Delicious and Easy Baked Chicken Chimichangas Recipe

If you’re craving a crispy, flavor-packed meal that’s easy to make at home, baked chicken chimichangas are about to become your new go-to favorite. With a golden, crunchy tortilla wrapped around juicy seasoned chicken and melty cheese — all without the deep-frying mess — this recipe delivers maximum taste with minimal fuss. Get ready to discover why this oven-baked twist on a classic Tex-Mex dish is stealing the spotlight.

Ingredients

• 2 cups cooked shredded chicken
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup sour cream
• 6 large flour tortillas
• 2 tablespoons olive oil

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper
• Pastry brush or silicone brush
• Oven

Instructions

1. Step 1: Preheat your oven to 400°F. I like to line my baking sheet with parchment paper for easy cleanup and to help prevent sticking.
2. Step 2: In a large mixing bowl, stir together the cooked shredded chicken, cheddar cheese, Monterey Jack cheese, diced green chiles, sour cream, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. You should have a thick creamy mixture full of flavor.
3. Step 3: Warm your tortillas one by one in the microwave for about 20 seconds. This makes them more pliable and less likely to tear when stuffing and folding.
4. Step 4: Spoon about one-sixth of the filling mixture near the center of each tortilla. Fold the left and right sides inward, then roll the tortilla from the bottom up, keeping everything tightly tucked like a burrito.
5. Step 5: Place each chimichanga seam-side down on your prepared baking sheet.
6. Step 6: Using a pastry brush or silicone brush, lightly coat the tops and sides of the chimichangas with olive oil. This is the trick to getting them golden and crispy in the oven without frying.
7. Step 7: Bake for 20 to 25 minutes or until the tops are a beautiful golden brown. If you like an ultra-crispy chimichanga, you can broil them for the last 2 minutes, but keep a close eye to avoid burning.
8. Step 8: Remove from the oven and let them sit for 5 minutes so the filling can settle. Then serve hot with your favorite toppings like guacamole, salsa, or a drizzle of sour cream.

Nutrition per serving

Description

Golden brown and irresistibly crispy on the outside with a warm cheesy chicken filling inside, baked chicken chimichangas are the comforting dinner you never knew you needed. Imagine the crunch you love from a fried burrito but without the mess of hot oil or the guilt. The aroma that fills your kitchen is something special too—like walking past your favorite Tex-Mex restaurant on a warm summer evening.

Baked chicken chimichangas are a beautiful fusion of flavor and texture. Tender shredded chicken is seasoned perfectly, then nestled inside flour tortillas with melty cheese and zesty seasonings. As they bake, the tortillas become golden and flaky, locking in all that savory goodness. Slice into one and you are greeted by steam and the sight of gooey cheese pulling apart from the hearty chicken. It is not just a meal; it is a cozy, craveable experience.

Why You’ll Love This Recipe

This recipe combines unbeatable flavor with practical convenience. Since these chimichangas are baked instead of fried, they are lighter on oil and easier on the cleanup while still delivering that coveted crisp texture. Perfect for busy weeknights, they can be prepped ahead, stored, and reheated without sacrificing taste or texture.

Plus, the filling is wonderfully flexible—use leftover rotisserie chicken, swap in ground turkey, or add black beans and rice to stretch the meal. You can easily scale this recipe up for families or meal prepping for the week and still delight anyone who takes a bite.

Serving and Storage Tips

Serve your baked chicken chimichangas warm straight from the oven, garnished with fresh cilantro, a dollop of sour cream, guacamole, or a squeeze of lime. Pair with a side of Spanish rice or a southwest salad for a complete meal.

To store leftovers, let chimichangas cool completely, then transfer them to an airtight container. Refrigerate for up to 4 days or freeze individually wrapped chimichangas for up to 2 months. Reheat in a 375°F oven for 15 to 20 minutes or microwave for 2 minutes followed by a few minutes in a skillet or air fryer to restore crispiness.

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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Baked Chicken Chimichangas

Golden brown and crispy, these baked chicken chimichangas are packed with cheesy seasoned chicken in a tender tortilla with a crave-worthy crunch—delivering Tex-Mex flavor and comfort without frying. Customizable, lighter, and great for meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Mexican

Servings 6 servings

Calories 390 kcal

Ingredients

  

1x2x3x

• 2 cups cooked shredded chicken
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sour cream
• 6 large flour tortillas
• 2 tablespoons olive oil

Instructions

 

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large mixing bowl, combine shredded chicken, cheddar, Monterey Jack, diced green chiles, sour cream, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
• Lay one tortilla flat and add about one-sixth of the filling toward the center. Fold in the left and right sides, then roll from the bottom up to create a secure burrito.
• Repeat with the remaining tortillas and filling.
• Place chimichangas seam-side down on the prepared baking sheet.
• Brush each chimichanga lightly with olive oil to promote crisping.
• Bake for 20 to 25 minutes until golden brown and crispy.
• Let cool for 5 minutes before serving. Enjoy warm with cilantro, sour cream, guacamole, or lime if desired.

Nutrition

Calories: 390kcalCarbohydrates: 29gProtein: 24gFat: 20gSodium: 680mgFiber: 2gSugar: 2g

Keyword baked chimichangas, Tex-Mex, healthy Mexican, dinner, easy meal

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