Name: Baked Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1/2 cup sour cream; 1/2 cup salsa; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 6 large flour tortillas; 2 tablespoons melted butter or olive oil for brushing

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If you’re on the hunt for a crunchy, cozy Mexican-inspired weeknight dinner, Baked Chicken Chimichangas deliver flavor-packed satisfaction in every bite. Imagine juicy shredded chicken, creamy cheeses, punchy spices, and tangy salsa all wrapped up in a golden, oven-crisped tortilla, minus the grease from frying. It’s a lighter take on a classic, but just as irresistible. Whether you’re meal prepping for busy nights or looking for a fun new dish to share with friends, Baked Chicken Chimichangas promise an easy, crowd-pleasing option that tastes like a fiesta on your plate!

Baked Chicken Chimichangas Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Baked Chicken Chimichangas comes from their simple yet flavor-packed ingredients. Every component plays its part: melting cheeses for richness, salsa for a flavorful tang, and that classic mix of spices for warmth and depth. Here’s what you’ll need and why none of it is worth skipping!

Shredded Chicken (2 cups): Tender, cooked chicken is the star—rotisserie or leftovers keep this recipe convenient and moist.
Shredded Cheddar Cheese (1 cup): Adds bold flavor and that irresistible gooey melt you crave in every bite.
Shredded Monterey Jack Cheese (1 cup): Balances the cheddar with a creamy, mild touch for extra cheesiness.
Sour Cream (1/2 cup): Gives the filling a luxurious, slightly tangy creaminess.
Salsa (1/2 cup): Packs in acidity and zest—use your favorite chunky or smooth style.
Ground Cumin (1 teaspoon): Deep, earthy spice that really gives these chimichangas their unmistakable Mexican flair.
Garlic Powder (1/2 teaspoon): A quick way to infuse the filling with savory, garlicky goodness.
Onion Powder (1/2 teaspoon): Rounds out the seasoning with mellow, sweet onion flavor.
Salt and Pepper (to taste): Essential for bringing all the flavors together—adjust to your liking.
Flour Tortillas—large (6): Sturdy enough to hold a generous filling and crisp up beautifully in the oven.
Melted Butter or Olive Oil (2 tablespoons): Brushed on top for that craveable golden crunch without deep frying.

How to Make Baked Chicken Chimichangas

Step 1: Preheat the Oven

Start by setting your oven to 400°F (200°C). This high heat gives your chimichangas their beautiful golden color and a super crispy texture without ever having to heat up a vat of oil.

Step 2: Mix Up the Filling

Grab a big mixing bowl and toss in the shredded chicken, cheddar cheese, Monterey Jack, sour cream, salsa, cumin, garlic powder, onion powder, salt, and pepper. Stir it all together until the spicy, tangy, cheesy mixture looks irresistible—this is the heart of your Baked Chicken Chimichangas.

Step 3: Warm the Tortillas

To prevent any tears while rolling, warm your flour tortillas for about 15-20 seconds in the microwave or wrap them in foil and heat briefly in the oven. They should be soft, pliable, and ready to take on that hefty filling.

Step 4: Fill and Roll

Spoon about 1/2 cup of the chicken filling right into the center of each tortilla. Fold the sides in, then roll up tightly from the bottom, closing up the ends to keep all that goodness inside. You’re aiming for a snug, burrito-style package that won’t burst open as they bake.

Step 5: Prepare for Baking

Place your neatly rolled Baked Chicken Chimichangas seam-side down on a parchment-lined baking sheet. This helps them hold their shape, and the parchment makes cleanup a breeze.

Step 6: Brush and Bake

Give each chimichanga a generous brush with melted butter or olive oil—don’t be shy! Slide them into your hot oven and bake for 20 to 25 minutes, until the tortillas turn perfectly crispy and a deep golden brown. Your kitchen will smell heavenly!

Step 7: Cool Slightly and Serve

Let those gorgeous chimichangas cool for just a few minutes before serving. This helps the filling set and keeps every bite piping hot but not molten. Now, they’re ready for your favorite toppings!

