Why You’ll Love This Recipe

Baked Chicken Chimichangas are a healthier twist on the classic deep-fried favorite, delivering the same crispy, golden exterior with a savory, cheesy chicken filling—all without the grease. Easy to make and perfect for meal prep, these oven-baked delights are a delicious, satisfying option for weeknight dinners or family gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded cooked chicken
cream cheese (softened)
sour cream
shredded cheddar or Mexican blend cheese
green chilies (canned, diced)
taco seasoning
flour tortillas (large)
olive oil or cooking spray
salt (to taste)
fresh cilantro or green onions (for garnish)
salsa, guacamole, or sour cream (for serving)

directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, mix shredded chicken, cream cheese, sour cream, shredded cheese, green chilies, and taco seasoning until well combined.

Spoon the filling into the center of each tortilla and fold in the sides, then roll up tightly into a burrito shape.

Place seam-side down on the baking sheet and brush or spray the tops lightly with olive oil.

Bake for 20–25 minutes, or until golden brown and crispy.

Garnish with chopped cilantro or green onions and serve with your favorite toppings.

Servings and timing

This recipe yields 4–6 chimichangas.
Preparation time: 15 minutes
Baking time: 20–25 minutes
Total time: 35–40 minutes

Variations

Use rotisserie chicken for a quick shortcut.
Add black beans or corn to the filling for extra texture.
Swap chicken for shredded beef, turkey, or seasoned ground beef.
Use low-carb tortillas for a lighter version.
Top with queso or enchilada sauce before serving.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer at 375°F (190°C) to maintain crispiness.
Freeze assembled (unbaked) chimichangas for up to 2 months—bake from frozen, adding 5–10 minutes to cook time.

FAQs

Can I make these ahead of time?
Yes, assemble them in advance and refrigerate or freeze until ready to bake.

How do I get them crispy without frying?
Brushing with oil and baking at a high temperature creates a crisp, golden shell.

What kind of chicken works best?
Shredded rotisserie or cooked boneless, skinless chicken breasts or thighs are ideal.

Can I make them spicy?
Yes, add jalapeños, hot sauce, or spicy taco seasoning to the filling.

Do I need to flip them while baking?
No, baking seam-side down ensures they hold their shape and get crispy on the bottom.

Can I use corn tortillas?
Flour tortillas are best for rolling and crisping, but small corn tortillas can be used for mini versions.

Conclusion

Baked Chicken Chimichangas are a flavorful, crispy, and healthier alternative to the classic favorite, offering all the comfort and taste without the deep-fry mess. Quick to prepare and endlessly customizable, they’re sure to become a staple in your weekly dinner rotation.