If you love Mexican-inspired comfort food, Baked Chicken Chimichangas are the perfect meal. These golden, crispy chimichangas are stuffed with tender, seasoned chicken, melted cheese, and flavorful spices, then baked to perfection—no deep frying required!

They’re a healthier alternative to traditional chimichangas but still deliver crispy exteriors and rich, cheesy interiors. Perfect for weeknight dinners, meal prep, or game-day snacks.

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⭐ Why You’ll Love This Recipe

• Crispy baked chimichangas without deep frying
• Juicy, flavorful chicken filling with cheese and spices
• Easy to make and family-friendly
• Great for meal prep or parties
• Can be topped with salsa, sour cream, or guacamole

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🍗 Ingredients You’ll Need

For the Filling

• 2 cups cooked chicken, shredded
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper, to taste

For the Chimichangas

• 4–6 large flour tortillas
• 1–2 tbsp olive oil or melted butter (for brushing)
• Optional toppings: sour cream, salsa, guacamole, shredded lettuce, diced tomatoes

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🔥 How to Make Baked Chicken Chimichangas

1. Preheat Oven

• Preheat oven to 400°F (200°C).
• Line a baking sheet with parchment paper or lightly grease.

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2. Prepare the Filling

• In a skillet, sauté onions, bell peppers, and garlic until softened.
• Add shredded chicken, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
• Remove from heat and let cool slightly.
• Stir in shredded cheese.

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3. Assemble Chimichangas

• Lay a tortilla flat. Spoon 1/4–1/3 cup of filling in the center.
• Fold the sides over the filling and roll tightly.
• Place seam-side down on the prepared baking sheet.
• Brush lightly with olive oil or melted butter for a crispy exterior.

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4. Bake

• Bake for 20–25 minutes, turning halfway, until golden and crispy.
• Remove from the oven and let cool for 2–3 minutes before serving.

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5. Serve

• Top with your favorite toppings: sour cream, salsa, guacamole, lettuce, or diced tomatoes.
• Serve hot for the best flavor and texture.

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🍽 Serving Suggestions

• Serve with Mexican rice and beans
• Pair with corn salad or a fresh side salad
• Great as a party appetizer or family dinner
• Add a squeeze of lime for extra freshness

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🌟 Tips for the Best Baked Chicken Chimichangas

• Don’t overfill the tortillas to prevent leaking.
• Brush with oil or butter for a crispier texture.
• Use cooked chicken: Rotisserie chicken works perfectly.
• Customize the filling: Add black beans, corn, or jalapeños.
• Serve immediately for the crispiest results.

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🧊 Storage & Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Warm in the oven at 350°F (175°C) for 10–12 minutes to maintain crispiness.
• Do not microwave if possible—it can make them soggy.

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❤️ Final Thoughts

These Baked Chicken Chimichangas are crispy, cheesy, and packed with flavor, making them a perfect alternative to fried versions. Quick, easy, and family-approved, they’re ideal for weeknight dinners, parties, or game-day snacks. With simple ingredients and a foolproof method, you can enjoy authentic-tasting chimichangas at home with less oil and maximum flavor.

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