Oven Baked Chicken Chimichanga

Shredded chicken, refried beans, cheese, salsa and spices rolled up burrito-style and baked until crispy! Top your Oven Baked Chicken Chimichanga with salsa, sour cream and guacamole!

For the taco meat use this slow cooker chicken taco recipe!

Jump to:

• Why you'll love this recipe   
• Ingredients
• Instructions 
• Equipment
• FAQ's
• Tips
• Variations
• Storage
• Related recipes
• Serve with
• Oven Baked Chicken Chimichanga Recipe

Why you'll love this recipe   

✔️ Easy to make, utilizing leftovers or rotisserie chicken.

✔️ Ditches the grease because they are baked. It's a healthier option, plus clean up is a breeze!

✔️ They are delicious - who knew something this simple could be so good!

Ingredients

For the exact measurements, please refer to the printable recipe card at the bottom of this post. 

• cooked chicken meat - cooked meat saves you a ton of time. Use leftover chicken breasts or rotisserie chicken.
• flour tortillas - traditionally used for chimichangas.
• chili beans or refried beans - homemade is great but canned works terrific too!
• red enchilada sauce - same here, I have a great recipe for homemade enchilada sauce but you can certainly use your favorite canned sauce.
• grated cheddar cheese - pepper jack would also be delicious!
• taco seasoning - homemade or packet
• optional garnishes - salsa, sour cream, avocado olives, tomatoes and onions
• non-stick cooking spray - lightly spraying before baking makes for a crispy chimichanga - delicious without all the grease!

Instructions 

This is an overview of the instructions. For the complete directions just scroll down to the bottom!

1. Preheat your oven.
2. Prepare a non-stick baking sheet by spraying with Pam or another non-stick cooking spray.
3. Drain the chili beans and mash them. Combine chicken and beans, mix together.
4. Make an assembly line and prepare each tortilla with the chicken mixture, enchilada sauce and shredded cheese.
5. Fold in the sides of the shell and then roll them into a package. Lay on the baking sheet. Continue until you've exhausted your supply of ingredients, laying each one on the baking sheet seam side down.
6. Before putting this into the oven, spray the tops and sides or brush the shells with olive oil also.
7. Bake until golden and crispy!

Equipment

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• Baking sheet
• Mixing bowl - I love this set of nested mixing bowls. They are super light and there's a variety of sizes. They are very affordable as well!

FAQ's

Tips

Variations

Oh my goodness, there are so many great variations to this recipe! You can swap out the chicken and make beef chimichangas, yum! Use this beef recipe, it would be perfect!

Seafood Chimichangas are also delicious - cooked shrimp would be lovely. Use this Shrimp Taco Recipe for the flavorings.

Vegetarian Chimichangas can easily be made with sautéed red and green bell peppers, yellow onions and black beans.

Storage

Refrigerate - allow to cool completely and store in an airtight container up to three days.

Reheat - Reheating in the oven will crisp up the shells and give them the best texture.

Freezer - I do not recommend freezing this recipe.

Related recipes

If you're hangry for some great Mexican food and TexMex flavor, you've came to the right place!

• Try this recipe for low carb Chicken Enchilada Casserole - easy to make and a guilt free meal.
• Be sure to try the loaded Chicken Taco Casserole, it's a real crowd pleaser!
• Taco night? How about Taco Spaghetti? That will bring the whole family to the table!!

Serve with

• Pico de Gallo - we love this bright, fresh salsa! Or if you'd prefer make this recipe for Roasted Salsa Verde. It starts with fresh tomatillos!
• You could swim the oven baked chicken chimichangas in red enchilada sauce, that would be delicious!
• On the side how about soup and salad? This Authentic New Mexico Posole Recipe is one of my favorite stews on the blog. And a Southwestern Salad would go perfectly. What a spread!
• Or if you'd prefer to stick with the chicken theme, make Pozole Verde. It's delicious as well.

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Love this recipe? Please leave a comment with a five-star rating below, or pop me a note. I love hearing from you!

I topped them with both red & green salsa (my friend Michelle calls this a Christmas sauce when you use both) avocado and cheese, paired with a green salad. Another easy weeknight meal!

This makes eight, so there's certainly enough for a party! 

The very last night, I took the chimichangas and covered them with just a bit of leftover Chicken Taco Soup and baked them. When they came out of the oven, I topped them with sour cream - so kind of like a fancy burrito.

This was actually my hubby's favorite of the two, so technically there were four separate meals made with shredded chicken meat!

So earlier I shared recipes for Slow Cooker Chicken Tacos and Slow Cooker Chicken Taco Soup. And let me tell you, these meals are amazing!

I love it when you cook once but get to enjoy three totally separate meals, don't you?!!!

So if you love those meals, this one will be a favorite also. It's Dan's favorite of the three. It's my favorite because it's so easy to make AND so flavorful!

So one quick question first. Did you set aside the extra chicken taco meat from the slow cooker meal? Perfect!

No? That's ok too! You can totally substitute with cooked shredded chicken breast. Even rotisserie chicken will be delicious!

First published 3/1/2019 - updated 3/7/2022 to improve instructions and structure.