If you’re looking for a healthier twist on a Tex-Mex favorite, baked chicken chimichangas might be your new go-to. Traditionally deep-fried, chimichangas are known for their golden, crispy shells and flavorful fillings. This recipe gives you all the deliciousness of the original with a lighter, oven-baked version that still delivers that perfect crunch.

Chimichangas are essentially large burritos that are cooked until crispy and golden brown. The baked version uses less oil, making them a fantastic alternative for weeknight dinners or casual gatherings. With a juicy shredded chicken filling seasoned with Mexican spices, melty cheese, and a kick of green chiles, these chimichangas are loaded with flavor.

The beauty of this dish is how easy it is to make. You can use rotisserie chicken or leftover roasted chicken to cut down on prep time. The filling comes together in minutes and the whole dish is baked on a single sheet pan. It’s the kind of recipe that feels like comfort food but doesn’t require hours in the kitchen.

These baked chimichangas are also a great option for meal prepping. You can assemble them ahead of time, store them in the fridge, and pop them in the oven when you’re ready to eat. They freeze beautifully, too, making them a smart make-ahead meal for busy weeks.

The texture is one of the best parts—crisp and golden on the outside, soft and savory on the inside. Brushing them with a little oil or melted butter before baking helps achieve that restaurant-style crispiness without the mess of frying.

Top them off with your favorite garnishes like guacamole, sour cream, pico de gallo, or even a drizzle of queso. Serve them with a side of Spanish rice or black beans for a complete meal that’s bound to satisfy.

They’re also super customizable. Don’t eat chicken? Swap in ground beef, pork, or even beans for a vegetarian version. Want more heat? Add some jalapeños or chipotle peppers to the mix. The base recipe is simple, giving you the freedom to make it your own.

Whether you’re serving them for a family dinner, game day snack, or casual get-together, these chimichangas are always a hit. They’re fun to eat, easy to serve, and even easier to love.

So skip the deep fryer and get ready to enjoy all the bold flavors of Tex-Mex with a crisp, oven-baked finish that’s just as satisfying.

Servings: 6 chimichangas

Time:

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:

2 cups cooked shredded chicken (rotisserie or homemade)
1 cup shredded cheddar or Mexican blend cheese
1/2 cup salsa or enchilada sauce
1/4 cup diced green chiles (canned)
1 tsp cumin
1/2 tsp chili powder
Salt and pepper, to taste
6 large flour tortillas
2 tbsp melted butter or olive oil (for brushing)

Optional toppings:

Sour cream
Guacamole
Salsa or pico de gallo
Chopped cilantro
Queso or hot sauce

Instructions:

Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
In a bowl, combine shredded chicken, cheese, salsa, green chiles, cumin, chili powder, salt, and pepper.
Warm tortillas slightly to make them easier to fold.
Spoon chicken mixture onto the center of each tortilla.
Fold in sides and roll up tightly like a burrito.
Place seam side down on the baking sheet.
Brush each chimichanga with melted butter or oil.
Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.
Serve hot with your favorite toppings.

Tips:

Use rotisserie chicken to save time.
Don’t overfill the tortillas to prevent bursting.
Add black beans or rice to make them heartier.
Reheat leftovers in an oven or air fryer for best texture.
Freeze unbaked chimichangas for up to 2 months.

Summary: These Baked Chicken Chimichangas offer all the crispy, cheesy Tex-Mex flavor you love without the extra oil. Easy to make, customizable, and perfect for meal prep or family dinners.