Baked Chicken Chimichangas
Baked Chicken Chimichangas are a healthier twist on the old Mexican classic chimichanga recipe with less calories. You won’t even miss this chimichanga being fried because they get nice and crispy in this oven-fried version! These chicken chimichangas can easily be made at home for dinner so keep this chicken recipe in your keeper file.
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CHICKEN CHIMICHANGAS RECIPE
Coming back from Hawaii was hard to do. Sunset dinners on the beach, live music, and Chocolate Souffle for dessert.
So this Monday has been exceptionally jarring. Early mornings are not something I easily snap back into.
I’m originally from Mesa, Arizona where phenomenal Mexican restaurants are on every corner. The love for Mexican food is in my blood.
Moving to Florida with the prominent Latin culture I thought I would have the same luxury but good Mexican is surprisingly hard to find.
The closest decent Mexican joint is about a half hour away so I end up making it at home most of the time.
WHAT IS A CHIMICHANGA?
Chimichanga is a Mexican entree that traditionally is a tortilla filled with meat or beans. Chimichangas are basically a deep-fried burrito.
So when we call these Oven Baked Chimichangas I guess we should really be calling them Oven Baked Burritos because that’s all it is.
I like to use leftover chicken or rotisserie chicken when I’m short on time. It’s such an easy recipe.
I love chimichangas but they’re usually dripping with hot oil. Every time I would go to a restaurant as a child I would order a chimichanga.
These oven fried chicken chimichangas recipe were just the taste I was craving and had plenty of crisp that you look for in a chimichanga.
WHAT IS THE DIFFERENCE BETWEEN A CHIMICHANGA AND AN ENCHILADA?
What’s the difference between a chicken chimichanga and an enchilada? Enchiladas are smothered in sauce then baked whereas chimichangas are usually served dry. However, the best chimichanga is fully dressed so make sure you have some fresh guacamole, pico de gallo, and sour cream to top yours.
BAKED VS. FRIED CHIMICHANGAS
Baking chimichangas is not only so much heart healthier but it saves calories!! Sure, when you fry tortillas they get that crunchy flaky texture, but if you brush these chicken chimichangas with butter and bake at a high heat they will get nice and crispy with half of the calories.
HOW TO MAKE BAKED CHICKEN CHIMICHANGAS
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Preheat oven to 400°F.
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Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
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Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
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Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
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Garnish with desired toppings and serve with salsa on the side.
CHICKEN RECIPES
OTHER MEXICAN RECIPES:
- Chicken Tortilla Soup
- Homemade Tortillas
- Pico de Gallo
- Traditional Carnitas
- Easy Beef Burrito Skillet
- Mexican Stuffed Shells
- Homemade Salsa
- Mini Chicken Chimichangas
- Classic Chicken Fajitas
- One-Pan Mexican Chicken and Rice
- One-Pan Chicken Fajita Rice
- Mexican Chicken
Baked Chicken Chimichangas
Ingredients
- 2 cups cooked chicken, chopped or shredded
- 1 cup of your favorite salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano leaves, crushed
- 1 cup shredded cheddar cheese
- 2 green onions, chopped (about 1/4 cup)
- 6 (8-inch) flour tortillas
- 2 tablespoons butter, melted
- diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping
Instructions
- Preheat oven to 400°F.
- Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
- Fold opposite sides over filling. Roll up from bottom and place chimichangas seam-side down on a baking sheet.
- Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
- Garnish with your favorite toppings and serve with salsa on the side.
Video
Notes
These Baked Chicken Chimichangas are healthy!
I can’t wait to try these!
Hope you love them!
Fantastic recipe. Made these for dinner tonight and they were wonderful. Just wanted to say thanks!!
You’re so welcome!
You seem to have really nice recipes, but there are so, so many ads. They’re just everywhere, and I hate having to repeatedly click to close them every time. It’s not a specific ad (I take it back – the GumGum ads are the worst. Videos? With sound? Argh! So invasive!); it’s just that there are DOZENS. It’s just not worth it, and that’s a shame.
I’m so sorry Lee. There shouldn’t be dozens. If there are I need to have my tech guy look at it. I’m so sorry, I’ll get it taken care of.
Oh wow that looks good
Thank you!
How many servings are in this recipe and how much is a serving? Thanks!
There are 6 servings and each serving is 1 chimichanga.
This is incredible!! We have had enough chicken for the last few days so I used pork ribs I did in a slow cooker and shredded it. My husband says this is a keeper. Thank you for sharing the recipe
*were (LOL!)
Thank you so much for this recipe! I found it on Pinterest last week and tried it tonight. They was a hit with my picky eater 4 year old and I was able to modify some for my toddler who’s allergic to dairy–they translated using Earth Balance spread and Daiya shreds instead of butter and cheese!
I’m so glad you loved them even with the changes!!
I noticed at the end of your recipe, there is a note that this was from Food.com, I am very familiar with that website and was a tad concerned when I realized how drastically different your nutrition facts are compared to the ones on Food.com (the original from food has 600+ per serving…)
The portions are a tad different, but not by much, so I was wondering if you calculated yours separately or where did you get those numbers? I am wondering which website is correct because if it is really 600+ calories then I will not do this
Kelsey,
I use a nutritional calculator from Food Blogger Pro and it depends on what brand and what type of ingredients you use that will account for the big difference in nutritional info.
Pictures are crystal clear! Beautiful photography! Great recipe!
Oh you’re so sweet. thank you.
Love the idea of baking chimichangas. Will give this a try!
You’ll never go back Johnna!
These look amazing! I may have to try these for dinner tonight.
Thank you. We love them!
I’ve had this pinned for awhile, and finally made it – so good! Thanks for the recipe!
You’re welcome!
I have been making a version of the baked chimichanga for years. My ingredients also include a cup of black or pinto beans and 2 cups of shredded cabbage or cole slaw mix. Really gives them an extra crunch. And they are soooo good as leftovers.
Love those additions!
What can you use in place of the salsa?
A can of rotel might work?
My daughter made this for us let night. Used a medium spiced salsa. Very good and easy to make and I am not much of a tex/mex foodie. Still I will use the recipe on a regular basis. Thank you.
You’re so welcome. What a great daughter you have.
I liked your recipe and most of all the breakdown of the Nutrition. I have to watch my sodium intake so did some changes. I used the Beer Can Chicken recipe and grilled a whole chicken. Used the shredded chicken for the filling, my own homemade salsa, Monterrey Cheese and it came out perfect! Thanks!
Thank you. It’s hard to add it to all of the recipes but I’m trying!! Glad you enjoyed it!
Super good and easy! Added cilantro to the mix and a little more when serving. Topped with more cheese and heated until melted. Then added sour cream and avocado slices. Yum! Trying to give 5 stars but, that’s not working. Oh well, I know!
Shoot. That rating system is messed up.
Do you have nutritional info on this recipe?
I added it! Enjoy!
AMAZING! This salad is a summer staple.
Spray a little oil cooking spray on it before you bake it or brush with olive oil. You will think it was deep fried but without all the grease! Yummy
here’s an idea. put more advertisements on your page. brutal. can’t even get through the recipe…and I’m sure its good!
Tom, I’m so sorry! What ads are stopping you? We are not supposed to have any annoying ads so if you tell me the brand I can make sure they don’t come through anymore.
gmc h&H Chevrolet, Cox………He is right, cant even read the whole recipe
I made these tonight for dinner and they were delicious!!! They were crispy and perfect,, easy to make too! Thank you for the recipe!!!
You’re so welcome!
Thanks for the great recipe. I will be sure to check your blog for more.
Thank yoU!
I made these for the hubby and I tonight and they were AMAZING! Thank you for such a wonderful and healthy recipe. I just made a blog post on how great they were and would love for you to check it out when you have some time! Thanks again for sharing this with us all. I’ll definitely be adding this to our collection of dinner recipes!
Just checked them out! Look great!
Loved this recipe, definitely a keeper and wake again
Pinned this to try a little while ago, but the shop was out of chicken breast. Decided to try it with some leftover turkey from Christmas which I had in the freezer. Worked beautifully and the kids loved it. Thanks for a tasty, easy recipe.
You’re welcome Kat!
I just moved in Mesa last sept and the only Mexican place I actually liked was the backyard tacos lol so I’ve been cooking and looking up recipes. I’ve been wanting to make these. Thanks
Haha. I love a fellow Mesa friend!
Wow! These look delicious! Can’t wait to give them a try!
You’ll love them!
Thank you! Wonderful!
I love them.
