My family loves Mexican meals and these Baked Chimichangas are an easy fix for their cravings! This works together in a cinch if you keep cooked chicken in your freezer. I am sure a rotisserie chicken could stand in a pinch. I use my Instapot to cook chicken fast.

Some of our other favorite easy dinners with a Mexican flair are Slow Cooker Nachos, Mexican Skillet Rice, Southwestern Salad and if you too have a pressure cooker you will like my Pressure Cooker Mexican Beans and Rice.  If you want to make your own seasoning to avoid extra chemicals we use this homemade taco seasoning.

baked chimichangas

WhaT YOU NEED TO MAKE Baked Chimichangas

  • Salsa
  • Ground cumin
  • Dried oregano leaves
  • Cooked chicken, chopped (just over a pound)
  • Shredded cheddar cheese
  • Green onions
  • 8 Flour tortillas
  • Butter or cooking spray
  • Shredded cheddar cheese, chopped tomatoes, shredded lettuce, avocado for garnish

Receipe to Make Baked Chimichangas

baked chimichangas
5 from 1 vote

Delicious Baked Chimichangas

My family loves Mexican meals and these Baked Chimichangas are an easy fix for their cravings! This works together in a cinch if you keep cooked chicken in your freezer. I am sure a rotisserie chicken could stand in a pinch.
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients  

  • 1 Cup Salsa
  • 1 Tsp Ground Cumin
  • 1/2 Tsp Dried oregano leaves
  • 2 Cups Cooked chicken, chopped (just over a pound)
  • 1-2 Cups Shredded cheddar cheese
  • 1/4 Cup Green onions, chopped with some green tops
  • 8 Flour Tortillas ( 8 inches)
  • 2 Tbsp Butter, melted (or cooking spray)
  • Shredded cheddar cheese optional for garnish
  • Chopped Tomatoes optional for garnish
  • Shredded Lettuce optional for garnish
  • Avocado optional for garnish
  • Sour Cream optional for garnish

Instructions 

  • Mix together chicken, salsa, cumin, oregano, cheese, and onions. 
  • Divide chicken mixture between tortillas, about a 1/2  cup of the chicken mixture in the center of each tortilla. 
  • Sprinkle cheese on top of the chicken mixture.
  • Fold in ends of a tortilla than wrap opposite sides overfilling.
  • Place seam side down on a baking sheet. 
  • Brush with melted butter or spray with cooking spray. 
  • Bake at 400°F for 25 minutes or until golden. Garnish and serve!

Notes

This recipe can also be made quickly if you make your chicken in a pressure cooker.

Nutrition

Serving: 1g | Calories: 304kcal | Carbohydrates: 24g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 651mg | Potassium: 532mg | Fiber: 4g | Sugar: 5g | Vitamin A: 891IU | Vitamin C: 11mg | Calcium: 184mg | Iron: 3mg
Servings: 8
Course: Main Course
Cuisine: Mexican
Author: Cindy Hopper

baked chimichanga cut on white plate

Hope you like these baked chimichangas as much as we do! I haven’t tried freezing them but I think it would work out great. Are you stuck in rut for dinners? This weekly menu planner printable helps keep me organized and on track!

For more Mexican recipes try:

Cindy Hopper combines a BFA in Art Education along with the practical experience of raising children to share simple crafts for kids, DIY projects, holiday inspiration, recipes, printables and approachable ideas for simple and happy living. Don’t miss a thing! Sign up to get crafty ideas, recipes, sewing tutorials and more delivered right to your inbox. Follow Skip to My Lou on FB to find out the latest news! Join me at Pinterest and Instagram for an extra dose of fun!


About Cindy Hopper

Learn More

you may also like

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating