Our family loves good Mexican food! Being Hispanic, Mexican food was something I grew up on. One of our favorite dishes happens to be chimichangas! Our favorite chimis have chicken, but we also love making shredded beef and bean versions.
A Chimichanga is a deep-fried burrito that is popular in Tex-Mex, Southwestern U.S. cuisine, especially here in Arizona. You can customize the flavor to suit your tastes by using your favorite salsa (we use a traditional medium salsa, however, salsa verde would be delicious too)! They’re easy to whip up thanks to Knorr® Rice Sides ™. You need just 8 ingredients and 30 minutes for these delicious baked chimichangas. Simple, right?!
Crispy, baked chicken chimichangas are simple to make and are so delicious! Packed full of your favorite fillings, these chimis are great for dinner and are perfect served with some Homemade Salsa and Guacamole!
Why we think you’ll love it:
- Kid friendly. Filled with flavors that please the whole table.
- Quick and Easy. Simple steps with a fast bake time that fits busy nights.
- Freezer friendly. Whether meal prepping or storing leftovers, these freeze wonderfully.
Baked Chicken Chimichanga Ingredients
- Chicken, cooked and shredded (1 ½ cups) – Add a juicy protein base that soaks up salsa and spices. The chicken can be substituted with an equal amount of shredded pork or beef.
- Salsa (⅔ cup) – Salsa adds moisture, tang, and mild heat with built in veggies.
- Ground cumin (1 ½ teaspoons) – Gives a warm, earthy depth that screams Tex Mex.
- Dried oregano (1 teaspoon) – Provides a fresh herbal note that brightens the filling.
- Canola or vegetable oil, divided (2 tablespoons) – The oil helps tortillas crisp and brown in the oven.
- Knorr® Fiesta Sides™ – Spanish Rice (5.4 ounce package)- This seasoned rice bulks up the filling quickly.
- Colby jack cheese, shredded (1 ¼ cup) – Provides a creamy melt and stretchy cheese pull in every bite. Substitute or pair with cheddar cheese, mozzarella cheese, or a fiesta cheese blend.
- Flour tortillas, burrito sized (4 tortillas) – Flour tortillas provide a sturdy wrap that bakes into a crispy pocket. Use homemade flour tortillas or store-bought.
How to Make Baked Chicken Chimichangas
PREP. Preheat the oven to 425°F.
CHICKEN MIXTURE. In a large bowl, combine the cooked, shredded chicken with salsa, cumin, and oregano. Set aside.
RICE. Prepare your Knorr® Fiesta Sides™rice according to package directions (cover and simmer for 7 minutes) or rice recipe. Remove from heat.
WRAP & BAKE. Stir in the chicken mixture and cheese. Divide the mixture between Flour Tortillas, wrap and place seam-side down on a lined baking sheet. Brush with the remaining oil and bake in the oven for 20 minutes or until golden brown and crispy.
TOPPINGS. Serve with your favorite toppings: shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, salsa, guacamole, and lime wedges.
Kristyn’s Recipe Tips
- Finely shred the chicken so it blends with the rice and melts together with the cheese in every bite.
- Instead of using packaged rice, you can use homemade rice. Sometimes we use about 2 ½ cups leftover Spanish Rice in ours!
- We have a fried chicken chimichanga recipe, or you can air fry them. Fold them as directed and spray/brush each side with olive oil. Working in batches, fry the chimichangas at 400°F for about 8 minutes, flipping halfway.
Baked Chicken Chimichanga Recipe
Video
Ingredients
- 1 ½ cup chicken, cooked and shredded
- ⅔ cup salsa
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons canola or vegetable oil, divided
- 1 (5.4-ounce) package Knorr® Fiesta Sides™ – Spanish Rice
- 1 ¼ cup colby jack cheese, shredded
- 4 flour tortillas, burrito sized
Instructions
- Preheat the oven to 425°F.
- In a large bowl, combine the cooked, shredded chicken with salsa, cumin, and oregano. Set aside.
- Prepare your Knorr® Fiesta Sides™rice according to package directions (cover and simmer for 7 minutes) or rice recipe. Remove from heat.
- Stir in the chicken mixture and cheese. Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet. Brush with the remaining oil and bake in the oven for 20 minutes or until golden brown and crispy.
Notes
- Finely shred the chicken so it blends with the rice and melts together with the cheese in every bite.
- Instead of using packaged rice, you can use homemade rice. Sometimes we use about 2 ½ cups leftover Spanish Rice in ours!
- We have a fried chicken chimichanga recipe, or you can air fry them. Fold them as directed and spray/brush each side with olive oil. Working in batches, fry the chimichangas at 400°F for about 8 minutes, flipping halfway.
- Bake from frozen by heating the oven to 400°F, placing seam side down on a parchment-lined sheet, brushing lightly with oil, covering with foil for 20 minutes, then uncovering and baking 10 to 15 minutes more until crisp and 165°F in the center; rest 3 to 5 minutes before serving.
- Reheat on a rack in the oven at 425°F for about 35 minutes, or thaw overnight first and heat for about 20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
They’re similar in that they’re made from a folded flour tortilla usually filled with meat, cheese, and other ingredients. The main difference is that chimichangas are deep-fried, although in this case, they’re baked. 😉
Place the meat and rice in the middle of the open flour tortilla. Fold up the bottom of the tortilla over that mixture, then fold both sides in towards the middle and roll up.
Assemble but do not bake. Cover and refrigerate for up to 24 hours, or wrap each tightly in plastic, place in a freezer-safe container or zip-top bag, and freeze for up to 3 months.
Bake from frozen by heating the oven to 400°F, placing chimichangas seam side down on a parchment-lined sheet, brushing lightly with oil, covering with foil for 20 minutes, then uncovering and baking 10 to 15 minutes more until crisp and 165°F in the center; rest 3 to 5 minutes before serving.
Refrigerate in an airtight container for 3 to 4 days, or wrap each with plastic wrap and place in a freezer zip-top bag. Freeze for up to 3 months.
Reheat on a rack in the oven at 400°F for 10 to 15 minutes or in an air fryer at 350°F for 4 to 6 minutes. From frozen, bake at 375°F for 20 to 25 minutes or thaw overnight first. Keep toppings separate.
Complete the Meal
Mexican Sides
Mexican Corn Salad
25 mins
Canned Refried Beans
10 mins
How to Make Guacamole
10 mins
Mexican Wontons
18 mins
Mexican Meals
Bean Chimichangas
19 mins
Green Chile Burritos
4 hrs 5 mins
Chicken Chimichangas
35 mins
Beef Empanadas
4 hrs 20 mins
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This recipe was originally published January 2018.
My 4 year old Granddaughter LOVES it when I make them for her. The whole family thinks they are a hit. Thanks so much for such an easy and delicious recipe!
That’s so sweet! I love that your granddaughter and family enjoy them.
This is an excellent recipe and a family favorite. I highly recommend trying it!
Awesome! Love that you all liked it so much.
I get requests for these delicious and healthy chimichangas frequently. It is one of my go-to dishes.
I was trying to figure out what I wanted to make for Cinco de Mayo and came across this Baked Chicken Chimichanga recipe. We love chimichangas and I didn’t think twice about making this recipe. It was absolutely delicious and I didn’t stop with this recipe, I made your fantastic Spanish Rice recipe as a side to go with it. Everyone absolutely loved it! I’ll definitely be making these all the time.