Baked Chicken Chimichangas – A Crispy & Flavorful Mexican Favorite!

If you love chimichangas but want a healthier version without deep frying, these Baked Chicken Chimichangas are perfect for you! They’re crispy on the outside, cheesy and flavorful on the inside, and super easy to make.

Perfect for weeknight dinners, meal prep, or a fun Tex-Mex night, these golden-baked burritos are packed with shredded chicken, creamy cheese, and bold spices—all wrapped in a warm tortilla and baked to perfection.

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Ingredients (Serves 4-6)

For the Chicken Filling:

• 2 cups (250g) cooked, shredded chicken – Rotisserie chicken works great!
• 1/2 cup (120g) cream cheese, softened – Adds a creamy texture.
• 1/2 cup (50g) shredded cheddar cheese – Melts perfectly inside.
• 1/2 cup (50g) shredded Monterey Jack cheese – For extra cheesiness.
• 1/2 cup (120g) salsa – Adds a zesty kick.
• 1 teaspoon ground cumin – For that warm, smoky flavor.
• 1 teaspoon chili powder – Adds just the right amount of spice.
• 1/2 teaspoon garlic powder – For a deeper flavor.
• 1/2 teaspoon onion powder – Complements the garlic.
• Salt and pepper to taste

For the Chimichangas:

• 6 large flour tortillas (burrito-sized) – Soft and easy to roll.
• 2 tablespoons melted butter or olive oil – Helps get that golden-brown crisp.

For Serving (Optional):

• Sour cream – A cooling contrast to the spices.
• Guacamole – Because everything is better with avocado! 🥑
• Extra salsa or pico de gallo – For freshness.
• Chopped cilantro – Adds a fresh, herby touch.

Quick Tip: Want a spicier kick? Add diced jalapeños or a dash of hot sauce to the filling! 🌶️

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How to Make Baked Chicken Chimichangas

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2: Make the Chicken Filling

1. In a large bowl, mix the shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
2. Stir until everything is well combined and creamy.

Step 3: Assemble the Chimichangas

1. Lay out a flour tortilla and spoon about 1/3 cup of the chicken mixture into the center.
2. Fold in the sides, then roll it up tightly like a burrito.
3. Place seam-side down on the prepared baking sheet.
4. Repeat with the remaining tortillas and filling.

Step 4: Bake Until Crispy

1. Brush the tops of the chimichangas with melted butter or olive oil to help them crisp up.
2. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Step 5: Serve and Enjoy!

1. Let them cool for a couple of minutes before serving.
2. Top with sour cream, guacamole, salsa, and cilantro for the ultimate Tex-Mex experience!

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Equipment Needed

• Large mixing bowl
• Baking sheet
• Brush for butter or oil
• Spoon or spatula

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Frequently Asked Questions

Can I make these ahead of time?

Yes! Assemble the chimichangas, wrap them tightly, and refrigerate for up to 2 days before baking.

Can I freeze baked chimichangas?

Absolutely! Let them cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven at 375°F (190°C) for 15 minutes.

Can I use beef instead of chicken?

Yes! Swap the shredded chicken for ground beef, shredded pork, or even black beans for a vegetarian option.

What if I want to air-fry them instead?

Brush with oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.

What goes well with baked chimichangas?

• Mexican rice 🌽
• Refried beans 🫘
• A fresh salad with lime dressing 🥗

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Conclusion

These Baked Chicken Chimichangas are the perfect way to enjoy a crispy, cheesy, and flavor-packed Tex-Mex dish—without all the deep frying! Whether for a quick dinner, meal prep, or a fun family meal, they’re easy to make and full of bold flavors.

If you loved this recipe, share it on Facebook or save it on Pinterest for later! 🌯✨

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