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4.13 from 8 votes

Baked Chimichangas

A classic chimichanga with a healthier twist. This delicious chicken chimichanga offers all the crispy crunch without the frying. These are baked chimichangas.
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: baked chimichangas, chicken chimichangas, chimichanga
Servings: 4
Calories: 648kcal


Meat Mixture:

  • 2 tablespoons vegetable oil
  • 1 white onion chopped
  • 3 cloves garlic chopped
  • 1 jalapeno pepper diced (remove seeds for less heat)
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • ¼ teaspoon paprika
  • 1 teaspoon Kosher salt or to taste
  • ½ cup tomato sauce
  • 1/4 cup sour cream
  • 2 tablespoons fresh cilantro chopped (reserve some for garnish)
  • 3 cups shredded rotisserie chicken

The Rest

  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 15 ounce can refried beans
  • 4 flour tortillas 10 inch
  • 1 cup shredded monterey jack cheese plus more for topping
  • Shredded lettuce for topping
  • Tomato for topping
  • Sour cream for topping
  • Mexican rice for serving


  • Preheat the oven to 450 degrees F.
  • Melt 2 Tablespoons butter with 2 Tablespoons vegetable oil in a skillet; Once melted, transfer to a bowl and set aside.

Filling/Meat Mixture

  • Heat 2 tablespoons oil in a large skillet over medium-high heat.
  • Add the onion, garlic and jalapeno and cook until soft, about 3 minutes.
  • Add seasonings: chili powder, cumin, coriander, paprika and salt; cook 30 seconds.
  • Add the tomato sauce and cilantro to the mixture and cook for 2-3 minutes until bubbling.
  • Stir in the sour cream and chicken, and keep cooking until everything is warmed through.
  • Remove from heat and set aside.
  • Brush a rimmed baking sheet with some of the butter-oil mixture. Set aside

Assemble Chimichangas

  • Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese.
  • Fold in the ends and roll up.
  • Put the chimichangas seam-side down on the baking sheet.
  • Just before baking brush with the butter-oil mixture.


  • Bake 8 to 10 minute, then remove from oven, flip the chimichangas over and brush them with the oil and butter mixture again.
  • Bake another 8-10 minutes until crispy.
  • Remove from oven and top with cheese, lettuce and tomato.
  • Serve with rice and beans. Garnish with fresh cilantro.


Calories: 648kcal | Carbohydrates: 33g | Protein: 38g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 129mg | Sodium: 2031mg | Potassium: 499mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1072IU | Vitamin C: 9mg | Calcium: 321mg | Iron: 3mg