Baked Chicken Chimichangas

These Baked Chicken Chimichangas are a healthier twist on the old classic chimichanga. 

You won’t even miss these Baked Chicken Chimichangas being fried because they get nice and crispy in this oven-fried version! Keep this recipe in your keeper file.Baked Chicken Chimichangas with sour cream, guacamole, and tomato on a plate.


We just got back from Legoland with the kids and then my husband and I went to the Florida Keys for a little getaway with our friends.

Kaela, from Cookin’ and Kickin’, was my partner in crime as we food crawled our way through Islamorada. Here’s the Instagram proof.

I think we both have bottomless stomachs. It was hard to leave.

Sunset dinners on the beach, live music, and key lime pie always waiting for dessert.

So this Monday has been exceptionally jarring. Early mornings are not something I easily snap back into.

I’m originally from Mesa, Arizona where phenomenal Mexican restaurants are on every corner. The love for Mexican food is in my blood.

Moving to Florida with the prominent Latin culture I thought I would have the same luxury but good Mexican is surprisingly hard to find.

The closest decent Mexican joint is about a half hour away so I end up making it at home most of the time.

What is a chimichanga?

A chimichanga is basically a burrito that is deep fried. So when we call these Oven Baked Chicken Chimichangas I guess we should really be calling them Oven Baked Burritos because that’s all it is.

Here’s your filling…
Roll ’em up…

I love chimichangas but they’re usually dripping with grease. Every time I would go to a restaurant as a child I would order a chimichanga.

These oven fried chicken chimichangas were just the taste I was craving and had plenty of crisp that you look for in a chimichanga.

The best chimichanga is fully dressed so make sure you have some fresh guacamole and sour cream to top yours.

Baked Chicken Chimichangas on a white platter

If you like easy Mexican recipes you’ll love this Easy Beef Burrito Skillet and these Mexican Stuffed Shells.

Baked Chicken Chimichangas
Prep Time
10 mins
Cook Time
10 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 burritos
Author: Christy Denney
  • 2 cups cooked chicken , chopped or shredded
  • 1 cup of your favorite salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves , crushed
  • 1 cup shredded cheddar cheese
  • 2 green onions , chopped (about 1/4 cup)
  • 6 8 inch flour tortillas
  • 2 tablespoons butter , melted
  • diced tomato , sour cream, guacamole, salsa, and shredded cheddar cheese for topping
  1. Preheat oven to 400°F.
  2. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
  3. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
  4. Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
  5. Garnish with desired toppings and serve with salsa on the side.
Recipe Notes

adapted from Food

label (12)

Baked Chicken Chimichangas - one of our favorite healthy Mexican meals.

Speak Your Mind



  1. Yum… Have you tried Alegria Tacos in Fort Lauderdale? It is legit, authentic Mexican food. It is so good. You will feel like you are going to get shot going, but it is worth the risk. 🙂 THe local owners are so nice too.

  2. This comment has been removed by the author.

  3. Hi! It seems so yummy – but how do you cook the chicken? 🙂 Will definately try this.

  4. This looks so good and so easy. My close friends and I have girls night every week so this would be a really great idea.

  5. @Anonymous,
    You can cook the chicken however you like. I usually throw it in the crockpot for 3-4 hours or if I’m short on time I boil it for about 15 minutes with big chunks of onion to give it flavor.

  6. How delicious this must be!!!!

  7. Hi, would this freeze well?

  8. I was in Key West on Thursday! Fun times! 🙂

  9. I love the recipe!! It looks so delicious!!!

  10. Hey, These look GREAT!! I’ve been looking for a recipe for these that is easy and quick. Thanks soooo much, I’ve been craving these!

  11. I never tasted chimichangas. But I looove the name ! 😉

  12. Oh yummy! This looks seriously tasty! I love a nice simple supper and this look fresh, tasty, colourful and simple – thanks for sharing! 🙂

  13. You had me at chimichanga. Those look awesome!

  14. Made these tonight for dinner and they were A-mazing!

  15. @Juanita,
    Honestly you could do it either way. I think it would be better if you froze them before you baked them. That way the tops don’t get too brown. But if you do bake them before just make sure you tell her to cover them when baking so they don’t get too brown.

