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Baked Chicken Chimichangas Recipe

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6

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.

Notes

  • 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.