Baked Chicken Chimichangas are one of our very favorite easy dinner recipes! Flour tortillas are filled with chicken, cheese, and beans, baked until crispy, then covered in enchilada sauce and cheese – they’re always a hit. When I want to get the family excited about dinner, I make it a chicken chimichanga night!
This chicken chimichanga recipe is a keeper! With less than 10 ingredients and only 25 minutes to make, it’s the perfect weeknight dinner recipe. Everyone loves them!
I love that you can recreate the Mexican restaurant experience at home, and in a healthier way, with these baked chimichangas. Most restaurant chimichangas are deep-fried to get that crispy exterior, but here, the oven does all the work. Baked chicken chimichangas are still crisp on the outside, but they’re healthier and – bonus! – way easier to make.
Why I LOVE this recipe!
- Fast & easy – Just mix up the filling, roll them up, and bake them! This baked chicken chimichanga recipe is ready in under 30 minutes.
- Perfect for leftovers – They’re an excellent way to use up leftover chicken.
- Healthier than deep-fried – Baked chimichangas are much healthier than traditional deep-fried ones. But they’re still crisp and just as delicious!
- Family friendly – Be prepared for the whole family to love these!
What is a chimichanga?
Chimichangas are, essentially, deep-fried burritos. They involve a flour tortilla, filled with meat or beans (or both) and cheese, then deep-fried until crisp. They’re a popular menu choice at Mexican restaurants, but now you can make them at home – and best of all, you don’t have to deep-fry them to get a crispy chimichanga.
Recipe Notes
This Chicken Chimichanga recipe is as simple as promised! Just 30 minutes and less than 10 ingredients for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Baked Chicken Chimichangas to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken – You’ll want three cups of shredded chicken. A grocery store rotisserie chicken is perfect, or use leftovers from your own homemade rotisserie chicken or baked chicken breast.
- Salsa – Use your favorite mild, medium, or hot salsa.
- Taco seasoning – Grab a packet from the store or make your own homemade taco seasoning, which is always super convenient to have on hand!
- Sour cream – Grab your favorite brand. The sour cream helps create an irresistibly delicious chimichanga filling and is also used to top them.
- Flour tortillas – You’ll need large flour tortillas, ones that are big enough to hold the filling.
- Refried beans – Buy your favorite canned beans at the store, or use leftover refried beans that you made at home.
- Shredded cheddar cheese – Cheddar is the perfect cheese for these chimichangas, but you can swap in Jack cheese or another fave if you prefer.
- Cooking oil – This is for brushing the baking sheet and the chimichangas for a crisp tortilla. Vegetable oil or canola oil are good choices.
- Red enchilada sauce – Available in the hispanic section of most grocery stores.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Ground Beef Chimichangas– Swap in three cups of cooked and drained ground beef.
- Vegetarian Chimichangas– Omit the chicken and add another can of refried beans or drained and rinsed black beans.
- Spicy Chicken Chimichangas– Use hot salsa and add 1/2 teaspoon of cayenne pepper to the filling. Add some sliced jalapeños to the garnish.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Chicken Chimichangas.
Add the shredded chicken, salsa, taco seasoning, and some of the sour cream to a large bowl.
Mix the filling together to combine well.
Lay a tortilla flat and spread 1/4 of the beans, 1/4 of the chicken filling, and 1/4 of the cheese. Roll it tightly burrito-style.
Brush the baking sheet with oil and place seam-side down. Brush oil over the top of the chimichanga.
Bake for 15 minutes, then pour the enchilada sauce over the top. Sprinkle on the remaining cheese.
Return to the oven and bake until the cheese has melted. Serve with pico de gallo and sour cream or other favorite toppings.
Recipe Tips
- How to roll a chimichanga – Folding a chicken chimichanga is just like folding a burrito. First, place the filling in a line in the center of the tortilla, then fold the sides inward a couple of inches over the ends of each line. Fold the bottom up and and over, tucking it around the other side of the filling. Continue rolling until the burrito has formed and place it seam-side down.
- Smaller chimichangas option – You can also use smaller flour tortillas and make eight mini chimichangas instead of four larger ones.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Pre-shredded cheese – Save yourself the step of having to shred your own cheese by buying a pack of pre-shredded cheddar at the store.
- Use parchment paper – Cover your baking sheet with parchment paper before adding the chimichangas for easier clean-up.
- Make-ahead tips – Prepare the filling up to three days ahead of time and keep it in an airtight container in the fridge. Then it’s just a matter of assembling and baking them!
- Make it a freezer meal – Roll up your chimichangas and place them in an airtight container or freezer bag for up to 6 months! I love to prep these in bulk for simple and easy family meals later on.
Freezer Meal Instructions
Making this Chicken Chimichanga recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Prepare your chicken chimichangas up to the point of rolling them up.
- Tuck your rolled chimichangas into an airtight container or freezer bag and freeze for up to 6 months.
- Allow them to thaw overnight in the fridge, then proceed with baking them.
What to Serve with Baked Chicken Chimichangas
Since this protein-based dinner has the delicious flavors of Mexican food, it will pair well with many of your favorite Tex-Mex and Mexican side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Cilantro Lime Rice or Easy Mexican Rice
- Mexican Roasted Vegetables
- Mexican Street Corn Casserole or Southwest Corn
- Pineapple Jalapeno Salsa or Pico de Gallo
Chicken Chimichanga Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Recipe FAQ’s
How is a chimichanga different from a burrito?
If you’re wondering the differences between a chimichanga vs. burrito, well, you’ll find there aren’t many! The two are very similar – only a chimichanga is baked or fried until the flour tortilla is crispy before serving.
Is chimichanga fried or soft?
Chimichangas are traditionally fried so that they’re crispy. They can also be baked for the same result, as in this recipe! They are not soft.
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
Baked Chicken Chimichangas
Ingredients
- 3 cups shredded chicken
- 1 cup salsa
- 2 tablespoons taco seasoning, (1 envelope)
- 1/2 cup sour cream
- 4 large flour tortillas
- 16 ounces refried beans, (1 can)
- 1 cup shredded cheddar cheese
- 1 tablespoon cooking oil
For topping
- ½ cup red enchilada sauce
- ¼ cup sour cream
Instructions
- Preheat oven to 425˚F.
- In a large bowl, mix together the shredded chicken, salsa, taco seasoning, and ½ cup sour cream.
- Lay each tortilla flat and spread ¼ of the beans, followed by ¼ chicken mixture, and ¼ of the cheese. Fold the ends in and roll the tortilla tightly burrito style.
- Brush the bottom of a baking sheet with oil, then place the chimichangas seam side down on the oiled part. Brush the remaining oil over the top of the burrito.
- Bake for 15 minutes, then remove, pour the enchilada sauce over the top, and sprinkle with additional cheese. Return the oven for 3-5 minutes or until the cheese has melted.
- Top the chimichangas with sour cream and pico de gallo. Serve immediately.
Recipe Notes
- Cheddar cheese: Swap in pepper jack, Monterey jack, or another favorite cheese if you prefer.
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