Baked Chicken Chimichangas Recipe

Baked Chicken Chimichangas: A Flavorful Tex-Mex Delight

If you’re craving a taste of Tex-Mex cuisine without the hassle of deep frying, then Baked Chicken Chimichangas are the answer to your culinary prayers. These crispy yet tender chimichangas are filled with seasoned chicken, gooey cheese, and zesty salsa, making them a crowd-pleasing favorite for family dinners or casual gatherings. Plus, with the convenience of baking instead of frying, you can enjoy all the deliciousness with fewer calories and less mess. Let’s dive into the details of this delectable recipe and learn how to make it your own!


  • 2 cups cooked chicken, shredded
  • 1 cup Monterey Jack cheese, grated
  • 1/2 cup salsa, plus extra for serving
  • 1 can (4 ounces) diced green chilies, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 6 large flour tortillas
  • Olive oil or cooking spray, for greasing
  • Optional for serving: Sour cream, guacamole, and chopped fresh cilantro


1. Prepare the Filling:

  1. Combine Ingredients: In a mixing bowl, combine the shredded chicken, grated Monterey Jack cheese, salsa, diced green chilies, ground cumin, dried oregano, chili powder, salt, and pepper. Mix until well combined and the chicken is evenly coated with the seasoning.
  2. Heat Tortillas: Place the flour tortillas on a clean work surface. Warm the tortillas in the microwave for a few seconds or heat them in a skillet until soft and pliable. This step makes the tortillas easier to roll.

2. Assemble the Chimichangas:

  1. Add Filling: Spoon a generous portion of the chicken mixture onto the center of each tortilla.
  2. Fold Tortillas: Fold the sides of the tortillas over the filling, then fold the bottom edge up and roll tightly to form a chimichanga. Place the seam side down on a greased baking sheet.

3. Bake the Chimichangas:

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Grease Baking Sheet: Lightly grease a baking sheet with olive oil or cooking spray to prevent sticking.
  3. Arrange Chimichangas: Place the assembled chimichangas on the prepared baking sheet, making sure they are spaced apart to allow for even cooking.
  4. Brush with Oil: Brush the tops of the chimichangas with olive oil or lightly coat with cooking spray. This helps to achieve a crispy golden exterior.
  5. Bake: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the chimichangas are golden brown and crispy.

4. Serve and Enjoy:

  1. Garnish: Remove the baked chimichangas from the oven and let them cool slightly. Garnish with chopped cilantro and serve with extra salsa, sour cream, and guacamole on the side for dipping.
  2. Serve: Serve the baked chicken chimichangas hot and enjoy the irresistible combination of flavors and textures.

Cook Notes and Variations:

  • Vegetarian Option: Replace the chicken with cooked black beans or sautéed vegetables such as bell peppers, onions, and mushrooms for a delicious vegetarian version of this recipe.
  • Spice Level: Adjust the level of heat by adding more or less salsa, diced green chilies, or chili powder according to your preference.
  • Cheese Varieties: Experiment with different types of cheese such as cheddar, pepper jack, or Mexican blend cheese for a unique flavor profile.

Keto and Low-Carb Versions:

Keto Version:

  • Low-Carb Tortillas: Use low-carb tortillas or lettuce leaves as a wrap substitute to reduce the carb content of the dish while still enjoying all the flavors of traditional chimichangas.
  • Creamy Avocado Sauce: Pair the baked chicken chimichangas with a creamy avocado sauce made with mashed avocado, Greek yogurt, lime juice, and cilantro for a keto-friendly dipping option.

Low-Carb Version:

  • Portobello Mushroom Caps: Instead of flour tortillas, stuff seasoned chicken and cheese mixture into portobello mushroom caps and bake until tender for a low-carb alternative.
  • Cauliflower Rice: Serve the chicken filling over a bed of cauliflower rice seasoned with taco seasoning for a low-carb, grain-free option.

In conclusion, Baked Chicken Chimichangas are a delightful fusion of flavors and textures that are sure to satisfy your cravings for Tex-Mex cuisine. With simple ingredients and easy preparation, this recipe is perfect for busy weeknights or casual dinners with family and friends. Plus, with keto and low-carb variations available, you can enjoy all the deliciousness without compromising your dietary goals. So, give this recipe a try and indulge in the irresistible goodness of homemade chimichangas – your taste buds will thank you!

Additional Tips and Serving Suggestions:

  • Make-Ahead: Prepare the filling in advance and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, simply assemble the chimichangas and bake as directed.
  • Freezing Instructions: Baked chimichangas can be frozen for future meals. Allow them to cool completely, then wrap individually in foil or plastic wrap and place in a freezer bag. To reheat, bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until heated through.
  • Customize Toppings: Encourage your family or guests to customize their chimichangas by offering a variety of toppings such as sliced jalapeños, diced tomatoes, shredded lettuce, and hot sauce. Let everyone build their chimichanga masterpiece!

With its versatility, deliciousness, and ease of preparation, Baked Chicken Chimichangas are sure to become a staple in your recipe repertoire. So, roll up your sleeves and get ready to enjoy a fiesta of flavors with this fantastic dish!

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