Easy Baked Chicken Chimichangas

Looking for a healthier and easy-to-make twist on a classic Mexican dish? Try these Baked Chicken Chimichangas!

Loaded with shredded rotisserie chicken, fresh salsa, and shredded cheese, they're packed with flavor but with half the calories of traditional fried versions.

Perfect for a quick weeknight dinner or a fun weekend meal with family and friends, top them off with your favorite toppings and enjoy! 😊

How to Make Chicken Chimichangas

Note: The full instructions are provided in the recipe card below.

Preheat the oven to 400 °F. Line the baking sheet with parchment paper or spray with non-stick spray. Add the shredded chicken, salsa, cumin, black pepper, oregano, cheese, and green onions; stir well to combine.

Spoon the chicken mixture evenly into the center of each tortilla. Warm tortillas in the microwave for 20 to 30 seconds to make them nice and soft. Arrange the tortillas on a work surface.

Spoon the chicken mixture evenly into the center of each tortilla, placing it on the upper half of each. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go-place seam-side down on a baking sheet.

Brush the Chicken Chimichangas with melted butter. Bake at 400 °F for 25 minutes or until the Chicken Chimichangas are golden brown and crispy. Garnish with desired toppings. Enjoy our Chicken chimichangas!

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Recipe

Easy Chicken Chimichangas

by Camila Benitez

Looking for a healthier and easy-to-make twist on a classic Mexican dish? Try these Baked Chicken Chimichangas! Loaded with shredded rotisserie chicken, fresh salsa, and shredded cheese, they're packed with flavor but with half the calories of traditional fried versions. Perfect for a quick weeknight dinner or a fun weekend meal with family and friends, top them off with your favorite toppings and enjoy! 😊

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 Chicken Chimichangas

Calories 428 kcal

Equipment

• 1 Baking  Sheet
• Non-Stick spray
• Cooking Brush

Ingredients

  

1x2x3x

• ▢ 2-½ cups rotisserie chicken , shredded
• ▢ 1 cup of fresh salsa or your favorite store-bought salsa
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon cayenne pepper or ground black pepper
• ▢ ½ teaspoon crushed oregano leaves
• ▢ 2 cups Mexican cheese or pepper jack cheese or any cheese you like , shredded
• ▢ 3 green onions , chopped
• ▢ 6 10-inch flour tortillas
• ▢ 2 tablespoons butter , melted
• ▢ Serve , if desired, with your favorite toppings such as; Diced tomato, sour cream, guacamole, salsa, shredded Mexican cheese, cheese dip, chopped cilantro, chopped lettuce, lime wedges, etc.

Instructions

 

• Preheat the oven to 400 °F. Line 1 baking sheet with parchment paper or spray with non-stick spray. In a large bowl, add the shredded chicken, salsa, cumin, black pepper, oregano, cheese, and green onions; stir well to combine. Spoon the chicken mixture evenly in the center of each tortilla.
• Warm tortillas in the microwave for 20 to 30 seconds to make them nice and soft. Arrange the tortillas on a work surface. Spoon the chicken mixture evenly in the center of each tortilla, placing it on the upper half of each.  Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go-place seam-side down on a baking sheet. Brush the Chicken Chimichangas with melted butter.
• Bake at 400 °F for 25 minutes or until the Chicken Chimichangas are golden brown and crispy. Garnish with desired toppings. Enjoy our CHicken chimichangas!

Notes

How to Store & Re-Heat

To store: Baked Chicken Chimichangas; allow them to cool completely after baking. Place them in an airtight container or wrap them tightly in aluminum foil to prevent moisture loss and maintain their freshness. Store the chimichangas in the refrigerator for up to 3-4 days.

To reheat: When you're ready to reheat the chimichangas, you can use several methods. Preheat your oven to 350°F (175°C) for the best results. Remove the chimichangas from the refrigerator and place them on a baking sheet. Reheat them in the oven for about 10-15 minutes, or until they are heated through and the outer crust becomes crispy. This method helps to restore their original texture and ensures even heating.

Make-Ahead

You can assemble the chimichangas and refrigerate them until ready to bake. To do this, assemble the chimichangas as instructed, then cover and refrigerate for up to 1 day. When ready to bake, brush with melted butter and bake as directed.

Nutrition

Nutrition Facts

Easy Chicken Chimichangas

Amount per Serving

Calories

428

% Daily Value*

Fat

 

20

g

31

%

Saturated Fat

 

9

g

56

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

4

g

Cholesterol

 

74

mg

25

%

Sodium

 

886

mg

39

%

Potassium

 

154

mg

4

%

Carbohydrates

 

36

g

12

%

Fiber

 

3

g

13

%

Sugar

 

3

g

3

%

Protein

 

26

g

52

%

Vitamin A

 

391

IU

8

%

Vitamin C

 

1

mg

1

%

Calcium

 

364

mg

36

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.