Baked Chicken Chimichangas Recipe

So, you’re craving something cheesy, crispy, and downright soul-hugging, but you don’t feel like setting off the smoke alarm with a deep fryer, right? Enter: Baked Chicken Chimichangas. Yep, the oven does all the heavy lifting while you sit there pretending you’re a kitchen genius. Spoiler alert: you will feel like one after this.

Why This Recipe is Awesome?

• First off, it’s baked, not fried—so you get that golden, crunchy tortilla vibe without enough oil to power a deep-fryer at the state fair.
• It’s super customizable: chicken, cheese, beans, salsa—throw in whatever you’ve got lurking in the fridge.
• Bonus: It’s idiot-proof. Even I didn’t manage to screw it up (and that’s saying something).
• And let’s be real, baked chimichangas are basically the lovechild of burritos and enchiladas—and who wouldn’t want that kind of romance on their plate?

Ingredients You’ll Need

Here’s the dream team lineup (nothing fancy, promise):

• 2 cups cooked chicken – Shredded, diced, or whatever you can manage without tears
• 1 cup shredded cheese – Cheddar, Monterey Jack, or whatever cheese you didn’t eat straight from the bag last night
• 1/2 cup salsa – Mild, medium, or “cry into your plate” spicy.
• 1/2 cup refried beans – Totally optional, but adds that creamy goodness
• 1 teaspoon taco seasoning – Or just wing it with chili powder and cumin.
• 6 large flour tortillas – Because the small ones are just sad.
• Cooking spray or olive oil – To crisp things up like a pro.
• Toppings: Sour cream, guac, shredded lettuce, extra salsa, maybe all of the above.

Save

Step-by-Step Instructions

1. Preheat that oven – 400°F (200°C). Don’t be a rebel here, it actually matters.
2. Mix the filling – Combine chicken, cheese, beans, salsa, and seasoning in a bowl. Stir until it looks like something you’d actually eat
3. Assemble like a boss – Spoon the filling onto the center of each tortilla. Fold in the sides, then roll it up tight like a burrito.
4. Place on a baking sheet – Seam side down, because we’re civilized here.
5. Crisp it up – Spray with cooking spray or brush with oil. This is what makes it golden and crunchy.
6. Bake – 20–25 minutes, flipping once halfway. You’re aiming for tortilla perfection: crispy, not burnt.
7. Serve hot – Top with sour cream, guac, or that extra salsa you swore you’d save but almost finished with chips yesterday.

Common Mistakes to Avoid

• Skipping preheating – Yeah, no. Cold ovens are recipe killers.
• Overstuffing tortillas – I get it, you’re hungry, but unless you want a “chimichanga explosion,” chill
• Using soggy tortillas – If they’ve been sitting out for days, they’ll crack. Warm them up in the microwave for 15 seconds first.
• Forgetting the oil spray – Without it, you’re just baking sad, floppy burritos. Don’t be that person.

Alternatives & Substitutions

• Chicken not your thing? Use beef, turkey, or go veggie with sautéed peppers and black beans.
• No refried beans? Skip them. Or use mashed sweet potatoes for a curveball.
• Cheese overload? First off, how dare you. But fine, use less—or swap for dairy-free cheese if you must.
• Want extra crunch? Sprinkle a little cheese on top before baking. Boom, you’re welcome.

More Articles:

• Longhorn Garlic Parmesan Crusted Chicken
• Irresistible Crockpot Garlic Parmesan Chicken and Potatoes
•  Buttermilk Fried Chicken 

FAQs of  Baked Chicken Chimichangas 

Can I make these ahead of time?

Absolutely. Assemble, wrap in foil, and refrigerate. Bake when you’re ready, but add 5–10 minutes to the oven time.

Can I freeze baked chimichangas?

Heck yes! Wrap individually in foil and freeze. Reheat straight from frozen—just expect it to take a little longer.

Do I have to use flour tortillas?

Technically no, but corn tortillas will crack faster than your patience on a Monday morning. Stick with flour.

Can I air-fry instead of baking?

OMG yes. Pop them in at 375°F for about 12 minutes, flipping halfway. Crispy magic.

What toppings work best?

Guac, sour cream, shredded lettuce, diced tomatoes, salsa… basically, a mini salad bar.

Is this recipe spicy?

Not unless you make it that way. Add jalapeños, hot salsa, or chili flakes if you like living dangerously.

Final Thoughts

And there you have it: crispy, cheesy, Baked chicken chimichangas that don’t require a fryer, a culinary degree, or a second mortgage for takeout. Easy, delicious, and guaranteed to make you feel like the star of your own cooking show.

So go on—whip these up, top them with your favorite fixings, and enjoy that smug satisfaction of saying, “Yeah, I made this.”

Now go impress someone—or just yourself. You’ve earned it, chef. 🥂