If you love the flavor of Mexican cuisine but want a lighter version of a classic deep-fried dish, Baked Chicken Chimichangas are the perfect solution. These crispy, golden-brown wraps are filled with shredded chicken, creamy cheese, and a mix of flavorful spices, then baked to perfection. You get all the crunch and satisfaction of traditional chimichangas, without the excess oil.
Start by preparing the filling. Cooked and shredded chicken works best, especially if you season it with taco spices like cumin, chili powder, and garlic. Add sautéed onions, a bit of salsa or diced tomatoes, and shredded cheese for a melty, flavorful mix. You can also include black beans or corn for extra texture and taste. Once the filling is ready, spoon it onto flour tortillas, fold the sides, and roll them tightly like burritos.
Instead of frying, place the chimichangas seam-side down on a baking sheet, brush them lightly with oil or melted butter, and bake until crisp and golden. The result is a flaky tortilla exterior with a warm, cheesy, and savory center. They’re perfect for family dinners, meal prep, or casual gatherings when you want something both easy and satisfying.
Serve your baked chicken chimichangas with toppings that bring everything together: fresh guacamole, sour cream, pico de gallo, or a drizzle of creamy chipotle sauce. Pair them with a side of Mexican rice or a fresh salad for a complete meal.
Not only are these chimichangas healthier, they’re also less messy to make. You can even freeze unbaked ones and pop them in the oven whenever you need a quick dinner option. Whether you’re hosting friends or just craving something flavorful and comforting, these Baked Chicken Chimichangas will become a go-to recipe in your kitchen.
Pair Baked Chicken Chimichangas with a refreshing margarita, a light Mexican beer, or a chilled glass of crisp white wine like Sauvignon Blanc.
Ingredients
- 2 cups shredded chicken cooked
- 1 cup salsa your choice of mild, medium, or hot
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese cheddar or a Mexican blend
- 4 large flour tortillas 8-inch size
- 1 tablespoon olive oil for brushing
- 1/4 cup chopped cilantro optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the shredded chicken, salsa, cumin, chili powder, and shredded cheese.
- Divide the mixture evenly among the flour tortillas. Fold in the sides and then roll up each tortilla.
- Place the rolled tortillas seam-side down on a baking sheet. Brush the tops with olive oil.
- Bake in the preheated oven for 20-25 minutes, until the tortillas are golden brown and crispy.
- Remove from the oven and allow to cool slightly before serving. Garnish with chopped cilantro if desired.
Nutrition
Yesss! This is my favorite easy dinner now. Who knew chimichangas were this simple!
Totally flopped for me 😒. The tortillas ripped and the filling spilled everywhere.
These came out amazing! My family gobbled them up. Will definitely make again!
Sounds good but I don’t have cumin. Can I use curry powder instead? 🤨
I was skeptical at first, but they turned out surprisingly good. Just thought it needed more salsa.
I completely agree! A bit more salsa can really elevate the flavor. Glad you liked them!
Kinda bland tbh. Next time I’ll add more spice. My opinion might not matter tho 😅.
Um, so my chimichangas fell apart. What did I do wrong? 😩
Maybe the tortillas were too dry? Try warming them up a bit before filling! 😊
Quick n easy, just how I like it! The cumin gave a nice kick! Will definitely make again.
These were amazing! My whole family loved them! Definitely making again.
These didn’t taste like any chimichangas I ever had before, more like burritos.
Baked? Thought chimichangas were fried! But these are surprisingly good. Will make again!
Yeah, I thought they were fried too! But baked ones are way healthier. Glad you liked em!
So simple! I used leftover rotisserie chicken, turned out delish! 😋
I like that you used tortillas. But… should it be baked? Seems wrong 😳.
I made this but used ground beef instead of chicken. It turned out too greasy… Not sure if it’s the recipe or my meat choice.
Can I use corn tortillas instead? Also how long can I keep leftovers?
Tasty but I think I put too much cumin… a little overpowering. Next time less!
Yeah, I’ve done that too! Cumin can be strong for sure. A little goes a long way! Try to balance it with some sour cream next time.
These chimichangas are a hit at my house! The kids love them!
Dude, these are just burritos dressed up, lol. Not so special.
It’s good but not authentic, you know? Also, chicken, really? Salsa is better on chips.
Yummy! But next time I think I’ll add beans too, make it a little more filling! 🌮
Real easy recipe. My 10 year old made them without any help. A bit bland but okay for quick dinner.
Mmmm, yum! Just cooked this for my family. 10/10, would recommend😋.
That’s awesome! My fam loved it too! So easy and delicious, right? 😍
Yum! 🤤 This recipe is a keeper! Easy to make and fills ya up!
