If you’re craving the bold, comforting flavors of a Mexican-style dish without the extra grease from frying, these Baked Chicken and Rice Chimichangas are the perfect solution. They’re golden, crispy on the outside, and packed with a savory, cheesy filling on the inside—everything you love about a chimichanga, made lighter.
These chimichangas offer the ultimate balance of taste and nutrition, using wholesome ingredients like shredded chicken, fluffy rice, black beans, and melty cheese all rolled in a toasty tortilla. Instead of deep frying, we bake them to crisp perfection using just a touch of oil spray.
Ideal for weeknight dinners or freezer-friendly meal prep, this recipe is one of those crowd-pleasers that disappears fast. Even picky eaters will dive into these bundles of flavor, and you’ll love how easy they are to assemble ahead of time.
Inspired by classic Tex-Mex comfort food, these chimichangas hit all the right notes—tender, seasoned chicken, hearty rice and beans, and gooey cheese wrapped in a crunchy shell. The flavors are big, bold, and satisfying, without being heavy.
They’re also endlessly customizable. You can use leftover rotisserie chicken, switch up the cheese, or add extras like corn, jalapeños, or sautéed bell peppers. Not a fan of beans? Leave them out. Want more heat? Add some hot sauce or diced green chiles.
The filling is a mix of convenience and flavor. It comes together in one bowl and features common pantry staples. This means less cleanup, fewer dishes, and more time to enjoy dinner with your family.
One of the best parts of this recipe is the contrast in texture—the soft, cheesy interior meets the crispy tortilla shell baked to golden brown perfection. And it’s all done in the oven without needing to stand over hot oil.
You can serve these with all your favorite sides: guacamole, sour cream, salsa, or a simple salad. They’re hearty enough to stand alone but also make a great addition to a Mexican-themed dinner night.
They’re also a hit for game day or casual gatherings. Just slice them in half and arrange them on a platter with dipping sauces. They reheat well in the oven or air fryer too, keeping that crispy edge.
If you’re cooking for a crowd or batch prepping, this recipe is easy to scale up. Prepare and freeze them individually wrapped in foil—bake from frozen or thaw first for an even quicker weeknight meal.
Kids especially love these because they’re handheld and cheesy. They’re like a cross between a burrito and a quesadilla with extra crunch, and that crispy shell gives them a fun twist.
Want to lighten them even more? Use whole wheat tortillas, reduced-fat cheese, and leaner chicken breast. They’ll still taste amazing but come in lighter on calories.
These baked chimichangas are also a great way to use up leftovers. Got leftover taco meat, rice, or grilled veggies? Toss them in and roll up a custom chimichanga.
So whether you’re looking to satisfy your Mexican food cravings, make a fun and easy dinner, or prep ahead for busy weeks, these Baked Chicken and Rice Chimichangas deliver every time.
Servings
Serves: 6 chimichangas
Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup cooked white or brown rice
- 1/2 cup black beans, drained and rinsed
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup salsa (mild or spicy)
- 1/4 cup sour cream or plain Greek yogurt
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 6 large flour tortillas
- Olive oil spray (or brush-on oil)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded chicken, cooked rice, black beans, cheese, salsa, sour cream, cumin, and chili powder. Mix well.
- Warm tortillas slightly to make them more pliable (microwave for 20 seconds).
- Spoon about 1/2 to 3/4 cup of the filling into the center of each tortilla.
- Fold in the sides and roll up tightly like a burrito.
- Place seam-side down on the prepared baking sheet.
- Lightly spray or brush the tops with olive oil.
- Bake for 20–25 minutes or until the tortillas are crisp and golden brown.
- Serve hot with your favorite toppings like guacamole, salsa, or extra sour cream.
Tips
- Use rotisserie chicken for a quick prep shortcut.
- Add chopped jalapeños for a spicy kick.
- Use low-carb or whole wheat tortillas for a healthier option.
- Freeze assembled (unbaked) chimichangas individually for easy reheating later.
- Air fry instead of baking for extra crispiness in less time.
Why You Will Love This Recipe
It’s the perfect blend of comfort food and smart eating—crispy, cheesy, filling, and full of flavor. You get all the satisfaction of a deep-fried chimichanga without the mess or calories. Easy to make, easy to reheat, and always a hit with the whole family.
Summary
Baked Chicken and Rice Chimichangas are crispy, cheesy Tex-Mex favorites made healthier in the oven. Packed with chicken, rice, beans, and cheese, these handheld wraps are perfect for dinner, game day, or make-ahead meals.
