Name: Baked Chicken Chimichangas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 6 burrito-sized flour tortillas; 3 cups shredded Mexican chicken (or rotisserie chicken); ¾ cup shredded Monterey Jack or Pepper Jack cheese; ¾ cup shredded cheddar cheese; 2–3 tablespoons melted butter or vegetable oil; Guacamole, sour cream, pico de gallo, salsa; Sliced jalapeños, chopped green onions, minced fresh cilantro

Baked Chicken Chimichangas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy, cheesy, and bursting with flavor, these baked chicken chimichangas are a healthier twist on the classic deep-fried Tex-Mex favorite. Perfect for weeknight dinners or casual gatherings, this easy recipe delivers all the crunch without the guilt.

Author: Carlos_Antonio
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 chimichangas 1x
Category: Main Course
Cuisine: Tex-Mex

Ingredients

Scale

For the Chimichangas:

6 burrito-sized flour tortillas
3 cups shredded Mexican chicken (or rotisserie chicken)
¾ cup shredded Monterey Jack or Pepper Jack cheese
¾ cup shredded cheddar cheese
2–3 tablespoons melted butter or vegetable oil

Toppings (Optional):

Guacamole, sour cream, pico de gallo, salsa
Sliced jalapeños, chopped green onions, minced fresh cilantro

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 400°F. Line a large baking sheet with aluminum foil or parchment paper for easy cleanup.
Soften Tortillas: Wrap tortillas in a damp paper towel and microwave for 20–25 seconds until soft and pliable.
Prepare Filling: Drain any excess liquid from the shredded chicken. In a small bowl, mix Monterey Jack and cheddar cheeses together.
Assemble Chimichangas: Place a tortilla on a flat surface. Sprinkle some cheese in the center, add about ⅓ cup of chicken, and top with more cheese. Fold the bottom edge over the filling, tuck in the sides, and roll tightly into a burrito shape.
Bake to Perfection: Place seam-side down on the prepared baking sheet. Brush each chimichanga generously with melted butter or vegetable oil. Bake for 25–30 minutes until golden brown and crispy.
Serve & Enjoy: Let cool slightly before serving with your favorite toppings like guacamole or sour cream.

Notes

Serving Suggestions:

Pair these chimichangas with Mexican rice, refried beans, or a fresh side salad for a complete meal.

Tips & Tricks:

Avoid Soggy Tortillas: Drain chicken thoroughly before assembling.
Even Crisping: Rotate the baking sheet halfway through cooking.
Customizable Filling: Add diced jalapeños or sautéed veggies for extra flavor.

Storage & Reheating:

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 375°F oven for about 10 minutes to restore crispiness.
To freeze: Wrap unbaked chimichangas individually in plastic wrap and aluminum foil; bake directly from frozen at 400°F for 35–40 minutes.

Find it online: https://sabormexicana.com/baked-chicken-chimichangas/