Baked Chicken Chimichangas
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Chicken, beans and cheese get rolled up tight and baked on a pan that's already hot, brushed with butter and oil. They crackle when you cut in, and the kitchen goes quiet for exactly one bite.
The short version
Cook chicken, beans and spices into a cheesy filling, roll it tight in large flour tortillas, and bake seam side down on a preheated, oiled pan at 450°F, brushing with butter and oil. Flip halfway. About 40 minutes.
What makes ours better
small changes, very loud compliments
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Preheat the oiled baking sheet. Tortillas that land on a hot, oiled pan start crisping right away, and the bottom turns golden and crunchy instead of pale and chewy.
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Brush with melted butter and oil. Oil gives the crunch and butter gives the color and flavor. Brushing before the bake and again after the flip gets you evenly golden shells.
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Stir the cheese into the filling. Melted cheese binds the filling, so it stays inside the roll and the chimichanga holds together when you cut it.
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Finish with lime juice. A squeeze of lime in the filling cuts through the cheese and brightens the spices.
What you need
check the pantry before you promise anyone
- Yellow onion½ cup
- Garlic2 cloves
- Ground cumin1 teaspoon
- Shredded cooked chicken3 cups
- Diced tomatoes with green chiles½ cup
- Canned black beans1 cup
- Monterey Jack or Mexican blend cheese6 ounces
- 10-inch flour tortillas8 large
Filling
Wrap and brush
tap each one as it goes in. no double-salting.
Steps
apron on. phone down. mostly.
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Heat the oven and pan
Set a rack in the middle of the oven and heat it to 450°F. Mix the melted butter and the 3 tablespoons of oil in a small dish. Brush about a third of it over a large rimmed baking sheet, and put the sheet in the oven to heat while you make the filling.
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Cook the aromatics
Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook 4 minutes, until soft. Stir in the garlic, cumin, chili powder, salt and pepper and cook 30 seconds, until fragrant.
About 4 min. Cook mode has a timer for this step.
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Build the filling
Stir in the chicken and tomatoes with green chiles and cook 1 to 2 minutes, until the liquid has cooked off. Add the beans and lime juice and warm through, 1 minute. Take the pan off the heat and stir in the cheese until it melts into the mixture.
Drain the tomatoes well. Wet filling is why chimichangas tear and go soggy.
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Warm the tortillas
Stack the tortillas, wrap them in a damp paper towel and microwave for 30 to 45 seconds, until soft and pliable. Keep them covered.
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Fill and roll
Spoon about ¾ cup of filling in a line across the lower third of a tortilla. Fold the bottom edge up over the filling, fold in both sides, then roll up tightly into a package. Repeat with the rest.
Don't overfill. If the tortilla won't close, take some filling out.
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Load the hot pan
Carefully pull the hot pan from the oven and brush it with half of the remaining butter mixture. Set the chimichangas on the pan seam side down, with a little space between them, and brush the tops and sides with some of the remaining mixture.
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Bake and flip
Bake 10 minutes. Flip each one with tongs, brush again with the remaining mixture, and bake 8 to 10 minutes more, until deep golden and crisp all over. Rest 5 minutes and serve with salsa, sour cream, lettuce and pico de gallo.
Ovens run hot at 450°F. Check at the 6-minute mark on the second side, and pull them as soon as they turn golden.
About 10 min. Cook mode has a timer for this step.
Good to know
read this before somebody asks for seconds
- Use two pans if all eight don't fit without touching, and swap their positions halfway.
- Add a half cup of cooked rice to the filling for a heartier chimichanga, and cut the beans to match.
- For a lighter version, brush with oil only and use less cheese, but the shells will be paler.
- Ground beef or shredded pork works in place of chicken. Cook ground beef to 160°F.
- Storage. Fridge 4 days. Reheat on a rack in a 400°F oven, 10 to 15 minutes, to bring back the crunch. Freezer 2 months, wrapped individually, unbrushed and baked from frozen at 400°F for 25 to 30 minutes.
Questions, answered
asked and answered at the kitchen counter
What is the difference between a chimichanga and a burrito?
A chimichanga is a burrito that's been fried, or baked until crisp. The wrap is the same, but the crunchy shell makes it a different dish.
Can I make chimichangas ahead?
Yes. Roll them, cover and refrigerate up to 8 hours, then brush and bake as directed. Add a couple of minutes if they go in cold.
Why are my baked chimichangas not crispy?
Usually a cold pan or too little fat. Preheat the oiled pan, brush the tops generously, and flip them halfway. Make sure the filling isn't wet, too.
Can I air fry chimichangas?
Yes. Brush with oil and air fry at 375°F for 8 to 10 minutes, turning once, until golden. Work in batches so they don't touch.
Can I use corn tortillas?
No. They crack when rolled this tight. Large flour tortillas are what you want here.
What do you serve with chimichangas?
Salsa, sour cream, guacamole, lettuce and rice or refried beans are the usual spread. A squeeze of lime over the top helps cut the richness.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.