They look delicious!! Can’t wait to try them out.
Do you know how many calories they each contain aprox?
Shoot. I don’t. I wish I could help.
Wow! This is my first time EVER commenting on a recipe. I had to because I made these for supper just now and Omgoodness!!!!! I did like a couple others and used hamburger instead of the chicken. Thanks for sharing. Awesome recipe that my family loved!
These are a huge hit with my family! I boil the chicken in stock and shred before adding about 4oz of cream cheese to the mixture – awesome.
I was wanting to try this but breakfast style, I was wondering if this is anything you’ve ever done? Just wondering how to best make the eggs! If not, I guess I will experiment!
I would scramble the eggs if I were trying it that way.
I love trying new recipes. However, there are very few that I go back to. This one is different. I absolutely love this recipe! I love how everything gets all ooey gooey and the flavors meld together while the chimichangas bake. I also like that this recipe stretches your chicken, so you get more bang for your buck. I usually serve this with just sour cream and taco sauce. But I’ve also tried it with shredded lettuce and maybe a side of Mexican or brown rice. Love it! Thanks!
I’m so glad that you love it like I do.
These sound stellar! I like that they are baked and not fried. Not only for the obvious health benefits but because it’s so hard to fry chimichangas perfectly. Thanks for sharing! Xoxo, Sam.
You’re welcome Sam!
Delicious! I made this tonight and it was a big hit! I used chicken thighs because that’s what I had. Family said I needed to make it a few more times so they could be sure it was good as they thought. Lol
Just made this tonight for dinner and it was so good. I even made a cheeseless version for my husband and he loved it.
Nice recipe. Thank you.
my husband and I both loved these! will definitely be making again
Sadly, I’m leaving Az in February and Mexican is what I’ll miss the most. I was just wondering if I could package anything in dry ice and mail it lol. My honey doesn’t (he thinks he doesn’t but I’m working on it) like burritos of any kind. But I will be making this as a test for him and treat for me.
made these on sunday! LOVE LOVE LOVE. We are mattas freaks. i used my own homemade salsa recipe added a green sauce to the top and I would have to say these rivaled mattas! Loved them. and way healthier. Thanks Christy! this will be in the regular rotation.
Thanks. And nice to hear from you Rachel!!
I already commented, but I was looking at the pic from my own blog (which I linked back to you and gave you full credit of course), but I also wanted to see if you’d be interested in checking out my own cooking blog (link attached). Trying to bump up my readership!
I made this recipe last night for my husband – it was soooo good! He said it was his favourite thing that I’ve made in awhile and I must admit, we both ate two (my stomach was so full all night, haha). Thank you for such a yummy recipe!!
I’ve made these several times since I pinned this and they are delish! Last time my hubby wanted beef so I subbed the chicken for lean ground beef, added *some* FF cream cheese (I never measure…), and fresh lime juice. Oh my gracious, it was a beautiful thing. Thanks for a great recipe that is now a staple in our house!
I spotted this on Pinterest recently. I made it for dinner and they were fantastic and can’t wait to make them again.
I’ve made these twice since finding the recipe. They’re quick and easy. I love them! Since I’m only cooking for myself, I only bake two and have enough stuffing left over for 5 (very full) extras. I don’t cook those, and instead wrap them individually in foil and freeze them until a later date. I then pull them out, microwave them for about a minute, and then bake at 350 for about 5-7 minutes. Very tasty!
I make baked chimichangas alot and we love them with a sour cream sauce on them. Yummy!!!
These look fabulous! the best Chimichangas I ever had were from a little Mexican restaurant we visited in Mesa last fall. (Just down the road from Arizona Golf & Country Club). I LOVED AZ and will have to add these to our menu super quick. I will let know what we think…..
From:
Freezing in Alberta
I’m from Mesa. Was it Tia Rosa’s. I love that place.
Do you know how many calories these are?
@Amanda, I don’t. I wish I did…
Thank you anyways.
Using My Fitness Pal, they come out to about 325 calories each. I used Mission whole wheat tortillas. They’re about 130 calories for the tortilla alone. The cheese is what increases the caloric value.
made these today.They were terrific! Thanks for sharing.
