Baked Chicken Chimichangas
Baked Chicken Chimichangas are a healthier twist on the old Mexican classic chimichanga recipe. You won’t even miss this chimichanga being fried because they get nice and crispy in this oven-fried version! These chicken chimichangas can easily be made at home for dinner so keep this recipe in your keeper file.
BAKED CHICKEN CHIMICHANGAS
Coming back from Hawaii was hard to do. Sunset dinners on the beach, live music, and Chocolate Souffle 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.
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.
WHAT IS THE DIFFERENCE BETWEEN A CHIMICHANGA AND AN ENCHILADA?
What’s the difference between a chicken chimichanga and an enchilada? Enchiladas are smothered in sauce then baked whereas chimichangas are usually served dry. However, the best chimichanga is fully dressed so make sure you have some fresh guacamole, pico de gallo, and sour cream to top yours.
BAKED VS. FRIED CHIMICHANGAS
Baking chimichangas is not only so much heart healthier but it saves calories!! Sure, when you fry tortillas they get that crunchy flaky texture, but if you brush these chicken chimichangas with butter and bake at a high heat they will get nice and crispy with half of the calories.
HOW TO MAKE BAKED CHICKEN CHIMICHANGAS
- Preheat oven to 400°F.
- Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
- Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
- Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
- Garnish with desired toppings and serve with salsa on the side.
OTHER MEXICAN RECIPES:
- Chicken Tortilla Soup
- Easy Beef Burrito Skillet
- Mexican Stuffed Shells
- Mini Chicken Chimichangas
- Classic Chicken Fajitas
- One-Pan Mexican Chicken and Rice
- One-Pan Chicken Fajita Rice
Baked Chicken Chimichangas
These Baked Chicken Chimichangas are a healthier twist on the old classic chimichanga.
Ingredients
- 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
Instructions
- Preheat oven to 400°F.
- Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
- Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
- Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
- Garnish with desired toppings and serve with salsa on the side.
Recipe Notes
adapted from Food
These Baked Chicken Chimichangas are healthy!
this site is absolute brilliance
I made the chimichangas, I doubled the recipe. They were amazing, my husband and I both loved them. They are definitely a keeper. I made one in a large tortilla wrap it was wonderful. I did put more filling in then it called for, we just like a little more filling. The rest of them I put in the 8 inch wrap. We liked in the large or small wrap.
These chimichangas are so crispy and good!!
Thank you!
One of our favorite family meals – so full of flavor!
Thank you! I’m so glad to hear that!
Ive made these once with chicken and dozens of times with frozen fajita beef strips. I just chop up the cooked fajita strips and use them in place of the chicken! DELICIOUS! Thanks for an awesome recipe that my whole family loves!
Lauren, I’ll need to try the beef version!
My kids are obsessed with chimichangas! It’s so great to have a recipe where they are baked. Thank you!
You’re welcome!
Made the baked chicken chimichangas tonight. They were delicious! Big hit with the family! Thank you!
So glad you liked them!
These are SO good! Easy to fix and taste amazing! Thank you for a great recipe!
You’re welcome!
I’ve been making these for a few years now. The whole family loves them. We have a few picky eaters but everyone thinks these are absolutely amazing!!!The last time I made them I used ground beef instead of chicken. They were just as amazing!!! Thank you so much for something the entire family will eat!
Ground beef would be awesome!
I could eat these every single day! So yummmmmm! And I’m obsessed with them being baked and not fried!
I’m so glad you enjoyed them!
one of our favorites! thanks!
Thank you!
These are so delicious and the best part is that they’re baked! Healthy and amazing.
Thanks!
Okay, maybe this is nuts, but I’m thinking leftover turkey chimichangas would be a great idea, too! Just keep everything the same, but pop that Thankgiving leftover bird in place of the chicken. Hooray!
Yes, I think that’s a great idea!
I am adding these to the dinner menu. Love that they are baked instead of fried!
Yes, me too!
Love everything about these! My son always orders a chimichanga when we go out for Mexican, and now he loves these at home too!
That’s what I always order too!
So smart to bake these and they are every bit as delicious as fried! This one will be on the dinner regular dinner rotation!
Thanks. We make them weekly!
I made these for my husband last night and he loved them! Very yummy.
So glad you loved them!
I make these often and everyone loves them! So easy and good. Thanks for the recipe!
You’re welcome! Glad you enjoy them!
I’m from Mesa as well and currently live south of Chandler. I moved here with my parents in 1965. . Went to Mesa High. . . and Mesa Community College. . I enjoy your recipes and have made several of them already. Excited to try the baked Chimmies. . ❤️
Wow. I’m sure you knew my siblings? they went to mesa high and range from age 40-60? Larsons…
Can’t wait to make this, looks delicious! Thanks.
Hope you love it!
It looks delicious. I wish this were in front of me right now.
They are always good!
very very good. made half of them with GF tortillas. cooked the chicken in my Insta Pot then shredded the chicken. was a big hit
So glad you enjoyed them!
We have made this one time before and tonight I’m doubling the recipe because it makes amazing left overs as well!! We love this recipe! It’s easy to do, I always have all the stuff on hand and it turns out amazing for everyone from adult to child! It’s a big hit! Thank you!
Great! Now I want to make them!
Made these for dinner tonight and they were delicious!
Happy to hear that.
Another “GREAT ” recipe . made it last night with family over. Made a double batch and all were eaten.I used dark (thighs) and chicken breasts cooked in chicken broth in the crock pot. SOOOOOOOOOOOOOOOO Yummy !!!
Yes!!! Glad you liked it.
These must be fantastic. I can imagine the filling oozing out once cut open. Ahhhh, I’m hungry now.
E || OH LA LATKES
They’re pretty fabulous.
Is very good.
Thank you!
Can you make these a day a head of time ?
You can definitely prep these ahead of time and bake the day of.
Ps…I wish I could include a picture of my plate! Beautiful. I has 1.5. Husband 2. Pete who doesn’t care for red Mex had 1.5! Lookes like your picture.
Awesome! Which means you had all the toppings!!
I just made this tonight for dinner. So easy. So good. I used closer to 3 cups of shredded rotisserie chicken, so extra salsa needed. I also added a very thin slice of Monterey jack cheese on the mixture inside each shell. Omg…using butter on the rolled shell worked for browning it. I did increase the oven to 420 for last 5 minutes to get it more brown. We had it for Cinco de Mayo with Spanish rice. Again….so good! So glad i found this recipe. Fanily said very good, make it again!
Ooh! Yessssss!!!