Baked Chicken Chimichangas Recipe

There's something magical about biting into a warm, crispy chimichanga fresh out of the oven. The golden tortilla gives way to juicy shredded chicken, melty cheese, and bold Southwestern spices in every bite.

I first made these baked chicken chimichangas when I was craving takeout but wanted a healthier, homemade version. They’ve since become a family favorite – easy to make, budget-friendly, and packed with flavor.

Let’s dive into why you’ll fall in love with this recipe.

Why You'll Love This Baked Chicken Chimichangas Recipe

Get ready to discover a lighter take on a Tex-Mex classic that doesn’t skimp on flavor. These baked chicken chimichangas are the perfect blend of crispy, cheesy, and satisfying.

First of all, they’re so easy to make. You don’t need to mess with hot oil or frying pans – just wrap, bake, and enjoy. The oven gives them a crisp texture with much less mess and fewer calories.

They’re also incredibly budget-friendly. With just a few pantry staples – like shredded chicken, tortillas, and canned beans – you can feed a hungry family for under $15.

Another great thing? They’re perfect for meal prep. You can make a batch ahead of time and pop them in the oven whenever you need a quick lunch or dinner.

And let’s not forget how versatile they are. You can tweak the filling to suit your tastes or use up whatever you have in your fridge – this recipe is super forgiving and endlessly adaptable.

Now that you’re excited, let’s talk ingredients.

Ingredients Notes

The magic of these baked chicken chimichangas lies in their simple, no-fuss ingredients that still deliver big flavor. Everything works together to create a comforting, crave-worthy meal.

The shredded chicken is the heart of the recipe. You can use rotisserie chicken, leftover grilled chicken, or even poached chicken breast. I love using rotisserie chicken when I’m short on time – it’s juicy, flavorful, and already cooked.

Next up is the cheese. I recommend a Mexican blend or sharp cheddar for that perfect melty goodness. The cheese helps bind the filling and adds richness, so don’t skip it. Monterey Jack is another delicious option for a slightly creamier texture.

Refried beans add creaminess and a bit of heft to the filling. They help hold everything together and give you that classic Tex-Mex flavor. If you’re not a fan of refried beans, black beans mashed slightly with a fork work just as well.

Don’t underestimate the power of spices. Cumin, chili powder, garlic powder, and a pinch of paprika bring the bold flavors that define a great chimichanga. Feel free to adjust the heat level to your liking with a dash of cayenne or a few chopped green chiles.

You’ll need large flour tortillas – burrito size – to hold all that delicious filling. Make sure they’re fresh and warm them slightly before rolling so they don’t crack. A quick 10-second zap in the microwave wrapped in a damp towel does the trick.

You won’t need any special equipment, just a baking sheet and parchment paper or foil. A pastry brush is handy for brushing on the oil that helps them crisp up in the oven.

How To Make This Baked Chicken Chimichangas Recipe

Making baked chicken chimichangas is surprisingly simple. You’ll be amazed at how easily this restaurant-worthy dish comes together in your own kitchen.

Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper or foil. Lightly spray or brush it with oil to keep the chimichangas from sticking.

In a large mixing bowl, combine your shredded chicken, refried beans, shredded cheese, and spices. Stir everything together until it’s evenly mixed and looks creamy and cohesive. Taste and adjust seasoning if needed.

Now it’s time to assemble. Lay out a tortilla and spoon about ½ to ¾ cup of the filling into the center. Fold in the sides, then roll it up tightly from the bottom like a burrito. Place seam-side down on your prepared baking sheet.

Repeat with the remaining tortillas and filling. Once all the chimichangas are assembled, brush the tops lightly with oil. This step is key – it helps the tortillas get that golden, crispy texture without frying.

Bake in the preheated oven for about 20–25 minutes, or until the chimichangas are golden brown and crispy on the outside. If you like them extra crunchy, flip them halfway through baking and give the bottoms a brush of oil too.

From start to finish, this recipe takes about 35–40 minutes. Once they’re done, let them cool for a few minutes before serving – the filling will be piping hot.

Storage Options

Leftovers? You’re in luck – these chimichangas store beautifully.

To refrigerate, let them cool completely, then wrap each chimichanga individually in foil or plastic wrap. Store in an airtight container in the fridge for up to 4 days. They reheat well and stay flavorful.

For longer storage, freeze your chimichangas. Wrap them tightly and place in a freezer-safe bag or container. They’ll keep for up to 3 months. When ready to eat, bake straight from frozen at 375°F for 25–30 minutes, or until heated through.

To reheat from the fridge, pop them in the oven at 350°F for about 15 minutes, or microwave for 2–3 minutes. The oven is best for keeping them crisp.

Variations and Substitutions

One of the best things about baked chicken chimichangas is how easy they are to customize. Whether you’re working with dietary preferences or just using up what’s in the fridge, there’s plenty of room to play.

Want to make it vegetarian? Swap the chicken for black beans, sautéed peppers, or a combination of both. Add a bit of corn or rice for texture and substance.

For a spicier version, mix chopped jalapeños or chipotle in adobo into the filling. A little hot sauce or pepper jack cheese will also turn up the heat.

Not a fan of refried beans? You can skip them and use cream cheese or sour cream instead. This creates a creamier filling and still holds everything together nicely.

Feel like changing up the protein? Shredded beef or ground turkey make excellent substitutes. You can even use pulled pork if you have leftovers from another meal.

Gluten-free? Use large gluten-free tortillas, and double-check that your beans and spices are certified gluten-free. You can still get that crispy texture by baking or even air-frying.

Don’t be afraid to get creative – the base recipe is solid, and a little experimentation can lead to some amazing results.

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