Baked Chicken Chimichangas
Golden, crispy on the outside and bursting with savory fillings on the inside, chicken chimichangas are a celebration of bold flavors wrapped in a warm tortilla.
This dish transforms simple shredded chicken into something extraordinary by simmering it with aromatic spices, onion, and a rich tomato-chili sauce. The filling, paired with creamy refried beans and melted cheese, creates a comforting balance of textures in every bite.
Unlike traditional fried chimichangas, this baked version offers all the crunch and flavor with a lighter, less greasy finish—perfect for a weeknight dinner or a festive meal to share. Topped with guacamole, sour cream, or fresh salsa, it becomes a customizable dish that feels both indulgent and homey. Each chimichanga is more than just a tortilla pocket; it’s a satisfying blend of Mexican-inspired comfort that will leave the table empty and hearts full.
Why People Will Love Baked Chicken Chimichangas:
Crispy yet lighter – All the satisfying crunch of a fried chimichanga, but baked for a less greasy and more wholesome experience.
Richly flavored filling – Shredded chicken simmered with onions, garlic, tomato, salsa, and spices creates a savory, zesty core that bursts with flavor.
Comfort food at its best – Creamy refried beans, melty cheese, and warm tortillas deliver a balance of textures that feels indulgent and satisfying.
Customizable to taste – Easily topped with guacamole, sour cream, salsa, or hot sauce, allowing each person to enjoy it their way.
Perfect for sharing – A dish that feels festive and fun, making it ideal for family dinners, casual gatherings, or game-day spreads.
Hearty yet approachable – Made from simple, everyday ingredients, yet the result tastes like a restaurant-quality Mexican-inspired favorite.
A complete meal in one – Protein, beans, cheese, and tortillas come together for a filling dish that doesn’t need much else on the side.
Key Ingredient:
Shredded chicken breast – The hearty base of the filling, lean yet tender, absorbing every layer of spice and sauce.
Onion and garlic – The aromatic duo that builds depth, sweetness, and savory warmth into the sauce.
Tomato sauce and chicken broth – Create a rich, slightly tangy base that carries the spices and keeps the filling moist.
Chili powder, cumin, paprika, and coriander – The spice blend that gives the chimichangas their signature Mexican-inspired flavor—earthy, smoky, and gently spicy.
Salsa – Adds brightness and a hint of acidity, cutting through richness with fresh zest.
Refried beans – Provide a creamy, hearty layer that balances the bold chicken filling and helps bind everything together inside the tortilla.
Flour tortillas – The golden shell that crisps up beautifully in the oven, encasing the fillings like a warm, edible pocket.
Mexican cheese blend – Melts into gooey ribbons that tie the flavors together, adding indulgence in every bite.
Toppings (guacamole, sour cream, diced tomatoes) – The finishing touches that bring freshness, creaminess, and a customizable flair to each serving.
Expert Tips:
Warm tortillas before filling – A quick heat in a skillet or microwave makes them pliable, preventing cracks or tears when rolling.
Don’t overfill – It’s tempting to pack in extra filling, but too much will make rolling difficult and cause chimichangas to burst while baking.
Seal tightly – Fold in the sides, then roll snugly and place seam-side down on the baking sheet. A secure wrap helps keep the filling intact and ensures even crisping.
Brush with oil – Lightly coat the tortillas with vegetable oil or melted butter before baking; this mimics the golden crunch of frying while keeping them lighter.
Bake on a wire rack if possible – Elevating the chimichangas allows hot air to circulate, crisping all sides evenly without needing to flip.
Use freshly shredded cheese – Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Grating it yourself creates a creamier, gooier filling.
Balance your flavors – Taste the chicken mixture before filling. A pinch of extra salt, chili powder, or lime juice can make the difference between good and unforgettable.
Serve immediately – Chimichangas are best enjoyed fresh from the oven when the tortillas are crisp and the cheese is still molten inside.
Baked Chicken Chimichangas
Ingredients
3 1/2 cups cooked shredded chicken breasts*
Vegetable oil for frying, plus 2 tsp for sautéing
1/2 cup finely chopped yellow onion
1 clove garlic, minced
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
2 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp ground coriander
1/4 cup salsa** (bottled or fresh)
2 Tbsp sour cream, plus more for topping
1 3/4 cups refried beans, homemade or store bought*
6 burrito size flour tortillas
5 oz shredded Mexican cheese blend (1 1/4 cups)***
Guacamole and diced tomatoes, for serving (optional)
Instructions
Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute 30 seconds longer.
Add in tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes.
eason with salt and pepper to taste, stir in sour cream and toss in chicken.
Spread a lightly heaping 1/4 cup refried beans onto the center of each tortilla, leaving about a 2 1/2-inch border to the edge of tortilla.
Layer with each with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap, fasten end with toothpicks.
Fill a pot with about 1-inch of vegetable oil and heat over medium-high heat to 360 – 365 degrees. Once oil is hot , add two filled tortillas and fry until golden brown on bottom then using metal tongs, carefully rotate to opposite side and cook until golden brown on opposite side.
Remove and drain on paper towels, remove toothpicks. Repeat frying in two more batches with remaining chimichangas.
Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce.
Important Notes When Making Baked Chicken Chimichangas:
Pre-cooked chicken is essential – This recipe relies on already cooked and shredded chicken; starting with raw meat will alter the cooking time and texture. Rotisserie chicken works beautifully for convenience.
Refried beans act as structure – Beyond flavor, the beans create a creamy base that prevents the filling from spilling out, making rolling and baking more successful.
Spice balance is flexible – The chili powder, cumin, and paprika create warmth without being overly hot. Adjust levels or add cayenne/jalapeño for more heat if desired.
Moisture control matters – The sauce should be thickened before filling; excess liquid will seep through the tortilla and prevent it from crisping properly in the oven.
Tortilla size impacts results – Burrito-size flour tortillas are key; smaller ones may split open or not hold enough filling for proper balance.
Baking method is lighter but different – Unlike frying, baked chimichangas won’t have deep blistering. Instead, you’ll get a golden, crisp finish that’s healthier but still satisfying.
Toothpicks may not be needed – For baking, tightly wrapped chimichangas placed seam-side down usually hold without toothpicks, but they can be used for extra security.
Toppings complete the dish – Fresh guacamole, sour cream, salsa, or diced tomatoes aren’t just garnish—they add creaminess, acidity, and brightness that balance the richness of the filling.
How To Enjoy Baked Chicken Chimichangas After Cooking:
Let them rest briefly – Allow the chimichangas to sit for 3–5 minutes after baking. This helps the filling settle and prevents molten cheese or sauce from spilling out on the first bite.
Serve while crisp – Chimichangas lose their crunch as they sit, so enjoy them right out of the oven while the tortillas are golden and crisp.
Pair with fresh toppings – Add guacamole for creaminess, sour cream for cooling tang, salsa or pico de gallo for brightness, and diced tomatoes or shredded lettuce for freshness. These toppings balance the richness of the filling.
Make it a meal – Serve alongside Spanish rice, Mexican street corn, or a simple salad for a full restaurant-style experience at home.
Customize each plate – Offer bowls of hot sauce, jalapeños, or lime wedges so everyone can tailor the flavor to their preference.
Enjoy with the right drink – Pair with a refreshing lime agua fresca, iced tea, or even a light beer to cut through the richness.
Leftovers reheat best in the oven – If saving some for later, warm them in a 350°F (175°C) oven for 10–12 minutes to revive the crispness. Avoid microwaving, which makes tortillas soggy.
Eat mindfully – Each bite layers crisp tortilla, savory chicken, creamy beans, and melty cheese. Take it slow to savor the textures and balance of flavors.
Nutrition Information:
For Baked Chicken Chimichangas (per 1 chimichanga, made with chicken, beans, cheese, and tortilla, without optional toppings):
Calories: 420 kcal | Total Fat: 18 g | Saturated Fat: 7 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 2 g | Cholesterol: 70 mg | Sodium: 750–900 mg (depending on broth, beans, and added salt) | Total Carbohydrates: 38 g | Dietary Fiber: 5 g | Sugars: 3 g | Protein: 28 g
Frequently Asked Questions:
Can I make the chimichangas ahead of time?
Yes. You can assemble them a few hours in advance, wrap tightly in foil or plastic, and refrigerate. Bake just before serving to keep the tortillas crisp.
How do I keep the tortillas from splitting while baking?
Warm the tortillas briefly before filling and rolling. This makes them pliable and prevents cracking. Also, don’t overfill, as too much stuffing can cause them to burst open.
Can I bake instead of fry and still get a crispy texture?
Absolutely. Brushing the tortillas lightly with oil or melted butter before baking helps them achieve a golden, crunchy finish without the extra oil from frying.
What are the best toppings to serve with chimichangas?
Classic toppings include guacamole, sour cream, salsa, pico de gallo, shredded lettuce, diced tomatoes, or hot sauce. These fresh elements balance the richness of the filling.
How should I store and reheat leftovers?
Store cooled chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes to revive their crispness. Avoid microwaving, which makes the tortillas soggy.
How do I keep the chimichangas from getting soggy while baking?
Make sure the chicken filling isn’t too watery. Simmer the sauce until it thickens before adding it to the tortillas. Also, bake on a wire rack if possible so hot air circulates underneath, keeping the bottoms crisp.
Should I use large or small tortillas for chimichangas?
Burrito-size flour tortillas (10-inch or larger) are best. Smaller ones are harder to roll tightly and may split, while larger tortillas hold the beans, chicken, and cheese without bursting.
Can I make these with corn tortillas instead of flour?
Not recommended. Corn tortillas are too fragile and will crack when rolling or baking. Flour tortillas provide the structure and crispness that make chimichangas work.
Do I need to secure the chimichangas with toothpicks before baking?
If rolled tightly and placed seam-side down, they usually hold without toothpicks. However, toothpicks can be used for extra security, especially if you’re baking several at once. Just remember to remove them before serving.
Can I swap the chicken for another protein?
Yes—shredded beef, ground turkey, or even beans and sautéed veggies for a vegetarian version all work well. Just keep the seasoning and moisture levels balanced so the filling isn’t too dry or too wet.