Baked Chicken Chimichangas

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Baked Chicken Chimichangas are filled with refried beans, cheese, and a flavorful chicken mixture and baked until crispy. Top with sour cream, salsa, guacamole, and pickled jalapenos for a delicious Mexican meal minus some of the calories.

Baked Chicken Chimichanga cut open to show inside.


These Baked Chimichangas get wonderfully crispy in the oven without all the fat and excess calories of deep-fried chimichangas. Makes an easy family meal the kids will love.

What To Serve With Baked Chicken Chimichangas?

How To Make Baked Chicken Chimichangas?

  1. Make the chicken filling. It’s flavored with garlic, green chiles and lots of seasonings.
  2. Preheat the oven and warm the tortillas in the microwave so they don’t rip.
  3. Layer the refried beans, chicken mixture, and cheese on the tortillas.
  4. Roll them up burrito style.
  5. Place them seam side down in a greased baking dish.
  6. Spray the tops with cooking spray or brush them with oil or melted butter.
  7. Bake for 20 to 25 minutes or until golden and crispy.
  8. Top with desired toppings.

Baked Chicken Chimichangas on a white plate with toppings.


Recipe Tips:

For ease and convenience, I recommend using a rottiserie chicken for this recipe.

Instead of baking, these chimichangas can be air fried at 400 degrees for about 8 minutes. Flip them over halfway through.

If you don’t like refried beans, you can use Mexican rice instead.

Chicken Chimichanga on a plate with toppings.

Try These Other Mexican Favorites:

Baked Chicken Chimichanga cut open to show inside.

Baked Chicken Chimichangas

Course: Dinner, Main Dish
Cuisine: Mexican, Tex-Mex
Keyword: chicken
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 5
Calories: 569kcal
Baked Chicken Chimichangas are filled with refried beans, cheese, and a flavorful chicken mixture and baked until crispy.
Print Recipe


Chicken Filling

  • 1 tablespoon vegetable oil
  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • 2 1/2 teaspoons chili powder, I like ancho or chipotle chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup tomato sauce
  • 1/2 cup chicken broth
  • 1 (4-ounce) can diced green chiles
  • 4 cups chopped cooked chicken
  • 2 tablespoons sour cream

Remaining Ingredients

  • 5 large tortillas
  • 1 (16-ounce) can refried beans
  • 1 1/2 cups shredded Mexican cheese
  • cooking spray
  • lettuce, salsa, cilantro, and pickled jalapenos for serving
  • 1/2 cup sour cream
  • 1 tablespoon lime juice


  • Heat oil over medium heat in a large nonstick skillet. Add onion and cook for 2 to 3 minutes.
    Add garlic and cook 1 minute.
  • Add chili powder, cumin, and salt. Cook and stir for 15 seconds.
  • Add tomato sauce and chicken broth and simmer until thickened.
  • Stir in the green chilies, chicken and sour cream. Remove from heat.
  • Place the tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds.
  • Spread 1/5 of the refried beans on the middle of each tortilla, keeping it mostly in the center.
  • Pile 1/5 of the chicken mixture on top of the beans on each tortilla. Place 1/4 cup of cheese on top of the chicken mixture.
  • For each tortilla, fold opposite sides over and then roll up burrito-style. Place seam side down in a greased 9x13-inch baking dish.
  • Spray the tops with cooking spray or brush with oil or melted butter and bake in a 400 degree oven for 20 to 25 minutes.
  • In a small bowl, stir together the sour cream and lime juice. Add enough water to make it easy to drizzle.
  • Remove chimichangas from oven, drizzle with sour cream and serve with toppings.


Calories: 569kcal

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