If you’re a fan of Mexican-inspired comfort food, you’ve probably had a chimichanga before. That glorious, crispy exterior wrapped around a flavorful filling is pure magic. But let’s be real—deep-frying at home can be messy and heavy. That’s where these Baked Chicken Chimichangas come in. They’re just as crispy, packed with flavor, and way easier to make. Plus, they’re a healthier option without sacrificing any of the deliciousness. If you love this recipe, you’ll also enjoy our Easy Chicken Enchiladas or our Grilled Chicken Fajitas.

Whether you’re meal prepping for the week, feeding a hungry family, or just craving something cheesy and satisfying, this Baked Chicken Chimichangas recipe is a game-changer. Let’s dive in!

Why You’ll Love This Recipe

1. Crispy Without the Fry: Baking gives these Baked Chicken Chimichangas that perfect golden crunch without the need for a vat of oil.
2. Packed with Flavor: Spicy chicken, melty cheese, and a hint of smokiness make every bite of these Chicken Chimichangas irresistible.
3. Easy to Customize: Add your favorite veggies, swap the protein, or adjust the spice level to suit your taste.
4. Meal Prep Friendly: Make a big batch of Baked Chimichangas and enjoy them all week long.
5. Crowd-Pleaser: Perfect for family dinners, game day, or even a fun weekend cooking project.

What Are Chimichangas?

Before we get into the recipe, let’s talk about what makes Chimichangas so special. Originating from Mexican cuisine, chimichangas are essentially burritos that are deep-fried until crispy. The name “chimichanga” is said to come from the Spanish word “chimichanga,” which loosely translates to “thingamajig” or “whatchamacallit.” Legend has it that the dish was created by accident when a burrito was dropped into a fryer. Whether that’s true or not, we’re grateful for the delicious result! Learn more about the history of chimichangas from Smithsonian Magazine.

While traditional chimichangas are fried, this Baked Chicken Chimichangas version offers all the same flavors and textures with less effort and fewer calories. It’s a win-win!

Looking for more crispy chicken recipes? Try our Crispy Air Fryer Chicken Legs for another delicious and easy dinner option.

Ingredients You’ll Need

Here’s everything you’ll need to make these Baked Chicken Chimichangas:

For the Filling:

• 2 cups cooked shredded chicken (rotisserie chicken works wonders!)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
• 1 cup salsa (store-bought or homemade)
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

For Assembly:

• 6 large flour tortillas (burrito-sized)
• Cooking spray or olive oil (for brushing)
• Optional toppings: sour cream, guacamole, pico de gallo, shredded lettuce, or chopped cilantro

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 to prevent sticking.

Step 2: Mix the Filling

In a large bowl, combine the shredded chicken, cheese, salsa, black beans, corn, and spices. Mix everything together until it’s well-coated and flavorful. Taste and adjust the seasoning if needed. Pro tip: If you like a little heat, add a diced jalapeño or a dash of hot sauce!

Step 3: Assemble the Chimichangas

Lay out a flour tortilla on a clean surface. Spoon about 1/2 to 3/4 cup of the chicken mixture onto the center of the tortilla. Fold the sides over the filling, then roll it up tightly from the bottom to form a burrito shape. Place the Chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.

Step 4: Bake Until Golden

Lightly spray or brush the tops of the Baked Chicken Chimichangas with cooking spray or olive oil. This helps them crisp up beautifully in the oven. Bake for 20-25 minutes, flipping halfway through, until they’re golden brown and crispy.

Step 5: Serve and Enjoy

Let the Baked Chimichangas cool for a few minutes, then serve them with your favorite toppings. Think dollops of sour cream, fresh guacamole, or a sprinkle of cilantro. Pair them with a side of Mexican rice, refried beans, or a simple salad for a complete meal.

Tips for the Perfect Baked Chicken Chimichangas

1. Use Fresh Tortillas: Fresh tortillas are more pliable and less likely to tear when rolling. If your tortillas are stiff, warm them in the microwave for 10-15 seconds to make them easier to work with.
2. Don’t Overfill: Keep the filling to about 1/2 to 3/4 cup per tortilla to avoid bursting. Overfilling can also make them harder to roll.
3. Customize the Filling: Add diced bell peppers, jalapeños, or even cooked rice for extra texture and flavor. You can also swap the chicken for ground beef, pork, or a plant-based protein.
4. Make Ahead: Assemble the Baked Chicken Chimichangas ahead of time and refrigerate until ready to bake. Perfect for busy weeknights!
5. Freeze for Later: Unbaked Chimichangas can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
6. Get Creative with Toppings: The toppings are where you can really make this dish your own. Try adding pickled onions, a drizzle of chipotle sauce, or a squeeze of lime for extra zing.

Variations to Try

One of the best things about this Baked Chicken Chimichangas recipe is how versatile it is. Here are some fun variations to mix things up:

1. Vegetarian Chimichangas: Swap the chicken for sautéed veggies like zucchini, mushrooms, and spinach. Add extra beans or tofu for protein.
2. Breakfast Chimichangas: Fill the tortillas with scrambled eggs, cheese, and breakfast sausage or bacon. Serve with salsa and avocado for a hearty morning meal.
3. Seafood Chimichangas: Use cooked shrimp or shredded crab meat as the filling. Add a touch of Old Bay seasoning for a coastal twist.
4. Spicy Chimichangas: Kick up the heat by adding diced jalapeños, a dash of cayenne pepper, or a spicy salsa.
5. Cheesy Chimichangas: Add extra cheese to the filling or sprinkle some on top before baking for an ooey-gooey treat.

Why This Recipe Works

This Baked Chicken Chimichangas recipe is a winner for so many reasons:

• It’s Healthier: Baking instead of frying cuts down on oil and calories.
• It’s Easy: No complicated techniques or hard-to-find ingredients.
• It’s Versatile: Swap out ingredients to suit your preferences or dietary needs.
• It’s Delicious: Crispy, cheesy, and packed with flavor—what’s not to love?

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Frequently Asked Questions (FAQs)

 

Final Thoughts

These Baked Chicken Chimichangas are the ultimate comfort food with a healthy twist. They’re crispy, cheesy, and loaded with flavor—everything you want in a meal. Plus, they’re easy to make and perfect for sharing (or not, we won’t judge).

Give this recipe a try and let us know how it turns out! Don’t forget to tag your creations on social media so we can see your delicious results. Happy cooking!