Baked Chicken Chimichangas Recipe

There’s something undeniably comforting about the sound of crispy tortillas crackling as you slice into a fresh-from-the-oven chimichanga. These Baked Chicken Chimichangas deliver all the flavor and crunch of the deep-fried favorite—without the mess or the guilt.

this Recipe

I first tried baking chimichangas out of sheer laziness—I didn’t want to deal with splattering oil on a busy Tuesday night. But to my surprise, the oven-crisped version turned out golden, crunchy, and just as satisfying. Now they’re on regular rotation in our dinner lineup!

You’ll love how easy they are to prep, how little cleanup they require, and how much your family will rave about them. Let’s dig into why these baked beauties deserve a spot on your weekly menu.

Why You’ll Love This Baked Chicken Chimichangas Recipe

Get ready to fall in love with the best no-fry chimichangas you’ve ever made. These Baked Chicken Chimichangas strike that perfect balance of crispy, cheesy, and just a little bit spicy.

Quick and easy to prep. With pre-cooked chicken and a few pantry staples, you can have these ready for the oven in under 20 minutes. They’re perfect for weeknights when you need dinner fast but still want something satisfying.

Healthier than traditional chimichangas. By baking instead of frying, you cut back significantly on oil while still getting that crave-worthy crunch thanks to a light brush of oil or cooking spray on the tortillas.

Freezer-friendly and meal-prep approved. Make a double batch and freeze the extras before baking—your future self will thank you when dinner’s already halfway done.

Kid-friendly but customizable. Keep it mild for picky eaters or spice it up with jalapeños, chipotle, or extra hot sauce for the adults. The filling is flexible enough to adapt to whatever you have on hand.

Whether you're serving them with rice and beans or just grabbing one on the go, these chimichangas are a win every time.

Ingredients Notes

The magic of this recipe lies in its hearty, flavorful filling and the golden, crispy tortillas that hold it all together. You don’t need fancy ingredients—just a few smart choices that make a big difference.

Shredded chicken is the star of the show here. I like to use leftover rotisserie chicken for ease and extra flavor, but any cooked, shredded chicken works well. You can also boil or bake chicken breasts ahead of time and shred them once cooled.

Cream cheese adds richness and a creamy texture that binds the filling together. When mixed with salsa and seasonings, it creates a slightly tangy, super-satisfying base that keeps the filling moist during baking.

Salsa is your shortcut to big flavor. Use your favorite jarred salsa—mild, medium, or hot depending on your crowd. It adds acidity and brightness that balances the creamy filling.

Cheddar cheese (or a Mexican blend) brings in the melty goodness we all crave. A good handful inside the chimichanga and a sprinkle on top right before serving is what makes these truly irresistible.

Large flour tortillas are essential for wrapping everything up. Go for burrito-size tortillas to fit a generous amount of filling and to ensure they fold neatly. Just be sure to warm them slightly before rolling to prevent cracking.

You’ll also want a baking sheet, parchment paper or foil, and a pastry brush or spray oil for crisping up those golden tops.

How To Make This Baked Chicken Chimichangas Recipe

Making these chimichangas is easier than you’d think, and once you get the hang of rolling them, you’ll be cranking out batches like a pro.

Start by preheating your oven to 400°F and lining a baking sheet with parchment or foil. This keeps cleanup easy and helps the chimichangas get nice and crispy on the bottom.

In a large bowl, mix together the shredded chicken, softened cream cheese, salsa, shredded cheddar, and your favorite seasonings (I like cumin, chili powder, and garlic powder). Stir until everything is evenly coated and creamy.

Warm your tortillas in the microwave for 15–20 seconds or until pliable. This step is key to prevent tearing. Lay each tortilla flat, scoop about ½ to ¾ cup of filling onto the center, then fold in the sides and roll it up burrito-style, making sure the seam side is down.

Place the rolled chimichangas seam-side down on your prepared baking sheet. Lightly brush the tops with oil or spray them with cooking spray—this is what gives them that gorgeous golden-brown finish without frying.

Bake for 20–25 minutes, flipping once halfway through to ensure even crisping. They should be golden and crunchy on the outside, warm and gooey inside.

Once out of the oven, let them cool slightly before serving. Top with sour cream, guacamole, extra salsa, or even a drizzle of queso if you’re feeling extra indulgent.

Storage Options

Leftover chimichangas store beautifully, making them a fantastic option for meal prep or lunch the next day.

Once fully cooled, wrap each chimichanga individually in foil or store them in an airtight container. They’ll stay fresh in the fridge for up to 4 days.

For longer storage, freeze unbaked or baked chimichangas. To freeze unbaked, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Bake directly from frozen at 400°F for 30–35 minutes. For already baked chimichangas, reheat in the oven or air fryer for best results.

Reheating is easy—just pop them in a 375°F oven or toaster oven for 10–12 minutes, or warm them in an air fryer for extra crispness. Microwaving works in a pinch but will soften the tortillas.

Variations and Substitutions

One of the best parts about this recipe is how easy it is to adapt to your taste, your pantry, or your dietary needs.

Swap out the chicken for shredded beef, ground turkey, or black beans for a vegetarian version. The same creamy filling formula works across proteins—just adjust the seasonings as needed.

For a Tex-Mex twist, stir in chopped green chiles or chipotle peppers to the filling for smoky heat. A little goes a long way, so start small and adjust to taste.

You can also sneak in veggies like spinach, corn, or sautéed peppers without changing the texture much. Just be sure to drain any excess moisture to keep the filling from getting soggy.

If you’re dairy-free, try using a vegan cream cheese and plant-based cheddar. There are lots of great options out there now, and they hold up surprisingly well during baking.

And don’t be afraid to experiment with different toppings—fresh cilantro, diced tomatoes, pickled onions, or even a drizzle of hot sauce can totally change the vibe.

No matter how you customize them, these Baked Chicken Chimichangas are endlessly adaptable and always a hit. Once you try them, you’ll wonder why you ever bothered with frying at all.

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