These Easy Baked Chicken Chimichangas are everything I want from a weeknight dinner: crispy exteriors, melty cheese, and a savory, well-seasoned chicken filling without the fuss (or the oil splatter) of deep frying. Baking keeps them lighter but still satisfyingly crunchy, and they travel well for lunches and leftovers—perfect when you want comfort food that feels a bit more civilized.

My family hoards these. My husband calls them “the ultimate hand-held dinner” and the kids think they’re permission to eat dinner with their hands and napkins—no forks, no guilt. We started making them on busy evenings when I needed something quick and filling; now they’re a staple. I remember one evening when I doubled the batch for guests and still ran out before dessert; my husband’s proud grin said it all. They’ve become our go-to for casual entertaining and a reliable “everyone-please-like-this” recipe.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

Why You’ll Love This Easy Baked Chicken Chimichangas

– Crispy without deep frying — you get the crunch by baking, so cleanup is easier and the kitchen isn’t covered in oil.
– Flexible filling — use leftover roast or rotisserie chicken, add beans or corn, and the flavor still sings.
– Kid-friendly and make-ahead friendly — assemble in advance, then bake when you’re ready, so dinner feels effortless.
– Crowd-pleaser — cheesy, a little smoky, and perfect with quick sides like a simple slaw or guacamole.

Behind the Recipe

I learned to bake chimichangas after too many soggy attempts. The key is controlling moisture in the filling—too-tender veggies or a wet salsa can make tortillas limp. Rolling tightly and baking seam-side down helps them stay closed and crisp. Little touches that make these shine are a light brush of oil on the outside for color, a scattering of cheese inside for glue and flavor, and a short rest after baking so the filling settles and won’t spill out when you bite in. These are forgiving recipes, so once you nail the moisture and roll a few snug ones, they’re addictive.

★Top Reader Reviews

These chimichangas are a game-changer for weeknights—super easy to pull together and they come out flavorful without frying. I liked that baking keeps them lighter, though I would crisp the tortillas a bit longer or add a touch more spice next time for extra kick.

– Lucy

Shopping Tips

– Protein: Rotisserie chicken or leftover roasted chicken keeps things simple and flavorful—look for dark-and-white meat mix for juiciness.
– Grains/Pasta: Use large flour tortillas labeled for burritos or chimichangas; look for pliable ones that won’t split when you fold.
– Cheese: Choose a melting cheese like Monterey Jack or a mild cheddar; pre-shredded is fine for convenience but fresher shredding melts a touch better.
– Spices: Chili powder, cumin, and smoked paprika are the backbone here—buy jars with intact seals for best flavor.
– Fats & Oils: A neutral oil for brushing and a small drizzle of olive oil for sautéing aromatics work well; don’t skip the light oil on the tortillas for golden color.

Prep Ahead Ideas

– Shred or dice the chicken, grate the cheese, and mix the filling the day before; store the filling in an airtight container in the fridge.
– Assemble chimichangas without baking, place them on a baking sheet lined with parchment, cover tightly, and refrigerate for up to a day—bake straight from the fridge when ready.
– Pre-chopped onions, peppers, and measured spices save time during the week; keep them in small containers so you can throw everything together quickly.

Time-Saving Tricks

– Use store-bought rotisserie chicken to skip cooking the protein entirely.
– Pre-shredded cheese and jarred salsa speed up assembly without sacrificing much on flavor.
– Lay out everything before you start rolling (tortilla, filling, cheese, a small bowl of water to seal edges)—this mise en place halves the time spent fumbling at the counter.
– If you have an air fryer, you can crisp individual chimichangas quickly instead of heating the whole oven when you only need a couple.

Common Mistakes

– Overstuffing: I did this once and ended up with torn tortillas and a sloppy mess; less is more—aim for a modest amount of filling so you can roll tight.
– Too-wet filling: watery salsa or undrained canned beans can make chimichangas soggy—drain and pat ingredients dry when needed.
– Skipping the seam-side-down rule: baking them seam-side up invites unrolling; place seam down so they stay closed and crisp.
– Expecting deep-fryer texture: baked chimichangas are crisp but not identical to fried ones; if you want extra crunch, finish briefly under the broiler or in an air fryer.

What to Serve It With

Pair chimichangas with a bright cabbage slaw, quick guacamole, pico de gallo, or a simple cilantro-lime rice. A drizzle of crema or a squeeze of fresh lime lifts the richness, and pickled onions add a nice sharp contrast.

✔Tips & Mistakes

For best results, keep wet components separate until assembly—mix beans and corn with spices but fold in any wet salsa sparingly. If your tortillas crack while rolling, warm them for a few seconds to increase pliability. If a chimichanga begins leaking during baking, slide a bit more cheese or a dab of salsa into the opening and press closed before finishing; the cheese will help seal it.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

Swap shredded chicken for shredded beef, pulled pork, or a mix of black beans and roasted vegetables for a vegetarian version. If you like more heat, add diced jalapeño or a spicy salsa; for a milder version, stick with mild salsa verde. Use Greek yogurt instead of sour cream for a tangy, slightly lighter topping. Note that very thin or corn tortillas don’t hold up as well—flour burrito-style tortillas are the classic choice for structure.

Frequently Asked Questions

Can I make these gluten-free?

Yes. Use large gluten-free tortillas designed for burritos—look for pliable varieties so they don’t crack. The filling itself is naturally gluten-free if you avoid pre-made spice mixes with hidden gluten.

How can I keep the chimichangas from getting soggy?

Drain or lightly pat-dry ingredients that release water, like canned beans or fresh tomatoes, and avoid over-saucing the filling. Bake seam-side down and brush the outside lightly with oil to get a crisp shell.

Can I freeze chimichangas?

Yes—freeze unbaked chimichangas on a parchment-lined tray until solid, then transfer to freezer bags for longer storage. Bake from frozen, adding a bit more time, until heated through and crisp.

Will they stay crispy when reheated?

They re-crisp best in an oven or air fryer; microwaving will warm them quickly but soften the shell. A few minutes in a hot oven or air fryer restores the crunch beautifully.

Can I make a vegetarian version that’s still satisfying?

Absolutely—use a mix of sautéed mushrooms, roasted sweet potato, or seasoned black beans for body and texture, and add extra cheese or avocado for richness.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!