If you love chimichangas but want a lighter, oven-baked version, Oven-Fried Chicken Chimichangas are the perfect solution. Packed with seasoned chicken, melty cheese, and zesty salsa, these chimichangas bake up golden and crisp—without deep frying. They’re easy to assemble, fun to eat, and ideal for weeknight dinners or casual entertaining.
With simple ingredients and bold Tex-Mex flavors, this recipe delivers maximum satisfaction with minimal effort.
Why You’ll Love These Chimichangas
Crispy oven-baked texture without frying
Cheesy, flavorful chicken filling
Easy to customize with your favorite salsa
Family-friendly and great for leftovers
They’re crunchy on the outside, warm and gooey on the inside—everything a chimichanga should be.
Ingredients
⅔ cup picante sauce or your favorite salsa
1 teaspoon ground cumin
½ teaspoon dried oregano, crushed
1½ cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped (about ¼ cup)
6 (8-inch) flour tortillas
2 tablespoons margarine, melted
For Serving (Optional)
Shredded cheddar cheese
Chopped green onions
Picante sauce or salsa
Directions
Prepare the filling
In a bowl, mix chicken, picante sauce or salsa, cumin, oregano, shredded cheese, and green onions.Fill tortillas
Spoon about ¼ cup of the chicken mixture into the center of each tortilla.Fold and roll
Fold opposite sides over the filling, then roll up from the bottom. Place seam-side down on a baking sheet.Brush with butter
Brush chimichangas with melted margarine.Bake
Bake at 400°F (205°C) for 25 minutes, or until golden and crisp.Serve
Garnish with additional cheese and green onions. Serve with salsa on the side.
Tips for Perfect Oven-Fried Chimichangas
Warm tortillas slightly before filling to prevent cracking.
Place chimichangas seam-side down so they stay sealed.
For extra crispiness, flip halfway through baking.
Use rotisserie chicken for quick prep.
Serving Suggestions
Serve chimichangas with Mexican rice, refried beans, guacamole, or a crisp side salad. A dollop of sour cream also pairs beautifully.
Frequently Asked Questions (FAQ)
Can I use corn tortillas?
Flour tortillas work best. Corn tortillas tend to crack when rolled.
Can I make these ahead of time?
Yes. Assemble and refrigerate up to 12 hours before baking.
Can I freeze chimichangas?
Yes. Freeze unbaked chimichangas. Bake from frozen, adding extra time.
Can I make them spicier?
Use spicy salsa or add diced jalapeños to the filling.
Oven-Fried Chicken Chimichangas Recipe
Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
Servings
6 Chimichangas
Ingredients
⅔ cup picante sauce or salsa
1 teaspoon cumin
½ teaspoon dried oregano
1½ cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped
6 (8-inch) flour tortillas
2 tablespoons melted margarine
Instructions
Step 1
Mix chicken, salsa, cumin, oregano, cheese, and green onions.
Step 2
Place ¼ cup filling in center of each tortilla.
Step 3
Fold sides over filling and roll up.
Step 4
Brush with melted margarine.
Step 5
Bake at 400°F for 25 minutes until golden.
Step 6
Garnish and serve with salsa.
Important Information
Nutrition Facts (Per Serving – Approximate)
Nutrition values vary depending on ingredients and portion size. This information is approximate and not intended as medical advice.
