Name: Baked Chicken Chimichangas – Chicken Baked Recipes Made Easy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups cooked and shredded chicken breast; 1 cup shredded cheddar cheese; 1/2 cup salsa (your choice of heat); 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 6 large flour tortillas; Cooking spray or melted butter (for brushing); Optional toppings: sour cream, guacamole, chopped green onions, diced tomatoes

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If you’re craving something crunchy, cheesy, and baked instead of fried, these Baked Chicken Chimichangas are your new best friend. We’re talking crispy golden tortillas filled with juicy shredded chicken, melty cheese, and just enough spice to keep things interesting. I’ve made this recipe more times than I can count—and not just because my family insists on it weekly. It’s part of my go-to lineup when I want something hearty but still on the lighter side. I know, I know… baked usually screams ‘boring,’ but not here. We’re hitting all the right notes—flavor, texture, and zero guilt. This easy recipe baked with real ingredients will quickly become a dinner staple. It’s budget-friendly, kid-approved, and sneaks in better-for-you choices without sacrificing any of that crave-worthy flavor. And if you’re a fan of Cheesy Baked Chicken or Chicken Wrapped In Bacon Baked dishes, you’ll find this recipe delicious and surprisingly fun to make.

1) Key Takeaways
2) Easy Baked Chicken Chimichangas Recipe
3) Ingredients for Baked Chicken Chimichangas
4) How to Make Baked Chicken Chimichangas
5) Tips for Making Baked Chicken Chimichangas
6) Making Baked Chicken Chimichangas Ahead of Time
7) Storing Leftover Baked Chicken Chimichangas
8) Try these Main Course recipes next!
9) Baked Chicken Chimichangas
10) Nutrition

1) Key Takeaways

How to keep chimichangas crispy without deep-frying?
What ingredients make the best baked chimichangas?
Why is this recipe better than a frozen dinner?
How do you reheat baked chimichangas without drying them out?

2) Easy Baked Chicken Chimichangas Recipe

Whenever I need a dinner that pleases everyone without turning the kitchen into a disaster zone, these baked chicken chimichangas always save the day. They’ve got just enough crunch, a whole lot of melty cheese, and the comfort of home without the mess of deep frying. I rely on this one whenever I’m craving those Mexican takeout vibes—but with a lighter twist.

We’re using real ingredients, nothing complicated, just honest-to-goodness flavor wrapped up in a toasty tortilla. This is one of those chicken baked recipes you’ll find yourself coming back to—especially when the fridge is holding some leftover shredded chicken and you don’t feel like babysitting a frying pan. The tortillas crisp up beautifully in the oven and the filling turns warm and gooey in all the right ways.

It checks all my recipe baked boxes: easy, inexpensive, family-approved, and best of all, flexible. Add more spice, try different cheeses, or toss in some beans—this one forgives a little creativity. And compared to other recipes baked in a hurry, this one manages to feel like you put in way more effort than you actually did. Win-win, right?

3) Ingredients for Baked Chicken Chimichangas

Cooked Shredded Chicken: I usually grab whatever I’ve got on hand—leftover rotisserie, baked chicken breast, or even grilled chicken. Just make sure it’s well-seasoned and chopped small enough to mix easily with the other fillings.

Shredded Cheddar Cheese: Melty and bold, cheddar is my go-to for baked chimichangas. It melts into the chicken and adds that gooey bite we all look forward to. You can mix in pepper jack if you want a little extra kick.

Salsa: Use your favorite jar or a fresh one from the fridge. I like a medium-heat chunky salsa so the filling doesn’t turn soupy, but adds flavor and moisture to every bite. This is a great place to sneak in some extra veggies too.

Ground Cumin: This brings warmth and a little smoky background. Even a small amount makes the filling taste like it came from your favorite taqueria instead of your oven.

Garlic Powder and Onion Powder: These little pantry staples do a lot of heavy lifting, especially when you’re working with precooked chicken. They help round out the flavor and bring everything together.

Flour Tortillas: You’ll want the large burrito-size tortillas here. They’re easier to roll and hold more filling without tearing. Make sure they’re soft and fresh so they don’t crack when you fold them.

Cooking Spray or Melted Butter: This gives that golden, crispy texture without a drop of oil in a pan. Butter adds more richness, but cooking spray is a great low-effort option too.

Optional Toppings: I love piling on sour cream, guacamole, chopped green onions, or a fresh tomato salsa. These little extras turn a simple meal into something special with barely any extra work.

4) How to Make Baked Chicken Chimichangas

Step 1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper to keep things from sticking.

Step 2. In a big bowl, stir together the cooked shredded chicken, shredded cheddar cheese, salsa, cumin, garlic powder, and onion powder. Mix until it all looks evenly coated.

Step 3. Scoop the filling onto each tortilla. Try to keep the mixture in the center so you can fold the sides over without losing any of that cheesy goodness.

Step 4. Fold in the sides of the tortilla, then roll it up like a burrito, tucking in the filling. Place each one seam-side down on your prepared baking sheet.

Step 5. Brush the tops lightly with melted butter or give them a quick spray with cooking spray. This step helps them crisp up without frying.

Step 6. Bake for 20 to 25 minutes or until the tortillas are golden brown and the cheese is bubbling at the edges. I usually peek around 18 minutes just to be safe.

Step 7. Serve hot with your favorite toppings. These are best eaten right away while the edges are still crisp and the center stays warm and creamy.

5) Tips for Making Baked Chicken Chimichangas

One of my favorite tips for any chicken baked recipes is to use whatever cooked chicken you already have. Don’t make it harder than it needs to be. Leftovers from last night’s baked chicken breast recipes? Perfect. Chop it up and call it a win.

Keep the tortillas warm before rolling. A quick 10-second zap in the microwave makes them more pliable and easier to fold without cracks. It’s such a simple thing, but it makes the process a whole lot smoother.

Use parchment paper instead of foil when baking. I’ve found that parchment gives a crispier bottom and keeps the chimichangas from getting soggy. Plus, cleanup is a breeze—no scrubbing pans after dinner is my kind of night.

6) Making Baked Chicken Chimichangas Ahead of Time

Planning ahead? These freeze and reheat like a dream. I make a double batch on Sunday and stash half in the freezer for busy weeknights. Wrap them individually in foil and store in a freezer-safe bag.

When you’re ready to eat, just unwrap and bake at 375°F straight from frozen. It takes about 30 minutes, but it’s way better than takeout and doesn’t require you to think too hard after work.

This is where meal prepping meets comfort food. And the best part? You won’t be reaching for another box of bland frozen burritos. These homemade chimichangas have your back.

7) Storing Leftover Baked Chicken Chimichangas

Got leftovers? Wrap them up and pop them in the fridge. They’ll keep well for up to three days. Reheat in the oven or toaster oven for best results—about 10 minutes at 350°F will do the trick.

Microwaving works too if you’re in a pinch, though the crispness takes a hit. I sometimes toss them back in a skillet for a quick re-crisp on each side. It gives you that satisfying crunch without needing more oil.

They make a great lunch the next day, and with a side salad or a handful of chips, they feel like a real meal all over again. Who said leftovers have to be boring?

8) Try these Main Course recipes next!

9) Baked Chicken Chimichangas