Baked Chicken Chimichangas

ByLeigh Harris Published: Updated on

Baked chicken chimichangas are easy and healthier to make at home. Tortillas filled with Shredded Mexican chicken, cheddar cheese, and baked until golden brown and crispy! You’re going to love making Mexican food at home!

Baked chicken chimichangas on a dark oval platter garnished with avocado crema, diced tomatoes and cilantro.
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Why You’ll Love These

You are going to love this recipe. The slow cooker Mexican chicken is TO DIE FOR! It takes these baked chimichangas over the top.

Baking instead of deep frying makes these chicken chimichangas healthier and way less messy to prepare. Since technically chimichangas are fried, I guess these could be called oven-baked burritos, too.

Crispy, crunchy outside, and juicy, tender, oh so flavorful Mexican shredded chicken inside.

This chimichanga recipe is a great way to use leftover chicken!

Some of our other favorite Mexican dishes to make at home are Grilled Mexican Street Corn Salad, Mexican Grilled Chicken (Pechuga Asada), Chili Relleno Casserole, and Frito Pie Casserole.

Baked chicken chimichanga recipe ingredients on a dark surface.

How to Make Baked Chicken Chimichangas

  • Make the slow cooker Mexican chicken. Remove the chicken mixture from the slow cooker and drain the excess liquid. You don’t want all that liquid in your chicken chimichangas, it will make them soggy.
Mexican chicken seasoning mixture added over the chicken breasts in the slow cooker.
Shredded Mexican chicken in the crock of a slow cooker.
  • Prepare the avocado cilantro sauce by adding the sour cream, mayo, avocado, cilantro, lime juice, and salt (to taste) to the food processor and blend until smooth. Place in a separate bowl and refrigerate.
Avocado crema sauce ingredients in a food processor bowl.
Avocado crema blended in a food processor bowl.
  • Preheat the oven to 400ºF. Line a baking sheet with foil and add a baking rack on top. Lay out the tortilla, place a heaping 1/2 cup of shredded chicken in the middle, top it with the desired amount of shredded cheese, and fold up burrito style.
Shredded Mexican chicken and shredded sharp cheddar cheese in the middle of a burrito size tortilla.

How To Fold

  • Fold two sides in over the filling, then from one end of the tortilla, fold it over the filling and sides. Gently tuck and roll over towards the other end.
Sides folded in on the tortilla on a wooden board.
Wrapping the tortilla on a wooden board.
Wrapped chimichango on a wooden board.
  • Place them on the rack seam side down. Brush with melted butter on both sides. Bake for about 20 minutes or until golden brown and crispy. Top with the avocado cream sauce and any additional toppings you desire.
Three chicken chimichangas on a wire rack over a parchment paper lined baking sheet.
Baked chicken chimichangas on a dark oval platter garnished with avocado crema, diced tomatoes and cilantro.

Tips

  • If using leftover Mexican chicken, warm it in the microwave or in a skillet over medium-low heat until warmed through before filling the tortillas. This will ensure the chicken is hot after baking for 20 minutes.
  • Don’t overfill the tortillas; it will make them hard to fold.
  • Using a rack to bake them on helps them crisp up all over, not just on the top.
  • Watch them closely! You don’t want burned baked chimichangas.
  • If you don’t have the time to make the Mexican chicken, you could shred some rotisserie chicken and toss it with taco sauce.

Variations

  • Add some refried beans, black beans, or Mexican rice.
  • Try different toppings like queso or guacamole.
  • Pico de gallo

FAQs

What’s the difference between burritos and chimichangas?

They are basically the same thing, but chimichangas are fried.

Chimichangas vs Enchiladas

Typically, enchiladas have less filling and are baked in a sauce. Chimichangas are not covered in a sauce.

Can these be made ahead?

Absolutely? Wrap unbaked chimichangas in aluminum foil, then place them in a freezer-safe bag, and freeze them for up to 3 months.
To cook from the frozen chimichangas, brush with butter, and bake at 400 degrees F for about 40 minutes, or until hot throughout. Thawed bake for about 25 minutes.

Storing Leftovers

Place in an air-tight container, and refrigerate for up to 4 days.

