Baked Chicken Chimichangas

These oven baked chicken chimichangas are delicious and have plenty of crisp that you look for in a chimichanga. The best chimichanga is fully dressed so make sure you have some fresh guacamole and sour cream.

Baked Chicken Chimichangas

Baked Chicken Chimichangas


  • 2 cups cooked chicken, chopped or shredded
  • 1 cup of your favourite salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1 cup shredded cheddar cheese
  • 2 green onions, chopped (about 1/4 cup)
  • 6 (8 inch) flour tortillas
  • 2 tablespoons butter, melted
  • For Topping
  • diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese


  1. Preheat oven to 400F.
  2. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
  3. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
  4. Brush with melted butter. Bake at 400F for 25 minutes or until golden brown and crispy.
  5. Garnish with desired toppings and serve with salsa on the side.
  6. Serves 6


For step-by-step instructions for this recipe and more, visit The Girl Who Ate Everything.

Author: The Girl Who Ate Everything

Recipe and photo courtesy The Girl Who Ate Everything.

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