If you love Tex-Mex flavors but want something a little lighter than the usual deep-fried dish, this Baked Chicken Chimichanga is going to be your new weeknight favorite. I’m a huge fan of comforting meals that feel indulgent but still fit into everyday cooking, and this recipe checks every box. The filling is creamy, flavorful, and packed with tender shredded chicken, while the tortilla bakes into a crisp, golden shell without a drop of oil. This baked version gives you all the things you love about classic chimichangas but in a fresher, easier, and healthier way.

One of the things I love most about this baked chicken chimichanga is how flexible it is. You can make it spicy, mild, cheesy, or even veggie-packed. It’s perfect for meal prep, great for feeding a crowd, and the leftovers reheat beautifully. The steps are simple, and most of the cooking time is hands-off, which makes this dish incredibly doable for beginners or busy home cooks.

The star of this recipe is the filling: creamy chicken mixed with salsa, spices, and just enough cheese to make everything melt together. Wrap it in a large flour tortilla, brush with a bit of butter, and let the oven handle the rest. You end up with the perfect mix of crisp, creamy, and saucy in every bite.

Whether you want a fast weeknight dinner, a freezer-friendly meal, or something fun for Taco Tuesday, this baked chicken chimichanga brings big flavor with minimal effort.

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What Makes This Baked Chicken Chimichanga Special?

Bold flavor without frying

This recipe gives you the satisfying crunch of a traditional chimichanga but avoids the heaviness of deep frying. The oven creates a crisp tortilla shell with a soft and creamy center.

Easy weeknight cooking

The filling comes together using pantry staples. Everything cooks in one bowl, and the oven does the rest. Perfect for busy nights.

Family-friendly and customizable

Everyone can personalize their chimichanga by adding toppings such as guacamole, sour cream, shredded lettuce, or pico de gallo. Kids and adults both love it.

Meal-prep friendly

These chimichangas freeze beautifully, and the baked method keeps them sturdy. Reheat them straight from frozen without losing texture.

Time-saving techniques

Using pre-cooked chicken (like rotisserie chicken) makes the filling super quick. Brushing tortillas with melted butter helps them crisp faster in the oven without the mess of frying.

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Ingredient Notes

Key Ingredients and Why They Matter

• Shredded chicken – Rotisserie chicken works perfectly here and saves time. You can also use leftover grilled or baked chicken.
• Cream cheese – Makes the filling creamy and helps bind everything together. Substitute with Greek yogurt for a lighter version.
• Shredded cheese – Cheddar, Monterey Jack, or a Mexican blend melt beautifully.
• Salsa or canned diced tomatoes with chiles – Adds moisture and flavor. Use mild or spicy depending on your preference.
• Taco seasoning – Gives that signature Tex-Mex flavor. You can also make your own with chili powder, cumin, garlic powder, and paprika.
• Large flour tortillas (10-inch) – These are essential for wrapping. Corn tortillas will not work for chimichangas.
• Butter or oil – Brushing the tortillas helps them crisp in the oven.
• Optional add-ins – Black beans, corn, rice, jalapeños, sautéed onions, or spinach.

Equipment Notes

• A large skillet or mixing bowl
• Baking sheet
• Parchment paper
• Pastry brush (optional but helpful for brushing butter)

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How to Make Baked Chicken Chimichangas

1. Prepare the filling

Preheat the oven to 400°F (200°C).
In a large bowl, mix shredded chicken, softened cream cheese, shredded cheese, salsa, and taco seasoning. The filling should be creamy but thick (add more salsa if it looks too dry).

Tip: Warm the cream cheese in the microwave for 10–15 seconds so it mixes easily.

2. Warm the tortillas

Warm tortillas in the microwave for 20–25 seconds. This makes them softer and easier to fold without tearing.

3. Assemble the chimichangas

Spoon about 1/2 to 3/4 cup of filling into the center of each tortilla.
Fold the sides inward, then roll tightly into a burrito shape.

Look for: Tight rolls mean the filling won’t leak while baking.

4. Place on baking sheet

Line a baking sheet with parchment.
Place chimichangas seam-side down.

5. Brush and bake

Brush the tops with melted butter or oil.
Bake for 18–22 minutes, flipping halfway through.
When done, the tortillas should be crisp, lightly browned, and firm to the touch.

6. Serve

Top with sour cream, guacamole, shredded lettuce, chopped cilantro, or extra salsa.

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Storage Options

Room Temperature

Keep cooked chimichangas at room temperature for up to 2 hours.

Refrigeration

Store in an airtight container for 3–4 days. Reheat in the oven at 375°F for 10–12 minutes.

Freezing

Wrap each chimichanga in foil or plastic wrap, then place in a freezer bag. Freeze for up to 3 months.

Reheat from frozen at 375°F for 25–30 minutes.

Microwave reheating

Use microwave only if you don’t mind a softer tortilla. Heat for 1–2 minutes.

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Variations and Substitutions

• Swap chicken for shredded beef, ground turkey, or seasoned tofu.
• Add cooked rice to stretch the filling.
• Make it spicy with chopped jalapeños or pepper jack cheese.
• Add vegetables like sautéed bell peppers or spinach.
• Make it low-carb by using low-carb tortillas and extra chicken.
• Replace cream cheese with Greek yogurt for a lighter version.
• Add black beans or corn for more texture.
• Use enchilada sauce on top and bake for a wet chimichanga style.

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Frequently Asked Questions

Can I use corn tortillas?

No, corn tortillas break too easily. Flour tortillas are essential.

Can I make these ahead?

Yes, assemble them and refrigerate for up to 24 hours before baking.

Why is my filling too runny?

Too much salsa can thin the filling. Add extra cream cheese or cheese to thicken it.

Can I air-fry these?

Yes! Air-fry at 380°F for 10–12 minutes, flipping halfway.

Can I add rice to the filling?

Absolutely. Add 1 cup cooked rice to make the filling more hearty.

Can I double the recipe?

Yes, and it freezes very well, so doubling is a great idea.

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Conclusion

Baked Chicken Chimichangas bring together creamy chicken, crispy tortillas, and bold Tex-Mex flavors without the need for deep frying. They’re easy, flexible, and perfect for weeknights or meal prep. If you try this recipe, come back and let me know how it turned out — I love hearing your variations!

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