These Baked Chicken Chimichangas are crispy, golden, and loaded with seasoned chicken, melted cheese, and refried beans all without a single drop of oil from a fryer. The first time I pulled these from the oven, the smell of warm spices and toasted tortillas filled the kitchen, and I knew I’d found my new go-to for easy weeknight dinners. They’re simple to make, use everyday ingredients, and taste just like the restaurant version.
If you’re craving more cozy comfort food, try my Easy Spaghetti and Meatballs Recipe or this Delicious Greek Meat Pie Recipe or Delicious Keto Chicken Parmesan Recipe
for another crowd-pleaser.
Why You’ll Love This Baked Chicken Chimichangas
You’ll love how easy chicken chimichangas come together. Everything cooks in one pan, the filling is packed with flavor, and baking them means no hot oil or splatters. The cheese gets melty, the tortillas turn golden, and the whole thing takes less than an hour. Plus, they’re totally customizable. Add jalapeños if you like heat, skip the cream cheese if you want, or swap chicken for beef.
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Baked Chicken Chimichangas Ingredients
Here’s what you’ll need to make these Baked Chicken Chimichangas from scratch.
See Recipe Card Below This Post For Ingredient Quantities
- Vegetable oil: Used to sauté the onions, garlic, and chicken, adding a light base flavor.
- Yellow onion: Adds sweetness and depth to the filling. Dice it small so it blends into the mixture.
- Garlic cloves: Brings a savory, aromatic punch that enhances the chicken and spices.
- Chicken breasts: The protein base of the filling. Cut into small strips so they cook quickly and evenly.
- Chili powder: Adds warm, earthy heat and gives the filling that classic Mexican flavor.
- Cumin: A must for authentic Tex-Mex taste. It’s smoky and slightly nutty.
- Paprika: Adds a hint of sweetness and deepens the color of the filling.
- Salt: Balances all the flavors and brings out the spices.
- Freshly cracked black pepper: Adds a subtle kick and brightness.
- Chicken broth: Deglazes the pan and adds moisture to the filling without making it soggy.
- Tomato sauce: Gives the filling a tangy, slightly sweet base that ties everything together.
- Colby Jack cheese: Melts beautifully and adds creamy, mild flavor. Shred it fresh for the best texture.
- Cream cheese: Makes the filling extra rich and smooth. It melts into the chicken mixture and adds body.
- Refried beans: Acts as a creamy layer inside the tortilla and helps hold everything together.
- Large flour tortillas: The wrapper that gets crispy and golden in the oven. Make sure they’re fresh and pliable.
- Non-stick cooking spray: Ensures the tortillas crisp up without sticking to the pan.
- Sour cream: A cool, tangy topping that balances the richness of the filling.
How To Make Baked Chicken Chimichangas
These Baked Chicken Chimichangas are easier to make than you’d think.
Prep ingredients: Start by gathering everything you need. Dice your onion into small pieces, mince the garlic, and cut the chicken breasts into thin strips so they cook fast.
Preheat oven: Set your oven to 400°F and lightly coat an 8×8 baking dish with non-stick spray. This helps the bottoms get crispy.
Cook onion and garlic: Heat the vegetable oil in a medium sauté pan over medium heat. Once it’s shimmering, toss in the diced onion and minced garlic. Sauté for about 2 minutes, stirring occasionally, until the onion softens and the garlic smells amazing.
Cook chicken: Add the chicken strips to the pan along with the chili powder, cumin, paprika, salt, and pepper. Stir everything together and cook for 2 to 3 minutes, just until the chicken is cooked through and no longer pink.
Deglaze and simmer: Pour in the chicken broth to loosen any browned bits stuck to the pan. Let it bubble and reduce by half, which takes about 3 to 4 minutes. Then add the tomato sauce, lower the heat a bit, and let it simmer for 4 to 5 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
Add cheese: Turn off the heat and stir in the shredded Colby Jack and cream cheese. Keep stirring gently for about 2 minutes until both cheeses melt completely and the filling turns creamy.
Assemble chimichangas: Lay out your four tortillas on a clean surface. Spread an even layer of refried beans on each one, leaving about a 2-inch border around the edges. Spoon the chicken mixture down the center of each tortilla. Fold in the sides first, then roll them up tightly like burritos so the filling stays inside.
Bake chimichangas: Place each rolled chimichanga seam-side down in your prepared baking dish. Give the tops a light spray with non-stick cooking spray so they turn golden. Bake for 10 to 15 minutes, checking halfway through, until the tops are crispy and lightly browned.
Serve: Pull them out of the oven and let them cool for a minute or two. Top each one with a dollop of sour cream and any other toppings you like, such as diced tomatoes, cilantro, or salsa.
