Baked Chicken Chimichangas Recipe

There’s something deeply satisfying about biting into a golden, crispy chimichanga — the crackle of the exterior giving way to a savory, seasoned filling of shredded chicken, spices, melty cheese, and rich beans or rice. Chimichangas have long been a staple of Tex-Mex cuisine, typically known for their deep-fried decadence. But this recipe turns the classic on its head — keeping all the flavor, texture, and heartiness, while ditching the heavy oil. Enter the Baked Chicken Chimichanga — a lighter, oven-crisped alternative that doesn’t sacrifice the satisfying crunch or bold flavor the dish is loved for.

Originating from the flavorful collision of Mexican and American culinary traditions, chimichangas are a celebration of comfort and convenience — portable, customizable, and endlessly adaptable. Traditionally deep-fried, chimichangas are thought to have originated in the Southwest — with Arizona and Texas both claiming the title. The dish represents everything that makes Tex-Mex cuisine so beloved: bold spices, tender meats, gooey cheese, and that irresistible golden crunch. But as more home cooks look for health-conscious ways to enjoy their favorite dishes, baking has emerged as a smart and flavorful alternative.

In this recipe, we keep everything that makes a chimichanga delicious — juicy shredded chicken seasoned with spices and sautéed onions, smooth refried beans (or seasoned rice, if you prefer), sharp cheddar or Monterey Jack cheese, and a perfectly toasted tortilla wrap — all baked to golden perfection in the oven. The result? A dish that delivers on crunch, melts with flavor, and feels just as indulgent as the original, without a deep fryer in sight.

What sets baked chimichangas apart — and makes them ideal for the home kitchen — is their simplicity. You don’t need to worry about splattering oil, disposing of grease, or monitoring frying temperatures. Instead, all you need is a hot oven, a brush of oil or butter, and the patience to let the tortillas crisp up as they lock in all that savory goodness inside. It’s weeknight-friendly, freezer-friendly, and great for feeding a family or a hungry crowd.

But don’t mistake “baked” for “boring.” The method may be healthier, but the flavor is anything but restrained. These chimichangas are packed with aromatic spices like cumin, chili powder, garlic, and oregano — building layers of flavor in every bite. The chicken is cooked to tender perfection and pulled apart, ensuring every forkful is infused with seasoning. Paired with the creamy texture of refried beans or the heartiness of Mexican rice, the filling becomes a warm, crave-worthy blend. And then comes the cheese — melted throughout the chimichanga, binding everything together and adding just the right amount of indulgence.

What’s more, this recipe is endlessly customizable. Swap chicken for shredded beef, ground turkey, pulled pork, or grilled vegetables. Add corn, black beans, jalapeños, or green chiles for an extra flavor boost. Use flour tortillas of your choice — regular, whole wheat, low-carb, or gluten-free. And when it comes to toppings, the sky’s the limit: sour cream, guacamole, salsa fresca, shredded lettuce, or even a drizzle of queso. Each component allows you to make the dish truly your own.

Whether you’re hosting game day, prepping meals ahead for the week, or simply craving a hearty, satisfying dish, baked chicken chimichangas deliver big on flavor with less mess and fewer calories. They freeze well, reheat beautifully, and pair with just about any Tex-Mex side you can imagine — from cilantro-lime rice and Mexican street corn to spicy black beans and fresh pico de gallo.

In the following sections, we’ll guide you through every part of the process — from choosing the right chicken and tortillas, to seasoning and assembling your chimichangas, to baking them to a perfect golden-brown crisp. We’ll also include detailed variations, nutritional insights, make-ahead tips, and serving suggestions to round out the experience.

So, whether you’re a longtime chimichanga lover looking to lighten things up, or a newcomer ready to explore the magic of Tex-Mex comfort food, you’re in the right place. Let’s get into it.

Step-by-Step Instructions: How to Make Baked Chicken Chimichangas

The beauty of baked chicken chimichangas lies not just in the flavor, but in the process — each step builds toward that perfectly crisp, golden-brown exterior and savory, melty interior. Below, we’ll walk through everything from prepping the filling to baking the chimichangas to perfection. You’ll also get tips for customizing, freezing, and reheating.

Step 1: Gather Your Ingredients and Tools

Before cooking, make sure all your ingredients and kitchen tools are prepped and ready. This keeps your process efficient and enjoyable.

