Baked Chicken Chimichangas Recipe

So you’re craving that crunchy, cheesy, Mexican-restaurant vibe but don’t want to deep-fry anything or change out of your sweatpants? I got you. These baked chicken chimichangas are stupidly easy, ridiculously tasty, and—plot twist—actually good for you compared to the oil-bath version. Let’s do this.

Why This Recipe is Awesome

Listen, I love takeout as much as the next human, but these bad boys taste like you tried… without actually trying. They’re crispy on the outside, juicy and cheesy on the inside, and (shocker) baked, not fried. Translation: you can eat three and still button your jeans tomorrow. It’s basically a love letter to lazy people who refuse to sacrifice flavor.

Ingredients You’ll Need

Grab this stuff—most of it is probably already judging you from the fridge.

• 2 cups cooked chicken, shredded (rotisserie chicken = life hack)
• 1 cup shredded cheese (cheddar, Monterey Jack, or whatever’s not growing mold)
• ½ cup salsa (mild, medium, or “I hate myself” hot—your call)
• 1 cup refried beans or black beans (drained, don’t be that person who adds the juice)

1 teaspoon cumin (because flavor)

• explosion)
• 1 teaspoon chili powder (same reason)
• ½ teaspoon garlic powder (or just admit you’re too lazy to mince real garlic)
• 8 large flour tortillas (burrito-size, don’t try to be cute with the small ones)
• Cooking spray or a little olive oil (for that golden fake-fry glow)
• Optional but encouraged: sour cream, guac, more salsa for dipping—live a little

Save

Step-by-Step Instructions

Let’s roll (literally).

1. Preheat your oven to 425°F. Yes, right now. Don’t make me wait.
2. Mix the filling. In a big bowl, toss the chicken, cheese, salsa, beans, cumin, chili powder, and garlic powder. Get in there with your hands if you’re feeling chaotic—it’s faster.
3. Warm the tortillas. Throw them in the microwave for 20-30 seconds so they don’t crack when you fold them. Nobody wants a chimichanga crime scene.
4. Assemble like a pro. Spoon about ½ cup of filling down the center of each tortilla. Fold in the sides, then roll it up tight like a delicious burrito cigar.
5. Place seam-side down on a baking sheet lined with parchment or lightly sprayed. This is the difference between chimichanga and sad open-face taco.
6. Spray or brush the tops lightly with oil/cooking spray. This is the secret to crispy happiness. Don’t skip it unless you enjoy sadness.
7. Bake 18-22 minutes, flipping halfway, until they’re golden and crunchy. Broil for the last 1-2 minutes if you want extra swagger.
8. Try not to burn your fingers inhaling them straight off the pan. (Pro tip: you will fail this step.)

Common Mistakes to Avoid

• Forgetting to preheat the oven. Congrats, you just added 15 minutes to dinner.
• Overfilling the tortillas. We’re making chimichangas, not piñatas.
• Skipping the oil spray. You’ll get pale, sad logs instead of crispy dreams.
• Using cold tortillas. They’ll tear faster than your willpower at 10 p.m.
• Eating only one. Rookie mistake.

Alternatives & Substitutions

• Beef or pork instead of chicken? Go for it, carnivore.
• Vegetarian? Swap chicken for more beans, roasted veggies, or that one sad sweet potato in your pantry.
• Corn tortillas? Technically works, but they’re fragile little divas—warm them extra well.
• Low-carb life? Use low-carb tortillas or just make a bowl version and call it deconstructed (aka fancy laziness).
• Cheese-hater? First, who hurt you? Second, just leave it out. I won’t tell.

FAQs

Can I make these ahead of time?

Yes! Assemble, wrap individually in foil, and refrigerate up to 24 hours. Bake when the hangry hits.

Can I freeze them?

Heck yes. Freeze before baking. When ready, bake from frozen—add 10-15 extra minutes.

Air fryer version?

Absolutely. 400°F for 10-12 minutes, flip halfway. Thank me later.

They didn’t get crispy enough—what now?

You skimped on the oil spray, didn’t you? Broil for 2 minutes or accept your soft fate.

Can I use margarine instead of oil?

Technically yes, but why would you punish your chimichangas like that?

Is it okay if some filling leaks out?

Only if you enjoy free bonus crunchy bits on the pan. I call those “chef’s treats.”

Final Thoughts

There you go—crispy, cheesy, zero-guilt baked chicken chimichangas that taste like you ordered in but actually took you 30 minutes tops. Now go forth, roll some tortillas, and bask in the glory of being low-key domestic. Your future self (and anyone lucky enough to eat these) will thank you. Now quit reading and start cooking—I’m hungry just thinking about it!