CAN I USE CORN TORTILLAS INSTEAD OF FLOUR TORTILLAS?

Flour tortillas work best for Baked Chicken Chimichangas because they're more pliable and less likely to crack. Corn tortillas can be used, but they may not hold together as well.

CAN I MAKE THIS VEGETARIAN?

Absolutely! Swap the chicken for sautéed veggies, tofu, or extra beans.

HOW DO I STORE LEFTOVERS?

Store leftover Baked Chimichangas in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.

CAN I USE STORE-BOUGHT ROTISSERIE CHICKEN?

Yes, rotisserie chicken is a great shortcut and adds tons of flavor.

Yes! Assemble the Baked Chicken Chimichangas, wrap them individually in foil, and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.

Easy Baked Chicken Chimichangas (Ready in Just 30 Minutes!)

Ingredients

Scale

For the Filling:

2 cups cooked shredded chicken (rotisserie chicken works great!)

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

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

Instructions

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.

Mix the Filling: In a large bowl, combine the shredded chicken, cheese, salsa, black beans, corn, and spices. Mix well until everything is evenly coated. Taste and adjust seasoning if needed.

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.

Bake Until Golden: Lightly spray or brush the tops of the chimichangas with cooking spray or olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Serve and Enjoy: Let the chimichangas cool for a few minutes, then serve with your favorite toppings.

Notes

Make Ahead: Assemble the chimichangas ahead of time and refrigerate until ready to bake.

Freezing: Unbaked chimichangas can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.

Author: Chef Joyé
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 chimichanga
Calories: 320
Sugar: 3g
Sodium: 480mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 22g
Cholesterol: 55mg

Keywords: Baked Chicken Chimichangas, Easy Chimichangas, Healthy Mexican Recipes, 30-Minute Dinner Ideas, Baked Chimichangas Recipe