Substitutions and Variations
You can easily tweak this Baked Chicken Chimichangas recipe to fit what you have on hand. Swap the chicken for shredded beef or ground turkey if that’s what you prefer. Use cheddar or pepper jack instead of Colby Jack for different flavor. Black beans work just as well as refried beans. If you want extra heat, stir in some diced jalapeños or a pinch of cayenne. You could even make these vegetarian by skipping the meat and doubling up on beans and veggies like bell peppers and corn.
Equipment For Baked Chicken Chimichangas
- Medium sauté pan
- 8×8 oven-safe baking dish
- Non-stick cooking spray
- Cooking spoon for stirring
- Knife for dicing onion and garlic
- Cutting board
How to Store Baked Chicken Chimichangas
Store any leftover Mexican Baked Chicken Chimichangas in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for about 10 minutes to get the tortillas crispy again. You can also freeze them before or after baking. Wrap each one tightly in foil, then place them in a freezer bag for up to 3 months. Bake from frozen at 375°F for 20 to 25 minutes.
Expert Tips
- Let them cool for a minute or two before serving so the cheese sets slightly
- Use room-temperature cream cheese so it melts faster and blends smoothly.
- Don’t overfill the tortillas, or they’ll be hard to roll and might burst open.
- Press the edges down firmly when rolling to keep the filling inside.
- Spray the tops generously with cooking spray for the crispiest results.
Serving Suggestions
These homemade Baked Chicken Chimichangas are great on their own, but they’re even better with a few simple sides. Serve them with a scoop of Mexican rice, a handful of tortilla chips, or a fresh side salad with lime dressing. You could also add a small bowl of guacamole, pico de gallo, or extra salsa for dipping. A drizzle of hot sauce or a sprinkle of chopped cilantro on top takes them over the edge.
FAQ
How to make the best chicken chimichangas?
Start with well-seasoned chicken, use fresh tortillas, and don’t skimp on the cheese. Baking them seam-side down keeps them sealed, and a light spray of oil on top helps them crisp up beautifully. William says the secret is “lots of cheese.”
What is a good filling for chimichangas?
Any Baked Chicken Chimichangas of protein, beans, cheese, and seasonings works well. Shredded chicken, ground beef, pulled pork, or even sautéed veggies with black beans are all delicious. Just make sure the filling isn’t too wet, or the tortillas will get soggy.
Should baked chicken be covered or uncovered in the oven?
For chimichangas, always bake them uncovered so the tortillas get crispy and golden. Covering them would trap steam and make them soft instead of crunchy.
What is the white sauce they put on Baked Chicken Chimichangas?
It’s usually a creamy blend of sour cream, mayo, lime juice, and garlic. Some versions add a touch of cumin or cilantro. You can drizzle it over the top or serve it on the side for dipping.
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Pairing
These are my favorite dishes to serve with Baked Chicken Chimichangas
Baked Chicken Chimichangas
These Baked Chicken Chimichangas are a crispy, golden delight packed with seasoned chicken, creamy cheese, and beans, all baked to perfection!
Ingredients
Method
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Gather all ingredients and prep the chicken and vegetables. Preheat the oven to 400°F and grease an 8×8 oven-safe baking dish.
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Heat the vegetable oil in a medium sauté pan over medium heat. Once hot, add the diced onions and minced garlic, sautéing for about 2 minutes.
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Add the chicken strips to the pan and season with chili powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
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Deglaze the pan by adding the chicken broth, stirring to loosen any bits stuck to the bottom. Allow the broth to reduce by half, which should take about 3-4 minutes.
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Stir in the tomato sauce and let the mixture simmer for 4-5 minutes, stirring occasionally, until the sauce thickens.
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Once the sauce has thickened, remove the pan from heat. Stir in the shredded Colby Jack cheese and softened cream cheese, mixing until melted and smooth.
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To assemble the chimichangas, spread an even layer of refried beans onto each tortilla, leaving a 2-inch border around the edges. Then, spoon the chicken mixture evenly onto the center of each tortilla.
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Fold the sides of each tortilla inward, then roll up tightly like a burrito, ensuring the seam is on the bottom.
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Place the rolled chimichangas seam-side down in the greased baking dish. Lightly spray the tops with non-stick cooking spray. Bake in the preheated oven for 10-15 minutes, or until golden brown and crispy.
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Remove the chimichangas from the oven and top with sour cream and any additional toppings you like, such as salsa, guacamole, or shredded lettuce.
Nutrition
Notes
These chimichangas are perfect for a cozy night in. The combination of creamy cheese, seasoned chicken, and crispy tortillas will have everyone coming back for more!
