Go Back
Mark Anthony

Chicken Chimichangas

This easy Chicken Chimichangas recipe is loaded with shredded chicken, melty cheese, salsa, and spices—wrapped in tortillas and baked to golden, crispy perfection. Whether you're making dinner for the family or meal prepping for the week, these crispy baked chimichangas deliver restaurant-style flavor with simple ingredients. No deep frying needed!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 pieces
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 3 cups shredded chicken rotisserie or cooked breast
  • 1 cup shredded cheddar or Monterey Jack cheese
  • ½ cup cream cheese softened
  • ½ cup salsa red or green
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • 6 large flour tortillas 10‑inch
  • 2 tbsp oil or melted butter for brushing
Optional Toppings
  • Sour cream or Mexican crema
  • Guacamole or sliced avocado
  • Fresh cilantro
  • Pico de gallo
  • Sliced jalapeños or hot sauce

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
  2. In a bowl, mix chicken, cheeses, salsa, and spices until well combined.
  3. Lay tortillas flat, spoon ~¾ cup filling onto each. Fold in sides, roll tightly, and brush with oil.
  4. Place seam-side down; bake 20 minutes, flip, brush, and bake another 5–7 minutes until golden.
  5. For extra crunch, pan-fry each chimichanga briefly before baking.
  6. Serve hot with your favorite toppings.

Notes

Chicken Chimichangas – Helpful Tips

Cooking Tips & Techniques
Use shredded rotisserie chicken or leftover cooked chicken to save time—mix it with spices, cheese, and a touch of salsa for a flavorful filling.
Warm your tortillas before filling to prevent cracking when rolling.
Roll tightly, tucking in the sides burrito-style, and secure with a toothpick if needed before cooking.
For that crispy golden shell, either shallow fry in hot oil (350°F), brush with oil and bake at 425°F, or air fry at 400°F for 8–10 minutes.
Don’t overfill! ⅓ to ½ cup of filling per tortilla gives the perfect fold and cook-through.
Serving Suggestions
Top with sour cream, guacamole, shredded lettuce, chopped tomatoes, or a drizzle of queso blanco.
Pair with Mexican rice, refried beans, or a fresh corn salsa for a full Tex-Mex plate.
Serve with lime wedges and a cold Mexican soda or horchata for the ultimate combo.
Slice in half and stack for fun party platters or serve whole for hearty dinners.
Garnish with chopped cilantro or green onions for fresh color and flavor.
Make-Ahead & Storage
Make-Ahead: Prepare and roll chimichangas in advance. Store covered in the fridge and cook fresh when ready.
Refrigerator: Store cooked chimichangas in an airtight container for up to 4 days.
Freezer: Freeze unbaked or fully cooked chimichangas for up to 2 months. Wrap individually in foil and store in a zip-top bag.
Reheat: Reheat in the oven or air fryer to restore crispiness—avoid microwaving unless you’re okay with softer texture.
Tasty Variations to Try
Beef or Pork: Swap chicken with shredded beef barbacoa or pulled pork for a rich flavor twist.
Creamy Jalapeño: Add chopped jalapeños and cream cheese to the filling for a spicy, creamy upgrade.
Breakfast Style: Fill with scrambled eggs, bacon or sausage, and cheese for a morning chimichanga!
Veggie Lover’s: Use sautéed peppers, onions, mushrooms, and beans for a meatless version.
Cheesy Fiesta: Double the cheese and add queso inside and out for an ultra-melty bite.