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Home » Recipes » Entrees

Oven Baked Chicken Chimichanga

Published: Mar 12, 2022 by Bowl Me Over · 30 Comments

Super simple this easy recipe is made with leftover chicken, this is a meal everyone will love!
Jump to Recipe Print Recipe

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!

A platter of chicken chimichangas served with salsa.
Oven Baked Chicken Chimichanga
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

A platter of crispy chimichangas piled on a platter.
Baked Chimichanga Recipe

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 

Easy Chimichanga Recipe served on a blue platter with salsa
Serve the Homemade Chimichangas with your favorite salsa - red or green!

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

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • 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

What is a chimichanga?

It's like a burrito stuffed with beans, meat and cheese. Then deep fried until golden and crispy and they are delicious!

What's the difference between a burrito and a chimichanga?

The biggest difference is burritos are not deep fried. Other than that they are quite similar! If you love a burrito, this will be a new favorite!

Are chimichangas spicy?

Not really no. Of course, you can spice it up with jalapenos or spicy salsa. It's up to you!

How do you roll a chimichanga?

Place the filling in the middle and fold in the sides. Roll them cigar style, finishing with the seam on the bottom. Don't overstuff them as the filling will spill out the sides.

Tips

Chicken Chimichanga Recipe on blue platter with cilantro
Chicken Chimichangas Recipe

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.

Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️

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

A plate filled with chicken chimichangas with a side of dipping sauce.
Print Recipe Pin Recipe
5 from 2 votes

Oven Baked Chicken Chimichanga Recipe

Super simple this easy recipe is made with leftover chicken, this is a meal everyone will love!
Prevent your screen from going dark
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Lunch or Dinner
Cuisine: Mexican
Servings: 8
Calories: 380kcal
Author: Deb Clark
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 2 cups shredded chicken meat
  • 8 flour tortillas
  • 16 ounce can of chili beans or refried beans
  • 16 ounce can of enchilada sauce
  • 2 cups of grated cheddar or pepper jack cheese
  • 2 tablespoons taco seasoning
  • 2 cups salsa
  • ½ cup sour cream
  • Additional garnishes - avocado olives, tomatoes and onions
  • Non stick cooking spray or olive oil

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Preheat your oven to 375 degrees.
  • Prepare baking sheet by spraying it liberally with a non-stick coating or brushing with olive oil.
  • Drain the chili beans (do not rinse) and mash them up a bit. Add the chicken, sprinkle with the taco seasoning and mix together.
  • Prepare each tortilla by placing chicken mixture, beans, enchilada sauce and shredded cheese in the center of each tortilla. 
  • Fold in the sides of the shell and then roll them into a package, burrito style. Lay each on the baking sheet.
  • Continue with the remaining ingredients, laying each one on the baking sheet seam side down. Before putting them into the oven, spray the tops of the shells with non-stick coating or brush with olive oil, making sure they are well covered. 
  • Bake for 20-25 minutes until they are golden and crisp. 
  • Serve with your favorite toppings and enjoy!

Nutrition

Calories: 380kcal | Carbohydrates: 36g | Protein: 18g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 1875mg | Potassium: 590mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1180IU | Vitamin C: 4.2mg | Calcium: 292mg | Iron: 3.2mg
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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.

More Entrees - Main Dish Recipes

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  • Spicy Chic-fil-A Chicken Tenders
  • Low Carb Chicken Enchilada Casserole
  • Easy Chicken A la King Recipe

About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Reader Interactions

Comments

  1. Deanna

    March 26, 2019 at 5:58 pm

    5 stars
    OMG these look so good!! I love these!!!

    Reply
    • Bowl Me Over

      March 29, 2019 at 9:12 am

      Thank you Deanna!

      Reply
  2. Liza

    March 04, 2019 at 7:33 pm

    What a great idea for a chicken dinner! I've Got to make it! 🙂

    Reply
  3. Lois

    December 19, 2017 at 9:04 am

    5 stars
    This has so many good flavors combined in this great dinner. Love the way you have come up with the different idea of how to use the chicken.

