Description
Craving the crispy, golden flavor of a fried chimichanga without all the grease? These Baked Chicken Chimichangas are the perfect solution. Filled with juicy, seasoned chicken, creamy cheese, and hearty beans, then baked until crisp, they deliver everything you love about Tex-Mex chimichangas—just a little lighter and oven-friendly!
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Ingredients
Step 1: Preheat & Prep
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Preheat oven to 400°F (200°C).
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Line a baking sheet with foil or parchment for easy cleanup.
Step 2: Make the Filling
3. In a large mixing bowl, combine shredded chicken, refried beans, cheese, sour cream, green chilies, and all seasonings.
4. Mix until well blended. Add cilantro if using.
Step 3: Assemble the Chimichangas
5. Warm tortillas slightly in the microwave to make them more pliable (10–15 seconds).
6. Spoon about ½ cup of the filling into the center of each tortilla.
7. Fold the sides in, then roll up tightly like a burrito.
8. Place seam-side down on the baking sheet.
Step 4: Brush & Bake
9. Lightly brush the tops of each chimichanga with olive oil or melted butter.
10. Bake for 20–25 minutes, flipping once halfway through, until golden and crispy on all sides.
Step 5: Serve Hot
11. Serve immediately with your favorite toppings like salsa, guacamole, or sour cream.
Instructions
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Baking sheet
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Mixing bowl
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Pastry brush
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Aluminum foil or parchment paper
Notes
Use Fresh Tortillas – They roll easier and bake up crispier.
Flip Halfway – Ensures even crisping on both sides.
Don’t Overfill – Keeps them from bursting open in the oven.
Customize – Add sautéed onions, bell peppers, or corn to the filling.
Freeze for Later – Assemble, wrap in foil, and freeze before baking. Bake from frozen, adding 10–15 minutes to cooking time.