Totally agree! They are so tasty! I’ve made them three times already. 🤗
I was skeptical at first but turned out pretty good. Added some hot sauce for extra kick!
These are fantastic! Super easy and so tasty! My family loved them! 😊
I dunno, something about chimichangas baked just doesn’t seem right. They need to be fried, right?
Took a little longer than expected to bake, but they turned out good. Not sure if I’ll make again though!
I’m glad they turned out good for you! Sometimes things just take longer, but it’s still worth it when they’re delicious. What would you change for next time?
Baking is tricky! But at least you got a good result. Maybe just do a different recipe next time? There’s tons out there!
meh. Not what I expected. The tortillas got too crunchy and the filling was bland. Not my favorite.
Baked? Thought they were fried! Never tried baked ones. Not bad tho.
These came out super crispy and the salsa flavor really shines. I used medium salsa and it was perfect—not too spicy. Will make again!
Mine were good but I think I used too much salsa—mine kinda leaked and wasn’t as crispy. Still tasty though. What salsa brand do you use?
Yes! Crispy chimichangas are the best. I’ve been worried they’d come out soggy, but your note makes me try it at 375 for 25 min. Thanks!
I tried this recipe but it was too dry. Maybe I should’ve added more salsa?
I think adding a little more salsa could definitely help with the moisture! I usually add extra just for that reason. Glad you tried it though!
Dry? Hmm… I liked the recipe as is. Maybe your chicken was overcooked? Just a thought!
I was a bit skeptical tbh. Baked instead of fried? Thought it would be dry. But wow, it was surprisingly juicy!
Easy peasy and super tasty! I used leftover rotisserie chicken. 🤤
I don’t know, cooked chicken from the store seems kinda gross to me… fresh is better.
I agree, it’s super easy and delicious! Leftover chicken is such a smart idea! 👍
Chimichangas in the oven? I’m skeptical—usually mine are fried. Still, the flavor was good and it saved a lot of time.
Same! I always thought chimichangas = deep-fried too. But baking actually worked surprisingly well—crunchy enough, and the salsa + cumin flavor really comes through.
I forgot to fold the sides tight and they kinda spilled while baking. Still tasted like enchilada vibes, so… kinda redeemed it.
So easy to make! I added black beans because why not?
I tried making these but used ground beef instead. I dont think they turned out right. Maybe chicken is better? 🤷♂️
Nah, beef could work too! Just might be a different taste. 🤷♀️
Ground beef might change the flavor a lot. I would say stick with chicken for this recipe! 🤔
These came out super crispy and cheesy—exactly what I wanted. I used medium salsa and it had great flavor without being too spicy.
Yes!! I love when they come out crispy like that 😍 Medium salsa is the sweet spot.
These were so delicious! My kids loved them. Will def make again!
Baked chimichangas? Aren’t they supposed to be fried? 🤔
Yummy and quick! 😋
Tortillas were hard to roll. Mine split. Is this normal?
Honestly, I expected more “chimichanga” vibes. It’s more like baked quesadilla rolls. Tasty, but not my top choice.
Chef’s kiss 😋—the olive oil browning on top is a nice touch. Garnished with cilantro and it felt restaurant-level.
Had to tweak it a bit, added some black beans and corn. Yummm!
I accidentally put the cheese inside like it says, but I also sprinkled extra on top anyway. No regrets. Would recommend adding more cilantro too.
The instructions are clear and the portions were right. I made mild salsa and it was still spicy enough with the chili powder.
These are so good! I love how crispy they get in the oven. My family devoured them! 🤤
Delicious! My kids devoured them and asked for seconds, will be making these again!
Sounds great, but my kids didn’t like them. They said it was too spicy. I used medium salsa.
That’s awesome to hear! Kids love them, and it’s a good way to sneak in some protein. What salsa did you use?
Not bad, but mine was kinda soggy at the seam. Next time I’ll press the seam tighter and maybe broil for the last couple minutes.
I only had corn tortillas… yeah no, that didn’t work. Stick to flour like the recipe says, lol.
I’m skeptical about baking instead of frying, but these were actually good. Next time I’ll preheat the baking sheet like I do for pizza.
Easy weeknight dinner. I like that you don’t have to deep-fry. I did add a little extra cumin because I’m extra like that 😅
Yes! No deep-frying is the best part 😄 I always make these for busy nights and they still come out crispy enough.
I tried this but my tortillas got kinda soggy… I think I used too much salsa? Also do you bake them on parchment? 😅
Easy to make. Even my kids can help! But I wish there was more flavor, maybe add more spices?
Not everyone likes it spicy! Maybe try a sauce on the side instead?
I agree! A bit more spice would do wonders. Maybe some garlic powder too?
