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My Easy Baked Chimichangas are quick and simple and require no frying to get that crispy outer shell. Stuffed full of chicken, beans and cheese, these chimis are the start to a perfect Mexican dinner.

Chimichangas are a favorite meal at our house. We love to top them with Guacamole, Black Bean and Corn Salsa, sour cream and cheese.

An overhead shot of baked chimichangs

Baked Chimichangas

Chimichangas are one of our favorite indulgent Mexican dishes. They are stuffed with delicious fillings and baked until golden and crisp. They can also be deep-fried but baking them is healthier and much less messy.

What is a Chimichanga?

These popular baked or fried burritos are a Tex-Mex and Southwest cuisine staple that originated in Arizona. You can find them on the menu at just about any Mexican restaurant in California and Arizona and our family just loves them! They are so easy to make at home, so we make them quite often. The chimis I’m sharing in this recipe today are filled with chicken and salsa, but there are so many different fillings you can use:

Chimichangas with rice and beans on a plate

What is the difference between a burrito and a Chimichanga?

A burrito is a rolled tortilla stuffed with a filling of shredded meats, cheese or beans. A chimichanga is simply a baked or fried burrito.

How to make Baked Chimichangas

  1. Preheat your oven and line a baking sheet with foil or a silicone mat.
  2. Combine shredded chicken in a large bowl with your favorite salsa, refried beans and cheese. Spoon some of the mixture onto the center of a large flour tortilla (8-10 inches). Wrap the tortilla around the filling, folding in two opposite sides, then rolling from the other side.
  3. Place the chimichangas seam side down on the baking sheet and brush the tops with melted butter. You could also spray them with nonstick cooking spray.
  4. Bake chimis for 25-30 minutes or until golden brown and crispy on top.
A baked chimichanga on a plate, cut open with the filling spilling out.

How to serve baked chimichangas

Chimis are so versatile! They can be filled with just about anything you can think of, and served with a variety of sides. Make them large or small depending on whether you’re making a meal or an appetizer. Serve them with toppings like salsa, guacamole, sour cream, cheese and cilantro. Make a meal with Mexican rice and beans or Mexican Street Corn Salad.

If you have leftovers, store them in a large ziploc bag or airtight container for up to 4 days in the refrigerator. Reheat individual chimis in the microwave for 30 seconds to a minute. You could also heat several on a baking sheet in the oven.

A platter of crispy baked chimichangas

How to fry Chimichangas

If you’d rather fry your chimis instead of baking them, you can fill a deep skillet with about two inches of oil. Once it’s hot, add the chimichangas one at a time seam side down. Turn them every minute or so for even browning. Transfer to a paper towel lined plate to drain, then serve hot.

Can you freeze chimichangas?

These baked chimichangas make a perfect freezer meal, and they don’t even need to be baked first! Just fill the tortillas and roll them up, then wrap then individually in foil or plastic wrap.

To bake, thaw them in the fridge overnight, then unwrap and place on a baking sheet. Bake according to the recipe directions below.

Baked chimichanga on a plate with rice

You’ll love these other Mexican favorites:

A plate of Chimichangas and rice

Easy Baked Chicken Chimichangas

Easy Baked Chimichangas are crispy and delicious and stuffed full of chicken, beans and cheese for a quick and simple Mexican dinner with no frying!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings


  • 2 cups cooked chicken chopped or shredded
  • 1 cup of your favorite salsa
  • 1 cup refried beans
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups shredded cheddar cheese
  • 6 8-inch flour tortillas
  • 2 tablespoons butter melted
  • Your favorite toppings guacamole, sour cream, shredded lettuce, diced tomato, shredded cheese, etc
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  • Preheat oven to 400°F. Line a large baking sheet with foil or a silicone baking mat.
  • Mix chicken, salsa, beans, cumin and cheese. Place about ⅓ cup of the chicken mixture in the center of each tortilla.
  • Fold opposite sides over the filling, then roll up from bottom and place seam-side down on the prepared baking sheet.
  • Brush the tops of each chimichanga with melted butter. Bake at 400°F for 25 minutes or until golden and crispy.
  • Garnish with desired toppings and serve with sour cream, guacamole and salsa on the side.


Feel free to replace the chicken with shredded pork or beef, and fill with your choice of beans, cheese, etc.
Keyword chimichangas


Calories: 419kcalCarbohydrates: 34gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 75mgSodium: 1129mgPotassium: 336mgFiber: 4gSugar: 5gVitamin A: 660IUVitamin C: 1mgCalcium: 290mgIron: 3mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Baked Chimichangas with title text overlay

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Elizabeth Fencl says:

    Just made this for dinner tonight…Fabulous!! So good!!

    1. Kristin says:

      Thank you Elizabeth!