Name: Easy Baked Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken (see notes); 1 ⅓ cup refried beans; 1 ⅓ cup salsa (your favorite kind); 2 teaspoons coriander (optional); 1 tablespoon chili powder; 1 cup shredded Mexican cheese; 6 sliced green onions; 2-3 jalapeños diced with seeds (remove seeds for no spice); 6-8 taco-sized flour tortillas (8-inches); 3 tablespoons butter (melted)

Jump to Recipe· 4.3 from 53 reviews

If you’ve ever dreamed of enjoying crispy, flavorful chimichangas without the fuss and mess of deep frying, you’ve come to the right place. This Easy Baked Chicken Chimichangas Recipe delivers everything you love about this Tex-Mex favorite in a straightforward, healthier way, baking them to golden perfection right in your oven. From the tender shredded chicken and spicy jalapeños to the melted cheese and buttery tortillas, every bite offers a satisfying crunch and mouthwatering taste that will have you reaching for seconds before you know it.

Ingredients You’ll Need

A stack of light beige tortillas with small brown spots sits on a piece of brown paper on a white marbled surface. To the right of the tortillas, there are two dark green jalapeños and a bundle of green onions with white bases and long green tops. Below, from left to right, is a glass bowl with light brown refried beans, a glass rectangular container of light tan shredded chicken, a clear bowl of mixed yellow and white shredded cheese, a transparent bowl of red chunky salsa, a small bowl of dark brown chili powder, a small bowl of light brown coriander, and a bowl with three small blocks of pale yellow butter. photo taken with an iphone --ar 4:5 --v 7

Getting started is super simple because these ingredients are easy to find and come together beautifully to create the perfect blend of savory, spicy, and creamy flavors. Each element plays a crucial role: the chicken brings protein and heartiness, while the beans add creamy texture, and the spices pack just the right amount of kick.

2 cups cooked shredded chicken: The star of the filling providing juicy, tender bites every time.
1 ⅓ cup refried beans: Adds a creamy, rich texture that balances the spices.
1 ⅓ cup salsa: Your favorite kind gives freshness and vibrant flavor.
2 teaspoons coriander (optional): Offers a subtle, citrusy herb note if you like a bit of extra zing.
1 tablespoon chili powder: Gives a warm, smoky heat to the filling.
1 cup shredded Mexican cheese: Melts perfectly for gooey, cheesy goodness.
6 sliced green onions: Imparts a mild onion bite and freshness.
2-3 jalapeños, diced with seeds: For heat, or remove the seeds if you prefer mild spice.
3 tablespoons butter, melted: Brushed on the tortillas to help them crisp up nicely in the oven.
6-8 taco-sized flour tortillas (8-inches): The perfect wrap to hold all the delicious filling.

How to Make Easy Baked Chicken Chimichangas Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to a cozy 400°F. This temperature is just right to make sure your chimichangas get that beautiful golden crunch without the hassle of frying. While the oven warms up, gather all your ingredients to make the assembly seamless and fun.

Step 2: Mix the Filling

In a large bowl, toss together the cooked shredded chicken, refried beans, your favorite salsa, coriander if you’re using it, chili powder, Mexican cheese, sliced green onions, and diced jalapeños. This flavorful mixture is the heart of your chimichangas, so make sure it’s well combined and tasty.

Step 3: Fill and Roll the Tortillas

Lay out your tortillas and spoon a generous amount of filling into the center of each. Take care not to overfill — you want just enough to get a nice, tight roll. Fold the bottom edge of the tortilla up over the filling, then tuck in the sides, and roll it up burrito-style. This folding technique helps lock all the filling in place during baking.

Step 4: Bake to Crispy Perfection

Place your chimichangas seam-side down on a large baking sheet lined with parchment or foil for easy cleanup. Brush the tops generously with melted butter — this little trick ensures they bake up golden and crispy, giving you that satisfying crunch. Bake them in the preheated oven for 15 minutes, carefully flip each chimichanga, and bake for another 10 minutes. When they’re beautifully golden and crisp, they’re ready to come out.

Step 5: Cool Slightly and Serve

Allow your chimichangas to cool for 5 to 10 minutes before serving. This resting time lets them set up just enough so they’re easy to handle but still warm and melty on the inside. Now you’re ready to dig into your delicious Easy Baked Chicken Chimichangas Recipe!

How to Serve Easy Baked Chicken Chimichangas Recipe

Easy Baked Chicken Chimichangas Recipe - Recipe Image

Garnishes

Top your chimichangas with a dollop of cool sour cream, fresh guacamole, or vibrant pico de gallo for added freshness and creaminess. A sprinkle of chopped cilantro or a squeeze of lime juice adds the perfect finishing touch that makes each bite brighter and more exciting.

Side Dishes

Pairing your chimichangas with a simple side salad or Spanish rice enhances the whole meal experience. Beans and corn on the cob also make wonderful complements, contributing traditional flavors and textures to round out your Tex-Mex feast.

Creative Ways to Present

For a fun twist, slice the chimichangas into smaller pinwheel-style pieces for appetizers or party platters. You can also serve them “enchilada-style,” topping them with extra salsa and cheese before popping them back in the oven for a few minutes to melt. These presentation ideas offer variety and keep mealtime interesting.

Make Ahead and Storage

Storing Leftovers

After enjoying your Easy Baked Chicken Chimichangas Recipe, store any leftovers in an airtight container in the fridge. They will keep well for up to 3-4 days without losing flavor or texture, making them perfect for quick lunches or dinners throughout the week.

Freezing

You can freeze uncooked chimichangas by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and follow the baking instructions for a fresh, homemade taste anytime.

Reheating

To reheat, place chimichangas on a baking sheet and warm them in a 350°F oven for about 10-15 minutes until heated through and crisp again. Avoid the microwave if you want to keep that delightful crunch intact.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works wonderfully and can save you time in the kitchen. Just shred it up, and you’re ready to mix your filling.

What can I substitute for refried beans?

If you don’t have refried beans or prefer a different texture, mashed black beans or pinto beans will work well to keep things creamy.

How spicy are these chimichangas? Can I adjust the heat?

The heat mainly comes from the jalapeños and chili powder, so you can dial it down by removing seeds from the peppers or using less chili powder. For extra spice, add more jalapeños or a pinch of cayenne pepper.

Can I make these gluten-free?

Definitely! Just swap out the flour tortillas for your favorite gluten-free tortillas, and you’ll have a delicious gluten-free Easy Baked Chicken Chimichangas Recipe.

Is it possible to prepare chimichangas in advance and bake later?

You can assemble the chimichangas ahead of time and store them covered in the fridge for a few hours before baking. This is great for meal prep or when you want to save time on the day you plan to serve them.

Final Thoughts

I can’t recommend this Easy Baked Chicken Chimichangas Recipe enough if you want a comforting, crowd-pleasing meal that’s simple to make and full of flavor. Give it a try, and you’ll see just how satisfying and fuss-free chimichangas can be when baked instead of fried. Your next favorite Tex-Mex dish is waiting!