How to Serve Baked Chicken Chimichangas

Garnishes

A beautiful Baked Chicken Chimichanga deserves the spotlight, but a handful of fresh toppings turns it into something unforgettable. Sprinkle on chopped cilantro for color and a fresh hit, dollop on extra sour cream, drizzle with more salsa or even a queso sauce, and don’t forget sliced jalapeños or a wedge of lime for brightness. Every garnish adds personality and panache!

Side Dishes

For a well-rounded feast, pair your Baked Chicken Chimichangas with classic Mexican rice, refried or black beans, or a crisp salad tossed with avocado and tomatoes. Corn on the cob with a sprinkle of chili lime seasoning or a scoop of fresh guacamole also makes fantastic sides that complement and balance the meal.

Creative Ways to Present

Serve Baked Chicken Chimichangas cut in half on the bias for a dramatic, mouthwatering cross-section. Arrange them taco-bar style with small bowls of toppings and sauces so guests can customize their own plates. For a family dinner, line them up family-style on a platter with colorful garnishes scattered all around—the more color, the more festive the table!

Make Ahead and Storage

Storing Leftovers

If you find yourself with any Baked Chicken Chimichangas left (and that’s a big if), allow them to cool completely before storing. Wrap leftovers tightly in foil or place in an airtight container, and keep them in the fridge for up to three days. This way, they stay flavorful and safe to eat—perfect for lunch repeats!

Freezing

For longer storage, wrap each cooled chimichanga individually in foil, then place them all in a freezer-safe bag or container. They’ll keep beautifully for up to two months. When you need a quick meal, just thaw overnight in the fridge or go straight from freezer to oven for a longer reheat.

Reheating

To recapture that signature chimichanga crunch, reheat in a 375°F oven or toaster oven for about 10-15 minutes, until fully warmed and crisp outside. The microwave works in a pinch but might soften the tortilla. If reheating from frozen, add a few extra minutes to the bake time so they heat through evenly.

FAQs

Can I use corn tortillas instead of flour?

For traditional Baked Chicken Chimichangas, flour tortillas are essential—they’re more flexible and hold up during rolling and baking. Corn tortillas might crack and won’t get the same crispy shell, but you could try using them for a mini version or as a creative twist!

What kinds of cheese can I substitute?

Absolutely! While cheddar and Monterey Jack give a classic flavor, you can swap in pepper jack for heat, mozzarella for extra creaminess, or even a dairy-free alternative if needed. Just be sure it melts well.

How do I make them spicier?

If you love a little heat, add chopped pickled jalapeños, a few spoonfuls of your favorite hot sauce, or stir in diced green chiles to the filling. Extra salsa on top never hurts, either!

Can I prepare these ahead and bake later?

Yes! Assemble your chimichangas up to a day ahead and refrigerate them, unbaked and covered. When you’re ready to eat, just brush with butter or oil and bake as directed, adding an extra 2-3 minutes to account for the chill.

Are Baked Chicken Chimichangas healthier than fried?

They sure are! Baking lets you enjoy that same irresistible crunch with a fraction of the oil used in frying, making these a lighter but deeply satisfying option for your Mexican food cravings.

Final Thoughts

If you haven’t experienced the magic of Baked Chicken Chimichangas yet, now’s your chance. They’re simple, full of bold flavors, and deliver on both comfort and crunch—perfect for any night you want to wow family or friends. Give them a try, put your unique spin on the fillings or toppings, and watch them disappear from the dinner table!

Baked Chicken Chimichangas Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

These Baked Chicken Chimichangas are a delicious and easy Mexican-American dish perfect for a weeknight meal. They are filled with seasoned chicken, cheese, and salsa, then baked until crispy and golden. Serve with your favorite toppings for a satisfying dinner.

Ingredients

Scale

For the filling:

2 cups cooked shredded chicken
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 cup salsa
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

For assembly:

6 large flour tortillas
2 tablespoons melted butter or olive oil for brushing

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Instructions

Preheat the oven: Preheat your oven to 400°F (200°C).
Prepare the filling: In a large mixing bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, sour cream, salsa, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
Assemble the chimichangas: Warm the flour tortillas. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold in the sides, then roll up tightly.
Bake: Place the chimichangas seam-side down on a baking sheet. Brush the tops with melted butter or olive oil. Bake for 20 to 25 minutes until golden and crispy.
Serve: Let cool slightly before serving.