I love this recipe because it’s quick, lighter than the traditional fried version, and just as satisfying. The combination of seasoned chicken, salsa, and cheese wrapped in a crispy tortilla makes every bite delicious. Baking instead of frying keeps the dish easy and mess-free while still giving that perfect crunch. Plus, I can pile on all my favorite toppings for a fun, customizable meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups shredded cooked chicken 1 cup salsa 1 teaspoon cumin 1/2 teaspoon oregano 1 cup shredded cheddar cheese 1/4 cup diced green onions 6 (8-inch) flour tortillas 2 tablespoons melted butter
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, I combine the shredded chicken, salsa, cumin, oregano, cheddar cheese, and green onions, stirring until everything is evenly mixed.
I place about 1/3 cup of the filling onto the center of each tortilla. I fold in the sides, then roll it up tightly to seal the filling inside.
I arrange the chimichangas seam-side down on the prepared baking sheet.
Using a pastry brush, I coat the tops lightly with melted butter to help them crisp up in the oven.
I bake them for 25 minutes, or until the tortillas are golden brown and slightly crispy.
Once baked, I let them cool for a few minutes, then serve them warm with my favorite toppings—diced tomatoes, sour cream, guacamole, extra shredded cheese, and salsa.
Servings and Timing
This recipe makes 6 chimichangas and takes about 40 minutes total—15 minutes for prep and 25 minutes for baking.
Variations
I sometimes swap cheddar for Monterey Jack or pepper jack for extra flavor. For a heartier version, I add a spoonful of refried beans or rice to the filling before rolling. When I want a spicier kick, I mix in chopped jalapeños or use spicy salsa. I’ve also made these with shredded turkey or ground beef for variety—they always turn out great.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them at 375°F (190°C) for 10–12 minutes until crispy again, or I use an air fryer for a quick reheat. I can also freeze the unbaked chimichangas for up to 2 months—I just thaw them overnight in the fridge before baking.
FAQs
Can I air fry these instead of baking?
Yes, I air fry them at 375°F (190°C) for 10–12 minutes until golden and crisp, flipping halfway through.
Can I use corn tortillas?
Flour tortillas work best since they’re softer and easier to roll, but I can use corn if I warm them first to make them pliable.
Can I make them ahead of time?
Yes, I assemble the chimichangas up to a day ahead and refrigerate them. I brush with butter and bake just before serving.
Can I make these vegetarian?
Yes, I replace the chicken with black beans, corn, and sautéed peppers for a tasty veggie version.
How can I make them spicier?
I use spicy salsa or add diced jalapeños or chili flakes to the filling.
What kind of cheese works best?
Cheddar melts perfectly, but I also love using Mexican blend, Monterey Jack, or Colby Jack.
Can I freeze baked chimichangas?
Yes, I freeze baked ones in an airtight container for up to 2 months. I reheat them directly in the oven until hot and crisp.
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time.
How do I keep them from getting soggy?
I bake them on a wire rack set over a baking sheet so air circulates underneath and keeps them crisp.
What should I serve with them?
I love serving them with Mexican rice, refried beans, or a fresh side salad for a complete meal.
Conclusion
These Oven-Baked Chicken Chimichangas are a crispy, cheesy, and flavorful way to enjoy a Tex-Mex favorite—without the mess of frying. I love how easy they are to make and how the flavors come together inside that perfectly golden tortilla. Whether for a weeknight dinner or a fun family meal, these chimichangas are always a hit—especially when topped with plenty of salsa, guacamole, and sour cream.
Crispy, cheesy, and full of flavor, these Oven-Baked Chicken Chimichangas are a lighter twist on a Tex-Mex favorite. Packed with seasoned chicken, salsa, and melted cheese, then baked to golden perfection, they’re perfect for easy weeknight dinners or family gatherings.
Ingredients
2 cups Shredded cooked chicken
1 cup Salsa
1 teaspoon Cumin
1/2 teaspoon Oregano
1 cup Shredded cheddar cheese
1/4 cup Diced green onions
6 (8-inch) Flour tortillas
2 tablespoons Melted butter
Toppings:
Diced tomatoes
Sour cream
Guacamole
Shredded cheese
Salsa
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix shredded chicken, salsa, cumin, oregano, cheddar cheese, and green onions until evenly combined.
Place about 1/3 cup of filling in the center of each tortilla. Fold in the sides and roll tightly to seal.
Arrange chimichangas seam-side down on the prepared baking sheet.
Brush the tops lightly with melted butter to help them crisp up.
Bake for 25 minutes, or until the tortillas are golden brown and slightly crispy.
Let cool for a few minutes before serving. Top with diced tomatoes, sour cream, guacamole, cheese, and salsa as desired.
Notes
Use Monterey Jack, pepper jack, or Mexican blend cheese for variation.
Add refried beans or rice to the filling for extra heartiness.
For spice, mix in chopped jalapeños or use hot salsa.
Air fry at 375°F (190°C) for 10–12 minutes for an even crispier version.
Freeze unbaked chimichangas for up to 2 months; thaw overnight before baking.
