These big, golden baked chicken chimichangas are stuffed with tender seasoned chicken, creamy refried beans, and melty cheese all wrapped up and baked until crispy on the outside and warm on the inside. I first made these on a weeknight when I wanted the flavor of restaurant-style chimichangas without standing over a pot of hot oil, and they turned out even better than I hoped. The best part? They're simple to put together, use ingredients you probably already have, and bake up beautifully in less than an hour.
If you're craving something cozy and filling, try pairing these with our Haitian Spaghetti for a fun fusion dinner, or serve them alongside Buffalo Chicken Meatballs and Steak Marinade for a Mexican-inspired spread.
Why You'll Love These Baked Chicken Chimichangas
They taste just like the fried version but without all the mess and extra oil. The tortillas get golden and crispy in the oven, the filling stays warm and cheesy, and everything comes together in one baking dish. You don't need any special skills or fancy equipment-just a pan, a baking dish, and about 45 minutes. They're perfect for busy nights when you want something hearty and homemade without a lot of fuss.
Jump to:
- Why You'll Love These Baked Chicken Chimichangas
- Baked Chicken Chimichangas Ingredients
- How to Make Baked Chicken Chimichangas
- Storage Tips For Baked Chicken Chimichangas
- Ingredient Substitutions
- Equipment For Baked Chicken Chimichangas
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Baked Chicken Chimichangas
Baked Chicken Chimichangas Ingredients
Here's a simple breakdown of what goes into these Baked Chicken Chimichangas:
See Recipe Card Below This Post For Ingredient Quantities
- Vegetable oil: Used to sauté the onions, garlic, and chicken until everything is tender and fragrant.
- Yellow onion: Adds sweetness and depth to the chicken filling. Small dice helps it cook evenly.
- Garlic cloves: Brings a warm, savory flavor that complements the spices beautifully.
- Chicken breasts: Cut into small strips so they cook quickly and absorb all the seasonings. You can also use rotisserie chicken to save time.
- Chili powder: The main spice that gives the filling its warm, slightly smoky flavor.
- Cumin: Adds earthy warmth and is a classic pairing with Mexican-style dishes.
- Paprika: Brings a subtle sweetness and a little color to the chicken.
- Salt and black pepper: Balance the flavors and enhance the seasonings.
- Chicken broth: Deglazes the pan and helps create a rich, flavorful base for the sauce.
- Tomato sauce: Adds body and a slight tang that ties everything together. In the U.S., this is smooth and cooked; in other countries, it's often labeled passata.
- Colby Jack cheese: Melts beautifully and adds creamy, gooey texture to the filling.
- Cream cheese: Makes the filling extra rich and smooth when stirred in warm.
- Refried beans: Spread on the tortilla for moisture, flavor, and a layer that holds everything together.
- Large flour tortillas: Burrito-sized tortillas work best for wrapping and rolling without tearing.
- Non-stick cooking spray: The secret to getting crispy, golden tops without deep frying.
- Sour cream: A cool, tangy topping that balances the warm, cheesy filling.
How to Make Baked Chicken Chimichangas
Preheat the oven: Set your oven to 400°F and lightly grease an 8×8 oven-safe baking dish with cooking spray or a little oil.
Sauté the aromatics: Heat the vegetable oil in a medium sauté pan over medium heat. Add the diced onion and minced garlic, stirring for about 2 minutes until fragrant and softened.
Cook the chicken: Add the chicken strips to the pan along with the chili powder, cumin, paprika, salt, and black pepper. Cook for 2 to 3 minutes, stirring occasionally, until the chicken is lightly browned and coated in the spices.
Deglaze and reduce: Pour in the chicken broth and let it simmer for 3 to 4 minutes, stirring occasionally, until the liquid reduces by half and the flavors concentrate.
Simmer the sauce: Stir in the tomato sauce and let everything simmer together for 4 to 5 minutes, stirring now and then, until the sauce thickens and clings to the chicken.
Add the cheese: Turn off the heat and stir in the shredded Colby Jack and cream cheese. Let it sit for about 2 minutes, stirring gently, until the cheese melts and everything becomes creamy and smooth.
Assemble the chimichangas: Spread a generous layer of refried beans on each tortilla, leaving about a 2-inch border around the edges. Spoon the chicken mixture down the center, then fold in the sides and roll it up tightly like a burrito.
Prepare for baking: Place each chimichanga seam-side down in the prepared baking dish. Lightly spray the tops with cooking spray to help them crisp up in the oven.
Bake: Bake for 10 to 15 minutes, until the tops are golden brown and crispy.
Top and serve: Remove from the oven, let them cool for a minute or two, then top with sour cream and serve warm.
