Baked chicken chimichangas are simple to prepare at home and a lighter alternative to deep-fried versions. Flour tortillas are filled with tender shredded Mexican chicken and sharp cheddar, then baked until golden and crisp. These oven-baked chimichangas deliver the crunch you want with less oil and fuss, and they’re a great way to use leftover chicken.
Why You’ll Love These
This recipe shines because of the slow cooker Mexican chicken: juicy, well seasoned, and full of flavor. Baking the chimichangas instead of frying keeps them lighter and much less messy, while still giving you a satisfyingly crispy outside and a tender, flavorful interior.
These chimichangas work perfectly for weeknight dinners or casual gatherings. They reheat well and are easy to customize with your favorite toppings, making them a reliable crowd-pleaser.
How to Make Baked Chicken Chimichangas
- Make the slow cooker Mexican chicken according to its recipe. Remove the cooked chicken from the slow cooker and drain any excess liquid so the filling won’t make the tortillas soggy.
- Prepare the avocado crema: combine sour cream, mayonnaise, ripe avocado, cilantro, lime juice, and salt in a food processor. Blend until smooth, transfer to a bowl, and chill.
- Preheat the oven to 400°F. Line a baking sheet with foil and set a wire rack on top to allow air to circulate and promote even crisping.
- Assemble chimichangas by placing a heaping 1/2 cup of shredded chicken in the center of each burrito-size tortilla. Top with a generous sprinkle of shredded sharp cheddar, then fold and roll burrito-style.
- Place the rolled chimichangas seam-side down on the rack. Brush both sides lightly with melted butter to encourage browning and crisp texture.
- Bake for about 20 minutes or until they are golden brown and crispy. Remove from the oven and garnish with avocado crema and any additional desired toppings.
How To Fold
To fold a chimichanga neatly: fold the two sides of the tortilla inward over the filling, then bring one end over the filling and sides and roll tightly toward the other end, tucking as you go so the filling is secure. Place each rolled chimichanga seam-side down on the rack before baking.
Tips
- If using leftover Mexican chicken: warm it briefly in the microwave or in a skillet so the filling goes into the tortillas hot. This helps ensure the chimichangas are hot throughout after baking.
- Don’t overfill: too much filling makes folding difficult and increases the chance of tearing the tortilla.
- Use a rack: baking on a wire rack helps the chimichangas crisp evenly on all sides rather than just the top.
- Watch the bake time: ovens vary, so check for a golden finish to avoid burning.
- Short on time: shredded rotisserie chicken tossed with taco sauce is a quick substitute for homemade Mexican chicken.
Variations
- Add refried beans, black beans, or Mexican rice for a heartier filling.
- Top with different sauces such as warm queso, guacamole, or pico de gallo for variation.
- Try mixing in sautéed peppers and onions with the shredded chicken for added texture and flavor.
FAQs
They are very similar: chimichangas are traditionally deep-fried, while burritos typically are not. These oven-baked chimichangas mimic the crisp exterior with less oil.
Enchiladas are usually smaller, have less filling, and are baked covered in sauce. Chimichangas are larger, rolled like a burrito, and served without a sauce coating.
Yes. Wrap unbaked chimichangas in foil, place them in a freezer-safe bag, and freeze up to three months. To bake from frozen, brush with butter and bake at 400°F for about 40 minutes until heated through; thawed chimichangas bake in about 25 minutes.
Place cooled leftovers in an airtight container and refrigerate for up to four days. Reheat in the oven to restore crispness.
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Baked Chicken Chimichangas Recipe
Ingredients
- 1 recipe Slow Cooker Mexican Chicken
- 6 burrito-size tortillas
- 2 cups shredded sharp cheddar cheese
- 3 Tbsp melted butter
For the Avocado Crema Sauce:
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 1 ripe avocado, pitted and peeled
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt to taste
Optional Toppings
- Tomatoes
- Sour cream
- Cilantro
- Salsa
Instructions
- Prepare the Slow Cooker Mexican Chicken and drain any excess liquid.
- Make the avocado crema: blend sour cream, mayo, avocado, cilantro, lime juice, and salt until smooth. Chill in the refrigerator.
- Preheat the oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
- Fill each tortilla with about 1/2 cup shredded chicken and desired cheese, then fold and roll burrito-style.
- Place chimichangas seam-side down on the rack, brush both sides with melted butter, and bake 20 minutes or until golden and crispy. Garnish and serve with avocado crema and toppings.
Notes
Leftovers: Allow the filling to cool completely before storing. Use airtight containers and refrigerate for up to 3–4 days.
Freezing: Freeze the filling in a freezer-safe container for 2–3 months. Thaw in the refrigerator overnight and reheat to 165°F (74°C) before using.
Nutrition
Calories: 757 kcal | Carbohydrates: 34 g | Protein: 47 g | Fat: 47 g | Saturated Fat: 18 g | Sodium: 951 mg
Recipe inspired by TheGirlWhoAteEverything.