My grandma made chimichangas back when I was a kid. This recipe doesn’t taste like hers. Miss the old days. 🙁
OMG this is my new favorite recipe! So easy and tasty. Thank you!
Really? I found them a bit bland, maybe I should’ve added more spice. 🤔
I totally agree! I made these last night and they were a hit with my family! So flavorful and filling. 😊
These came out super crispy for baked chimichangas—love that you included tortilla folding instructions. I used medium salsa and it was perfectly flavorful.
Yes!! The folding tips made the biggest difference—mine usually falls apart but this held together and stayed crispy. I also did medium salsa and the flavor was spot on.
I tried this but mine came out more “dry” than crispy 😕 I used hot salsa like an idiot (maybe that’s why?), and I think I overbaked by like 5 min. Still tasted good though—will try again at 20 min next time.
Idk, chimichangas are supposed to be deep-fried right? Baking them sounds wrong… but okay it was edible and actually good!
I tried this recipe but it didn’t taste like the ones from my local Mexican place. Not sure if I did something wrong.
Really? These are ‘chimichangas’? I always thought they were deep-fried. This is more like burrito, lol.
1/4 cup cilantro optional? I used like a whole bunch and now it tastes like soap… jk maybe i just chopped wrong 😭 Still, will try again.
They were alright but a bit too dry for my taste. Maybe adding some sour cream or something would help.
I totally agree! They could definitely use some moisture. Sour cream sounds like a great idea!
Made these for the game day and everyone loved them! Will def make again. 🏈
Sounds delicious! I will try making them for my friends next week!
I’m picky about chimichangas and I gotta say the flavor is there. Next time I’ll add some onion/garlic to the filling for extra depth.
Honestly I think cumin and chili powder are doing all the work here 😅. I’d still try adding onion/garlic, but also maybe bake a lil longer so they get crispier. 20-25 minutes feels short.
I’m picky too, but yeah—this nailed the flavor. I did add a little onion and garlic like you suggested, and it was even better. The cheese pull was real!
Pretty good, but mine were a little soggy on the bottom even after 25 minutes. Next time I’ll bake on a preheated sheet.
way 2 much salsa!!! next time less salsa i guess. 🤔
I totally agree! The salsa can overpower everything. Next time I’ll go easy on it too. 😊
Easy weeknight meal. Next time I might add a little black beans or corn because the filling was a bit chicken-forward, but still great.
Totally agree—mine always ends up a little chicken-heavy unless I add some beans or corn. Black beans would be perfect though!
I followed it pretty closely, but my tortillas got a little soggy after sitting. Cooling slightly is key—maybe serve right away.
I accidentally used 10-inch tortillas instead of 8-inch and they were messy… still tasted good though. 8-inch is the way!
The recipe was easy, but 375°F feels low to me for getting that crunch. I bumped it to 400°F and they were better.
I didn’t have salsa, so I used ketchup… I knw, I knw. But they turned out fine in my opinion!
Ketchup?! Really? That’s interesting! I gotta try it now. Glad it worked out for you!
Not gonna lie, mine got a bit soggy in the middle even though the tortillas browned. Maybe my tortillas were too soft? Still tasty though.
Not bad! I followed the steps but mine looked a little pale after 25 minutes. Maybe my oven runs cool. Still tasted great though.
These turned out super crispy and flavorful—loved how easy it was to just bake instead of fry. I used medium salsa and it had the perfect kick.
I used whole wheat tortillas and they split a bit. Also I only had smoked paprika instead of chili powder… tasted okay but not the same.
Disappointing. The tortillas got soggy instead of crispy. Not sure what I did wrong.
Not sure this is authentic. Isn’t chimichangas deep fried? 🤔
These chimichangas are amazing! I love how crispy they turn out, definitely a crowd-pleaser.
I tried these last night and my family went crazy for them! Thanks for the recipe!
These turned out awesome! I used hot salsa and extra cheese. So good! 😍
I ain’t much of a cook but these look simple enough. Can I use corn tortillas?
Corn tortillas will totally work! Just be careful when rolling them up, they can break easy. Good luck!
This recipe was sooo good! Family loved it! Will make again for sure.
Like burritos but baked! They come out nice and crispy! Loved it!
Pretty good, but mine leaked a bit because the tortillas weren’t folded tightly. Next time I’ll use less filling or tighten the seams.
Oof, that happens! I had the same issue once—tightening the fold and making sure they’re seam-side down really helps. I also usually let them rest a minute before baking so they “set.”
Mine leaked too 😅 I think I used a bigger tortilla than the recipe says. Next time I’ll measure the filling like you said—less in each one. Great idea with the seams though.
Delicious! Used leftover rotisserie chicken and added some black beans!🔥
These came out super crispy! I used medium salsa and the cumin/chili combo is spot on. My family devoured them—will definitely make again.
