Baked Chicken Chimichangas
Baked Chicken Chimichangas are a satisfying, crowd-pleasing meal that delivers all the crispy
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup shredded cheddar or Mexican-blend cheese
- ½ cup salsa
- 4 oz cream cheese, softened
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 6 large flour tortillas
- 3 tbsp melted butter or olive oil spray
- Optional for Serving
- Sour cream
- Guacamole
- Pico de gallo
- Shredded lettuce
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
- In a bowl, mix chicken, cheese, salsa, cream cheese, chili powder, cumin, garlic powder, salt, and pepper.
- Spoon filling evenly onto tortillas.
- Fold in sides and roll tightly into burrito shape.
- Place seam-side down on baking sheet.
- Brush with melted butter or spray lightly with oil.
- Bake 25–30 minutes, flipping halfway, until golden and crisp.
- Serve hot with desired toppings.
Notes
- Use corn tortillas for smaller, taquito-style chimichangas.
- Add black beans or corn to the filling for extra texture.
Baked Chicken Chimichangas are a satisfying, crowd-pleasing meal that delivers all the crispy, cheesy goodness of the classic dish—without deep frying. Flour tortillas are filled with tender shredded chicken, melty cheese, salsa, and warm spices, then rolled tight and baked until golden and crunchy.
The oven-baked method keeps them lighter while still achieving that irresistible crisp exterior. Inside, the filling stays creamy and flavorful, with just the right balance of savory and mild heat. These chimichangas are incredibly versatile and easy to customize, making them perfect for busy weeknights, meal prep, or casual gatherings. Serve them with sour cream, guacamole, or fresh pico de gallo for a complete Tex-Mex experience. Whether you’re feeding a family or hosting friends, these baked chimichangas are comforting, fun to eat, and guaranteed to disappear fast.
