These crispy baked chicken chimichangas are a simple and easy recipe to throw together. Top them off with creamy guacamole, Pico de Gallo, or sour cream for a new family favorite meal.
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Baking your chimichangas is definitely the way to go. First, the melted butter we brush on the tortillas gives them a perfectly crispy texture that’s 10x better than the oil you’d use to fry them.
Plus, this healthier twist is much easier—you skip the mess and hassle of frying each individual burrito and dealing with leftover hot oil. No splattering, no stress—just perfectly crisp chimichangas with a lot less fuss.
If you are looking for more mouthwatering Tex-Mex recipes, check out these smothered beef burritos (they are so good and drenched in homemade enchilada sauce), or these 30 Minute Shredded Chicken Tacos topped with Pico de Gallo and fresh guacamole.
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What are Chimichangas + Their Cute Little Backstory
Chimichangas are basically deep-fried burritos filled with refried beans, cheese, and some kind of meat.
The origin story I've been told about chimichangas goes like this: A grandma was making burritos in her restaurant one day when one of her grandchildren ran by and made her drop a burrito in a large pot of hot oil, frying it. The grandma, trying to keep it PG for her grandchild, then shouted, "AH Chimichanga!".
Ingredients & Substitutions
Shredded Chicken- I like making my own shredded chicken from chicken breasts. You can also use shredded rotisserie chicken to make this recipe even easier.
Refried Beans- Use your favorite brand of refried beans or make your own. If you have leftover refried beans, I have a list of 21 ways you can use up your leftover refried beans.
Salsa- Use your favorite salad, any kind works.
Coriander - Coriander gives your chimichangas a warm, nutty flavor. It's totally optional if you don't have it. You can also substitute it with the same amount of cumin.
Chili Powder - Adds flavor to the filling. You can also use a packet of taco seasoning from the grocery store.
Shredded Cheese- I like using a Mexican cheese blend for these, but Pepper Jack cheese and Monterey Jack cheese are great options.
Green Onions - I like using green onions instead of a yellow onion due to their milder flavor and softer texture. However, you can use ½ cup of diced onions if you prefer a stronger onion flavor.
Jalapenos- Two or three jalapenos will only make the chicken chimichanga a little spicy. If you are sensitive to spice, don't include the jalapeno seeds in the chimichanga or exclude the jalapeno altogether.
Butter- I love the flavor the butter brings to this chicken chimichanga recipe. You can also use oils like olive oil, avocado oil, and canola oil to get a crispy texture.
Flour Tortillas - You will need burrito sized tortillas. Whole wheat tortillas are a great alternative to four tortillas. I tried this with smaller tortillas and the filling to tortilla ratio was off. I wouldn't recommend using a smaller size, I also wouldn't recommend using corn tortillas due to their size.
Full ingredient list with quantities in the recipe card below
Variations
Meat: Swap the shredded chicken for ground beef, or shredded pork carnitas.
Veggies: Spice things up with sauteed fajita veggies like bell peppers, and onions. You can also add a can of diced green chiles to your chicken filling.
How to Make Baked Chicken Chimichangas
Step 1 | Make Filling
In a large mixing bowl, mix together the chicken, refried beans, salsa, coriander (if using), chili powder, cheese, green onions, and jalapeños.
Step 2 | Assemble
Place your tortilla bown on your work surface. Add the filling down the center of the tortilla and roll tightly to form a burrito shape. Place seam side down on a nonstick baking sheet or one sprayed with cooking spray. Brush with melted butter.
Step 3 | Bake
Bake for 15 minutes, then carefully flip and bake for an additional 10 minutes or until golden brown and crispy. Top with sour cream, guacamole, salsa, pico de Gallo, or fresh cilantro.
Tips
Make sure to roll the tortillas tightly. Do not overfill them. Tortilla sizes always seem to vary a little bit, so I say you will need 6-8 tortillas.
What to serve with Chimchangas
Toppings: My favorite toppings are sour cream, salsa, guacamole, pico de gallo, or shredded lettuce.
Sides: Refried Beans and Mexican Rice are popular sides for chicken chimichangas. If you are looking for a healthier option, try this Mexican Fruit Salad.
Date Night: Turn a normal dinner into a fun little date night with a few Texas Margaritas and some queso!
Reheating Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
To get your chimichangas crispy again, bake in the oven at 350F for 12-15 minutes or air fry at 350F for 5-8.
Common Questions
I wouldn't recommend using corn tortillas since they are so small and break easily. You can use whole wheat tortillas for a healthier option.
Two or three jalapenos will only make the chicken chimichanga a little spicy. If you are sensitive to spice, don't include the jalapeno seeds in the chimichanga or exclude the jalapeno altogether.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Baked Chicken Chimichanga
Ingredients
- 2 cups cooked shredded chicken
- 1 ⅓ cup refried beans
- 1 ⅓ cup salsa your favorite kind
- 2 teaspoon coriander optinal
- 1 tablespoon chili powder
- 1 cup shredded cheese cheddar or Mexican blend
- 6 green onions chopped or regular onion
- 2-3 jalapeños diced with seeds (adjust to your spice preference)
- 3 tablespoons butter melted
- 6-8* large taco sized flour tortillas 8-inches
See it. Make it. Eat it!
Instructions
- Preheat oven to 400°F.
- In a large bowl, mix together the chicken, refried beans, salsa, coriander (if using), chili powder, cheese, green onions, and jalapeños.
- Spread filling in the center of each tortilla. Fold the bottom edge of the tortilla up over the filling, then fold in the sides. Roll up tightly to form a burrito shape. Don't overfill the tortilla.*
- Place the chimichangas seam-side down on a large baking sheet. Brush the tops generously with melted butter. Bake for 15 minutes, then carefully flip and bake for an additional 10 minutes, or until golden brown and crispy.
- Let the chimichangas cool slightly for 5-10 minutes before serving. Enjoy them with your favorite toppings, such as sour cream, guacamole, salsa, or pico de gallo.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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Deborah McGrath says
Made this again and absolutely love the healthier option. Very tasty with nice flavors.
Tori Simons says
Everything came out perfect and my family loved them! I almost worried I wouldn’t have enough for leftovers. 😂 Since my kids are super picky I’ll modify next time to include just chicken, cheese and beans and save the good stuff for the grownups. Thanks!
Jane says
Thank you for the wonderful recipe!!! EVERYONE in my family LOVED it. The fact that it is baked is a huge plus in my book!
Rhonda Freeman says
It was delicious and very easy to make. Would like to know a good way to reheat
Megan says
You can microwave them, but to make them crispy again, bake them in the oven at 350F for 12-15 minutes or air fry them at 350F for 5-8 minutes.
Rama says
Absolutely delicious!! Will definitely be making again on a regular basis. My husband loved it
Sarah Bowman says
Could you freeze these for meal prepping??
Megan says
I haven't tried it with this recipe, but you can freeze and reheat them like you would a burrito. Freeze them after step 3. When ready to eat one, wrap it in foil and bake at 375F for 20 minutes or until heated.