    Reply
    • Bowl Me Over

      December 24, 2017 at 1:48 pm

      Thank you!

      Reply
  4. [email protected] easy as Apple Pie

    February 21, 2015 at 10:01 pm

    I love slow cooker recipes! Thank you for sharing

    Reply
    • Bowl Me Over

      February 22, 2015 at 6:45 am

      Great, I hope you enjoy it Elena!

      Reply
  5. Jillian (Food, Folks and Fun)

    February 21, 2015 at 9:31 pm

    I love Chimichangas. These look delicious!

    Reply
    • Bowl Me Over

      February 22, 2015 at 6:45 am

      Me too, love them even better when they are not deep fried! 😀

      Reply
  6. Nicole Neverman

    February 21, 2015 at 6:58 pm

    This sounds so delicious! What a delicious, easy slow cooker meal 🙂

    Reply
    • Bowl Me Over

      February 22, 2015 at 6:46 am

      Thank you Nicole!

      Reply
  7. The Food Hunter

    February 20, 2015 at 11:30 am

    chicken looks juicy and tender

    Reply
    • Bowl Me Over

      February 20, 2015 at 2:07 pm

      Thank you so much!

      Reply
  8. lizzy

    February 20, 2015 at 8:51 am

    you had me at slow cooker.... i love chimichangas this recipe looks great!

    Reply
    • Bowl Me Over

      February 20, 2015 at 2:07 pm

      Anything to make life simpler! Thanks Lizzy!

      Reply
  9. [email protected]

    February 20, 2015 at 8:06 am

    Your shredded chicken looks amazing. I love chimichangas.

    Reply
    • Bowl Me Over

      February 20, 2015 at 2:06 pm

      Thanks Janette!

      Reply
  10. Michelle @ The Complete Savorist

    February 20, 2015 at 12:08 am

    That chicken looks succulent. I love chimichangas! I want a plate please.

    Reply
    • Bowl Me Over

      February 20, 2015 at 2:05 pm

      Absolutely! Come on by & bring your fork! 😀

      Reply
  11. Pam

    February 19, 2015 at 1:02 pm

    Mexican food is great and I want to try this. It looks delicious! I like your blog too! and will be looking around now! 🙂

    Reply
    • Bowl Me Over

      February 19, 2015 at 1:41 pm

      Awesome, thanks Pam! I really appreciate you stopping by!!!

      Reply
  12. Joy @ Joy Love Food

    February 19, 2015 at 12:30 pm

    Sounds wonderful! I love using my slow cooker, pinning!

    Reply
    • Bowl Me Over

      February 19, 2015 at 1:41 pm

      I know, using your slow cooker feels like cheating huh? 😀 Love making meals easier!!!

      Reply
  13. Brandy M.

    February 18, 2015 at 8:05 pm

    Wow you really put that chicken to work making 4 meals out of it. All the meals look so delicious but I would have to say the chimichangas would be my favorite. The tacos would be my kids favorites.

    Reply
    • Bowl Me Over

      February 19, 2015 at 7:25 am

      You got that right Brandy, stretching a buck 'till it squeaked! But it was a good squeak! 😉

      Reply
  14. Lois

    February 18, 2015 at 12:38 pm

    This is a great combination of great foods and easy to fix. Love them all. With the basic done in the crock pot it makes for an easy week for cooking.

    Reply
    • Bowl Me Over

      February 19, 2015 at 7:27 am

      Yes, sums it up! Anything to make the weeknight meals easier I say!

      Reply
  15. Katerina

    February 12, 2015 at 1:35 am

    I love, love Mexican! This is my kind of meal!

    Reply
    • Bowl Me Over

      February 17, 2015 at 12:53 pm

      Awesome, thanks Katerina!

      Reply

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