Description
Craving something crispy, cheesy, and full of bold flavor—but want a healthier twist on a Tex-Mex favorite? These Baked Chicken Chimichangas are your answer. Instead of deep-frying, they’re baked to golden perfection, filled with juicy seasoned chicken, melty cheese, and all your favorite fixings. Whether it’s taco night or a casual weeknight dinner, these chimichangas deliver big flavor with less guilt.
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Ingredients
For the Chicken Filling:
• 2 cups cooked, shredded chicken (rotisserie or homemade)
• 1 cup shredded cheddar or Monterey Jack cheese
• ½ cup salsa (mild or medium, your choice)
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• ½ cup canned black beans (rinsed and drained)
• ½ cup frozen corn (optional)
For Assembly:
• 6 large flour tortillas (10-inch size)
• 2 tbsp olive oil or melted butter (for brushing)
• Cooking spray
For Serving (Optional):
• Sour cream or plain Greek yogurt
• Fresh salsa or pico de gallo
• Guacamole
• Shredded lettuce
• Chopped tomatoes
• Sliced jalapeños
• Lime wedges
Instructions
Step 1: Prepare the Chicken Filling
In a large mixing bowl, combine shredded chicken, cheese, salsa, black beans, corn (if using), cumin, chili powder, garlic powder, onion powder, salt, and pepper.
Mix everything together until well combined. This will be your flavorful chimichanga filling.
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil and lightly coat with cooking spray.
Step 3: Assemble the Chimichangas
Warm the tortillas for about 15 seconds in the microwave to make them easier to roll.
Spoon about ½ cup of the chicken filling onto the center of each tortilla.
Fold the sides in, then roll from the bottom up tightly like a burrito, tucking everything in.
Place each chimichanga seam-side down on the prepared baking sheet.
Step 4: Brush and Bake
Brush the tops of the chimichangas lightly with olive oil or melted butter for that golden crispiness.
Bake for 20–25 minutes, flipping halfway through, until the chimichangas are golden brown and crisp.
Step 5: Serve and Enjoy
Remove from the oven and let cool for a few minutes.
Top with sour cream, salsa, guacamole, or any toppings you love.
Serve with a side salad, rice, or tortilla chips.
Notes
Don’t Overfill – Too much filling makes rolling difficult and can cause tearing.
Seal Tightly – Keep all the goodness inside by folding snugly.
Flip for Even Browning – Turning them halfway helps get both sides crispy.
Customize It – Add sautéed peppers, onions, or a dash of hot sauce for a spicy kick.
Make It Vegetarian – Swap chicken for sautéed veggies or seasoned black beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: Mexican-American