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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


  • 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.


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