Baked Chicken Chimichangas Recipe

There's something undeniably comforting about biting into a golden, crispy chimichanga — especially when it's fresh from the oven and packed with juicy shredded chicken, melted cheese, and bold spices. These Baked Chicken Chimichangas offer all the flavor and crunch of the traditional fried version, with a fraction of the mess and guilt.

this Recipe

I first whipped these up on a weeknight when I was craving something indulgent, but didn’t want to deal with hot oil or a greasy cleanup. The result was a huge hit — crispy on the outside, tender and flavorful on the inside, and ready in just under an hour. They’ve been on repeat in my house ever since.

Let’s dive into why you’re going to love making these chimichangas a staple in your weeknight rotation.

Why You'll Love This Baked Chicken Chimichangas Recipe

Get ready to fall in love with a Tex-Mex favorite that’s lighter, easier, and just as satisfying as the restaurant version. These baked chicken chimichangas strike the perfect balance between crispy, cheesy, and hearty.

First, they’re incredibly easy to make. With a few pantry staples and some shredded chicken (rotisserie works great!), you can have these rolled and ready to bake in no time. No frying, no splatter, no stress.

They’re also healthier than their deep-fried counterparts. By brushing the tortillas with a bit of oil and baking them at a high temperature, you still get that crave-worthy crunch without the extra calories.

Another reason to love them? They're freezer-friendly and reheat beautifully. Make a double batch, freeze the extras, and you’ve got a homemade meal ready to go whenever life gets hectic.

Plus, these chimichangas are super customizable. You can swap in beef, beans, or veggies depending on what you’ve got on hand, and they’re a great way to sneak in some extra veggies for the picky eaters in your life.

So if you’re craving something crispy, cheesy, and full of flavor — without the fryer — you’re in the right place.

Ingredients Notes

What makes these chimichangas so good is the way simple ingredients come together to create bold flavor. Here’s a closer look at what you’ll need and why each element matters.

Shredded chicken is the star of the filling. I usually use leftover rotisserie chicken for ease and flavor, but you can also cook and shred boneless chicken breasts or thighs ahead of time. The seasoning blends in beautifully, and the meat stays tender during baking.

Cream cheese gives the filling its signature creaminess. It melts into the chicken and coats every bite with a rich, velvety texture. I like to let it soften at room temperature for easier mixing.

Cheddar cheese (or a Mexican blend) adds that gooey, melty, cheesy pull everyone loves. Use freshly grated cheese if you can — it melts better than the pre-shredded kind and has a fresher taste.

Salsa brings moisture and tangy flavor to the mix. Choose your heat level depending on preference; I usually go with a medium salsa for a little kick without overpowering the dish.

Flour tortillas, preferably the burrito-sized kind, are essential. They hold everything in and crisp up beautifully in the oven. Warm them slightly before filling to make them more pliable and less likely to tear.

You won’t need much in the way of special equipment — just a baking sheet, parchment paper, and a basting brush or spray oil for crisping the tops. A mixing bowl and spoon will handle the filling just fine.

How To Make This Baked Chicken Chimichangas Recipe

Making these baked chicken chimichangas is easier than you'd think — and the results are impressive enough to serve guests or satisfy the whole family on a busy weeknight.

Start by preheating your oven to 400°F (200°C). While it heats, line a baking sheet with parchment paper and lightly grease it to prevent sticking. If your tortillas are stiff, wrap them in a damp paper towel and microwave for 30 seconds to make them easier to fold.

In a large bowl, combine your shredded chicken, softened cream cheese, cheddar cheese, and salsa. Mix well until everything is evenly distributed and coated. The mixture should be creamy, but not runny — it needs to hold together inside the tortilla.

Lay out one tortilla on a flat surface and spoon about ⅓ to ½ cup of the filling into the center. Fold in the sides, then roll it up from the bottom like a burrito, making sure the seam is on the bottom. Repeat with the remaining tortillas and filling.

Place the chimichangas seam-side down on your prepared baking sheet. Lightly brush the tops with oil or spray with cooking spray — this is what gives them that beautiful golden crust in the oven.

Bake for 20–25 minutes, flipping once halfway through if you want even crispier edges. They should come out golden brown and slightly puffed, with a satisfying crunch when you cut into them.

Once baked, let them rest for a couple of minutes before serving. This helps the filling set and makes them easier to handle.

From start to finish, this recipe takes about 40–45 minutes, including prep and baking time. Perfect for a busy evening when you want something special without the wait.

Storage Options

These chimichangas store surprisingly well, making them a great choice for meal prep or next-day lunches.

To refrigerate, let them cool completely before transferring to an airtight container. They’ll keep in the fridge for up to 4 days. Reheat them in the oven or air fryer at 350°F until warm and crispy — about 10 minutes.

For freezing, wrap each chimichanga individually in foil or plastic wrap and place them in a freezer-safe bag or container. They’ll last up to 2 months frozen. When ready to eat, bake from frozen at 375°F for 30–35 minutes, or until heated through.

Avoid microwaving if you want to keep that signature crispy texture. The oven or air fryer will yield the best results.

If you do choose to microwave, wrap loosely in a paper towel and heat in 30-second intervals, then crisp up in a skillet for a few minutes if desired.

Variations and Substitutions

One of the best things about this recipe is how versatile it is. You can mix and match ingredients to suit your preferences, dietary needs, or just whatever’s left in your fridge.

Swap the chicken for seasoned ground beef, turkey, or pulled pork. All work beautifully with the cheesy, creamy base and bake up just as crisp.

Add some black beans, corn, or even sautéed bell peppers to the filling to boost nutrition and texture. These additions also stretch the filling further, making it even more budget-friendly.

If you're dairy-free, try using a plant-based cream cheese and shredded cheese alternative. There are great meltable vegan options available that still give you that creamy, indulgent feel.

For a low-carb twist, wrap the filling in low-carb tortillas or large lettuce leaves and bake until golden. While the texture won’t be exactly the same, the flavor still shines.

You can also go full vegetarian by replacing the chicken with a blend of beans, rice, and veggies. The creamy filling holds everything together, and the result is just as hearty and satisfying.

Don’t be afraid to experiment with different fillings and spice levels. These chimichangas are endlessly adaptable — and once you’ve made them once, you’ll want to try every version you can dream up.

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