Baked Chicken Chimichangas

Baked Chicken Chimichangas - Crispy, healthy and filled with the best shredded Mexican chicken EVER!

Baked chicken chimichangas are easy and healthier to make at home.  You’re gonna love making Mexican food at home!

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 frying makes this dish a lot healthier and way less messy to prepare.

Try our Bread Pudding!

Baked Chicken Chimichangas

Baked Chicken Chimichangas - shredded Mexican in a glass mixing bowl

How to Chimichangas

Make the slow cooker Mexican chicken.

Remove from the chicken mixture from slow cooker and drain the excess liquid. (see all the liquid in this photo)

Baked Chicken Chimichangas - sour cream, mayonnaise, avocado, cilantro, lime juice, and salt in the bowl of a food processor

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.

Baked Chicken Chimichangas - shredded Mexican chicken in the center of a flour tortilla

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.

You can change this up and add refried beans or canned black beans.

Baked Chicken Chimichangas - unbaked chimichangas on a wire rack brushed with butter

Place them on the rack seam side down. Brush with melted butter on both sides.

Bake for about 20 minutes or until brown and crispy.

Baked Chicken Chimichangas on a green platter

Top with the avocado cream sauce and any additional toppings you desire.

closeup of the Baked Chicken Chimichangas on a green platter

Serve!

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

Baked Chicken Chimichangas cross section closeup

Who needs deep-fried chimichangas?

You’re welcome!

Baked Chicken Chimichanga Recipe

Print Recipe
5 from 2 votes

Baked Chicken Chimichangas

Baked Chicken Chimichangas – Crispy, healthy and filled with the best shredded Mexican chicken EVER!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Main Dish
Cuisine: American, Mexican, Tex-Mex
Keyword: baked, chicken, chimichanga
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-Cilantro 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

Instructions

  • Prepare Mexican Chicken according to recipe directions. Drain excess liquid from chicken.
  • 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 set in the refrigerator.
  • 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.
  • Place chimichangas on the baking rack and brush both sides lightly with the melted butter.
  • Bake for 20 minutes or until golden. Watch closely you don't want them to burn.

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

Share With Your Friends And Family!

Comments

  1. Reply

    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!

    1. Reply

      Thanks, Maria! I hope you all enjoy them as much as we do. 🙂

  2. Reply

    I’m really looking forward to trying this recipe! Thanks for sharing! Blessings, Janet

    1. Reply

      I hope you enjoy it! Thanks for dropping by, Janet!

  3. Reply

    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 🙂

    1. Reply

      Thank you, Laurie!

  4. Reply

    […]   Baked Chimichangas…from Don’t Sweat the Recipe Quick and Easy Ratatouille Chicken Bowls… from […]

  5. Reply

    5 stars
    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!

    1. Reply

      Thanks so much, April!

  6. Reply

    Can you freeze these? Can you substitute beef?

    1. Reply

      I haven’t tried to freeze these yet but I don’t see why not. Go for it!

  7. Reply

    5 stars
    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!!!!!!

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