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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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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.