Tasty Baked Chicken Chimichangas

If you’re in the mood for a filling meal but don’t want to fuss too much, this baked chicken chimichanga hits the spot. It’s stuffed with shredded chicken, gooey cheese, and just enough spice all wrapped in a crunchy tortilla and baked until perfectly golden. It’s a crowd favorite that feels like a treat without needing tons of effort.

I whipped this up late after a packed day and it quickly became a go-to meal we pull out on busy nights.

What You Need

• 2 cups cooked shredded chicken: a lean protein that soaks up the spices and salsa nicely
• Monterey Jack and cheddar cheese, shredded: fresh shredded cheese melts way better than pre-shredded stuff, giving great flavor and gooeyness
• Salsa: adds moisture and a fresh tang, pick one that’s balanced—not too runny or chunky
• Diced green chilies: bring a mild heat and texture, canned works fine from a trusted brand
• Ground cumin and chili powder: provide warm southwest style flavors, fresh spices make a big difference
• Garlic powder: gives a little savory background, and cayenne pepper is optional if you want more kick
• Large flour tortillas: warm them briefly so they’re flexible and won’t break when you roll them up
• Cooking spray: used to get that crispy golden outside without deep frying
• Sour cream, guacamole, and extra salsa: perfect creamy and zesty sides for dipping

How To Make It

Mix The Filling:

In a big bowl, toss together chicken, both cheeses, salsa, diced green chilies, cumin, chili powder, garlic powder, and cayenne if you want heat. Season with salt and pepper. Stir until everything is blended nicely. This is what makes the chimichangas taste great, so check the flavor and tweak if needed.

Get Tortillas Ready:

Heat the tortillas in the microwave for about 20 to 45 seconds so they’re soft and won’t rip when you fold them. Warm but not hot is what you want to keep them easy to work with.

Roll ’Em Up:

Put about a third of a cup of the chicken mix in the middle of each tortilla. Fold the bottom edge over first, then fold the sides in, and roll it all up tightly from bottom to top. Place them seam side down on your baking tray. This keeps the filling neatly tucked inside.

Spritz For Crunch:

Give the chimichangas a light spray with cooking oil all over. This is the trick for getting that golden crispy outside without frying.

Bake Until Done:

Pop them in the oven at 425°F for 15 to 20 minutes. Flip them halfway through so they brown evenly. When they’re deep golden and hot all the way through, they’re ready. Make sure they hit 165°F inside to be safe.

Cool Then Enjoy:

Let them sit for a couple minutes after baking so the filling firms up a bit and won’t spill out when you bite in. Serve warm with sour cream, guac, and salsa for the full experience.

One thing I love about this dish is how the cheese melts into stretchy, gooey bites that keep all the flavors stuck together. It quickly became a family favorite and even picky eaters give it thumbs up.

Keeping It Fresh

Put any leftovers in an airtight container and pop them in the fridge—they’ll last three days. Warm them back up in the oven or toaster oven to bring back that crunch. The microwave works faster but the tortilla won’t stay as crispy.

Swaps To Try

You can swap shredded rotisserie chicken or turkey if you like. Looking for a meat-free option? Try black beans and corn with added spices instead. Pepper jack cheese can replace one of the cheeses for a bit more spice.

Tasty Extras

Serve with a fresh salad or simple slaw to cut the richness. A squeeze of lime or some chopped cilantro adds a nice fresh punch. You can also try toppings like pico de gallo or pickled jalapeños for a fun flavor boost.

Where It Comes From

Chimichangas are a Tex-Mex favorite thought to have started in Arizona. While usually fried, this baked version is a lighter take that still brings bold flavors and great texture. It’s a tasty mix of Mexican-flavored comfort food made easy at home.

Seasonal Twists

In chilly months, toss roasted veggies like peppers and onions into the mix. When it’s warm out, fresh corn and diced tomatoes add a great bright note. Swapping flour tortillas for whole wheat or spinach ones can give a nice twist to flavor and nutrition too.

Easy ingredients and straightforward steps make this a simple meal to put together. Baking keeps things clean and low hassle. Plus, it’s flexible enough for all kinds of creative changes and extras.

Frequently Asked Cooking Questions

→ What cheeses work best inside?

Cheddar and Monterey Jack are a great combination. They melt nicely and add a smooth, mild sharpness inside the chimichangas.

→ How do I get a crispier crust?

Once baked, pop them under the broiler for 1 or 2 minutes while watching so they don’t burn. This makes the outside extra crunchy.

→ Can I prep these in advance?

You can put the chimichangas together earlier and keep them in the fridge. Then bake right before eating so they stay fresh and crispy.

→ Which spices boost the filling’s taste?

Cumin, garlic powder, chili powder, and a little cayenne really lift the flavor and bring a nice warmth to the chicken.

→ What toppings go well with them?

Sour cream, guacamole, and extra salsa all add cool, creamy flavors that work perfectly with the spiced chicken inside.