Baked Chicken Chimichangas: Crispy, Flavorful, and Easy to Make

If you’re craving the delicious crunch and comfort of chimichangas but prefer a healthier, less greasy alternative, these Baked Chicken Chimichangas are the perfect solution. Packed with tender shredded chicken, zesty salsa, flavorful spices, and gooey cheese, all wrapped in a flour tortilla and baked until golden and crispy, this recipe gives you all the satisfying crunch of a fried chimichanga without the excess oil.

Not only do these baked chimichangas taste amazing, but they’re also incredibly easy to make. The addition of Knorr® Fiesta Sides™ Spanish rice brings a burst of flavor, making them the ideal meal for a busy weeknight or a fun family dinner. With simple ingredients and a short prep time, you’ll have these chimichangas ready to serve in no time. Whether you’re looking for a filling dinner or a snack that’s sure to please a crowd, these chimichangas are a hit every time. Plus, they’re easily customizable with a variety of optional toppings like sour cream, shredded lettuce, cilantro, and lime wedges, making them as interactive as they are delicious!

Why You’ll Love This Recipe

1. Healthier Alternative to Fried Chimichangas

Baking instead of frying gives these chimichangas a crispy texture without the added grease and calories.

2. Quick and Easy

With just a few simple ingredients and minimal prep time, you can have this meal on the table in under 30 minutes.

3. Customizable to Your Taste

Top your chimichangas with your favorite ingredients—cheese, sour cream, cilantro, or salsa—making each bite exactly how you like it.

4. Great for Meal Prep

Prepare a batch of chimichangas ahead of time and store them in the fridge or freezer for an easy meal during the week.

5. Crowd-Pleasing

Perfect for a family dinner or casual gathering, everyone will love the flavor and texture of these crispy, cheesy chimichangas.

Ingredients

• Cooked shredded chicken
• Salsa
• Ground cumin
• Dried oregano
• Knorr® Fiesta Sides™ – Spanish Rice
• Shredded Colby-Jack cheese
• Burrito-size flour tortillas
• Canola oil

Optional Toppings:

• Shredded cheese
• Sour cream
• Chopped tomato
• Cilantro
• Green onions
• Shredded lettuce
• Lime wedges

Variations

• Spicy Chimichangas: Add diced jalapeños or use a spicy salsa for an extra kick.
• Beef Version: Substitute the chicken with seasoned ground beef or shredded steak.
• Vegetarian Option: Use black beans, sautéed peppers, and the Spanish rice for a meatless version.
• Low-Carb Version: Swap the flour tortillas for low-carb tortillas or lettuce wraps for a lighter take.
• Cheese Choices: Try swapping the Colby-Jack with cheddar, pepper jack, or a Mexican cheese blend for added flavor.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2: Prepare the Filling

In a medium bowl, combine the shredded chicken, salsa, ground cumin, dried oregano, and cooked Spanish rice. Stir in the shredded Colby-Jack cheese and mix until everything is well combined.

Step 3: Fill the Tortillas

Lay the flour tortillas flat on a clean surface. Spoon an even amount of the chicken mixture onto the center of each tortilla. Roll them up tightly, folding in the sides as you go, so the filling stays sealed inside.

Step 4: Bake the Chimichangas

Place the filled tortillas seam-side down on the prepared baking sheet. Brush or spray the top of each chimichanga lightly with canola oil to help them crisp up as they bake.

Step 5: Bake to Perfection

Bake in the preheated oven for 20–25 minutes, or until the tortillas are golden brown and crispy.

Step 6: Add Toppings and Serve

Serve your chimichangas with optional toppings such as sour cream, shredded lettuce, chopped tomatoes, lime wedges, and fresh cilantro.

Tips for Making the Recipe

• If you don’t have leftover chicken, you can use rotisserie chicken for a quicker prep.
• Be sure not to overstuff the tortillas—this will make it harder to roll them up and may cause them to break open during baking.
• For even crispier chimichangas, use a light spray of oil or brush them with melted butter before baking.
• To avoid sogginess, allow the chimichangas to rest on the baking sheet for a couple of minutes before serving.
• If you’d like a softer tortilla, you can lightly warm the tortillas in the microwave before filling them.

How to Serve

Baked Chicken Chimichangas are perfect on their own or served with your favorite sides. Pair them with Mexican street corn, a fresh guacamole dip, or a side of Spanish rice for a complete meal. For a more interactive experience, set up a toppings bar with shredded cheese, salsa, sour cream, and fresh vegetables so everyone can customize their chimichanga just the way they like it.

Make Ahead and Storage

Storing Leftovers

Store any leftover chimichangas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.

Freezing

Wrap individual chimichangas in foil or plastic wrap, then place them in a freezer-safe bag or container. They will keep for up to 2 months in the freezer. To reheat, bake from frozen at 375°F (190°C) for 25–30 minutes, or until heated through and crispy.

Reheating

Reheat leftovers in the oven at 375°F (190°C) for 10–15 minutes, or until they are crisp and warmed through. For a quicker option, microwave on a microwave-safe plate for 1–2 minutes, then crisp them in a toaster oven.

FAQs

1. Can I use corn tortillas instead of flour tortillas?

Flour tortillas provide a better texture for this baked recipe, but you can use corn tortillas if you prefer. Just make sure they’re soft and pliable to avoid breaking when rolling.

2. Can I use a different type of rice?

Yes, you can substitute the Spanish rice with any kind of cooked rice you prefer, such as white rice or brown rice.

3. Can I prepare the chimichangas in advance?

Yes, you can assemble the chimichangas ahead of time and store them in the refrigerator until ready to bake. Just add a few extra minutes to the baking time if they are cold from the fridge.

4. What if I don’t have Knorr® Fiesta Sides™ rice?

You can use any seasoned rice packet or make your own seasoned rice with cumin, garlic powder, paprika, and onion powder.

5. Can I bake these in an air fryer?

Yes, air fry at 375°F (190°C) for about 10–12 minutes, flipping halfway through for even crispiness.

6. Can I use a different type of cheese?

Yes, feel free to experiment with other cheeses like cheddar, mozzarella, or pepper jack for a different flavor.

7. How do I keep the chimichangas from getting soggy?

Ensure you don’t overfill the tortillas and be sure to lightly coat the chimichangas with oil or cooking spray before baking to keep them crisp.

8. Can I freeze the filling before baking?

Yes, you can freeze the filling ahead of time. Just assemble the chimichangas and freeze them before baking, then bake from frozen when ready.

9. How do I make these spicier?

Add diced jalapeños to the filling, use hot salsa, or sprinkle crushed red pepper flakes inside the chimichangas.

10. Can I make these with ground beef?

Absolutely! Swap the shredded chicken for cooked ground beef for a delicious variation.

Conclusion

Baked Chicken Chimichangas bring the classic flavors of Tex-Mex to your table in a healthier, easier-to-make package. With savory chicken, flavorful spices, and a crispy golden tortilla, they’re sure to satisfy your cravings without the need for frying. Customizable, delicious, and perfect for any occasion, this recipe is bound to become a favorite in your rotation. Enjoy your crispy, cheesy chimichangas today!

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