You’ll love baked chicken chimichangas because they offer the same satisfying crunch and savory filling as traditional chimichangas—without the grease. This recipe is perfect for those who want a lighter version of a Mexican-inspired dish. It’s easy to make with rotisserie or leftover chicken and can be customized with your favorite toppings. Plus, it bakes up golden and crispy in the oven, making it a quick, mess-free weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shredded cooked chicken (rotisserie or leftover)
Flour tortillas (large burrito size)
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Spicy Chicken: Add chopped jalapeños or a dash of hot sauce to the filling.
Beans and Rice: Include black beans or cooked rice in the mix for a heartier meal.
Veggie Chimichangas: Add sautéed onions, bell peppers, or corn for extra flavor and texture.
Green Chile Version: Mix in chopped green chiles for a tangy southwestern twist.
Low-Carb Option: Use low-carb tortillas or wrap the filling in lettuce for a lighter meal.
Storage/Reheating
Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
To reheat, place in the oven or air fryer at 350°F for 10–15 minutes until heated through and crispy. Avoid microwaving if you want to keep the tortilla crisp.
To freeze, wrap each chimichanga tightly in foil or plastic wrap and store in a freezer-safe bag. Reheat from frozen in the oven at 375°F for 25–30 minutes.
FAQs
What is a chimichanga?
A chimichanga is a deep-fried burrito, typically filled with meat, cheese, and beans. This baked version offers a healthier alternative.
Can I make these ahead of time?
Yes, assemble them and refrigerate up to 24 hours before baking. You can also freeze them for longer storage.
What kind of chicken should I use?
Any cooked and shredded chicken works well. Rotisserie chicken is a great time-saver.
Can I use corn tortillas?
Flour tortillas are preferred because they’re easier to fold and hold up better when baked.
How do I keep the chimichangas from falling apart?
Make sure to fold them tightly and place them seam side down on the baking sheet. Brushing with oil helps hold them together and crisp up.
What cheese is best for chimichangas?
Cheddar, Monterey Jack, or a Mexican blend melt well and add great flavor.
Can I make them dairy-free?
Yes, use dairy-free cream cheese and shredded cheese alternatives.
What’s the best salsa to use?
Use a thick salsa to avoid a watery filling. You can also use enchilada sauce for added flavor.
Can I bake them in the air fryer?
Yes, cook in the air fryer at 375°F for 10–12 minutes, flipping halfway through.
What goes well with chimichangas?
Serve with rice, beans, guacamole, salsa, or a simple salad for a complete meal.
Conclusion
Baked chicken chimichangas are a delicious, lighter take on a classic Mexican dish. Crispy on the outside and full of flavorful, cheesy chicken on the inside, they’re perfect for weeknight dinners or meal prep. With simple ingredients and plenty of variations, this recipe is sure to become a favorite in your kitchen.
Baked chicken chimichangas are a healthier twist on the classic deep-fried Mexican dish. Filled with seasoned shredded chicken, cheese, and cream cheese, these oven-baked burritos are crispy, flavorful, and easy to make—perfect for weeknight dinners or casual entertaining.
Ingredients
2 cups shredded cooked chicken (rotisserie or leftover)
4 large flour tortillas (burrito size)
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the shredded chicken, cream cheese, salsa, shredded cheese, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Spoon about 1/2 cup of the filling into the center of each tortilla.
Fold in the sides, then roll tightly like a burrito to form a chimichanga.
Place seam side down on the prepared baking sheet. Brush the tops with olive oil or spray lightly with cooking spray.
Bake for 20–25 minutes, flipping halfway through, until the chimichangas are golden brown and crispy.
Serve warm with your choice of toppings such as sour cream, guacamole, or chopped cilantro.
Notes
Add chopped jalapeños or hot sauce for a spicy kick.
Mix in cooked rice or black beans for a heartier chimichanga.
Incorporate sautéed veggies like bell peppers or corn for extra texture and nutrition.Use green chiles for a tangy, southwestern flavor.Use low-carb tortillas for a lighter option or lettuce wraps for a low-carb version.Store leftovers in the fridge for up to 3 days or freeze individually for up to 2 months.Reheat in the oven or air fryer to maintain crispiness; avoid microwaving if possible.
