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Crispy Baked Chicken Chimichangas (Easy Weeknight Recipe)

If your family loves tacos and burritos, these easy baked chicken chimichangas are about to become a new favorite.

A crispy baked chicken chimichanga—perfect for 30 Minute Meals—topped with green salsa and sour cream sits on a white plate, placed on a wooden table with a decorative cream-colored placemat. Text reads "Crispy Baked Chicken Chimichangas.

They’re crispy on the outside, warm and cheesy on the inside, and best of all, they’re baked instead of fried. That means less mess, less oil, and dinner is on the table faster.

This is one of those simple meals that feels special but comes together with everyday ingredients. It is perfect for busy weeknights, game nights, or feeding hungry teenagers, and it comes together in a half hour.

I have had this chicken chimichanga recipe for close to 30 years – I don’t even know where it came from. It used to be one of Jay’s favorite meals, but somehow it got forgotten. I ran across it in my recipe collection and realized it had been years since we had made these.

A baked chimichanga topped with green sauce and a dollop of sour cream sits on a white decorative plate, placed on a wooden table next to a fringed table runner.

I dusted this jewel of a recipe off and tried to surprise Jay with it. It wasn’t really a surprise, but he was happy about it. I am not letting this one get away from us again!

What is a Chimichanga?

A chimichanga is basically a deep-fried burrito that is traditionally filled and fried until golden and crispy. It’s popular in Tex-Mex and Southwestern food.

Instead of frying, this version bakes the filled tortillas in the oven, giving you that crispy texture without standing over hot oil.

Why You Will Love These Baked Chicken Chimichangas

This is another easy 30 minute meal that has a lot of flavor. There are a lot of reasons to love this one:

A plate with a Baked Chicken Chimichanga cut in half, topped with green salsa and dollops of sour cream, sits on a fringed table runner on a wooden table.
  • No deep frying required
  • Ready in about 30 minutes
  • Budget-friendly on-hand pantry ingredients
  • Easy to customize
  • Family approved

Oven Baked Chicken Chimichangas

Ingredients You Will Need

Ingredients for a recipe displayed on a kitchen counter—perfect for making Baked Chicken Chimichanga or similar dishes: flour tortillas, canned tuna, shredded Monterey Jack cheese, vegetable oil, green onions, and diced green chiles.

Ingredients

Instructions

A hand pours shredded cheese from a measuring cup into a bowl with more cheese, chopped green onions, and a light mixture—ingredients perfect for Baked Chicken Chimichanga—while a white patterned kitchen towel rests on a maroon countertop.
A hand lifts a paper towel covering a stack of flour tortillas—perfect for making Baked Chicken Chimichanga—resting on a white cloth with green leaf patterns.
A pink-handled brush is used to spread oil onto flour tortillas—perfect for making Baked Chicken Chimichanga. A small white bowl with more liquid and a paper towel rest on a maroon countertop in the background.
A stack of flour tortillas with shredded chicken and chopped green peppers placed in the center, perfect for assembling a Baked Chicken Chimichanga. A small cup of white sauce sits in the background on a maroon surface.
A hand holds a folded, wet tortilla over a stack of tortillas on a countertop, prepping for Baked Chicken Chimichanga, with a small white bowl of water in the background.
A baking tray with eight folded Baked Chicken Chimichangas sits on a stovetop. Behind them is a decorative sign that reads, "Life is not measured by the number of breaths we take, but by the moments that take our breath away.

Instructions

  1. Preheat the oven to 425 degrees.
  2. Combine chicken, green chiles, cheese, and green onions in a large mixing bowl and set aside.
  3. Wrap the tortillas in a damp paper towel and microwave on high for 20 seconds.
  4. Working with the tortillas one at a time, brush both sides lightly with vegetable or canola oil.
  5. Place about 1/2 a cup of the chicken mixture on a flour tortilla, right below the center of each tortilla.
  6. To fold the chimichanga: Fold the left side over and then the right side. Hold the sides down and fold the bottom of the tortilla over onto the top of the center. Holding it firmly, fold the entire folded portion over again, forming an enclosed square. 

    7. You can use toothpicks to secure the tortillas if needed. I have found that folding them this way doesn’t really require a toothpick.

  7. Place the chimichanga (folded side down) on a greased baked pan.
  8. Repeat this process with all of the tortillas and mixture.
  9. Bake at 425 degrees for 10 – 15 minutes. They will be crispy and golden brown. Cooking time may vary. Serve warm with your favorite toppings.

Optional Toppings

  • Sour cream
  • Picante Sauce
  • Green Sauce
  • Shredded Cheese
  • Queso
  • Fresh Guacamole
  • Shredded Lettuce
  • Diced Tomatoes
  • Pico de Gallo
  • Jalapeños

Tips for Baking Chimichangas

  • Don’t overfill the tortillas.
  • Place seam side down to prevent unrolling.
  • Use a wire rack on your baking sheet for even crisping.
  • Broil for 1–2 minutes at the end if you want extra crunch (watch closely though!).

What to Serve with Chimichangas

  • Spanish rice
  • Black beans
  • Refried beans
  • Corn salad
  • Chips and salsa
  • A simple side salad

Helpful Items

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  • Basting Brush I prefer the silicone brushes. I have had issues over the years with the natural bristles falling out after a few years of use.
  • Baking Sheet
Five silicone basting brushes in red, green, yellow, orange, and black stand upright in a row—perfect for glazing your favorite dishes like Baked Chicken Chimichanga. Each has a hole at the top of the handle for easy hanging.
Three non-stick baking trays of varying sizes, perfect for your 3 easy dessert recipes passed down from friends, feature a textured surface. Each tray is rectangular with a beige-colored finish and arranged slightly overlapping on a plain white background.

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Printable Card – Baked Chicken Chimichangas Recipe

Yield: 8

Crispy Baked Chicken Chimichangas

A baked chimichanga topped with green sauce and a dollop of sour cream sits on a white decorative plate, placed on a wooden table next to a fringed table runner.

Crispy on the outside, cheesy on the inside and baked instead of fried! These easy homemade chimichangas are a weeknight winner.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 3 Cans of White Chicken, drained and flaked
  • 1 (4 oz.) Can of Chopped Green Chiles, drained
  • 1 Cup Shredded Monterrey Jack Cheese
  • 1/2 Cup Sliced Green Onions
  • 8 (9 in.) Flour Tortillas
  • Vegetable Oil
  • Toppings of your choice

Instructions

  1. Preheat the oven to 425 degrees.
  2. Combine the first 4 ingredients in a large mixing bowl and set aside.
  3. Wrap the tortillas in a damp paper towel and microwave on high for 20 seconds.
  4. Working with the tortillas one at a time, brush both sides lightly with vegetable or canola oil.
  5. Place about 1/2 a cup of the chicken mixture on a tortilla, right below the center line.
  6. To fold up the chimichanga: Fold the left side over and then the right side. Hold them down and fold up the bottom. Holding it firmly, fold the entire bottom portion over, forming an enclosed square.
  7. Place the chimichanga (folded side down) on a greased baked pan.
  8. Repeat this process with all of the tortillas and mixture.
  9. Bake at 425 degrees for 10 - 15 minutes. They will be crispy and lightly browned.

Notes

You can use toothpicks to secure the tortillas if needed. I have found that folding them this way doesn't really require a toothpick.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 316Total Fat: 15gSaturated Fat: 7gUnsaturated Fat: 8gCholesterol: 41mgSodium: 451mgCarbohydrates: 30gFiber: 2gSugar: 1gProtein: 14g

Home with Grace and Joy is not a dietitian or nutritionist. Any nutritional information provided is an estimate only, calculated using online tools. Actual values may vary based on ingredients, brands, or measurement precision. Please consult a health professional for specific dietary needs.

© Susan Sikes
Cuisine: Tex Mex / Category: Main Meals
A baked chimichanga topped with green sauce and a dollop of sour cream sits on a white decorative plate, placed on a wooden table next to a fringed table runner.

Frequently Asked Questions

Are chimichangas better baked or fried?

Traditional chimichangas are fried, and they are delicious that way. However, baking gives you similar crispiness with less oil and a lot less mess.

Can I use corn tortillas?

Flour tortillas work best for rolling and crisping. Corn tortillas crack very easily and are harder to work with for chimichangas.

How do I store the leftovers?

Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep them crispy

Golden brown Baked Chicken Chimichangas baking on a mesh tray inside a stainless steel countertop oven, viewed through the oven window with interior light illuminating the food.
Reheat leftovers in an air fryer or the oven for crispy results!

There is something special about gathering around the table with warm, homemade food. These baked chimichangas are simple, comforting, and easy enough to make on a busy evening.

Sometimes the meals that become a family favorite are the ones that are the simplest. Those are the ones worth passing down.

Related Posts

Taco Stuffed Bell Peppers
Homemade Chicken Pot Pie
Jay’s Tamale Casserole

Until next time,

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“How sweet Your Word is to my taste – sweeter than honey in my mouth.”
Psalm 119:103

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5 Comments

  1. I love chimichangas but have passed on them so many times because they’re fried. Thanks for the tip about the corn vs flour tortilla too. Can’t wait to try this recipe. It looks delicious. Big hugs, CoCo

    Reply

  2. I can have corn tortillas, so I am adding this one to our recipe box. My husband is a huge fan of Mexican cuisine. We make something every week, so he will love this one for sure! Thanks for sharing Susan.

    Reply

  3. Never heard of chimichangas, Very interesting
    Thank you for sharing at 399, now come and join our exciting 400th Celebration, and invite your friends and followers for a chance to be featured as one of our highlighted supporters!

    Reply

  4. Yum, one of my features for SSPS #400! Thanks for sharing with us!

    Reply

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