This easy Chicken Chimichanga recipe is a 30-minute Tex-Mex meal with a healthier twist on the traditional deep-fried food because it is baked. Made with a cheesy shredded chicken filling that’s been folded inside a large flour tortilla, they’re baked until crispy and golden brown.
Table of Contents
- What is a Chimichanga?
- WHy we love Baked Chimichangas
- Chicken Chimichanga ingredients
- Baked Chimichanga substitutions and additions
- Recommended tools for this Chicken Chimichanga Recipe
- How to make a Chimichanga
- Baked Chicken Chimichangas recipe tips
- How to serve Baked Chimichangas
- Baked Chimichanga storage
- Chimichanga FAQs
- Other Easy Dinner Recipes
- Baked Chicken Chimichangas Recipe
What is a Chimichanga?
Oven Baked Chicken Chimichangas are an easy Mexican meal made with shredded chicken mixed with queso, covered with cheese, and tightly rolled like a burrito in a tortilla shell.
Brush these healthier versions of chimichangas with a bit of oil (or butter) and bake at a high heat; they become just as crispy as their fried counterparts but with less calories and clean up.
I kept this chicken chimichangas recipe quite simple and just used chicken and cheese to stuff each shell, but feel free to add rice, beans, spices, or your favorite fillings to personalize your rolled up package.
I love converting classic fried mexican recipes into easy oven baked meals; they are lighter, less messy, and there’s no grease left on your hands!
WHy we love Baked Chimichangas
- Quick and easy to make in 30 minutes.
- Uses 6 simple ingredients.
- Made like a baked burrito because it’s not fried and you can eat them without a fork.
- Delicious handheld dinner that you can take on the go.
- Perfect make-ahead meal when you crave Mexican-inspired comfort food.
Chicken Chimichanga ingredients
- Skinless boneless chicken breast
- Medium queso blanco dip: I used the Tostitos brand but you can use your favorite brand.
- Flour tortilla burrito shells: These are the large tortillas.
- Fresh chopped cilantro
- Monterey jack cheese
- Extra virgin olive oil
Baked Chimichanga substitutions and additions
- Change The Chicken: Instead of cooked and shredded chicken breasts, feel free to use shredded rotisserie chicken, shredded beef, shredded pork, or even try leftover Thanksgiving turkey.
- Tasty Toppings: Garnish your baked chimichanga with salsa, sour cream, guacamole, fresh cilantro, jalapeños, diced tomato, chopped green onion, or any other topping you like!
- Vegan/Vegetarian Version: For a vegan or vegetarian version, simply leave out the meat and stuff your shells with Spanish rice, black beans, refried beans, cheese (use dairy free cheese for a vegan meal), and some spices. You can also use a gluten-free tortilla if you have a gluten sensitivity.
- Choose Your Cheese: Feel free to swap the Monterey Jack cheese with shredded Cheddar cheese, Colby Jack cheese, or a fiesta blend cheese if you prefer.
Recommended tools for this Chicken Chimichanga Recipe
- Baking sheet
- Parchment paper
- Pastry brush
How to make a Chimichanga
- Make The Chicken Mixture: Stir the queso and shredded chicken to completely coat the chicken.
- Assemble: Lay out a tortilla and place the chicken mixture onto the bottom of the portion. Sprinkle cilantro and cheese on top. Fold the sides of the tortilla toward the center of the tortilla and hold it in place with your fingers as you roll it up.
Pro Tip: When filling the tortillas, leave ½ inch of space on the bottom and sides. - Bake: Lay the chimichanga, seam side down, on the baking sheet, brush with olive oil and bake at 400 degrees Fahrenheit for 18-20 minutes minutes.
- Serve: Serve while warm. Enjoy!
How to make Chimichangas in the Air Fryer
It’s just as easy to cook chicken chimichangas in the air fryer, without deep frying in oil.
- Preheat the air fryer to 400 degrees Fahrenheit and assemble according to the recipe.
- Place the chimichangas seam side down in the air fryer basket and cook for 7 to 8 minutes, flipping halfway, until crisp and golden brown.
Baked Chicken Chimichangas recipe tips
- If you do not care for cilantro, you can simply leave it out.
- You can substitute shredded rotisserie chicken for the chicken breast.
- It’s important to keep the tortilla tightly rolled so the filling does not bake out.
How to serve Baked Chimichangas
Baked chimichangas are typically served hot and can be enjoyed on their own or with various accompaniments. Common serving options include topping them with salsa, guacamole, sour cream, or shredded cheese. They can also be served with a side of Mexican rice and refried beans to create a complete meal.
Other Easy Mexican Inspired Recipes
Baked Chimichanga storage
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can freeze the baked chimichangas for up to 2 months.
- To Reheat: Reheat in the oven or air fryer until heated through.
Can chimichangas be frozen?
You can freeze the baked chimichangas for up to 2 months. Wrap the cooled, baked chimichangas in plastic wrap and then in a layer of aluminum foil. Allow the chimichangas to thaw overnight in the refrigerator before reheating and serving.
Other Easy Dinner Recipes
- Homemade Fried Rice
- Cauliflower Pizza
- Copycat Olive Garden Alfredo Sauce
- Lasagna Roll Ups
- Crack Chicken Chili
- Marry Me Chicken
- French Onion Beef Noodles
Baked Chicken Chimichangas
Ingredients
- 1 pound cooked and shredded skinless boneless chicken breast (I was able to get 3¾ cups)
- 15 ounce container of medium queso blanco dip (your favorite brand – I used the Tostitos brand)
- 8 flour tortilla burrito shells (this is the large tortillas)
- 2 tablespoons fresh chopped cilantro
- 1½ cups freshly shredded Monterey jack cheese
- 2 teaspoons extra virgin olive oil
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
- Add the shredded chicken to a medium-sized mixing bowl.
- Pour the queso over the shredded chicken and stir to completely coat the shredded chicken.
- Lay out a flour tortilla. Measure ½ cup of the chicken and queso onto the bottom of the tortilla. (leave ½ inch of space on the bottom and sides)
- Sprinkle 1 teaspoon of cilantro over the chicken and queso.
- Sprinkle ¼ cup of the freshly shredded Monterey jack cheese over the cilantro.
- Fold the sides of the tortilla toward the center of the tortilla and hold it in place with your fingers as you roll the tortilla up. It’s important to keep the tortilla tightly rolled, so the filling does not bake out.
- Lay the chimichanga, seam side down, on the prepared baking sheet. Repeat for the remaining chimichangas.
- Once all the chimichangas are rolled and on the baking sheet, use a pastry brush to brush the olive oil on top of the chimichangas. Bake for 18-20 minutes minutes. Serve while warm.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can freeze the baked chimichangas for up to 2 months.
- To Reheat: Reheat in the oven or air fryer until heated through.
- If you do not care for cilantro, you can simply leave it out.
- You can substitute shredded rotisserie chicken for the chicken breast.
- It’s important to keep the tortilla tightly rolled so the filling does not bake out.
sooo delicious ❤️