Storage Tips For Baked Chicken Chimichangas
Store leftover Baked Chicken Chimichangas in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for about 10 minutes to bring back the crispiness. You can also freeze them before or after baking-wrap each one tightly in foil, then store in a freezer-safe bag for up to 2 months. Bake from frozen at 375°F for 25 to 30 minutes.
Ingredient Substitutions
Chicken: Use rotisserie chicken or leftover cooked chicken to save time. Shred or chop it and stir it into the sauce.
Refried beans: Swap with black beans, pinto beans, or even mashed sweet potato if you want something different.
Cheese: Cheddar, Monterey Jack, or a Mexican blend all work well in place of Colby Jack.
Tortillas: Whole wheat or gluten-free tortillas can be used, though they may be slightly less pliable.
Cream cheese: Sour cream or Greek yogurt can be stirred in for a similar creamy texture.
Equipment For Baked Chicken Chimichangas
- Medium sauté pan
- 8×8 oven-safe baking dish
- Whisk or spoon
- Measuring cups and spoons
- Cutting board and knife
Serving Suggestions
Serve these crispy Baked Chicken Chimichangas with a side of Spanish rice, guacamole, or a simple green salad. They're also delicious with salsa, pico de gallo, or a drizzle of hot sauce. For a bigger meal, try pairing them with our Big Mac Smash Burger Tacos, Kofta Kebabs, or Kofta Kebabs for a hearty, flavor-packed dinner.
Expert Tips
- Use room-temperature tortillas: They roll easier and are less likely to tear.
- Don't skip the cooking spray: It's what makes the tops golden and crispy without frying.
- Let the filling cool slightly: If it's too hot, it can make the tortillas soggy before baking.
- Customize the spice level: Add diced jalapeños or a pinch of cayenne if you like a little heat.
- Make ahead: Assemble the Baked Chicken Chimichangas, cover, and refrigerate for up to 24 hours before baking.
FAQ
How do you make Baked Chicken Chimichangas crispy?
The secret is a light spray of cooking oil on the tops before baking and a hot oven. This helps the tortillas turn golden and crisp without needing to fry them in oil.
What can I substitute for refried beans in chimichangas?
You can use black beans, pinto beans, or even mashed avocado. Just make sure whatever you use is spreadable and not too watery, so the tortilla doesn't get soggy.
Can I freeze baked chimichangas?
Yes! Wrap each one tightly in foil and store in a freezer-safe bag for up to 2 months. You can freeze them before or after baking. If frozen unbaked, add a few extra minutes to the baking time.
How long do Baked Chicken Chimichangas take to cook?
They bake for about 10 to 15 minutes at 400°F, or until the tops are golden brown and crispy. If you're baking from frozen, they'll need closer to 25 to 30 minutes.
Related
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Pairing
These are my favorite dishes to serve with Baked Chicken Chimichangas
Baked Chicken Chimichangas
Ingredients
- 2 tablespoon vegetable oil for sautéing
- ½ yellow onion small dice about 1 cup
- 2 garlic cloves minced
- 2 chicken breasts cut into small strips
- 1 tablespoon chili powder for seasoning
- ½ teaspoon cumin for seasoning
- ¼ teaspoon paprika for seasoning
- ¼ teaspoon salt to taste
- ¼ teaspoon freshly cracked black pepper to taste
- ¼ cup chicken broth for deglazing
- 1 8 oz can tomato sauce for the sauce base
- 2 cups Colby Jack cheese shredded for filling
- 4 oz cream cheese for creaminess in the filling
- 1 16 oz can refried beans for spreading on tortillas
- 4 large flour tortillas burrito-size
- non-stick cooking spray for greasing the baking dish
- ¼ cup sour cream for topping
Instructions
- Preheat the oven to 400°F and grease an 8x8 baking dish with non-stick spray.
- Heat the oil in a medium sauté pan over medium heat. Once hot, add the diced onion and minced garlic. Sauté for 2 minutes until softened.
- Add the chicken strips, chili powder, cumin, paprika, salt, and black pepper to the pan. Cook for 2-3 minutes until chicken is browned.
- Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Cook until the liquid reduces by half, about 3-4 minutes.
- Add the tomato sauce to the pan and simmer for 4-5 minutes, stirring occasionally, until the sauce thickens.
- Turn off the heat and stir in the Colby Jack and cream cheese until fully melted and incorporated, about 2 minutes.
- Evenly spread the refried beans onto each tortilla, leaving a 2-inch border. Top with the chicken mixture. Assemble the chimichangas by folding in the sides and rolling them up tightly.
- Place the rolled chimichangas seam-side down in the prepared baking dish. Spray the tops with non-stick cooking spray.
- Bake the chimichangas in the preheated oven for 10-15 minutes, or until golden brown and crispy.
- Remove from the oven and top with sour cream and any additional toppings you desire, such as salsa, guacamole, or cilantro.
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