Baked Chicken Chimichangas Recipe

There's something truly magical about the smell of sizzling, golden tortillas filling the kitchen air on a cool evening. These Baked Chicken Chimichangas deliver all the irresistible crispiness of the classic fried version, but with a lighter, oven-baked twist that makes them perfect for any night of the week.

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I first discovered this baked variation when trying to find a healthier option that still satisfied my Tex-Mex cravings. After a few tweaks and tests, this version became a beloved staple in our family dinners — quick, customizable, and absolutely mouthwatering.

The savory shredded chicken, melted cheese, and spices tucked into a crispy tortilla make every bite a mini fiesta. Plus, they’re so easy and budget-friendly that you’ll find yourself making them again and again.

Let’s dive into why you’re going to love this recipe!

Why You'll Love This Baked Chicken Chimichangas

Get ready to fall in love with your new favorite weeknight treat. These Baked Chicken Chimichangas are about to become a regular part of your meal rotation.

First, they’re a breeze to put together. With pre-cooked chicken and a few pantry staples, you can have these assembled and baking in less than 20 minutes.

They’re also easy on the wallet. Using affordable ingredients like tortillas, canned beans, and cheese keeps the grocery bill low without sacrificing flavor.

Healthier than traditional fried chimichangas, this baked version slashes calories and fat while keeping that crave-worthy crunch intact. Perfect if you’re looking for a lighter option!

And let's not forget how versatile they are. Mix and match fillings — swap in beef, pork, or even roasted veggies to keep things exciting.

Now, let's break down the ingredients you'll need.

Ingredients Notes

The beauty of these Baked Chicken Chimichangas lies in their simplicity. Each ingredient brings something special to the party.

Shredded chicken is the star here. I love using leftover rotisserie chicken for convenience, but any cooked and shredded chicken will do. Tender and juicy, it soaks up the spices beautifully.

Flour tortillas wrap everything up with a soft yet sturdy texture that crisps beautifully in the oven. Choose burrito-size tortillas to hold a generous amount of filling without splitting.

Cheddar cheese (or a Mexican blend) adds gooey, melty goodness that ties all the flavors together. Freshly shredded cheese melts better than pre-shredded, which often has anti-caking agents.

Refried beans provide a creamy, savory base inside the chimichangas. They also help the filling hold together nicely, so you get perfect bites every time.

For special equipment, all you need is a large baking sheet and a pastry brush for brushing the tortillas with a little oil before baking. A cooling rack placed on top of the baking sheet can help achieve maximum crispiness, but it's totally optional.

How To Make This Baked Chicken Chimichangas

Creating these crispy, savory bundles of joy is easier than you think. Let’s walk through it!

Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

In a large bowl, combine the shredded chicken, a generous handful of shredded cheese, some refried beans, and your favorite salsa or taco sauce. Stir everything together until evenly mixed. The filling should be thick, not runny.

Warm the tortillas slightly in the microwave (about 20 seconds) to make them pliable. Place a generous scoop of the filling in the center of each tortilla. Fold the sides in, then roll tightly from the bottom up, creating a secure little bundle.

Arrange the chimichangas seam-side down on your prepared baking sheet. Brush the tops lightly with olive oil or spray with cooking spray to help them crisp up beautifully.

Bake for about 20-25 minutes, flipping halfway through, until the tortillas are golden and crispy. Your kitchen will smell absolutely incredible!

Plan for about 35 minutes total, including prep time. You'll be rewarded with golden, cheesy, flavor-packed chimichangas ready for devouring.

Storage Options

These chimichangas store surprisingly well, making them perfect for meal prep.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them in a 350°F oven for about 10-12 minutes to restore the crispness — microwaving will make them a bit soggy.

You can also freeze baked chimichangas! Wrap each one individually in foil and place them in a freezer-safe bag. They’ll keep well for up to 3 months.

When reheating frozen chimichangas, pop them into a 375°F oven, still wrapped in foil, for about 25-30 minutes, then unwrap for the last 5 minutes to crisp up the exterior.

Variations and Substitutions

One of the best things about these Baked Chicken Chimichangas is how easily you can switch things up.

Swap out the chicken for ground beef or shredded pork if you’re craving a different protein. Both options are equally delicious!

For a vegetarian twist, fill your chimichangas with roasted vegetables like peppers, onions, and zucchini, along with beans and cheese.

Not a fan of refried beans? No problem. Try using black beans or pinto beans for a different texture and flavor.

Kick up the heat by adding diced green chilies or a spoonful of chipotle in adobo sauce to the filling mixture. A little goes a long way!

You can also play with the cheese. Pepper Jack, Monterey Jack, or a smoky Gouda would all bring amazing flavor twists.

Feel free to get creative — experimenting is half the fun with a recipe this flexible!

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