Ingredients (For 4–6 Chimichangas):

For the Chicken Filling:

• 2 cups cooked, shredded chicken (rotisserie chicken works well)

• 1 tbsp olive oil

• 1/2 medium onion, diced

• 2 cloves garlic, minced

• 1/2 cup salsa (red or green)

• 1 tsp chili powder

• 1/2 tsp ground cumin

• 1/2 tsp smoked paprika

• 1/2 tsp oregano

• Salt and pepper to taste

For Assembly:

• 4–6 large flour tortillas (10–12 inch)

• 1 cup refried beans or seasoned rice (optional but recommended)

• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

• 2 tbsp melted butter or olive oil (for brushing the tortillas)

• Optional fillings: chopped green chiles, jalapeños, black beans, corn

For Serving (Optional but Recommended):

• Sour cream or Mexican crema

• Guacamole or sliced avocado

• Pico de gallo or salsa

• Shredded lettuce

• Hot sauce

• Lime wedges

Kitchen Tools:

• Large skillet or sauté pan

• Mixing bowl

• Spoon or tongs

• Baking sheet

• Parchment paper or aluminum foil

• Pastry brush (for brushing butter or oil)

• Aluminum foil (for optional wrapping)

• Knife and cutting board

Step 2: Cook the Aromatics and Build the Filling

Even if you’re starting with pre-cooked chicken, taking time to sauté aromatics and build a flavorful base ensures your filling doesn’t fall flat.

Instructions:

1. Heat the skillet over medium heat. Add 1 tablespoon of olive oil.

2. Add the diced onion and sauté for 3–4 minutes, until translucent and soft.

3. Stir in the garlic and cook for 30 seconds, just until fragrant — don’t let it burn.

4. Add the shredded chicken to the pan. Stir to combine.

5. Season the filling with chili powder, cumin, smoked paprika, oregano, salt, and pepper.

6. Pour in the salsa. Stir everything together until well combined.

7. Simmer for 3–5 minutes, letting the flavors meld and the mixture thicken slightly.

8. Taste and adjust seasoning, then remove from heat. Let the filling cool slightly before assembling — this makes handling easier.

Step 3: Preheat the Oven and Prepare Your Baking Sheet

You want your oven fully preheated so the chimichangas start crisping as soon as they go in.

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Line a baking sheet with parchment paper or foil for easy cleanup.

3. Lightly oil or spray the surface to ensure the chimichangas don’t stick.

Step 4: Assemble the Chimichangas

This is where it all comes together — warm tortillas, flavorful filling, gooey cheese, and any optional extras.

Prepping the Tortillas:

• Warm the tortillas slightly in the microwave (about 20 seconds covered with a damp paper towel) to make them more pliable and easier to roll without tearing.

Assembly Instructions:

1. Lay one tortilla flat on a clean surface or plate.

2. Spread 2–3 tablespoons of refried beans (if using) in the center of the tortilla.

3. Add 1/3 to 1/2 cup of chicken filling on top of the beans.

4. Sprinkle 1/4 cup of shredded cheese over the top of the chicken.

5. Optional add-ins: Sprinkle on chopped green chiles, jalapeños, or a spoonful of corn or black beans.

Folding the Chimichanga:

• Fold in the sides first (like a burrito).

• Fold the bottom edge up over the filling.

• Tightly roll upward until the seam is on the bottom.

• Place seam-side down on your prepared baking sheet.

Repeat with the remaining tortillas and filling.

Step 5: Brush and Bake

This is where the magic happens — a light brushing of oil or butter helps mimic the golden crispiness of a fried chimichanga, all without the mess or calories of deep frying.

Instructions:

1. Brush the tops and sides of each chimichanga generously with melted butter or olive oil.

2. Place in the preheated oven and bake for 20–25 minutes.

3. Flip halfway through baking to ensure both sides become evenly crisp and golden brown. Brush again lightly after flipping.

4. For extra crispiness, broil for the last 1–2 minutes of baking — watch closely to avoid burning.

You’ll know they’re done when:

• The tortillas are golden-brown and slightly blistered.

• The edges are crisp.

• Cheese may be bubbling slightly at the seams.

Step 6: Serve with Toppings and Sides

Once the chimichangas are baked and beautiful, it’s time to dress them up and dig in.

Serving Suggestions:

• Slice in half to show off the gooey interior.

• Top with a dollop of sour cream or crema.

• Add guacamole or sliced avocado.

• Spoon on fresh salsa, pico de gallo, or chopped cilantro.

• Serve with lime wedges and hot sauce on the side.

Optional Sides to Round Out the Meal:

• Cilantro-lime rice

• Black beans or charro beans

• Elote (Mexican street corn)

• Simple chopped salad with vinaigrette

• Grilled vegetables

• Mexican roasted potatoes