  16. Thanks for the inspiration! I took the essentials of this recipe and made creamy chicken enchiladas tonight for dinner. (combined shredded chicken, shredded cheese, seasoning, & ranch dressing) My kids and I loved it!

  17. Thank you. I made this and everyone loved it!

  18. These look wonderful. Chimichangas are my favorite and I have a chicken in the refrigerator. Might have to make these 🙂

  19. Thank you Christy for another meal that my husband not only liked but found satisfying! I made these on Friday night and they were a huge hit with my husband, who is relatively picky and hard to please. My two year old daughter was another story, but she is so picky so I don’t use her likes/dislikes as a judgement call on anything I make. I actually made them with ground beef (I know, ghetto version), but they turned out really delicious! I will make them again with chicken sometime soon.

  20. Loved these!

  21. We made these last night and they were delicious. We froze the leftovers for future dinners. Excellent recipe. I highly recommend.

  22. I love the fact that this recipe for Chimichangas is used with chicken and not beef!!! so awesome and deffinitely going to be making this!!

  23. The BEST Mexican place is in Winter Garden FL. I will try this recipe. I like the idea of baking instead of deep frying. Sounds great!

  24. Delicious! Made these tonight, & I’ll definitely be making them again…and again. 🙂

  25. We just made these for the first time and loved them! We subbed whole wheat tortillas and omitted the onions. To quote my 9 year old, “they’re awesome! ” Needless to say, we will make them again! Thanks!

  26. Delish! One of my favourite things to eat since I love cheese, avocado, wrapped cosy things. Ultimate comfort food. Never made it myself though. Might just have to this winter – pinning this, thanks 🙂

  27. Made these tonight. I used chicken I had cooked with salsa in the crockpot. Didn’t really make any changes to the recipe, which is really unusual, and these were fabulous. We will be making these again.

  28. Have made these several times already & my family absolutely loves them. Thanks!

  29. Maded baked chicken chimichangas tonight! My family loved them. Thank you Chrissy ! Love all your recipes!

  30. We made these tonight for dinner and they were delicious! My husband was very skeptical when I said we were having baked chimichangas but he actually ended up asking me to add these to our regular go-to recipes. The butter made the tortillas just the right amount of crispy but very flakey, nothing like the stiff baked cardboard I was half-way expecting. We made it super easy by using left-over rotisserie chicken. I’ll definitely be making these many more times in the future! Thanks for the recipe!

  31. made these today.They were terrific! Thanks for sharing.

  32. Amanda Ellstrom says:

    Do you know how many calories these are?

  33. These look fabulous! the best Chimichangas I ever had were from a little Mexican restaurant we visited in Mesa last fall. (Just down the road from Arizona Golf & Country Club). I LOVED AZ and will have to add these to our menu super quick. I will let know what we think…..

    Freezing in Alberta

  34. I make baked chimichangas alot and we love them with a sour cream sauce on them. Yummy!!!

  35. I’ve made these twice since finding the recipe. They’re quick and easy. I love them! Since I’m only cooking for myself, I only bake two and have enough stuffing left over for 5 (very full) extras. I don’t cook those, and instead wrap them individually in foil and freeze them until a later date. I then pull them out, microwave them for about a minute, and then bake at 350 for about 5-7 minutes. Very tasty!

  36. I spotted this on Pinterest recently. I made it for dinner and they were fantastic and can’t wait to make them again.

  37. I’ve made these several times since I pinned this and they are delish! Last time my hubby wanted beef so I subbed the chicken for lean ground beef, added *some* FF cream cheese (I never measure…), and fresh lime juice. Oh my gracious, it was a beautiful thing. 🙂 Thanks for a great recipe that is now a staple in our house! 🙂

  38. I made this recipe last night for my husband – it was soooo good! He said it was his favourite thing that I’ve made in awhile and I must admit, we both ate two (my stomach was so full all night, haha). Thank you for such a yummy recipe!!

  39. I already commented, but I was looking at the pic from my own blog (which I linked back to you and gave you full credit of course), but I also wanted to see if you’d be interested in checking out my own cooking blog (link attached). Trying to bump up my readership!