We made these tonight for dinner and they were delicious! My husband was very skeptical when I said we were having baked chimichangas but he actually ended up asking me to add these to our regular go-to recipes. The butter made the tortillas just the right amount of crispy but very flakey, nothing like the stiff baked cardboard I was half-way expecting. We made it super easy by using left-over rotisserie chicken. I’ll definitely be making these many more times in the future! Thanks for the recipe!
You’re welcome!
Maded baked chicken chimichangas tonight! My family loved them. Thank you Chrissy ! Love all your recipes!
Have made these several times already & my family absolutely loves them. Thanks!
Made these tonight. I used chicken I had cooked with salsa in the crockpot. Didn’t really make any changes to the recipe, which is really unusual, and these were fabulous. We will be making these again.
Delish! One of my favourite things to eat since I love cheese, avocado, wrapped cosy things. Ultimate comfort food. Never made it myself though. Might just have to this winter – pinning this, thanks
We just made these for the first time and loved them! We subbed whole wheat tortillas and omitted the onions. To quote my 9 year old, “they’re awesome! ” Needless to say, we will make them again! Thanks!
Delicious! Made these tonight, & I’ll definitely be making them again…and again.
The BEST Mexican place is in Winter Garden FL. I will try this recipe. I like the idea of baking instead of deep frying. Sounds great!
I love the fact that this recipe for Chimichangas is used with chicken and not beef!!! so awesome and deffinitely going to be making this!!
We made these last night and they were delicious. We froze the leftovers for future dinners. Excellent recipe. I highly recommend.
Loved these!
Thank you Christy for another meal that my husband not only liked but found satisfying! I made these on Friday night and they were a huge hit with my husband, who is relatively picky and hard to please. My two year old daughter was another story, but she is so picky so I don’t use her likes/dislikes as a judgement call on anything I make. I actually made them with ground beef (I know, ghetto version), but they turned out really delicious! I will make them again with chicken sometime soon.
These look wonderful. Chimichangas are my favorite and I have a chicken in the refrigerator. Might have to make these
Thank you. I made this and everyone loved it!
Thanks for the inspiration! I took the essentials of this recipe and made creamy chicken enchiladas tonight for dinner. (combined shredded chicken, shredded cheese, seasoning, & ranch dressing) My kids and I loved it!
@Juanita,
Honestly you could do it either way. I think it would be better if you froze them before you baked them. That way the tops don’t get too brown. But if you do bake them before just make sure you tell her to cover them when baking so they don’t get too brown.
Made these tonight for dinner and they were A-mazing!
You had me at chimichanga. Those look awesome!
Oh yummy! This looks seriously tasty! I love a nice simple supper and this look fresh, tasty, colourful and simple – thanks for sharing!
I never tasted chimichangas. But I looove the name !
Hey, These look GREAT!! I’ve been looking for a recipe for these that is easy and quick. Thanks soooo much, I’ve been craving these!
I love the recipe!! It looks so delicious!!!
I was in Key West on Thursday! Fun times!
Hi, would this freeze well?
Thanks!
I think they would freeze well. As long as you bake and crsp them up nicely before eating.
Ok… so just a clarification … roll ’em up, freeze and then bake once defrosted or roll ’em, bake , freeze and the bake to reheat & crisp up? Sorry, they sound amazing & i think they would be a great frozen meal for me but also friends expecting a baby.
How delicious this must be!!!!
@Anonymous,
You can cook the chicken however you like. I usually throw it in the crockpot for 3-4 hours or if I’m short on time I boil it for about 15 minutes with big chunks of onion to give it flavor.
You can also boil it with bay leaf and a little salt and olive oil, it is great in any recipe then
This looks so good and so easy. My close friends and I have girls night every week so this would be a really great idea.
~Christine
xadayinthelifex.blogspot.com
Hi! It seems so yummy – but how do you cook the chicken? Will definately try this.
When I have recipes for cooked shredded chicken I use my crockpot and cook several boneless , skinless chicken breasts and then freeze what I do not need so I always have some cooked chicken . I cook them on high all day so they are so tender . I use chicken broth ( 1 carton ) to cook it in so I also have broth for noodles later ! I freeze broth also .
Thanks Connie. I do the same.
Extremely helpful! Thank you!
I boiled it
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Yum… Have you tried Alegria Tacos in Fort Lauderdale? It is legit, authentic Mexican food. It is so good. You will feel like you are going to get shot going, but it is worth the risk. THe local owners are so nice too.