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Baked chicken chimichangas on a dark oval platter garnished with avocado crema, diced tomatoes and cilantro.

Baked Chicken Chimichangas Recipe

Crispy, healthy and filled with the best shredded Mexican chicken EVER!
5 from 3 votes
Print Pin Rate
Course: Main Course, Main Dish
Cuisine: American, Mexican, Tex-Mex
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 757kcal
Author: Don’t Sweat The Recipe

Ingredients
 

  • 1 recipe of Slow Cooker Mexican Chicken
  • 6 burrito size tortillas
  • 2 cups shredded sharp cheddar cheese
  • 3 Tbsp. melted butter

For the Avocado Crema Sauce:

  • ¼ cup sour cream
  • ½ cup mayo
  • 1 ripe avocado, pitted and skinned
  • ¼ cup cilantro, chopped
  • Juice of 1 lime
  • Salt to taste

Optional Toppings

  • tomatoes
  • sour cream
  • cilantro
  • salsa
US Customary – Metric

Instructions

  • Prepare Mexican Chicken according to recipe directions. Drain excess liquid from chicken.
    1 recipe of Slow Cooker Mexican Chicken
  • Prepare the avocado crema sauce by adding the sour cream, mayo, avocado, cilantro, lime juice, and salt to taste to the food processor and blend until smooth. Place in a separate bowl and set in the refrigerator.
    ¼ cup sour cream, ½ cup mayo, 1 ripe avocado, pitted and skinned, ¼ cup cilantro, chopped, Juice of 1 lime, Salt to taste
  • Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top.
  • Prepare the chimichangas by adding a heaping 1/2 cup filling to each tortilla, top with the desired amount of cheese and roll up burrito style.
    2 cups shredded sharp cheddar cheese, 6 burrito size tortillas
  • Place chimichangas on the baking rack and brush both sides lightly with the melted butter.
    3 Tbsp. melted butter
  • Bake for 20 minutes or until golden. Watch closely, you don't want them to burn. Garnish as desired.
    tomatoes, sour cream, cilantro, salsa

Notes

Leftovers – Allow the filling to cool: Before storing it, ensure it has cooled down to room temperature. 
Use airtight containers: Transfer the leftover filling to an airtight container or sealable plastic bag.
Refrigeration: Place the filled containers in the refrigerator promptly. The filling can be stored in the refrigerator for up to 3 to 4 days.
Freezing (optional): If you want to store the filling for a longer period, you can freeze it. Place the filling in a freezer-safe container or freezer bag, removing as much air as possible. The filling can be stored in the freezer for up to 2 to 3 months.
Thawing and reheating: When you’re ready to use the stored filling, thaw it in the refrigerator overnight if frozen. Reheat the filling in a saucepan or microwave until it reaches a safe internal temperature of 165°F (74°C) before using it to make fresh chimichangas or incorporating it into other dishes.

Nutrition

Calories: 757kcal | Carbohydrates: 34g | Protein: 47g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 165mg | Sodium: 951mg | Potassium: 864mg | Fiber: 4g | Sugar: 4g | Vitamin A: 773IU | Vitamin C: 5mg | Calcium: 359mg | Iron: 3mg

Recipe inspired by TheGirlWhoAteEverything

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12 Comments

  2. The Baked Chimichangas are awesome!! My husband and I loved them and I also shared with my neighbor!! I did the chicken stove to in my dutch oven. We are going to try the Sheetpan Nachos next!! Thank you!!!!!!5 stars

    Reply

  4. Leigh, your Baked Chimichangas look awesome, and the spicing is just right for my family and I. Thank you for sharing this delicious recipe with us at Hearth and Soul. Pinned! Hope to see you at Hearth and Soul again this week!5 stars

    Reply

  5. My daughter loves chimichangas! I can’t wait to make this for her! Pinning to share. Thanks for stopping over and sharing your recipe with us for Brag About It! Have a great week 🙂

    Reply

  7. No way. I have been craving Mexican but didn’t want to revert to my usual go-to dishes! These look absolutely fabulous! That chicken looks so so good and I’m loving anything that I can make for big #s of people all at once – huge win!! YUM!

    Reply
5 from 3 votes

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