  40. Rachel (bradshaw) bostock says:

    made these on sunday! LOVE LOVE LOVE. We are mattas freaks. i used my own homemade salsa recipe added a green sauce to the top and I would have to say these rivaled mattas! Loved them. and way healthier. Thanks Christy! this will be in the regular rotation.

  41. Sadly, I’m leaving Az in February and Mexican is what I’ll miss the most. I was just wondering if I could package anything in dry ice and mail it lol. My honey doesn’t (he thinks he doesn’t but I’m working on it) like burritos of any kind. But I will be making this as a test for him and treat for me.

  42. my husband and I both loved these! will definitely be making again

  43. Nice recipe. Thank you.

  44. Just made this tonight for dinner and it was so good. I even made a cheeseless version for my husband and he loved it.

  45. Delicious! I made this tonight and it was a big hit! I used chicken thighs because that’s what I had. Family said I needed to make it a few more times so they could be sure it was good as they thought. Lol

  46. These sound stellar! I like that they are baked and not fried. Not only for the obvious health benefits but because it’s so hard to fry chimichangas perfectly. Thanks for sharing! Xoxo, Sam.

  47. I love trying new recipes. However, there are very few that I go back to. This one is different. I absolutely love this recipe! I love how everything gets all ooey gooey and the flavors meld together while the chimichangas bake. I also like that this recipe stretches your chicken, so you get more bang for your buck. I usually serve this with just sour cream and taco sauce. But I’ve also tried it with shredded lettuce and maybe a side of Mexican or brown rice. Love it! Thanks!

  48. I was wanting to try this but breakfast style, I was wondering if this is anything you’ve ever done? Just wondering how to best make the eggs! If not, I guess I will experiment! 🙂

  49. These are a huge hit with my family! I boil the chicken in stock and shred before adding about 4oz of cream cheese to the mixture – awesome.

  50. Wow! This is my first time EVER commenting on a recipe. I had to because I made these for supper just now and Omgoodness!!!!! I did like a couple others and used hamburger instead of the chicken. Thanks for sharing. Awesome recipe that my family loved!

  51. They look delicious!! Can’t wait to try them out.

    Do you know how many calories they each contain aprox?

  52. Thank you! Wonderful!

  53. Wow! These look delicious! Can’t wait to give them a try!

  54. I just moved in Mesa last sept and the only Mexican place I actually liked was the backyard tacos lol so I’ve been cooking and looking up recipes. I’ve been wanting to make these. Thanks

  55. Pinned this to try a little while ago, but the shop was out of chicken breast. Decided to try it with some leftover turkey from Christmas which I had in the freezer. Worked beautifully and the kids loved it. Thanks for a tasty, easy recipe.

  56. Paul Simondson says:

    Loved this recipe, definitely a keeper and wake again

  57. I made these for the hubby and I tonight and they were AMAZING! Thank you for such a wonderful and healthy recipe. I just made a blog post on how great they were and would love for you to check it out when you have some time! Thanks again for sharing this with us all. I’ll definitely be adding this to our collection of dinner recipes!

  58. I made these tonight for dinner and they were delicious!!! They were crispy and perfect,, easy to make too! Thank you for the recipe!!!

  59. here’s an idea. put more advertisements on your page. brutal. can’t even get through the recipe…and I’m sure its good!

  60. Spray a little oil cooking spray on it before you bake it or brush with olive oil. You will think it was deep fried but without all the grease! Yummy

  61. AMAZING! This salad is a summer staple.

  62. Do you have nutritional info on this recipe?

  63. Super good and easy! Added cilantro to the mix and a little more when serving. Topped with more cheese and heated until melted. Then added sour cream and avocado slices. Yum! Trying to give 5 stars but, that’s not working. Oh well, I know! 😄

  64. Santiago Moncada says:

    I liked your recipe and most of all the breakdown of the Nutrition. I have to watch my sodium intake so did some changes. I used the Beer Can Chicken recipe and grilled a whole chicken. Used the shredded chicken for the filling, my own homemade salsa, Monterrey Cheese and it came out perfect! Thanks!