Yes!! Crispy baked chimichangas are the best kind of comfort food. Glad the cumin/chili combo worked for you—exactly right.
I tried this and mine were tasty but not super crispy—maybe my salsa was too watery. Also I used corn tortillas once (oops) and it was a whole different situation 😅 Still good though!
Um, I think you forgot to say to cook the chicken first. Mine was raw! Be careful, people!
Would’ve been better with more filling—mine felt a little tight when rolling, like not enough mixture per tortilla.
This is mid. 375 is too low, I think—should be more like 425. Also cilantro tastes like soap to me.
I followed it mostly, but I added a little garlic powder and it tasted even better. Would make again!
SO GOOD! 10/10 would eat again ❤️
I can’t wait to try this! Seems so easy and yummy! 🥳
Seriously? They look good but I think they’re just regular burritos? 😕
The cumin flavor was too strong for my taste. I might skip it next time.
Not sure if I did it right, they didn’t look like the picture. But taste was decent.
My family loves these, thank you! So simple and quick. 💖
I’m glad to hear your family enjoys them! They are super easy to make. 😄
I followed it exactly and it still felt bland—maybe because I used “mild” salsa. Would recommend medium/hot or add extra chili powder.
Not gonna lie, I used corn tortillas instead of flour and it was a disaster 😅. Still, the chicken-salsa-cheese mix is worth saving.
The flavor is good, but 4 tortillas didn’t feel like enough for my family. I doubled the chicken and salsa and it worked much better.
My whole family liked these. I added a squeeze of lime and it made everything pop. 10/10 for convenience.
My picky eater actually ate these! I think the salsa choice matters a lot. Mild salsa made it kid-friendly.
I was skeptical about baking instead of frying, but wow—golden and actually crunchy. Family asked for seconds.
Not sure if my cumin was old, but the flavor was kinda flat for me. Would bump up seasoning next time or add garlic powder.
Not sure about baking instead of frying—texture was okay but not that classic crunch. Still, it’s a solid weeknight option.
I feel you—baking won’t ever fully replace that deep-fried crunch. I’ve found 25 min at 375 can be a little soft; next time try cranking to 400°F and baking until darker, plus flipping once halfway if your oven runs gentle.
Pretty good and easy, but I think 20 minutes might be a little short for my oven. I added 5 more and they browned nicely.
These came out super crispy and flavorful—my salsa choice totally made the difference. I used a Mexican blend and it was perfect.
Honestly, it’s basically chicken + salsa + cheese in a tortilla. That said… it’s a tasty idea and I’d eat it again.
Yeah you pretty much nailed it—chicken + salsa + cheese doing the heavy lifting. I love that it still comes out crispy though. I’ll take “simple” over complicated any day.
I mean… it’s fine, but “chimichangas” sounds like it should be fried? 😅 Also I feel like 20-25 min might make the tortillas dry if they’re not super soft. Maybe add a little extra salsa inside?
375°F felt a little low to me—mine were golden but not as crispy as I hoped. Still delicious though.
375 is what it says but mine never got crispy either 😅 maybe my tortillas were too thick? next time I’ll broil them like 1-2 min at the end. still tastes good tho!
Good point! I’ve found 375°F can be a bit gentle for chimichangas—if you want extra crunch, try 400°F and keep an eye on them so they don’t burn. Also make sure they’re rolled tight and seam-side down.
Why does it say cool slightly? I ate one right away and my mouth was on fire lol. Flavor is great though!
I love chimichangas and this was easy. The cumin/chili combo is legit. The cilantro garnish is a must.
Mine leaked cheese like crazy. I think I overfilled the tortillas. Still delicious, just not pretty lol.
I didn’t have cilantro, so I skipped it—honestly it was fine. Also, I brushed a bit more oil and that helped them brown.
20-25 mins… mine took closer to 35 before they were golden. Oven runs hot/cold I guess, but taste was good.
Cilantro is optional, but I always forget it and then wonder why it’s not as fresh. This time I remembered—difference is real.
I’m not usually a cumin person, but this blend works. The filling tasted like a cheat code for weeknights. Will make again!
I’m surprised you’re not a cumin person but it worked! I might try it but with like half the cumin first… I don’t want it overpowering. Also my tortillas sometimes unroll, any tips?
Totally agree—cumin is hit or miss for me too, but it blends way better with the salsa + chili powder here. Weeknight win for sure 😄
The cumin + chili powder combo is solid. I might slightly reduce cheese next time because it got a little messy when I bit into it.
The flavors are there, but folding the sides was messy. Mine leaked a little cheese, but honestly it tasted great anyway.
I used hot salsa and it was almost too spicy for me 😅 But my boyfriend loved it. Texture was good—rolled up nicely.