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The Ultimate Crispy Baked Chicken Chimichangas: Easy Weeknight Mexican Dinner

Two golden-brown, crispy Baked Chicken Chimichangas resting on a white plate.
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Make flavorful, crispy chicken chimichangas in your oven. This easy recipe delivers a satisfying, guilt-free comfort food perfect for busy weeknights.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 1/2 cup refried beans (optional)
  • 8 large flour tortillas (burrito size)
  • 2 tablespoons butter, melted, or olive oil
  • Cooking spray

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly coat a baking sheet with cooking spray.
  2. In a medium bowl, combine the shredded chicken with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until the chicken is evenly seasoned.
  3. Warm the tortillas briefly in the microwave or a dry skillet for about 15 seconds each. This makes them pliable and prevents tearing when rolling.
  4. Lay a tortilla flat. If using, spread about 1 tablespoon of refried beans down the center. Top with about 1/4 cup of the seasoned chicken mixture, followed by a sprinkle of cheese.
  5. Fold the sides of the tortilla inward over the filling, then tightly roll the bottom edge up and over the filling, creating a sealed roll. Place the chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining filling and tortillas.
  6. Brush the tops and sides of each rolled chimichanga generously with the melted butter or olive oil. This step is key for achieving a golden, crispy texture.
  7. Bake for 15 to 20 minutes, flipping them halfway through, until they are golden brown and crispy on all sides.
  8. Serve immediately with your favorite toppings like salsa, sour cream, or guacamole.

Notes

  • To get the best crispiness without frying, make sure you brush the tortillas thoroughly with fat before baking.
  • You can prepare the filling ahead of time and store it in the refrigerator for up to three days.
  • For a make-ahead option, assemble the chimichangas, place them on the baking sheet, cover, and freeze them. Bake directly from frozen, adding about 5 to 10 minutes to the total cook time.
  • If you want a copycat flavor similar to Chi-Chi’s, add a small amount of cream cheese to the chicken mixture for extra richness.

Nutrition

Find it online: https://tastethisplate.com/baked-chicken-chimichangas-recipe/