Baked Chicken Chimichangas: Crispy, Cheesy, and Oven-Fried Perfection

Chimichangas are typically deep-fried burritos, beloved for their crispy exterior and savory fillings. This Baked Chicken Chimichangas recipe offers all the same delicious flavor and crunch—without the mess or extra oil. Stuffed with creamy, cheesy chicken and baked to golden perfection, these oven-baked chimis are a satisfying, lighter take on the restaurant classic.

The creamy filling comes together with softened cream cheese, shredded Pepper Jack, and taco seasoning, making it rich and flavorful with just the right touch of spice. Using cooked chicken—especially rotisserie chicken—makes this a fast and practical option for busy weeknights. Rolled into large burrito-size tortillas and baked until crisp, these chimichangas are topped with cheddar, garnished with green onions, and served with cool sour cream and zesty salsa for the full Tex-Mex experience.

This recipe is both customizable and crowd-pleasing, making it a great choice for family dinners, casual entertaining, or meal prep. And because they’re baked instead of fried, you get all the crispy goodness without the guilt. Once you try them, you’ll never go back to the deep fryer again.

Why You’ll Love This Recipe

1. Healthier Alternative: Get that crispy texture without deep-frying—less mess, fewer calories.
2. Easy Weeknight Meal: Made with rotisserie chicken and simple ingredients, it’s quick and convenient.
3. Freezer-Friendly: These chimichangas freeze well, making them perfect for meal prep.
4. Family Approved: Mild, cheesy, and fun to eat—everyone at the table will be happy.
5. Customizable Fillings: Add your favorite ingredients or swap in what you have on hand.

Ingredients

• Cream cheese
• Pepper Jack cheese
• Taco seasoning
• Cooked shredded chicken (rotisserie works well)
• Large flour tortillas (burrito size)
• Cooking spray
• Shredded cheddar cheese (for topping)
• Green onions (sliced, for garnish)
• Sour cream (for serving)
• Salsa (for serving)

Variations

Beef or Pork Filling

Swap the chicken for cooked ground beef or pulled pork seasoned with taco spices.

Vegetarian Option

Use black beans, corn, and sautéed peppers in place of chicken for a meatless version.

Spicy Kick

Add diced jalapeños or a dash of hot sauce to the filling if you like it hot.

More Veggies

Mix in spinach, chopped onions, or bell peppers for added texture and flavor.

Gluten-Free

Use gluten-free tortillas to make this dish gluten-friendly.

How to Make the Recipe

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly coat it with cooking spray.

Step 2

In a large mixing bowl, combine the softened cream cheese, shredded Pepper Jack cheese, and taco seasoning. Mix until smooth.

Step 3

Add the shredded cooked chicken to the cheese mixture and stir until evenly coated.

Step 4

Spoon the mixture evenly into the center of each tortilla. Fold the sides in, then roll up tightly into a burrito shape.

Step 5

Place the chimichangas seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray.

Step 6

Bake for 20–25 minutes, or until the chimichangas are golden brown and crispy.

Step 7

Sprinkle with shredded cheddar cheese during the last 5 minutes of baking if desired.

Step 8

Remove from the oven, garnish with sliced green onions, and serve with sour cream and salsa.

Tips for Making the Recipe

• Warm tortillas slightly before filling to make them easier to roll without tearing.
• Don’t overfill—the filling may spill out during baking.
• Press down the seam before placing on the baking sheet to keep them sealed.
• Use parchment paper for easy cleanup and to prevent sticking.
• Add cheese on top at the end to keep it from burning.

How to Serve

Serve Baked Chicken Chimichangas hot out of the oven with sides like Spanish rice, black beans, guacamole, or a fresh salad. Set up a toppings bar with sour cream, salsa, guac, and jalapeños so everyone can customize their plate. They also make a great handheld option for game day or casual parties.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to maintain crispiness.

Freezing

Wrap unbaked chimichangas in foil or plastic wrap and freeze in a freezer-safe bag. Bake directly from frozen, adding 10–15 minutes to the cook time.

Reheating

Reheat in a 375°F oven or air fryer until hot and crispy. Avoid the microwave if possible, as it softens the tortillas.

FAQs

1. Can I use corn tortillas instead of flour?

Flour tortillas work best for chimichangas due to their flexibility and size. Corn tortillas are more likely to crack when baked.

2. Is this recipe spicy?

It has a mild kick from Pepper Jack cheese and taco seasoning. Adjust by using milder cheese or adding spice as desired.

3. Can I make these ahead of time?

Yes, assemble them and refrigerate or freeze until ready to bake.

4. Can I use low-fat cream cheese?

Yes, but full-fat cream cheese provides the creamiest texture and richest flavor.

5. How do I keep chimichangas crispy?

Bake uncovered and avoid stacking. Reheat in the oven or air fryer to bring back crispiness.

6. What’s the best cheese to use?

Pepper Jack adds a spicy kick, but cheddar, Monterey Jack, or a Mexican blend all work well.

7. How do I keep the filling from spilling out?

Don’t overfill and be sure to fold the sides tightly before rolling up.

8. Can I add rice to the filling?

Yes, adding cooked rice can bulk up the filling and make it more satisfying.

9. Are these good for kids?

Absolutely! Omit the Pepper Jack for a milder version, and serve with kid-friendly toppings.

10. What’s the difference between a burrito and a chimichanga?

A chimichanga is essentially a deep-fried or baked burrito, often crispier and served with toppings.

Conclusion

Baked Chicken Chimichangas are a delicious and easy way to bring restaurant-style Tex-Mex flavor into your kitchen. With a creamy, cheesy filling and a golden-brown crispy shell, this oven-baked version is lighter than the traditional fried dish but just as satisfying. Whether you’re serving them for dinner, packing them for lunch, or freezing a batch for later, these chimichangas are sure to become a go-to favorite. Enjoy them your way—loaded with toppings or straight from the oven—they’re always a hit.

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