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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 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.
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:
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.
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.
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.
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.
You’ll love these other Mexican favorites: