You will love this lighter version of a Tex-Mex favorite! These Baked Chicken Chimichangas are flavor-packed with shredded chicken, black beans, seasonings and cheese. Perfect for dinner tonight!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Who says you have to head to your local Mexican eatery to indulge in a good Mexican food?
We love Mexican recipes (and ones that are inspired by Mexican flavors), and this Chicken Chimichanga Recipe brings all the rich flavors of this beloved dish right to your home kitchen.
Typically, chimichangas are deep fried, but our oven baked chimichangas are a healthier version, because they baked instead.
This means you get that crispy exterior and juicy interior without the extra calories. It also makes them easier to make ahead and freeze!
A yummy blend of seasoned chicken, tangy salsa, and melty cheese all wrapped up in a golden tortilla makes these chimis the perfect entrée for your next dinner. My whole family loves them!
You are going to want to save this recipe, you’ll make it all the time!
You’ll love my Green Chile Enchiladas too! These enchiladas are smothered with sauce and baked, and are fabulous!
Why you’ll love Baked Chimichangas:
- Baked, not fried. It’s a healthier twist on a classic favorite. Baking instead of frying saves a ton of calories and fat.
- Easy to Prepare: This recipe is straightforward and easy to follow, no culinary degree required!
- Budget friendly. Use leftover chicken and black beans! This will fill you up easily, and be kind to your wallet.
Frequently Asked Questions
What is a chimichanga?
Chimichangas are basically a deep-fried burrito (but here we are baking them!). These ones are chicken and cheese mixed with black beans.
What’s the difference between a chimichanga and a burrito?
While burritos and chimichangas are a tortilla stuffed with a filling, the main difference is that chimichangas are usually served on a plate, and that burritos are generally rolled up in foil and eaten with your hands.
Can I use beef or pork instead of chicken?
Yes, this is a basic recipe that you can make your own. I made these with chicken the first time I ever made them, but I have made them several time since! Try them with beef, pork, and even tofu. Just ensure the meat is cooked thoroughly before using it as filling.
Can I make these chimichangas ahead of time?
Absolutely! Prepare them up until the baking step, then store in the refrigerator. Brush them with oil and bake them just before serving to ensure a crispy tortilla.
How can I ensure my tortillas don’t tear while folding?
Warming the tortillas briefly in a microwave or on a skillet makes them more pliable and easier to fold without tearing.
Can I make these in an air fryer?
You sure can. Be sure to spritz them with oil so they come out golden brown and crisp.
Are chimichangas actually Mexican?
Honestly, no. Word on the street is that they were actually created in Arizona, USA. Makes sense!
What to serve with Chimichangas
Grab some Cilantro Lime Rice or Spanish Rice and call it good. You could also include refried beans, guacamole and some restaurant-style homemade salsa, or pico de gallo (a tomato, onion, jalapeno condiment).
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
What to do with leftovers
Before you store chimichangas, allow them to come to room temperature. Wrap each chimichanga individually in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easier to reheat individual portions.
Substitutions/Additions
Mix it up with different beans – try kidney or pinto beans.
Use cooked ground beef in place of the chicken.
Add a little extra cumin to the chicken mixture.
Use different cheese like pepper jack or a Mexican blend.
Vary the toppings. Salsa, black olives or sliced avocado are great choices instead of sour cream and guacamole.
Freezing instructions
After assembling, wrap them individually in foil or plastic wrap and place in the freezer. When ready to eat, bake from frozen (it may require a few more minutes of baking time).
Ingredients to make Chimichangas
The full list of ingredients and quantities is found in the printable recipe card below.
- Cream cheese and cheddar cheese. I use lower fat cream cheese, and either cheddar, monterey jack cheese or or pepper jack.
- Salsa. Pick your favorite! I use whatever is on sale that week.
- Seasonings: Crushed red peppers, Taco seasoning, Garlic powder, salt, Cracked pepper. You could also add a little chili powder.
- Cilantro. This adds a fresh flavor to the filling.
- Black beans. Pinto beans or kidney beans can also be used.
- Cooked chicken. Grab a rotisserie chicken or use my Oven Baked Chicken Breasts recipe.
- Flour tortillas. I use the burrito sized ones.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat oven to 350°F.
Make the filling
Combine cream cheese, cheese, salsa and seasonings, fold in beans and chicken.
Assemble the Chimichangas
Add about a cup of mixture to the bottom of the tortilla, fold in the sides, and roll up.
Place chimichangas seam-side in a casserole dish or baking sheet.
Bake
Spray tops of tortillas with olive oil in a mister, use cooking spray or brush with melted butter. You could just brush it on too. Bake at 350 degrees F for 15 minutes.
Turn the chimichangas over, and bake an additional 15 minutes or until golden brown and crispy.
If using, flip the chimichanga over, and add some cheddar cheese and broil for a few minutes until cheese melts.
To serve
Garnish each baked chimichanga with about a tablespoon each of sour cream, guacamole, and pico de gallo (or your favorite toppings). You can garnish with green onions or cilantro.
Devour.
More delicious Mexican Inspired recipes:
- Mexican Stuffed Shells. Mexican Italian fusion at its best! These delicious Mexican stuffed shells are packed with flavor and please the whole family.
- One Pot Mexican Pasta. This Southwestern style dinner will have you fighting your family for the leftovers. Packed with flavor, and done in under 30 minutes!
- Mexican Street Corn Pasta Salad. With roasted corn, chilled pasta and a delicious creamy chili lime dressing, this Mexican Street Corn Pasta Salad recipe is perfect as a side dish, and super easy to make!
- Easy Queso Dip (in a skillet). An easy queso dip recipe, made in one skillet, combines chorizo, cilantro, 3 cheeses and fresh pico de gallo – perfect for entertaining!
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Update: This recipe was originally published in July of 2014. It was updated and republished in September of 2023.
Baked Chicken Chimichangas
Ingredients
- 8 ounces cream cheese
- 1 cup cheddar cheese (grated)
- 1 cup salsa
- 1 teaspoon crushed red peppers
- 2 tablespoons taco seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper
- 1/2 cup cilantro (chopped)
- 14 ounces can black beans
- 2 cups cooked chicken (shredded)
- 6 flour tortillas (burrito sized)
- olive oil/cooking spray
- 1/2 cup cheddar cheese (shredded (optional))
For serving
- 1 cup guacamole
- 1 cup pico de gallo
- 1/2 cup sour cream
Directions
Get prepped
- Preheat the oven to 350°F.
Make the filling
- Combine 8 ounces cream cheese, 1 cup cheddar cheese, 1 cup salsa ,1 teaspoon crushed red peppers, 2 tablespoons taco seasoning, 1 teaspoon garlic powder,1/2 teaspoon salt, 1/2 teaspoon cracked pepper, 1/2 cup cilantro
- Fold in 14 ounces can black beans and 2 cups cooked chicken.
Assemble the Chimichangas
- Add about a cup of mixture to each tortilla, fold in the sides, and roll up.
- Lay seam side down in a baking dish or cookie sheet.
Bake
- Spray tops of tortillas with olive oil in a mister, or use cooking spray. You could just brush it on too.olive oil/cooking spray
- Bake at 350°F for 15 minutes.
- Turn the chimichangas over, and bake an additional 15 minutes
- If using, flip the chimichanga over, and add 1/2 cup cheddar cheese and broil for a few minutes until cheese melts.
To serve
- Garnish with 1/2 cup sour cream, 1 cup guacamole, and 1 cup pico de gallo.
- Devour
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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