Baked Chicken Chimichangas

healty meal, low carbs meals, keto meal

Indulge in the savory goodness of Baked Chicken Chimichangas, a delightful Tex-Mex treat that combines tender shredded chicken, melted cheese, and zesty salsa, all wrapped in a warm, crispy tortilla. Perfect for a family dinner or a casual get-together with friends, these chimichangas are sure to satisfy your cravings for authentic Mexican flavors. Join us as we explore the art of making these delicious baked chimichangas from scratch and learn how to elevate your Tex-Mex game to new heights.


Baked Chicken Chimichangas are a delicious twist on the classic deep-fried version, offering all the flavor and crunch without the extra calories and grease. Made with tender shredded chicken, gooey melted cheese, and a flavorful blend of spices, these chimichangas are a crowd-pleaser that will have everyone coming back for seconds. Plus, since they’re baked rather than fried, they’re healthier and easier to make than traditional chimichangas. So roll up your sleeves and get ready to enjoy a taste of Tex-Mex heaven with this irresistible recipe.


For the Filling:

  • 2 cups cooked chicken, shredded
  • 1 cup Monterey Jack cheese, grated
  • 1/2 cup salsa, plus extra for serving
  • 1 can (4 ounces) diced green chilies, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

For Assembly:

  • 6 large flour tortillas
  • Olive oil or cooking spray, for greasing

For Serving (Optional):

  • Sour cream
  • Guacamole
  • Chopped fresh cilantro


Step 1: Prepare the Chicken Filling

  1. In a large mixing bowl, combine the shredded chicken, grated Monterey Jack cheese, salsa, diced green chilies, ground cumin, dried oregano, chili powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Step 2: Assemble the Chimichangas

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil.
  2. Place a large flour tortilla on a flat surface and spoon a generous portion of the chicken filling onto the center of the tortilla.
  3. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a chimichanga. Place the chimichanga seam-side down on the prepared baking sheet.
  4. Repeat the process with the remaining tortillas and filling, spacing the chimichangas evenly on the baking sheet.

Step 3: Bake the Chimichangas

  1. Lightly brush or spray the tops of the chimichangas with olive oil or cooking spray to help them brown and crisp up in the oven.
  2. Bake the chimichangas in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.

Step 4: Serve and Enjoy

  1. Remove the baked chimichangas from the oven and let them cool for a few minutes before serving.
  2. Garnish with sour cream, guacamole, and chopped fresh cilantro, if desired. Serve with extra salsa on the side for dipping.

Cook Notes and Variations

  • Tortilla Options: Feel free to use whole wheat or low-carb tortillas for a healthier alternative.
  • Protein Variations: If you prefer, you can substitute the chicken with cooked ground beef, turkey, or shredded pork.
  • Cheese Options: Experiment with different types of cheese, such as cheddar, pepper jack, or queso fresco, for unique flavor variations.

Keto and Low Carb Version

For a keto-friendly or low-carb version of this recipe, make the following substitutions:

  • Tortilla Substitute: Use low-carb tortillas made from almond flour or coconut flour.
  • Sweetener: Replace the salsa with a sugar-free salsa or tomato sauce to reduce the carb content.
  • Additional Filling: Add extra veggies like bell peppers, onions, or spinach to bulk up the filling without adding extra carbs.


Q: Can I make these chimichangas ahead of time and freeze them? A: Yes, you can assemble the chimichangas ahead of time, wrap them tightly in plastic wrap or aluminum foil, and freeze them for up to 3 months. When ready to eat, simply bake them from frozen until heated through.

Q: Can I use corn tortillas instead of flour tortillas? A: Yes, you can use corn tortillas if you prefer. Keep in mind that corn tortillas tend to be smaller and more delicate than flour tortillas, so you may need to adjust the filling accordingly.

Baked Chicken Chimichangas are a delicious and satisfying meal that’s perfect for any occasion. Whether you’re hosting a casual dinner party or looking for a quick and easy weeknight meal, these flavorful chimichangas are sure to be a hit with your family and friends. With their crispy exterior, gooey cheese filling, and zesty salsa topping, they’re a Tex-Mex treat that you’ll want to enjoy again and again. So why wait? Gather your ingredients and give this recipe a try today

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healty meal, low carbs meals, keto meal

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