Baked Chicken Chimichangas Recipe

There's something irresistible about the golden, crispy shell of a Baked Chicken Chimichanga fresh from the oven. The aroma of seasoned chicken, melted cheese, and toasty tortillas fills the kitchen, making it nearly impossible to wait until dinner is served.

I first started making these chimichangas during a week when I was desperate to shake up taco night. After just one bite, my family was hooked. They're crunchy, cheesy, and packed with flavor—but without the mess or grease of deep-frying. Best of all, they're budget-friendly and perfect for busy weeknights.

Ready to add a new staple to your dinner rotation? Let’s dive into what makes these baked beauties so special.

Why You’ll Love This Baked Chicken Chimichangas Recipe

Once you try these Baked Chicken Chimichangas, you’ll understand why they’ve become a regular in our meal plan. From convenience to flavor, they check every box.

First off, they're incredibly easy to make. With cooked chicken, a few pantry staples, and a hot oven, you can have dinner on the table in under 40 minutes. No fancy techniques, no deep fryer required.

They're also a healthier twist on a classic. Traditional chimichangas are deep-fried, but baking them gives you all the crispy goodness with far less oil. You'll still get that satisfying crunch, minus the guilt.

Perfect for using up leftovers, this recipe shines when you’ve got rotisserie chicken or extra shredded cheese in the fridge. It’s a great way to stretch ingredients into a whole new meal.

And let’s not forget how kid-friendly and freezer-friendly they are. Make a double batch and freeze some for later—you’ll thank yourself on those hectic nights when cooking feels like a chore.

Once you’ve made these once, they’ll become your go-to for weeknights, potlucks, or even game-day snacks. Let’s take a closer look at what you’ll need to make them.

Ingredients Notes

The beauty of this recipe is how it turns simple ingredients into something truly crave-worthy. Every element plays a role in building flavor and texture.

Start with shredded cooked chicken. This is your shortcut to a speedy dinner. Leftover rotisserie chicken works beautifully here, but you can also poach or roast your own if you prefer. The key is that it’s already cooked and easy to shred.

Next up is the cheese—and lots of it. I use a mix of Monterey Jack and cheddar for their meltability and flavor. The combo gives you that creamy, stretchy texture we all crave in a chimichanga.

Cream cheese may seem like a surprising addition, but it adds a rich, tangy creaminess that takes the filling over the top. When combined with salsa and seasoning, it creates a luscious base that binds everything together.

The flour tortillas are the vehicle for all this goodness. Opt for burrito-size tortillas so you can stuff them generously and still roll them tightly. Warming them for a few seconds makes them more pliable and easier to fold.

You’ll also need a few extras: salsa, taco seasoning, and a brush of oil on top to help them crisp up in the oven. No deep-frying here—just a hot oven and a little oil for golden perfection.

No special equipment needed beyond a baking sheet, parchment paper, and your oven. If you have a pastry brush or spray oil, that makes things even easier.

How To Make This Baked Chicken Chimichangas Recipe

Creating these baked chicken chimichangas is straightforward, fun, and totally customizable. Here’s how it all comes together.

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This helps prevent sticking and ensures even browning. Warm your tortillas slightly in the microwave or on a skillet to make them easier to work with.

In a large bowl, combine your shredded chicken, cream cheese, salsa, taco seasoning, and both types of shredded cheese. Mix until everything is well combined and evenly coated. The mixture should be creamy and scoopable, not runny.

Lay out a tortilla and spoon a generous amount of the chicken filling into the center. Fold in the sides, then roll from the bottom up to form a tight burrito-like wrap. Place it seam-side down on your prepared baking sheet to help it hold its shape.

Once all your chimichangas are assembled, brush or spray the tops with a bit of oil. This step is key for achieving that signature golden, crispy finish in the oven. Bake for 20–25 minutes, flipping them once halfway through to crisp both sides.

You’ll know they’re done when they’re golden brown and slightly puffed, with the cheese beginning to bubble at the seams. Let them rest for 2–3 minutes before serving so the filling can settle.

From start to finish, you’re looking at about 35–40 minutes total. The payoff? Hot, crispy, cheesy perfection in every bite.

Storage Options

Leftovers? You’re in luck. These chimichangas store and reheat beautifully.

To store in the fridge, place cooled chimichangas in an airtight container. They’ll stay fresh for up to 4 days. For best results, store them without any toppings like sour cream or guacamole.

Want to freeze them? No problem. Wrap each chimichanga individually in foil or plastic wrap, then place them in a freezer-safe bag. They’ll keep well for up to 3 months. To reheat, bake from frozen at 375°F until heated through and crispy, about 30 minutes.

If reheating from the fridge, pop them in a toaster oven or conventional oven at 375°F for about 10–15 minutes. This keeps them crispy—microwaving works too but may result in a softer texture.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak based on what you have on hand.

Want to go meatless? Swap out the chicken for black beans, refried beans, or grilled vegetables. The filling stays rich and satisfying, even without meat.

Try different cheeses to change the flavor profile. Pepper Jack adds a little heat, while mozzarella gives you extra stretch. Mix and match depending on your mood.

No cream cheese? No problem. You can use sour cream or even Greek yogurt as a substitute. It won’t be quite as rich, but it’ll still taste delicious and creamy.

If you're low-carb or gluten-free, look for low-carb tortillas or gluten-free wraps. The texture may vary slightly, but they still bake up beautifully.

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