Crispy Baked Chicken Chimichangas
These oven-baked chimichangas have the crunchy tortilla shell you want, without a pot of frying oil. A hearty chicken, bean, rice, salsa, and cheese filling makes them a satisfying main dish for busy nights.
- Total time
- 45 min
- Yield
- 6 chimichangas
- Difficulty
- Easy
Prep 20mCook 25mMexican-AmericanMain Course
A chimichanga is a filled flour tortilla that is folded into a tight packet and cooked until crisp. It is often deep-fried, but this version bakes on a hot sheet pan with a light brush of oil for a crisp, golden shell.
The filling is simple and practical: cooked shredded chicken, pinto beans, rice, salsa, spices, and Monterey Jack cheese. It is the kind of recipe that works well with leftover chicken or a rotisserie chicken.
Serve these chimichangas with shredded lettuce, pico de gallo, sour cream, guacamole, or extra salsa. The toppings are optional, so everyone can finish their plate the way they like it.
01What you'll need
Ingredients
12 items · 6 chimichangas
- 2 cups cooked shredded chicken, about 10 ounces
- 1 cup canned pinto beans, rinsed and drained
- 1 cup cooked long-grain white rice
- 1 cup salsa, plus more for serving if desired
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt, or to taste
- 1 1/2 cups shredded Monterey Jack cheese
- 6 large 10-inch flour tortillas
- 2 tablespoons canola oil, for brushing
- Optional toppings, not included in nutrition: shredded lettuce, sour cream, guacamole, pico de gallo, chopped cilantro,
02How to make it
Step-by-step
1. Heat the oven and pan
Place a large rimmed baking sheet in the oven and heat the oven to 425°F. Heating the pan first helps the bottoms of the chimichangas crisp. If your pan is not nonstick, line it with parchment after it heats, or lightly oil it before adding the chimichangas.
2. Mix the filling
In a large bowl, stir together the shredded chicken, pinto beans, cooked rice, salsa, chili powder, cumin, garlic powder, and salt. Fold in the shredded cheese. The mixture should be moist but not soupy; if your salsa is very thin, drain off a spoonful or two of liquid.
3. Warm the tortillas
Wrap the tortillas in a clean kitchen towel and microwave them for 20 to 30 seconds, just until flexible. Warm tortillas are less likely to crack when folded.
4. Fill each tortilla
Lay one tortilla on a work surface. Spoon about 3/4 cup filling slightly below the center. Shape the filling into a short, thick line, leaving space around the edges so you can fold it neatly.
5. Fold into packets
Fold the bottom of the tortilla up over the filling. Fold in the left and right sides, then roll it away from you into a snug packet. This is similar to rolling a burrito. Place it seam-side down so it stays closed. Repeat with the remaining tortillas and filling.
6. Brush and bake
Carefully remove the hot baking sheet from the oven. Brush or rub the chimichangas all over with the canola oil, then place them seam-side down on the pan. Bake for 18 to 22 minutes, until the tortillas are crisp and golden in spots.
7. Rest and serve
Let the chimichangas rest for 5 minutes before serving. The filling will be very hot, and the short rest helps each one hold together. Serve with any toppings you like.
03From our kitchen
Cook's tips
- Make-ahead: Mix the filling up to 2 days ahead and refrigerate it in a covered container. Assemble the chimichangas just before baking so the tortillas do not get soggy.
- Storage: Refrigerate leftover chimichangas in an airtight container for up to 3 days. The tortilla will soften in the fridge, but it crisps again when reheated.
- Reheating: For the crispest texture, reheat in a 375°F oven or air fryer until hot, usually 8 to 12 minutes. A microwave works, but the tortilla will be softer.
- Chicken swaps: Use cooked turkey, shredded beef, or drained black beans instead of chicken. For a vegetarian version, use 2 cups beans and skip the chicken.
- Cheese swaps: Monterey Jack melts smoothly, but cheddar, pepper Jack, or a Mexican-style cheese blend also works.
- If the tortillas crack: They are probably too cold or dry. Warm them a little longer and keep them covered with a towel while you work.
Cook's note
Nutrition is calculated for one baked chimichanga without optional toppings. Tortilla size, salsa brand, and cheese brand can change sodium, calories, and other values, so use the labels on your ingredients if you need a stricter count.
04Frequently asked
Questions & answers
Can I fry these chimichangas instead of baking them?
Yes. Heat about 1 inch of neutral oil in a heavy skillet to 350°F. Fry the folded chimichangas seam-side down first, turning carefully, until golden on all sides. Drain on paper towels. Frying will add more fat and calories than the nutrition listed here.
Can I make chimichangas in an air fryer?
Yes. Brush the folded chimichangas with oil and air fry at 380°F for 8 to 12 minutes, turning once if needed, until crisp. Work in batches so air can move around each one.
How do I keep chimichangas from opening while they bake?
Do not overfill them, fold the sides in tightly, and place them seam-side down on the pan. If one keeps trying to open, secure it with a toothpick and remove the toothpick before serving.
Can I freeze baked chimichangas?
Yes. Let them cool completely, wrap each one tightly, and freeze for up to 2 months. Reheat from frozen in a 375°F oven until hot in the center, about 25 to 35 minutes.
What should I serve with chimichangas?
Good sides include a green salad, Mexican-style rice, refried beans, roasted corn, or a simple cabbage slaw with lime juice.
05Per serving
Nutrition facts
Nutrition Facts
6 chimichangas
Amount per serving
% Daily Value*
- Total Fat21 g
- 27%
- Saturated Fat8 g
- 40%
- Cholesterol65 mg
- 22%
- Sodium1146 mg
- 50%
- Total Carbohydrate53 g
- 19%
- Dietary Fiber5 g
- 18%
- Total Sugars4 g
- Protein31 g
- 62%
- Vitamin D0.2 mcg
- 1%
- Calcium361 mg
- 28%
- Iron5 mg
- 28%
- Potassium509 mg
- 11%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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