Baked Chicken Chimichangas

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

Baked Chicken Chimichangas garnished with cilantro, tomato, and lime wedges on a white plate.

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

Why You’ll Love These

Baking instead of 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.

Key Ingredients

  • Chicken – This recipe for baked chicken chimichangas uses our shredded Mexican chicken recipe. It’s made in a slow cooker and full of fantastic flavor!
  • Cheese – Shredded sharp cheddar cheese.
  • Tortillas – You will need large burrito size tortillas, 10-inch.
  • Avocado Cilantro Sauce – Sour cream, mayo, avocado, cilantro, fresh lime juice, salt, and pepper.
Chicken chimichangas on a green plate garnished with avocado sauce, diced tomatoes, and cilantro.


  • 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.


  • Add some refried beans, black beans, or Mexican rice.
  • Try different toppings like queso or guacamole.
  • Pico de gallo
Shredded Mexican in a glass mixing bowl.

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. (see all the liquid in this photo) You don’t want all that liquid in your chicken chimichangas, it will make them soggy.

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.

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.

Layout 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.

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.

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.


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

Baked Chicken Chimichangas cross section closeup.

Who needs deep-fried chimichangas?

Are you on Pinterest? Click the button below to add this recipe to one of your boards!
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.

More Delicious Recipes

Baked Chicken Chimichangas garnished with cilantro, tomato, and lime wedges on a white plate.

Baked Chicken Chimichangas Recipe

Crispy, healthy and filled with the best shredded Mexican chicken EVER!
5 from 2 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


  • 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


  • 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.


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.


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!


  1. 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

  2. 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

  3. 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 🙂

  4. 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!

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