible crispiness you can only get from baking. Each golden tortilla is stuffed with juicy, spiced chicken, melty cheddar cheese, creamy salsa, and just enough zing to keep you reaching for another bite. This fuss-free oven method means you can have all the crunch with way less grease. Whether you serve them for a family dinner or whip up extra for meal prep, Baked Chicken Chimichangas are guaranteed to become a go-to weeknight recipe in your household.
Ingredients You’ll Need
The magic of Baked Chicken Chimichangas lies in the simple, everyday ingredients that come together for an explosion of flavor. Each piece in the line-up brings savory depth or creamy contrast — and nothing on this list is hard to find or complicated to use.
- Cooked shredded chicken: Rotisserie or leftover roasted chicken works wonders, making the filling juicy and effortless.
- Shredded cheddar cheese: Melty cheese adds sharpness and irresistible gooeyness in every bite.
- Salsa: Pick your favorite store-bought or homemade salsa to add brightness and moisture.
- Sour cream: This creamy dash binds the filling and lends a tangy counterpoint to the spices.
- Ground cumin: Essential for that earthy, warm flavor base — don’t skip it!
- Chili powder: Adds mild heat and depth, tying all the Mexican-inspired flavors together.
- Garlic powder: Gives subtle aroma and garlicky punch without overpowering.
- Onion powder: Sneaks in savory notes that blend seamlessly with the other spices.
- Salt: Just enough to make every ingredient pop — don’t forget to season.
- Black pepper: Rounds out the flavor profile with a gentle heat and subtle sharpness.
- Large flour tortillas: Soft and pliable, these are key for rolling and getting that perfect crisped edge.
- Melted butter or olive oil (for brushing): This transforms the surface of the tortillas into gorgeously golden shells.
- Optional toppings (guacamole, salsa, sour cream, chopped cilantro): Customize each serving with your favorite fresh fixings for color and flavor.
How to Make Baked Chicken Chimichangas
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 400°F. Grab a baking sheet and either line it with parchment paper for easy clean-up or lightly grease it to prevent any sticking. This high baking temperature is the secret to achieving that perfect, crunchy shell without deep frying.
Step 2: Mix Up the Filling
In a large mixing bowl, combine your cooked shredded chicken, cheddar cheese, salsa, sour cream, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Stir everything together until the mixture is well integrated and evenly coated in those amazing spices. This step ensures every bite bursts with flavor.
Step 3: Warm and Fill the Tortillas
Warm the flour tortillas for a few seconds in the microwave or a dry skillet to make them soft and pliable — this prevents tearing while rolling. Spoon roughly ½ cup of the chicken filling into the center of each tortilla. Don’t overstuff them, or you’ll have trouble sealing!
Step 4: Roll and Arrange
To shape the Baked Chicken Chimichangas, fold in the shorter sides first, then roll up tightly like a burrito, tucking the filling neatly inside. Place each seam-side down on your prepared baking sheet to help them hold their shape during baking.
Step 5: Brush and Bake
Brush the tops and sides with melted butter or olive oil. This step is crucial for crisping — it also gives the finished chimichangas an appetizing, golden-brown sheen. Slide them into the oven and bake for 20–25 minutes, or until the shells are crisp and evenly browned all over.
How to Serve Baked Chicken Chimichangas
Garnishes
Pile your freshly baked chimichangas high with a flourish of toppings like salsa, guacamole, extra sour cream, or chopped cilantro. These garnishes bring a cool, creamy, and herbaceous contrast that highlights the warm, spicy filling inside.
Side Dishes
Pair Baked Chicken Chimichangas with classic sides like Mexican rice, refried or black beans, a crisp green salad, or even some street corn (elote) for a festive feast. Each accompaniment complements the hearty main with freshness or a little extra comfort.
Creative Ways to Present
Turn these baked beauties into a DIY bar for family or parties: set out bowls of extra toppings and let everyone customize their own. For a fun twist, slice them into halves or thirds and serve on a platter as crowd-pleasing appetizers or game day snacks!
Make Ahead and Storage
Storing Leftovers
Leftover Baked Chicken Chimichangas keep beautifully in the fridge for up to three days. Let them cool completely, then wrap each one individually in foil or plastic wrap and store in an airtight container. This keeps them from drying out and preserves that irresistible texture for round two.
Freezing
If you’d like to prep in advance, unbaked chimichangas freeze remarkably well. Arrange them seam-side down on a tray to freeze individually, then transfer to a freezer bag. When you’re ready, bake directly from frozen — just add an extra 10–15 minutes to ensure piping hot centers and crisp exteriors.
Reheating
To reheat, place leftover baked chimichangas on a baking sheet in a 350°F oven for about 10 minutes, or until thoroughly warmed and re-crisped. Avoid microwaving unless you’re in a hurry, as this can make the tortillas a little chewy rather than crisp.
FAQs
Can I make Baked Chicken Chimichangas gluten-free?
Absolutely! Simply swap in your favorite large gluten-free tortillas. Be gentle when rolling, as gluten-free varieties can crack more easily, but the results are just as delicious.
What’s the best way to keep the chimichangas crispy?
Brushing the tortillas generously with melted butter or olive oil before baking, and ensuring your oven is fully preheated to a high temperature, helps lock in the crunch. Serve immediately for the crispest results!
Can I use other meats or make it vegetarian?
Definitely. Leftover shredded beef, pork, or even rotisserie turkey make excellent substitutions. For veggie lovers, swap the chicken for sautéed peppers, beans, and corn, and pile on the cheese and salsa.
Do I have to use cheddar cheese?
Not at all — feel free to mix things up with Monterey Jack, pepper Jack, or any good melting cheese you love. Each one brings a new flavor twist to the Baked Chicken Chimichangas.
Is it possible to assemble these ahead and bake later?
Yes! Assemble the chimichangas, cover tightly, and store in the fridge for up to a day before baking. When you’re ready, brush with butter or oil and bake as directed — perfect for planning ahead.
Final Thoughts
Now that you know how easy and tasty this recipe is, I hope you give Baked Chicken Chimichangas a spot in your weekly dinner rotation. One crispy, loaded bite and you’ll see why they’re always a hit at my table. Happy baking and even happier eating!
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Baked Chicken Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
These Baked Chicken Chimichangas are a delicious and easy Mexican-inspired dish perfect for a family dinner. They are filled with seasoned shredded chicken, cheddar cheese, and salsa, then baked until crispy and golden brown. Serve with your favorite toppings for a satisfying meal.
Ingredients
For the Chimichangas:
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- ½ cup salsa
- ¼ cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 large flour tortillas
- 2 tablespoons melted butter or olive oil (for brushing)
Optional Toppings:
- guacamole
- salsa
- sour cream
- chopped cilantro
Instructions
- Preheat the Oven: Preheat the oven to 400°F and prepare a baking sheet.
- Prepare the Filling: In a bowl, mix the chicken, cheese, salsa, sour cream, and seasonings.
- Assemble Chimichangas: Fill tortillas with the mixture, roll them up, and place seam-side down on the baking sheet.
- Bake: Brush chimichangas with butter or oil, bake for 20–25 minutes until golden and crispy.
- Serve: Enjoy hot with desired toppings.
Notes
- Rotisserie chicken works well in this recipe.
- For added spice, use hot salsa or jalapeños.
- Unbaked chimichangas can be frozen for later use.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 430
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 80 mg
