Easy Baked Chicken Chimichangas for a Quick Family Dinner

Easy Baked Chicken Chimichangas are crispy, golden, and ready in just 30 minutes. After making these many times, I’ve discovered the trick to keeping them crispy every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crispy Strawberry Protein Mug Cake and Crispy Cilantro Lime Shrimp.

What You'll Need for Easy Baked Chicken Chimichangas for a Quick Family Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• Salt and pepper, to taste
• 4 large flour tortillas
• 2 cups shredded Mexican cheese blend
• Cumin
• Chili powder
• Paprika
• Salt
• Pepper
• Optional: Sour cream
• Optional: Guacamole
• Optional: Fresh cilantro
• Optional: Diced avocado
• Optional: Shredded lettuce
• Optional: Salsa

How to Make Easy Baked Chicken Chimichangas for a Quick Family Dinner

1. Step 1: Preheat oven to 400°F (200°C).
2. Step 2: Cook chicken breasts in a skillet over medium heat until cooked through. Shred and set aside.
3. Step 3: In the same skillet, combine diced tomatoes, black beans, corn, onion, garlic, cumin, chili powder, paprika, salt, and pepper. Cook until heated through.
4. Step 4: Stir in shredded chicken and 1 cup of cheese. Remove from heat.
5. Step 5: Warm tortillas in the microwave for 10 seconds. Spoon chicken mixture onto each tortilla, sprinkle with remaining cheese, and roll tightly. Place seam-side down on a baking sheet.
6. Step 6: Bake for 15-20 minutes or until golden and crispy. Serve with your favorite toppings.

Storing & Reheating Easy Baked Chicken Chimichangas for a Quick Family Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in the fridge for up to 3 days. Make-ahead tip: You can assemble these ahead of time and store in the fridge until ready to bake.

Freezing Easy Baked Chicken Chimichangas for a Quick Family Dinner

Freeze uncooked chimichangas for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes. For best results, reheat in the oven.

Recipe Notes

• Chef tip: For a spicier version, add diced jalapeños to the filling.
• Best substitution: You can substitute the chicken with ground turkey or beef.
• Make-ahead: See storage notes for make-ahead tips.
• Troubleshooting: If your chimichangas are not crispy, try baking them at a higher temperature or for a longer time.

Easy Baked Chicken Chimichangas for a Quick Family Dinner

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• Salt and pepper, to taste
• 4 large flour tortillas
• 2 cups shredded Mexican cheese blend

Seasonings

• Cumin
• Chili powder
• Paprika
• Salt
• Pepper

Optional Toppings

• Sour cream
• Guacamole
• Fresh cilantro
• Diced avocado
• Shredded lettuce
• Salsa

Instructions

1. Step 1: Preheat oven to 400°F (200°C).
2. Step 2: Cook chicken breasts in a skillet over medium heat until cooked through. Shred and set aside.
3. Step 3: In the same skillet, combine diced tomatoes, black beans, corn, onion, garlic, cumin, chili powder, paprika, salt, and pepper. Cook until heated through.
4. Step 4: Stir in shredded chicken and 1 cup of cheese. Remove from heat.
5. Step 5: Warm tortillas in the microwave for 10 seconds. Spoon chicken mixture onto each tortilla, sprinkle with remaining cheese, and roll tightly. Place seam-side down on a baking sheet.
6. Step 6: Bake for 15-20 minutes or until golden and crispy. Serve with your favorite toppings.

Notes

• Chef tip: For a spicier version, add diced jalapeños to the filling.
• Best substitution: You can substitute the chicken with ground turkey or beef.
• Make-ahead: See storage notes for make-ahead tips.
• Troubleshooting: If your chimichangas are not crispy, try baking them at a higher temperature or for a longer time.

Storage

• Fridge: Store leftovers in the fridge for up to 3 days.
• Freezer: Freeze uncooked chimichangas for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes. For best results, reheat in the oven.
• Make ahead: You can assemble these ahead of time and store in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 520
• Protein: 35g
• Fat: 18g
• Carbs: 55g
• Fiber: 7g
• Sugar: 5g
• Sodium: 800mg
• Cholesterol: 90mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Baked Chicken Chimichangas for a Quick Family Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Baked Chicken Chimichangas for a Quick Family Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!