Baked Chicken Chimichangas: Crispy, Cheesy, and Oven-Baked Tex-Mex Goodness

Few dishes bring the bold flavor and comforting texture of a chimichanga—traditionally deep-fried, crispy burritos stuffed with savory fillings. This Baked Chicken Chimichangas recipe offers a lighter take on the beloved Tex-Mex classic without sacrificing flavor or texture. By using the oven instead of a deep fryer, you’ll enjoy all the crispy golden goodness with a fraction of the oil, making it a healthier and easier weeknight dinner.

These chimichangas are packed with juicy, Mexican-style shredded chicken and a perfect blend of Monterey Jack (or Pepper Jack) and cheddar cheese. Once wrapped in burrito-sized tortillas, they’re brushed with melted butter or oil and baked until golden and crisp. But the real magic happens in the toppings—load them up with guacamole, sour cream, salsa, or fresh cilantro, and you’ve got a restaurant-worthy dish straight from your kitchen.

This is a versatile, family-friendly recipe that can be customized to suit any taste or dietary preference. Whether you’re meal prepping, hosting a casual dinner, or just craving some Tex-Mex comfort food, these baked chimichangas deliver satisfaction in every bite.

Why You’ll Love This Recipe

1. Crispy Without Frying: Oven-baking gives you the satisfying crunch without the mess or calories of deep frying.
2. Cheesy and Flavorful: Two kinds of cheese and seasoned chicken make for a bold, melty interior.
3. Simple Ingredients: No hard-to-find ingredients—just pantry staples and fresh toppings.
4. Perfect for Meal Prep: Easy to assemble ahead of time and reheat throughout the week.
5. Toppings Galore: Make it your own with endless topping combinations for every taste.

Ingredients

• Burrito-sized flour tortillas
• Mexican shredded chicken
• Shredded Monterey Jack or Pepper Jack cheese
• Shredded cheddar cheese
• Melted butter or vegetable oil

Toppings

• Guacamole
• Sour cream
• Pico de gallo
• Salsa
• Jalapeños
• Green onions
• Minced fresh cilantro

Variations

Spicy Kick

Use Pepper Jack cheese and add diced jalapeños to the filling for a heat boost.

Vegetarian Twist

Replace chicken with seasoned black beans, rice, and sautéed peppers for a meatless option.

Beef Option

Swap the chicken for ground beef or shredded beef seasoned with taco spices.

Low-Carb Version

Use low-carb tortillas or lettuce wraps and skip the starchy toppings.

Breakfast Style

Add scrambled eggs, breakfast sausage, and cheese for a hearty morning chimichanga.

How to Make the Recipe

Step 1

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

Step 2

In a bowl, combine the shredded chicken with both types of cheese and mix until well distributed.

Step 3

Spoon the filling into the center of each tortilla. Fold in the sides, then roll up tightly like a burrito.

Step 4

Place chimichangas seam-side down on the prepared baking sheet. Brush the tops with melted butter or vegetable oil.

Step 5

Bake for 20–25 minutes, or until golden brown and crisp, flipping once halfway through for even browning.

Step 6

Remove from oven and let rest for a couple of minutes before adding toppings.

Step 7

Top with guacamole, sour cream, salsa, pico de gallo, jalapeños, green onions, and cilantro as desired. Serve hot.

Tips for Making the Recipe

• Warm tortillas briefly in the microwave to make them easier to roll.
• Don’t overfill to prevent tearing during rolling or baking.
• Secure chimichangas with toothpicks if needed to hold their shape while baking.
• For extra crispiness, use a wire rack on your baking sheet to allow air to circulate.
• Double the batch and freeze extras for an easy meal later.

How to Serve

Serve your Baked Chicken Chimichangas hot with a side of Spanish rice, refried beans, or a simple green salad. Set up a topping bar so everyone can customize their own with guacamole, salsa, sour cream, and more. They’re great for casual dinners, meal prepping, or serving a crowd.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the refrigerator for up to 4 days.

Freezing

Wrap unbaked or fully baked chimichangas individually in foil or plastic wrap, then freeze for up to 3 months. Bake directly from frozen or thaw in the fridge overnight before reheating.

Reheating

Reheat in a 375°F oven or air fryer until heated through and crispy. Avoid microwaving if you want to maintain that crispy exterior.

FAQs

1. Can I use store-bought rotisserie chicken?

Yes! It’s a time-saving option that works perfectly in this recipe.

2. Can I make these ahead of time?

Absolutely—assemble the chimichangas and refrigerate or freeze until ready to bake.

3. How do I keep chimichangas from getting soggy?

Brush lightly with butter or oil and bake on a rack or parchment-lined sheet for best results.

4. Are these spicy?

They’re mild unless you use Pepper Jack cheese or add jalapeños. You can adjust the spice to your preference.

5. Can I cook them in an air fryer?

Yes! Air fry at 375°F for 10–12 minutes, flipping halfway, for extra crispiness.

6. What sides go well with chimichangas?

Spanish rice, black beans, corn salad, or chips and salsa all pair wonderfully.

7. Can I add vegetables to the filling?

Definitely—try sautéed onions, peppers, or even spinach for more flavor and texture.

8. How do I keep them from unrolling in the oven?

Fold tightly and place seam-side down. Use toothpicks if needed.

9. Can I use corn tortillas?

Corn tortillas tend to break when rolled. Stick with flour tortillas for best results.

10. What’s the best cheese to use?

A combination of cheddar and Monterey Jack (or Pepper Jack for spice) gives the best flavor and melt.

Conclusion

Baked Chicken Chimichangas are the perfect way to enjoy all the flavor and texture of traditional chimis—without the deep-frying. Crispy on the outside, cheesy and tender on the inside, these oven-baked beauties are a crowd-pleaser for weeknight dinners, meal prep, or even casual entertaining. With endless topping and filling possibilities, this recipe is as versatile as it is delicious. Bake a batch, load them up with your favorite garnishes, and enjoy a satisfying Tex-Mex meal at home—no takeout required.

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