Baked Chicken Chimichangas Recipe

If you love Tex-Mex flavor bombs but want an easy, lighter take, let me introduce you to these Baked Chicken Chimichangas. They pack everything you adore about the classic crispy treat — a tender chicken and cheese filling, a hint of spice and creaminess, all wrapped in a golden tortilla shell — and swap deep-frying for a simple oven bake. The result? A family-friendly, weeknight hero that always disappears in a flash! Whether you’re feeding picky kids or dishing up for friends, baked chicken chimichangas are my go-to for delivering massive flavor with minimal fuss.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

There’s beauty in simplicity, and this list proves it. Every ingredient in these Baked Chicken Chimichangas brings its own magic: rich protein, melty cheese, bright salsa, and warm spices that come together in each bite.

• Cooked shredded chicken: Perfect for using up leftovers or grabbing a rotisserie bird from the store for speed and tenderness.
• Shredded cheddar or Monterey Jack cheese: Melts beautifully and makes every bite gloriously cheesy; use your favorite or a mix!
• Salsa (your choice of heat): Adds brightness and moisture to the filling — go mild or hot depending on your mood.
• Sour cream: Makes the filling creamy and balances the spices.
• Ground cumin: Brings warmth and classic Mexican depth to each bite.
• Chili powder: Adds gentle heat and rich color.
• Garlic powder: For a savory background note that ties everything together.
• Salt & black pepper: Seasons everything perfectly, enhancing all those bold flavors.
• Large flour tortillas: The classic wrap for baked chicken chimichangas; pliable and sturdy enough to hold all the goodness.
• Melted butter or olive oil (for brushing): Ensures the chimis bake up irresistibly golden and crispy in the oven.
• Optional toppings (guacamole, sour cream, salsa, chopped cilantro): Bring extra color, freshness, and a fun DIY feel to the table.

How to Make Baked Chicken Chimichangas

Step 1: Mix Up the Filling

Start by combining your cooked shredded chicken, cheese, salsa, sour cream, cumin, chili powder, garlic powder, salt, and pepper in a large bowl. The goal? Get everything thoroughly coated and evenly distributed so every bite is bursting with flavor. This step is where all those dreamy textures and tastes start coming together — take a second to sneak a taste if you’d like!

Step 2: Prep the Tortillas

Gently warm your flour tortillas in the microwave (just 10–15 seconds) or in a dry skillet. Warming makes them less likely to crack and so much easier to fold. You’ll be able to wrap your baked chicken chimichangas nice and tight for maximum filling and minimal mess.

Step 3: Assemble the Chimichangas

Lay a tortilla flat, then spoon a generous portion of your chicken mixture into the center. Fold in the sides, then roll up tightly from the bottom, creating a neat, burrito-style package. Place each one seam-side down on a parchment-lined baking sheet, so they bake up tidy and crisp.

Step 4: Brush and Bake

Using a pastry brush or the back of a spoon, lightly coat the tops of the chimichangas with melted butter or olive oil. This little touch is what brings on the oven-baked golden crunch we all crave! Slide the tray into a preheated oven at 400°F (200°C) and bake 20–25 minutes. Want extra crispiness? Pop them under the broiler for the last 2–3 minutes.

Step 5: Serve Hot with Toppings

Once your baked chicken chimichangas are crisp and beautifully golden, take them straight from the oven and onto your plates. Top with your favorite salsa, a dollop of sour cream, maybe some guacamole, and fresh chopped cilantro for a pop of color and cooling freshness.

How to Serve Baked Chicken Chimichangas

Garnishes

The fun really begins with the garnishes. Classic toppings for baked chicken chimichangas include a mound of cool sour cream, creamy guacamole, your favorite salsa, and a sprinkle of fresh cilantro or green onions. If you love spice, thinly sliced jalapeños are perfect. Think colorful, contrasting textures that make your plate as lively as the flavors inside!

Side Dishes

Create a Tex-Mex feast by pairing your baked chicken chimichangas with Spanish rice, refried or black beans, or a zesty corn salad. Tortilla chips and homemade pico de gallo are always welcome guests, and a crunchy slaw adds a fresh, crisp bite that keeps the meal balanced.

Creative Ways to Present

Wow your friends and family by slicing the chimichangas into halves or thirds and arranging them on a platter with lime wedges, little ramekins of salsa, and pickled onions for a crowd-pleaser. Or go “burrito bowl” style: chop up a chimichanga over greens, drizzle with hot sauce and a dollop of sour cream for a fun riff on the traditional serving.

Make Ahead and Storage

Storing Leftovers

After the feast, if there are any leftover baked chicken chimichangas, cool them completely first. Store in an airtight container in the fridge for up to three days. The tortillas will stay surprisingly crisp, and the flavors only deepen, making for a delicious next-day meal.

Freezing

To freeze, let the chimichangas cool completely, then wrap each one tightly in foil or plastic wrap and pop them into a freezer bag. They’ll keep beautifully for up to two months. When you need a speedy dinner, just grab and bake straight from frozen (add a few extra minutes in the oven).

Reheating

Reheat your baked chicken chimichangas in a preheated 350°F (175°C) oven for 10–15 minutes until heated through and re-crisped. For the quickest fix, the microwave works, but you’ll get the best crunch from the oven or air fryer. Just avoid reheating with toppings — add those fresh after warming!

FAQs

Can I use a different protein instead of chicken?

Absolutely! Shredded turkey, pulled pork, or even black beans for a vegetarian twist all work wonderfully in baked chicken chimichangas. Just make sure your filling is cooked before assembling.

Can I assemble the chimichangas ahead of time?

Yes, you can prepare baked chicken chimichangas up to the point of baking and refrigerate them, covered, for up to 24 hours. Brush with melted butter right before they go into the oven so they stay fresh and crisp.

How do I keep the chimichangas from splitting open?

Be sure to gently warm your tortillas and don’t overfill. Rolling them tightly and always baking seam-side down helps keep everything tucked neatly inside while they bake.

Can I make this dish spicier or milder?

Definitely! Choose a salsa with your preferred heat level, add chopped jalapeños or hot sauce for more fire, or simply stick with mild seasonings and salsa for a family-friendly option in your baked chicken chimichangas.

How do I keep the tortillas crispy if reheating?

Pop leftover baked chicken chimichangas in a hot oven or air fryer to bring back that irresistible crisp texture. Avoid microwaving if you want to preserve maximum crunch.

Final Thoughts

Ready to mix up your weeknight routine? Give these Baked Chicken Chimichangas a spot on your menu and prepare for happy faces around your table! With their bold flavor, satisfying crunch, and crazy-easy prep, they’re the kind of meal you’ll want to make again and again. Enjoy every bite!

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