Baked Chicken Chimichangas Recipe

There’s something irresistible about the crispy, golden bite of a chimichanga—especially when it’s baked instead of fried. These Baked Chicken Chimichangas are stuffed with juicy shredded chicken, melty cheese, and bold Tex-Mex flavor, all wrapped in a warm tortilla and finished in the oven until perfectly crisp.

I first made these on a weeknight when I was craving something indulgent but didn’t want to deal with hot oil or cleanup. What started as a quick dinner hack has turned into one of our most-requested family meals, and I love how easy they are to customize. Whether it’s a party, potluck, or just dinner for two, these chimichangas always hit the spot.

Let’s dive into what makes this recipe a weeknight favorite.

Why You’ll Love This Baked Chicken Chimichangas Recipe

Get ready to meet your new weeknight go-to. This recipe delivers big flavor with minimal effort and cleanup, making it perfect for busy nights and lazy weekends alike.

First, let’s talk about the time factor. These chimichangas come together in about 35 minutes from start to finish. With a quick prep and hands-off baking time, you can have dinner on the table fast—without sacrificing flavor or texture.

They’re also healthier than the traditional deep-fried version. Baking the chimichangas still gives you that golden crunch, but without the mess (or calories) of frying. It’s a lighter take that doesn’t skimp on satisfaction.

This is also one of the most budget-friendly meals in my rotation. With just a few pantry staples and some leftover rotisserie chicken, you can feed a crowd or prep lunches for the week without blowing your grocery budget.

And finally, versatility is where this recipe really shines. Swap in beef, pork, or even black beans and rice for a vegetarian twist. Top them off with salsa, sour cream, or guacamole—whatever you’ve got on hand works beautifully.

So whether you're cooking for picky eaters or just trying to clear out the fridge, this recipe has your back.

Ingredients Notes

One of the best parts about these Baked Chicken Chimichangas is how simple and forgiving the ingredients are. You probably have most of them in your kitchen right now, and a few smart choices can take the flavor to the next level.

Start with the tortillas. Large flour tortillas work best here because they hold the filling well and crisp up nicely in the oven. I recommend burrito-size so you can really pack them full, but you can use medium tortillas if that’s what you’ve got—just be careful not to overfill.

Next is the protein. Cooked, shredded chicken is the heart of this dish. I usually use rotisserie chicken for convenience, but any cooked chicken breast or thigh meat works. For extra flavor, mix in a few spoonfuls of taco seasoning or a splash of enchilada sauce with the chicken.

You’ll also need cheese—and lots of it. I like using a combination of shredded cheddar and Monterey Jack for the best melt and flavor. If you want a little kick, try pepper jack instead.

The filling comes together with refried beans, which add creaminess and help bind everything together. If you’re not a fan, you can skip them or replace with black beans, but I find they help create that perfect, hearty bite.

As for the outer crisp? A light brush of olive oil or melted butter on the outside of the tortillas before baking is all it takes to get that golden finish. You won’t believe how crispy they turn out straight from the oven.

No special tools needed here—just a baking sheet, parchment paper, and a basting brush for the oil. Simple, straightforward, and zero frying pans required.

How To Make This Baked Chicken Chimichangas

You’re going to love how easy these are to throw together, even on a busy weeknight. Here’s how to make them step by step.

Start by preheating your oven to 400°F. Line a large baking sheet with parchment paper or foil for easy cleanup. This step ensures your chimichangas crisp up evenly and don’t stick to the pan.

In a large mixing bowl, combine your shredded chicken, cheese, and refried beans. Add in a little taco seasoning, salsa, or chopped green chiles for an extra layer of flavor. Stir until everything is well mixed and evenly coated.

Now it’s time to assemble. Lay one tortilla flat on your work surface and spoon a generous amount of filling into the center. Fold in the sides, then roll from the bottom up, tucking the edges as you go to create a tight, burrito-style wrap.

Place each filled tortilla seam-side down on the prepared baking sheet. Once they’re all assembled, lightly brush the tops and sides with olive oil or melted butter. This is what gives them that irresistible golden crunch in the oven.

Bake for about 20 to 25 minutes, flipping once halfway through if you want both sides crispy. You’ll know they’re ready when the tops are puffed and golden brown. The smell alone will have everyone hovering in the kitchen.

From start to finish, this recipe takes just over 30 minutes—and most of that is hands-off oven time. Serve hot with your favorite toppings and enjoy every crispy, cheesy bite.

Storage Options

Got leftovers? These chimichangas reheat beautifully and can be stored a few different ways, depending on your needs.

To store in the fridge, let them cool completely, then wrap individually in foil or place in an airtight container. They’ll keep well for up to 4 days, making them great for grab-and-go lunches or quick dinners.

If you want to freeze them, wrap each chimichanga tightly in foil and place in a zip-top freezer bag. They’ll last in the freezer for up to 2 months. To reheat, just bake from frozen at 375°F for 25-30 minutes, or until heated through and crispy again.

For reheating in the microwave, unwrap and place on a microwave-safe plate. Heat on high for about 1-2 minutes, but note that the texture won’t be as crispy. A better option is reheating in a toaster oven or air fryer for that freshly baked crunch.

Whether you’re prepping ahead or enjoying leftovers, these chimichangas hold up deliciously well.

Variations and Substitutions

This recipe is endlessly adaptable, which is part of what makes it such a staple in our kitchen. Once you’ve got the basics down, feel free to mix things up.

For a vegetarian version, skip the chicken and load up with black beans, corn, sautéed onions, and bell peppers. Add a sprinkle of cumin and chili powder to keep those warm, Tex-Mex flavors intact.

Not a fan of refried beans? Swap them for Spanish rice, cooked quinoa, or mashed sweet potatoes for a totally different spin. Each adds a unique texture and flavor twist to the filling.

You can also play around with the cheese. Colby Jack, mozzarella, or a spicy blend with chipotle cheddar all work beautifully. Just make sure it melts well—that gooey center is part of the magic.

If you’re craving extra heat, add sliced jalapeños or a dash of hot sauce to the filling. Want something smoky? Stir in a bit of chipotle in adobo or smoked paprika for depth.

Don’t be afraid to experiment with toppings too. From sour cream and avocado slices to fresh pico de gallo or crumbled queso fresco, a good topping bar takes this meal to the next level.

Once you try these baked chimichangas, you’ll see just how easy it is to make them your own. Go ahead—get creative and make this recipe truly yours.

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