Why You’ll Love This Recipe
This recipe delivers all the satisfying flavors and textures of traditional chimichangas but with less oil and mess. The combination of tender shredded chicken, warm spices, and gooey cheese wrapped in a crispy tortilla is irresistible. Baking instead of frying keeps them lighter while still giving you that perfect crunch. Plus, they’re quick to assemble, freezer-friendly, and customizable with additional fillings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup salsa or enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 4 large flour tortillas
- Cooking spray or melted butter (for brushing)
Directions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Step 2: Prepare the Filling
In a bowl, mix shredded chicken with cumin, chili powder, garlic powder, onion powder, salsa, and shredded cheese until well combined.
Step 3: Assemble the Chimichangas
Spoon the chicken mixture into the center of each tortilla. Fold in the sides and then roll tightly to form a burrito shape.
Step 4: Bake
Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Brush the tops lightly with cooking spray or melted butter.
Bake for 20–25 minutes, until the chimichangas are golden brown and crispy.
Step 5: Serve
Serve hot with your favorite sides like sour cream, guacamole, or extra salsa.
Servings and Timing
- Yield: 4 chimichangas
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Add bulk: Mix in black beans, corn, or cooked rice for extra texture and heartiness.
- Freeze ahead: Assemble chimichangas and freeze before baking; thaw and bake when ready.
- Whole wheat tortillas: Use whole-wheat tortillas for added fiber and nutrition.
- Spice it up: Add diced jalapeños or hot sauce to the filling for extra heat.
- Cheese options: Try pepper jack or a Mexican cheese blend for different flavor profiles.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F (175°C) oven for 10 minutes or until heated through and crispy.
- Avoid microwaving to maintain crispiness.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly and saves prep time.
Can I make these ahead of time?
Yes, assemble and freeze before baking. Bake straight from thawed for best results.
Are these gluten-free?
Traditional flour tortillas contain gluten; use gluten-free tortillas to make it gluten-free.
Can I use corn tortillas instead?
Flour tortillas are recommended for easier rolling, but corn tortillas can be used if softened properly.
How do I keep chimichangas crispy after baking?
Brush with melted butter or cooking spray before baking and reheat in the oven to maintain crispiness.
Can I add vegetables to the filling?
Absolutely! Bell peppers, onions, or corn add great flavor and texture.
What cheese works best?
Cheddar, pepper jack, or Mexican blend cheeses melt well and add great flavor.
Can I bake these in an air fryer?
Yes, air fry at 375°F (190°C) for about 10–15 minutes, flipping halfway.
How spicy are these chimichangas?
The spice level is mild but can be adjusted by adding more chili powder or hot sauce.
What dips go well with chimichangas?
Sour cream, guacamole, salsa, or a creamy cilantro sauce complement them perfectly.
Conclusion
Baked Chicken Chimichangas offer a healthier yet delicious alternative to fried chimichangas, with the same satisfying flavors and crispy texture. Easy to prepare, customizable, and freezer-friendly, they’re an ideal meal for busy nights or meal prep. Serve with your favorite Tex-Mex sides and enjoy a flavorful, comforting dinner everyone will love.
Print
Baked Chicken Chimichangas Recipe
- Total Time: 35 minutes
- Yield: 4 chimichangas
- Diet: Low Fat
Description
Baked Chicken Chimichangas are a healthier twist on the classic fried chimichanga, filled with shredded chicken, spices, and melty cheese, baked until golden and crispy for a delicious Tex-Mex meal.
Ingredients
2 cups cooked shredded chicken (rotisserie or homemade)
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup salsa or enchilada sauce
1 cup shredded cheese (cheddar or Mexican blend)
4 large flour tortillas
Cooking spray or melted butter (for brushing)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix shredded chicken with cumin, chili powder, garlic powder, onion powder, salsa, and shredded cheese until well combined.
- Spoon the chicken mixture into the center of each tortilla. Fold in the sides and roll tightly to form a burrito shape.
- Place rolled chimichangas seam-side down on a parchment-lined baking sheet. Brush tops lightly with cooking spray or melted butter.
- Bake for 20–25 minutes until golden brown and crispy.
- Serve hot with sour cream, guacamole, or extra salsa.
Notes
Add black beans, corn, or cooked rice to the filling for extra texture and heartiness.
Assemble and freeze chimichangas before baking; thaw and bake when ready.
Use whole wheat tortillas for added fiber and nutrition.
Add diced jalapeños or hot sauce for more heat.
Cheese options include pepper jack or Mexican cheese blends for varied flavors.
Reheat in oven at 350°F (175°C) for 10 minutes to maintain crispiness; avoid microwaving.
Air fryer option: cook at 375°F (190°C) for 10–15 minutes, flipping halfway.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