  65. DE oral Haskins says:

    My daughter made this for us let night. Used a medium spiced salsa. Very good and easy to make and I am not much of a tex/mex foodie. Still I will use the recipe on a regular basis. Thank you.

  66. Elizabeth Walker says:

    What can you use in place of the salsa?

  67. Elaine Covington says:

    I have been making a version of the baked chimichanga for years. My ingredients also include a cup of black or pinto beans and 2 cups of shredded cabbage or cole slaw mix. Really gives them an extra crunch. And they are soooo good as leftovers.

  68. I’ve had this pinned for awhile, and finally made it – so good! Thanks for the recipe!

  69. These look amazing! I may have to try these for dinner tonight.

  70. Love the idea of baking chimichangas. Will give this a try!

  71. Pictures are crystal clear! Beautiful photography! Great recipe!

  72. I noticed at the end of your recipe, there is a note that this was from, I am very familiar with that website and was a tad concerned when I realized how drastically different your nutrition facts are compared to the ones on (the original from food has 600+ per serving…)
    The portions are a tad different, but not by much, so I was wondering if you calculated yours separately or where did you get those numbers? I am wondering which website is correct because if it is really 600+ calories then I will not do this

  73. Thank you so much for this recipe! I found it on Pinterest last week and tried it tonight. They was a hit with my picky eater 4 year old and I was able to modify some for my toddler who’s allergic to dairy–they translated using Earth Balance spread and Daiya shreds instead of butter and cheese!

  74. *were (LOL!)

  75. This is incredible!! We have had enough chicken for the last few days so I used pork ribs I did in a slow cooker and shredded it. My husband says this is a keeper. Thank you for sharing the recipe

  76. How many servings are in this recipe and how much is a serving? Thanks!

  77. Oh wow that looks good

  78. You seem to have really nice recipes, but there are so, so many ads. They’re just everywhere, and I hate having to repeatedly click to close them every time. It’s not a specific ad (I take it back – the GumGum ads are the worst. Videos? With sound? Argh! So invasive!); it’s just that there are DOZENS. It’s just not worth it, and that’s a shame. 🙁

  79. Fantastic recipe. Made these for dinner tonight and they were wonderful. Just wanted to say thanks!!

  80. I can’t wait to try these!

  81. Do you think these would work for weekly meal prep? Make them on Sunday and eat them for lunch for a week? Or would they get too soggy?

  82. How fun to come across a recipe from someone that loves Mexican and Mesa, AZ. Lived here since 73 and maybe there are a lot of good restaurants here but our favorite is Rosita’s (Guadalupe and Dobson). Been going there over 30 years! Chimis are my go to when I judge a new Mexican restaurant so I am looking forward to trying these. Love that they are baked which will make them a little healthier 🙂

  83. I made these for my Aunt and family and we loved them. I was wondering if I can make them up and bake them the next day? What do you think?

  84. KAREN J NELMES says:

    We have had these numerous times. We love them. Thank you for sharing.

  85. We made these for dinner recently – used rotisserie chicken to keep things easy. They were very good and will make again. I also loved how you wrote use 1/3 cup of the filling, that made it fool proof! Thanks!! 🙂

  86. How can these be chimichangas with flour tortillas? The defining factor of chimichangas is the corn based wrap…

  87. Clinicians are delicious! Made them for dinner tonight according to the directions. No one suggested any changes! Great, easy and tasty! I did cook it at a cooler temp because I know my oven is a bit hot. I also naked a shorter time.

  88. I’m visiting my brother this week and have been looking for fun recipes to make for him! I tried these…and he LOVED them!! We had leftover rotisserie chicken on hand so I just used that and it was great and easy. He literally could not stop saying how wonderful they were. XD Thank you!!!! I love your blog!!!

  89. I have made these several times and they are delicious! I don’t miss the fried part at all. My recollection is that these freeze well, but I don’t see the freezing instructions with the recipe. Am I missing something?

  90. Love love this recipe!!!! I have made it so many times and keep some unbaked and rolled up in aluminum and plastic and they are perfect every time! I’m making two batches tonight to take to NC for my family to try woohoo. Thank you for the recipe! I could definitely eat two but make myself eat one with lots of lettuce tomatoes and the other good toppings.