Oven Baked Chicken Chimichangas
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Oven Baked Chicken Chimichangas are stuffed with a cheesy chicken filling and cooked in the oven so the outside is crisp and crunchy with every bite. This baked chimichanga recipe is so easy to make at home and you won’t even miss them being fried because they come out crisp and delicious from the oven every time.
Looking for other simple dinner ideas? Check out my recipes for Fry Bread Tacos, Beef and Broccoli or Lemon Garlic Shrimp Pasta.
This recipe for Baked Chimichangas is a fam favorite! It is so easy to make a large or even small batch of these chimichangas to feed the whole fam or just a few people. Baking these makes it easy because you can put up to ten chimichangas on one baking sheet and let the oven do all the rest of the work while you work on the salsa and guacamole.
Baked Chicken Chimichangas
It is so easy to make this chimichanga recipe. Start with 2 cups of shredded chicken. You can use a store bought rotisserie chicken or make some of your own chicken and shred it until you have 2 cups. Add in your spices, cumin, oregano, chili powder and mix until seasoned.
We like to mix in salsa, black beans and shredded cheese, then pile it up in the center of a flour tortilla. To roll up the chimichanga, fold up both ends of the tortilla and fold over one side of the tortilla, then roll until the seam is on the bottom. Place seam side down onto a greased baking sheet.
Just before baking spray cooking oil or brush oil on the tops of all of the chimichangas. This will make the tortilla brown and crisp on top while they bake. Bake the chimichangas in a 400º F oven for 20-25 minutes, until the chimichangas are crispy on top and the chimichangas are heated through.
Serve these delicious chicken chimichangas while they are still hot, fresh out of the oven. Top with your favorite taco toppings such as; guacamole, salsa and sour cream.
These are perfect for a quick weeknight meal, they also freeze really well. To freeze, allow to cool, then wrap in plastic wrap and place in a zip top freezer bag. Freeze for up to 3 months. To reheat, place in a 325º F oven for 15-20 minutes, microwave for 2-3 minutes or even place in the air fryer at 325º F for 10-15 minutes, until heated through.
Chicken Chimichanga Recipe
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Oven Baked Chicken Chimichangas
Ingredients
- 2 cups chicken shredded
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon chili powder
- 1 cup black beans drained
- 1 cup cheddar cheese shredded
- 1/2 cup salsa
- 6-7 flour tortillas soft taco size
- cooking spray
Instructions
- Preheat oven to 400º F and grease a baking sheet with cooking spray
- Combine shredded chicken, spices, black beans, and salsa in a large mixing bowl.
- Place about 1/3 cup of the chicken mixture into the center of a tortilla and top with some of the shredded cheese.
- Fold in the sides of a tortilla and then roll from one end to the other with the seam on the bottom.
- Place seam side down onto a greased baking sheet.
- Spray the top of the chimichangas with cooking spray and bake for 20-25 minutes, until heated through.
Notes
- Salsa
- Guacamole
- Sour Cream
- Greek Yogurt
- More Cheese
- Sliced Jalapeno
- Sliced Avocado
- Sliced Tomatoes
Nutrition
Oven Baked Chicken Chimichangas are stuffed with a cheesy chicken filling and cooked in the oven so the outside is crisp and crunchy with every bite. This baked chimichanga recipe is so easy to make at home and you won’t even miss them being fried because they come out crisp and delicious from the oven every time.
