Baked Chicken Chimichangas: Crispy, Flavor-Packed & Better Than Takeout

Looking for a delicious Tex-Mex dinner that’s easy, healthier than takeout, and satisfies every craving? Look no further than Baked Chicken Chimichangas. This oven-baked twist on the traditional deep-fried favorite delivers all the golden crispiness and savory flavor — without the mess or extra oil.

Packed with seasoned shredded chicken, melty cheese, beans, and spices, these crispy burrito-style wraps are perfect for weeknight dinners, meal prep, or game day feasts. Bonus? They freeze beautifully for quick future meals.

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What Are Chimichangas?

A chimichanga is essentially a deep-fried burrito popular in Tex-Mex and Southwestern cuisine. Typically filled with shredded meat, cheese, beans, and spices, it’s wrapped in a large flour tortilla and fried until golden and crispy.

But instead of frying, this recipe bakes the chimichangas, cutting down on fat and calories while keeping all the satisfying crunch.

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Why You’ll Love Baked Chicken Chimichangas

🌯 Crispy and golden without deep frying
🍗 Filled with seasoned shredded chicken, cheese, beans, and more
🧄 Loaded with flavorful Mexican spices
🧀 Can be customized to your family’s tastes
🔥 Healthier alternative to the traditional fried version
🥶 Great for meal prep and freezer meals

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Ingredients for Baked Chicken Chimichangas

Here’s everything you’ll need to make the perfect oven-baked chimichangas:

For the Filling:

• 2 cups cooked shredded chicken (rotisserie or leftovers work great)
• 1 cup refried beans (or black beans, mashed slightly)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• ½ cup salsa (or diced tomatoes with green chiles)
• ½ tsp ground cumin
• ½ tsp chili powder
• ½ tsp garlic powder
• ¼ tsp paprika
• Salt and black pepper to taste
• Optional: chopped onions, jalapeños, or green chiles

For Assembly:

• 6–8 large flour tortillas (burrito-size)
• 2–3 tbsp olive oil or butter, melted (for brushing)
• Optional toppings: sour cream, guacamole, salsa, shredded lettuce, diced tomatoes

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📝 Tip: Use low-carb or whole wheat tortillas to make them even healthier.

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How to Make Baked Chicken Chimichangas

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Step 1: Preheat the Oven

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

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Step 2: Make the Filling

In a large bowl, combine:

• Shredded chicken
• Refried beans
• Cheese
• Salsa
• Spices (cumin, chili powder, garlic powder, paprika, salt, pepper)

Mix until well combined. If you like heat, toss in some chopped jalapeños or hot sauce.

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Step 3: Warm the Tortillas

To prevent cracking, wrap your tortillas in a damp paper towel and microwave for 30 seconds until soft and pliable.

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Step 4: Fill and Roll

Place about ½ to ¾ cup of filling in the center of each tortilla. Fold in the sides, then roll up tightly like a burrito.

Place seam-side down on the prepared baking sheet.

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Step 5: Brush and Bake

Brush each chimichanga with a little olive oil or melted butter. This helps them get crispy and golden in the oven.

Bake for 20–25 minutes, flipping halfway through, until golden and crisp on both sides.

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Make It Even Crispier

Want an extra-crispy finish? After baking, broil the chimichangas on high for 2–3 minutes, keeping a close eye to avoid burning.

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Optional Add-Ins and Swaps

🔁 Swap chicken for ground beef, pulled pork, or shredded turkey
🫘 Use black beans, pinto beans, or spicy refried beans
🧀 Mix in cream cheese for a creamy filling
🌽 Add corn, sautéed peppers, or spinach
🌶 Spice it up with chipotle, hot sauce, or crushed red pepper flakes

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How to Serve Baked Chicken Chimichangas

These chimichangas are hearty on their own, but here are a few tasty sides and toppings to make it a full Tex-Mex meal:

🍽️ Side Dish Ideas:

• Mexican rice or cilantro-lime rice
• Refried or black beans
• Tortilla chips and salsa
• Street corn (elote)
• Grilled vegetables

🥑 Favorite Toppings:

• Guacamole or sliced avocado
• Sour cream or Greek yogurt
• Salsa, pico de gallo, or hot sauce
• Shredded lettuce and chopped tomatoes
• Fresh cilantro and lime wedges

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Make-Ahead and Freezer Tips

🕒 Make-Ahead:

• Assemble chimichangas ahead and refrigerate up to 24 hours before baking.
• Bake when ready to eat.

❄️ Freezing:

• Wrap assembled (unbaked) chimichangas tightly in foil or plastic wrap.
• Place in freezer bags and freeze for up to 3 months.
• Bake from frozen at 375°F for 35–40 minutes, brushing with oil halfway through.

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Storing Leftovers

• Store leftover chimichangas in the refrigerator for up to 4 days.
• Reheat in the oven or air fryer for best crispiness. Microwave works too, but softens the tortilla.

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Nutrition Info (Per Chimichanga – Approximate)

• Calories: 370
• Fat: 18g
• Carbs: 30g
• Protein: 23g
• Fiber: 3g
• Sugar: 2g

🧮 Nutrition may vary based on specific ingredients used.

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Frequently Asked Questions

Can I use store-bought rotisserie chicken?

Absolutely. Shredded rotisserie chicken is perfect and saves time.

How do I make it spicier?

Add diced jalapeños, use hot salsa, or include chipotle peppers in adobo in the filling.

Are these good for kids?

Yes! Use mild seasonings and let kids choose their own toppings for fun.

Can I make these in the air fryer?

Yes! Air fry at 375°F for 10–12 minutes, flipping halfway through for a crispy finish.

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Why This Recipe Works

✅ Bakes up crispy without frying
✅ Easy to prep, assemble, and customize
✅ Packed with flavor and protein
✅ Ideal for family dinners or freezer meals
✅ Crowd-pleaser every time!

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Final Thoughts: A Crispy, Cheesy, Comfort Food Favorite

Baked Chicken Chimichangas are a flavor-packed solution to busy weeknights or casual dinners when you’re craving something hearty, crispy, and fun. Whether you’re feeding a family, meal-prepping for the week, or hosting friends for a fiesta night, this recipe delivers every time.

It’s lighter than takeout, endlessly adaptable, and sure to become a regular in your Tex-Mex rotation.

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