Name: Baked Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded Monterey Jack cheese; ½ cup salsa or enchilada sauce; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ¼ teaspoon chili powder; ¼ teaspoon salt; 4 large flour tortillas (10-inch); 2 tablespoons melted butter or olive oil; Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes

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Get ready to fall in love with Baked Chicken Chimichangas—a dish that takes the irresistible flavors you crave from your favorite Mexican restaurant and brings them right to your weeknight table, minus the oil and mess of frying. Golden tortillas wrapped around a cheesy, seasoned chicken filling, then crisped to perfection in the oven, make every bite a rewarding mix of crunch and melt. This is the kind of meal that sparks meal-prep joy, delivers satisfying textures, and welcomes all your favorite toppings—from fresh cilantro to dollops of guacamole. Whether you’re cooking for family or a crowd, Baked Chicken Chimichangas deliver a comfort food experience you’ll want to share again and again.

Baked Chicken Chimichangas Recipe - Recipe Image

Ingredients You’ll Need

I absolutely love how a handful of familiar ingredients come together so easily in these Baked Chicken Chimichangas. Each one brings something special—flavor, color, or meltiness—to the party, ensuring the end result is as crave-worthy as it is achievable.

Shredded chicken (2 cups): Rotisserie or leftover roasted chicken both work wonderfully, and soak up the flavors.
Shredded Monterey Jack cheese (1 cup): This cheese melts beautifully and offers a distinct creaminess.
Salsa or enchilada sauce (½ cup): Adds both moisture and a vibrant kick to the filling—choose your favorite for extra personality.
Ground cumin (½ teaspoon): Classic earthy warmth gives depth to the chicken mixture.
Garlic powder (½ teaspoon): Quick, reliable garlic flavor without chopping or fuss.
Chili powder (¼ teaspoon): Just enough gentle heat for a subtle spicy note.
Salt (¼ teaspoon): Enhances all the other flavors—don’t skip it.
Flour tortillas, large (4, 10-inch): Sturdy enough to wrap, soft enough to bake up tender-crisp.
Melted butter or olive oil (2 tablespoons): Brushing this on helps achieve that golden, bakery-style finish.
Optional toppings: Sour cream, guacamole, chopped cilantro, diced tomatoes—these add freshness, creaminess, and a final layer of flavor.

How to Make Baked Chicken Chimichangas

Step 1: Preheat and Prep

Start by getting your oven nice and hot—preheat to 400°F (200°C) for that delightfully crisp exterior. Line a baking sheet with parchment paper or a light coating of oil to make sure your chimichangas don’t stick. This extra step ensures easy clean-up and perfect browning.

Step 2: Make the Filling

Grab a large mixing bowl and toss in your shredded chicken, Monterey Jack cheese, salsa or enchilada sauce, cumin, garlic powder, chili powder, and salt. Give everything a thorough stir until the chicken is evenly coated and the colors look vibrant and creamy. The aroma alone will let you know you’re on the right track!

Step 3: Fill and Roll

Lay out your flour tortillas on a clean surface. Scoop the seasoned chicken mixture into the center of each tortilla, dividing it as evenly as you can. Fold in the sides snugly, then roll the tortilla up into a burrito-like package, ensuring the filling is tucked in. Place each one seam-side down on your prepared baking sheet for the best shape and texture.

Step 4: Brush and Bake

Brush the tops of the chimichangas with melted butter or olive oil to encourage even browning and an irresistible crispness. Slide the tray into your preheated oven and bake for 20 to 25 minutes, keeping an eye out for that golden, crunchy finish. For an extra-crispy top, switch to the broiler for the last 2–3 minutes—just don’t wander too far!

Step 5: Serve and Enjoy

Once your Baked Chicken Chimichangas are sizzling and gloriously golden, take them out, plate them up, and get creative with your favorite toppings. Every bite is a celebration of flavor, so don’t hold back!

How to Serve Baked Chicken Chimichangas

Garnishes

The joy of Baked Chicken Chimichangas starts with the crisp tortilla and savory filling, but the real fun is in the garnishes! Try a scoop of cool sour cream, a spoonful of homemade guacamole, a sprinkle of chopped cilantro, or fresh diced tomatoes. Each adds a punch of flavor and color that takes this dish over the top.

Side Dishes

Pair your Baked Chicken Chimichangas with vibrant Mexican rice, a side of black beans, or a bright, crunchy slaw. These sides bring balance and help create a festive plate that’s ready for any gathering, whether it’s a family weeknight or game day feast.

Creative Ways to Present

Don’t be afraid to play with the presentation! Slice the chimichangas on a diagonal for a restaurant-style look, set up a DIY toppings bar for everyone to personalize their plate, or serve mini versions for party appetizers. The golden exterior always shines on a platter with a rainbow of toppings.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Baked Chicken Chimichangas (lucky you!), let them cool completely before storing in an airtight container. They’ll stay fresh in the refrigerator for up to three days without losing too much of their fabulous texture.

Freezing

Want to get ahead on dinner? Prep the chimichangas through the rolling step, then wrap each one tightly in plastic wrap and aluminum foil. Freeze them unbaked for up to two months. When ready to eat, just bake straight from frozen, adding a few more minutes to the cooking time.

Reheating

To regain that delightful crispiness, reheat Baked Chicken Chimichangas in the oven at 350°F until heated through and crunchy again (about 10–12 minutes). Avoid the microwave if possible, as it tends to soften the tortillas rather than crisp them.

FAQs

Can I use a different type Main Course

Absolutely! While Monterey Jack melts beautifully, you can swap in cheddar, pepper jack, or even mozzarella based on your flavor craving or what you have on hand.

How can I make these Baked Chicken Chimichangas spicier?

Kick up the heat by using a spicier salsa or enchilada sauce, doubling the chili powder, or adding a few sliced jalapeños into the filling.

Are these suitable for meal prep?

Yes! You can assemble the chimichangas up to a day in advance, store them covered in the fridge, and bake just before dinnertime for a totally stress-free meal.

Can I add beans or rice to the filling?

Definitely—stir in up to half a cup of black beans or cooked rice for a heartier, more filling chimichanga that’s just as easy to assemble and bake.

What’s the best way to keep them crispy?

To maintain that signature crunch, be sure not to overfill the tortillas and always brush them with butter or oil before baking. If you reheat leftovers, stick to the oven or air fryer for crisp results.

Final Thoughts

I can’t recommend trying Baked Chicken Chimichangas enough—they strike the perfect balance between easy comfort food and festive, crowd-pleasing flavor. There’s nothing quite like crisped tortillas hugging a creamy, cheesy chicken filling, all made lighter and easier in the oven. Give them a spot on your dinner table and watch them disappear!

Baked Chicken Chimichangas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 6 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Baked Chicken Chimichangas are a delicious and healthier alternative to traditional deep-fried chimichangas. Packed with flavor and easy to customize with your favorite toppings, they make a satisfying meal for any night of the week.

Ingredients

Scale

Main Filling:

2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese
½ cup salsa or enchilada sauce
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon salt

Additional:

4 large flour tortillas (10-inch)
2 tablespoons melted butter or olive oil
Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C) and prepare a baking sheet.
Prepare Filling: In a bowl, mix chicken, cheese, salsa, cumin, garlic powder, chili powder, and salt.
Fill Tortillas: Divide filling among tortillas, roll them up, and place seam-side down on the baking sheet.
Bake: Brush chimichangas with butter or oil, bake for 20–25 minutes until golden and crispy.
Serve: Top with preferred toppings and enjoy!