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Baked Chicken Chimichangas garnished with cilantro, tomato, and lime wedges on a white plate.
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5 from 2 votes

Baked Chicken Chimichangas Recipe

Crispy, healthy and filled with the best shredded Mexican chicken EVER!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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.

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