Baked Chicken Chimichangas Recipe

There's something about the golden crunch of a baked chicken chimichanga that feels both comforting and exciting. Picture biting into a crisp tortilla stuffed with juicy shredded chicken, melted cheese, and just the right hint of spice — all without the mess of frying.

I first made these when trying to lighten up one of my favorite takeout indulgences. After one bite, my family declared them better than the restaurant version. Best of all? They’re oven-baked, not deep-fried, which means less cleanup and fewer calories — without sacrificing flavor.

Let’s dive into why this easy baked dinner deserves a permanent spot on your meal rotation.

Why You'll Love This Baked Chicken Chimichangas Recipe

Get ready to meet your new favorite way to use up leftover chicken. These baked chicken chimichangas check all the boxes: easy, flavorful, family-approved, and weeknight-friendly.

First off, they’re super simple to prepare. You can use pre-cooked or rotisserie chicken, which cuts prep time dramatically. Just mix, wrap, and bake — that’s it.

They're baked, not fried, which means fewer calories and no greasy splatter. Still crispy, still satisfying, but a whole lot lighter.

This meal is budget-friendly too. With basic ingredients like tortillas, cheese, and canned green chiles, it won’t break the bank to feed a family of four — or more.

Plus, it’s versatile and freezer-friendly. You can make a big batch ahead of time and freeze them individually. Reheat for a grab-and-go lunch or lazy dinner. You can also customize the filling to suit picky eaters or spice lovers.

Whether it’s Taco Tuesday or a casual Friday night, these chimichangas are always a hit. Ready to see how easy they are to pull together?

Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient brings a unique texture or flavor, creating a dish that feels indulgent but is surprisingly wholesome.

Cooked shredded chicken is the star here. You can use leftovers, rotisserie chicken, or even poached chicken breasts. The key is to shred it finely so the filling holds together nicely when wrapped.

Cream cheese adds creaminess and helps bind the filling. It also balances the spice from the green chiles. Let it soften before mixing for easier blending.

Green chiles bring a subtle heat and brightness. Use mild or hot depending on your spice preference. They add a tangy Southwest flair without overwhelming the dish.

Cheddar cheese, especially sharp cheddar, adds richness and a gooey melt factor. Monterey Jack is another great option if you prefer a milder taste.

Large flour tortillas are the vehicle for all that goodness. Make sure they’re soft and pliable so they don’t tear when wrapping. A quick microwave warm-up makes them easier to roll.

You’ll also need a baking sheet, parchment paper, and optionally, a cooking spray or brush of oil for extra crispiness on the outside. No frying pan or messy oil needed!

How To Make This Baked Chicken Chimichangas

Making these baked chicken chimichangas is delightfully simple, even for novice cooks. Follow these steps and you'll be rewarded with crispy, golden perfection.

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easier cleanup. If you want extra crispness, lightly coat the parchment with cooking spray or brush with oil.

In a large mixing bowl, combine your shredded chicken, softened cream cheese, green chiles, and shredded cheddar. Stir until everything is well mixed and creamy. Add a pinch of salt and a dash of cumin or garlic powder for extra depth if desired.

Warm the tortillas for 20-30 seconds in the microwave so they’re more flexible. Lay one tortilla flat and spoon about ½ cup of filling in the center. Fold in the sides, then roll it up burrito-style to seal in all the filling. Place seam-side down on the baking sheet.

Repeat with the remaining tortillas and filling. Once they’re all on the tray, lightly spray the tops with cooking spray or brush with a bit of oil to help them crisp up in the oven.

Bake for 20–25 minutes, or until the chimichangas are golden brown and the edges are crunchy. You’ll see a light bubbling around the seams when they’re ready — and your kitchen will smell amazing.

From start to finish, the whole process takes about 35–40 minutes. Perfect for a satisfying weeknight meal with minimal cleanup.

Storage Options

Leftovers? Lucky you. These baked chimichangas store beautifully and taste just as good reheated.

For the fridge, let them cool completely and store in an airtight container. They’ll stay fresh for up to 4 days. Reheat in a 350°F oven for 10–12 minutes or until heated through and crispy again.

To freeze, wrap each cooled chimichanga tightly in foil or plastic wrap, then place in a zip-top freezer bag. They’ll last up to 2 months. No need to thaw — just bake at 375°F for 25–30 minutes straight from frozen.

Avoid the microwave if you want to keep that crispy exterior. But if you're in a rush, microwave for 1–2 minutes, then crisp up in a hot pan or toaster oven for best texture.

These are perfect for meal prep — make a double batch and stash some for future cravings!

Variations and Substitutions

What I love most about this recipe is how adaptable it is. Once you’ve got the base down, the sky’s the limit when it comes to flavors and fillings.

Want to turn up the heat? Add diced jalapeños or a dash of hot sauce to the filling. A sprinkle of chipotle powder will give it a smoky edge too.

Swap the chicken for shredded beef, ground turkey, or even beans for a vegetarian version. Black beans and corn make a great combo when mixed with the creamy base.

Not a fan of cream cheese? Substitute with sour cream or Greek yogurt. It’ll be a little tangier but still creamy and cohesive.

Feel free to mix up the cheeses — Pepper Jack, Mexican blend, or even a little mozzarella can give these a whole new personality.

And don’t forget toppings! Serve with salsa, guacamole, sour cream, or a drizzle of queso. Fresh cilantro and lime wedges take it over the top.

So go ahead — experiment, personalize, and make this recipe your own. However you tweak it, one thing’s for sure: these chimichangas will be on repeat.

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