Name: Baked Chicken Chimichangas – Easy Chicken Recipes for Weeknight Dinners
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded Monterey Jack cheese; 1/2 cup sour cream; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 4 large flour tortillas; Cooking spray or olive oil spray

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These Baked Chicken Chimichangas are a lighter twist on the classic deep-fried favorite, stuffed with tender chicken, gooey cheese, and flavorful spices. Whether you’re looking for easy chicken recipes, a quick weeknight dinner, or easy meal prep ideas, this dish checks all the boxes. Great for families and perfect for meal planning, this recipe fits right into your rotation of easy recipes for dinner, quick and easy recipes, and air fryer easy recipes. It’s also a clever way to use leftover or rotisserie chicken and create a satisfying meal everyone will love. If you’re searching for easy dinner recipes for family or looking to switch things up with minimal effort, this one’s for you!

1) Key Takeaways
2) Easy Baked Chicken Chimichangas Recipe
3) Ingredients for Baked Chicken Chimichangas
4) How to Make Baked Chicken Chimichangas
5) Tips for Making Baked Chicken Chimichangas
6) Making Baked Chicken Chimichangas Ahead of Time
7) Storing Leftover Baked Chicken Chimichangas
8) Try these Dinners next!
9) Baked Chicken Chimichangas
10) Nutrition

1) Key Takeaways

This baked chicken chimichangas recipe offers a crispy texture without deep frying.
Perfect for busy weeknights and fits well with meal prep plans.
A great way to use rotisserie chicken or leftover shredded chicken.
Customizable with your favorite toppings like guacamole or salsa.

2) Easy Baked Chicken Chimichangas Recipe

If you love easy chicken recipes that come together quickly and taste amazing, then this Baked Chicken Chimichangas recipe from Elena Cooks is a must-try. This easy dinner option is a healthy spin on the deep-fried classic, offering all the crunch with none of the guilt. With just a few simple ingredients like shredded chicken, cheese, and tortillas, you can whip this up any night of the week. Not only is it one of our favorite quick and easy recipes, but it’s also a brilliant way to use up any leftover or rotisserie chicken in your fridge. These chimichangas bake to a golden crisp, giving you that satisfying crunch you crave without standing over a pot of oil. The best part? This easy meal prep option is family-friendly, freezer-friendly, and downright delicious. Whether you’re feeding a crowd or cooking for one, this dish is packed with flavor and versatility, making it an essential addition to your weeknight dinner rotation.

3) Ingredients for Baked Chicken Chimichangas

Shredded Chicken: Use 2 cups of cooked, shredded chicken. Rotisserie chicken works great for quick prep and adds tons of flavor. It’s the base protein that makes this recipe hearty and satisfying.

Monterey Jack Cheese: You’ll need 1 cup of shredded Monterey Jack cheese. It melts beautifully inside the tortillas and adds a mild, creamy richness that complements the spices perfectly.

Sour Cream: Use 1/2 cup of sour cream for a creamy binding element in the filling. It enhances the texture and ensures that each bite is flavorful and moist, not dry.

Garlic Powder: Just 1/2 teaspoon brings a warm, savory background flavor that lifts all the other ingredients and gives that “can’t-stop-eating” feeling.

Ground Cumin: At 1/2 teaspoon, cumin delivers the signature earthy aroma that makes this dish feel authentically seasoned and well-rounded.

Chili Powder: With 1/2 teaspoon of chili powder, you get that mild kick and a beautiful red tint that gives the chimichangas that irresistible look and taste.

Paprika: A subtle 1/2 teaspoon of paprika adds color and depth. It ties together the flavors with a gentle smoky note, making each bite memorable.

Salt and Pepper: Use 1/4 teaspoon each. These classics bring balance, enhance other spices, and help make the dish taste just right.

Flour Tortillas: You’ll need 4 large flour tortillas. They hold all the filling together and crisp up beautifully in the oven, forming that golden shell we all love.

Cooking Spray or Olive Oil: A light spray on top helps the chimichangas bake up golden and crispy without frying, keeping them lighter yet delicious.

4) How to Make Baked Chicken Chimichangas

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper or foil. This step ensures a clean surface and even heat distribution, setting you up for crispy success.

Step 2: In a large mixing bowl, combine the shredded chicken, sour cream, shredded cheese, and all the spices. Mix thoroughly so the flavors are evenly distributed throughout the filling.

Step 3: Lay out each tortilla on a flat surface and spoon the chicken mixture evenly down the center. Fold in the sides, then roll tightly into a burrito shape, sealing in all the filling.

Step 4: Place the rolled chimichangas seam-side down on the prepared baking sheet. Spray the tops lightly with cooking spray or olive oil to help them brown and crisp up in the oven.

Step 5: Bake in the preheated oven for 20–25 minutes, or until golden brown and crispy. Check for doneness by touching the tops—they should feel firm and lightly crunchy.

5) Tips for Making Baked Chicken Chimichangas

One of the best parts of this dish is how flexible it is, especially if you’re into easy chicken recipes. To make prep even faster, use pre-cooked rotisserie chicken or prep your chicken earlier in the week. When mixing your filling, don’t be afraid to taste and adjust your seasonings. Everyone’s palate is different, and tweaking the spices a bit might help you nail your family’s favorite flavor. Use a high-quality flour tortilla—thin tortillas tend to tear when you roll them. For added crispness, try flipping the chimichangas halfway through baking and spray them again with olive oil. If you’re into air fryer easy recipes, you can also air fry these chimichangas at 375°F for 10–12 minutes for an extra-crispy finish. Add your favorite toppings like guacamole, pico de gallo, or shredded lettuce for a full-on restaurant experience at home. Bonus tip: These also freeze incredibly well before baking—just wrap and store them for later!

6) Making Baked Chicken Chimichangas Ahead of Time

Busy week ahead? No worries—this recipe fits right into your easy meal prep recipes lineup. You can assemble the chimichangas a day in advance and store them in the fridge until you’re ready to bake. Just make sure to wrap them tightly with plastic wrap or place them in an airtight container so they don’t dry out. When you’re ready to bake, remove them from the fridge and let them sit at room temperature for 10–15 minutes before putting them in the oven. If you’re prepping them for the freezer, be sure to wrap them individually in foil and place them in a zip-top freezer bag. Label the bag with the date and reheating instructions. These can be stored frozen for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and bake as directed. Perfect for busy nights or weekend batch cooking!

7) Storing Leftover Baked Chicken Chimichangas

Leftovers are just as good—if not better—the next day! Store any leftover baked chicken chimichangas in an airtight container in the refrigerator for up to 4 days. When reheating, you can use the oven or air fryer to bring back that crispy texture. Simply bake at 350°F for about 10–12 minutes or air fry for 7–8 minutes. Microwaving works too, but you’ll lose that crispy shell. For best results, reheat uncovered and add a splash of olive oil spray to the top before popping them in the oven or air fryer. If you’re looking for easy dinner recipes for family that don’t waste food, this one is a winner. It’s not just tasty—it’s efficient. Serve with fresh salsa or avocado slices for a revitalized meal that feels fresh all over again. Chimichangas are the kind of recipe that reward you twice: once for dinner, and again for leftovers.

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9) Baked Chicken Chimichangas