Baked Chicken Chimichangas
You know that craving. It hits you out of nowhere—a deep, gut-level need for a ridiculously crispy, golden pocket stuffed with spicy chicken and melty cheese. The whole nine yards.
But then the reality of a giant pot of splattering oil colonizing your kitchen sinks in. The smell, the cleanup… it’s a whole production. That glorious food dream suddenly feels like a giant pain.
Forget all that. You can have the incredible crunch and the gooey, savory filling straight from your oven. I’m not kidding. These baked chimichangas are a total revelation—restaurant-level flavor that makes a random Tuesday feel like a weekend. Once you try it, the deep fryer might start collecting dust.
What You’ll Need
The Filling
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped fine
- 2-3 garlic cloves, minced
- 1 jalapeño, seeded and minced (if you like a little kick)
- 3 cups cooked, shredded chicken (rotisserie chicken is your best friend here)
- 4 ounces cream cheese, softened
- 1/2 cup your favorite salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 cup shredded Monterey Jack & Cheddar blend
- 1/4 cup chopped fresh cilantro
- Salt and pepper
The Rest
- 8 large (10-inch) flour tortillas
- 4 tablespoons unsalted butter, melted
For Topping (Don’t skip!)
- Sour cream or Mexican crema
- Guacamole or sliced avocado
- Pico de gallo
- Shredded lettuce
- Crumbled cotija cheese
A Few Things I Learned the Hard Way
I’ve made my share of sad, unraveled chimis. Learn from my pain so yours come out perfect from the get-go.
Warm the Tortillas. Please.
Cold tortillas are the enemy. They’ll crack the second you look at them. Wrap the stack in a damp paper towel and zap ’em in the microwave for 30-45 seconds. This makes them pliable and cooperative.
Don’t Get Greedy with the Filling.
I know it’s tempting, but overstuffing is a recipe for disaster. They’ll explode in the oven. Stick to about a 1/2 cup of filling per tortilla. Trust me on this.
The Burrito Tuck is Key.
Think of it like wrapping a present you want to stay shut. Fold the short sides in first, then roll the bottom flap up and over, keeping it tight. Plop it seam-side down on the pan immediately.
Butter Equals Crispy.
Want that “fried” crunch? You need fat. A generous brushing of melted butter all over is what makes the tortilla sizzle and crisp up in the oven’s dry heat. Don’t be shy.
Tools You’ll Need
- Large Skillet
- Large Mixing Bowl
- Baking Sheet
- Spatula
- Measuring Cups/Spoons
- Pastry Brush (or just the back of a spoon)
- Cutting Board & Knife
Step-by-Step Instructions
Step 1: Get your oven cranking to 400°F (200°C). Grease a big baking sheet or line it with parchment paper so you don’t have to scrub later.
Step 2: Heat olive oil in a skillet over medium heat. Toss in the onion (and jalapeño, if using) and cook for about 5 minutes until it’s soft. Add the garlic and cook for one more minute until you can smell it.
Step 3: Dump the chicken, cream cheese, salsa, and all the spices into the skillet. Stir it all around until the cream cheese melts into a glorious, creamy sauce coating everything. Take it off the heat and stir in the cheese and cilantro. Let it cool for a few minutes.
Step 4: While it cools, warm your tortillas. Damp paper towel, microwave, 30-45 seconds. You know the drill.
Step 5: Lay a warm tortilla flat. Spoon about 1/2 cup of filling just below the center. Fold the sides in, then roll it up tightly away from you. It’s like a little sleeping bag of goodness.
Step 6: Place the chimi seam-side down on your baking sheet. Repeat until you’ve used up all the filling. Now, brush every visible surface of those chimis with melted butter.
Step 7: Bake for 20-25 minutes. Flip them halfway through. They’re done when they look deeply golden and sound crispy when you tap them.
Step 8: Let them rest for a minute before you dive in. Serve them hot, buried under a mountain of your favorite toppings.
Making It Your Own
This recipe is more of a guideline than a rule. Go nuts.
- Protein: No chicken? Use a pound of cooked ground beef, pulled pork, or even seasoned turkey.
- Veggie-Style: Swap the chicken for two cans of rinsed black beans (smashed up a bit) or a mix of beans, corn, and sautéed sweet potato.
- Add-Ins: A cup of corn, black beans, or a can of diced green chiles thrown into the filling is never a bad idea.
- Cheese: Pepper Jack adds a kick. Sharp cheddar adds a tang. Use whatever you’ve got.
Prep & Storage Tips
Make the Filling Ahead: The chicken mix can hang out in an airtight container in the fridge for up to 3 days. This makes dinner a 25-minute job.
Freezer Power: Assemble the chimis but don’t bake them. Flash-freeze on a tray, then toss them in a freezer bag. Bake from frozen at 400°F for 35-45 minutes.
Shortcut Alert: A rotisserie chicken is your secret weapon here. It saves a ton of time and tastes amazing.
Leftovers: If you have any, store them in the fridge. To get the crunch back, reheat them in a 375°F oven or an air fryer for 5-10 minutes. The microwave will just make them sad and soggy.
Making It Work for You
Here’s a quick-and-dirty guide to tweaking this for different diets. Because everyone deserves chimichangas.
| Diet | The Swap |
|---|---|
| Low-Carb / Keto | Use your favorite low-carb tortillas. |
| Gluten-Free | Certified GF flour tortillas are best. |
| Dairy-Free | Use vegan cheeses and oil instead of butter. |
| Vegetarian | Black beans or sweet potatoes work great. |
To make it a full-blown meal, serve ’em with some cilantro lime rice or a simple salad to cut through the richness.
FAQs
Q1. Can I use my air fryer?
Ans: Oh, absolutely. The air fryer was practically made for this. Brush with butter and cook at 380°F for about 10-12 minutes, flipping halfway. They get ridiculously crispy.
Q2. Why were my chimis soggy, not crispy?
Ans: Two likely culprits. Either your filling was too wet, or you skimped on the butter. Make sure the filling has cooled and be generous with that butter brush.
Q3. Mine unrolled while they were baking. What happened?
Ans: You probably overstuffed it or didn’t roll it tight enough. Remember to roll it snugly and always, always, always place it seam-side down. Gravity is your friend.
