Baked Chicken Chimichangas

Baked Chicken Chimichangas Recipe

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Vickie Parks


My friend Nancy shared this recipe with me years ago, and it's the recipe I always use now when making Chicken Chimichangas (baking or frying). It has always turned out great, and it has become a family favorite. I usually serve it with lots of fresh toppings piled on top and some Spanish Rice and Pico de Gallo served alongside.

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20 Min
25 Min


2 c
cooked chicken, shredded (great recipe for using up leftover roasted chicken!)
4 oz
reduced-fat cream cheese, room temperature
1 c
1 tsp
ground cumin
1/2 tsp
dried oregano
1 c
shredded cheddar cheese
green onions, chopped (about 1/4 cup)
6 (8-inch)
flour tortillas
2 Tbsp
unsalted butter, melted


diced tomato
low-fat sour cream
guacamole or diced avocado
chopped cilantro
additional shredded cheddar cheese

How to Make Baked Chicken Chimichangas


  • 1Preheat oven to 400°F.
  • 2In a bowl, mix together the cooked chicken, cream cheese, salsa, cumin, oregano, cheese and green onions.
  • 3Set 6 tortillas on the counter. Add about 1/3 cup of the filling to the center of each tortilla.
  • 4Fold two opposites sides about 1 1/2 inches in, toward center. Then fold up the bottom edge about 1 1/2 inches, then tightly roll the bottom edge up toward the top, covering filling, so it's rolled up tightly like a burrito. Make sure all the filling is inside and no filling is spilling out.
  • 5Place rolled chimichangas on a baking sheet, seam side down. Brush the top and sides of the chimichangas with melted butter (or spray lightly with butter spray).
  • 6Bake in preheated oven for 25 minutes or until crispy. Serve immediately, garnished with your chosen toppings.

Printable Recipe Card

About Baked Chicken Chimichangas

Course/Dish: Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy