Baked Chicken Chimichangas

I’ve partnered with Knorr® to let you know what I think about Knorr Sides. As always, all opinions are my own.

Everyone loves chimichangas! This Baked Chicken Chimichanga recipe is stuffed with rice, chicken, cheese and more. Such a simple dinner recipe that is so delicious and perfect to add to the monthly menu.

Crispy, chicken chimichangas are simple to make and are so delicious! Packed full with your favorite fillings, these chimis are great for dinner and are perfect served with some homemade salsa and guacamole!

Baked chicken Chimichanga Recipe on plate

What is a Chimichanga?

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!

What are chimichangas? A Chimichanga is a deep-fried burrito that is popular in Tex-Mex, Southwestern U.S. cuisine, especially here in Arizona.

Making our own at home saves time, money and gives us the option to make healthier swaps, like baking instead of frying these delicious baked chimichangas.

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?!

Knorr Fiesta Sides

Baked Chicken Chimis

This dish is one our whole family loves. It’s packed full of protein, cheesy goodness and lots of flavor without being overly spicy, which is always a big plus.

You 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)!

Our favorite chimis have chicken, but we also love making shredded beef and bean versions as well.

I think you’re going to love this tasty, lighter version of a restaurant classic! We’ll definitely be adding these to our meal rotation- once you try them I think you will too!

Baked Chimichanga on silpat

How to Make Chimichangas:

This is a very simple baked chimichanga version. Yes, these can be fried, but we prefer this lighter, healthier version. Here are the chimichanga ingredients needed for this particular recipe:

As with most of our recipes, you can customize this to your liking. Use a different meat or even change up the ingredients inside, but just follow these easy steps to make a delicious baked chimi version that will sure to be delicious!

CHICKEN MIXTURE. Begin by preheating the oven to 425. Then, combine the cooked, shredded chicken with salsa, cumin and oregano and set aside.

RICE. Prepare your Knorr® Fiesta Sides™rice according to package directions 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 remaining oil and place in the oven for 20 minutes or until golden brown and crispy.

TOPPINGS. Serve with your favorite toppings such as: shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges.

Rice and Chicken Chimichanga cut in half


How to fold chimis? It’s just like folding a burrito. Place your meat and rice in the middle of your open tortilla. Fold up the bottom of the tortilla over that mixture, then fold both sides in towards the middle and then roll up.

It may sound confusing but it’s easy peasy.

How to fry chimichangas? The great thing about baking a chimichanga is you get the same great taste without the added calories. However, if you’re feeling a little indulgent you can easily fry the chimichangas instead.

Heat a skillet over medium heat and add 2 inches vegetable oil. Place the filled and folded chimichanga seam side down in the oil. Turn every 30 seconds until golden brown on all sides. Enjoy! 

How to reheat? You can reheat chimichangas by nuking it in the microwave for 30 seconds to a minute or by reheating on a low temp in the oven. You can even re-brush with oil if you want it to be a little more crispy.

How to freeze chimis? These baked chicken chimichangas make a perfect freezer meal. These do not need to be pre-baked. Wrap each individual chimichanga in foil, put them in a freezer bag and label. They can be frozen for up to 6 months.

When you are ready to eat them pull the desired amount out of the freezer. Preheat oven and Bake in a 425 degree F. Frozen for 35-40 minutes – Thawed for 20-25 minutes.

Baked Chimichanga Recipe on plate

You really can’t go wrong with homemade chimichangas. Give this recipe a try and let us know what you think!

what to serve with chimichangas?

For more chimi & BURRO recipes:

Baked Chicken Chimichanga Recipe

4.99 from 78 votes
Baked Chicken Chimichangas are like a crispy burrito, stuffed with chicken + cheese. Everyone will love this simple restaurant-style recipe!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 419 kcal
Author Lil’ Luna


  • 1 1/2 cup chicken cooked and shredded
  • 2/3 cup salsa
  • 1 1/2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp canola or vegetable oil divided
  • 1 package Knorr® Fiesta Sides™ – Spanish Rice
  • 1 1/4 cup colby jack cheese shredded
  • 4 flour tortillas burrito sized


  • 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.
  • Serve with your favorite toppings: shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, salsa, guacamole, and lime wedges.


What will you make with Knorr Rice Sides? Tag your creations with #Knorr – we’d love to see! For more simple & tasty Knorr® inspired recipes hop on over to Also, be sure to follow Knorr® on Pinterest!!

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. I made this last night and let me tell you it was amazing, I didn’t have any chicken so I used Hamburger and I also used my homeade salsa. It was so simple and delicious. Thank for this fantastic recipe.

  2. Making these today. Used a Spanish rice recipe found on pinterest. I’m using taco sauce instead of the salsa, because I don’t like it. So hope it’s good. Thanks for the recipe

  3. I made these exactly as directed but used smaller flour torts, and they came out delicious! I only used about half the filling, so the next day I made chimi-ladas! I followed all the steps, but instead of brushing with oil and baking, I placed them side-by-side in a baking dish, covered with green enchilada sauce, cheddar cheese, tomatoes, and green onions, and baked them for about 30 minutes. It was great that way as well!

  4. 5 stars
    We made these tonight and loved them! Do you know how many calories are in them? They were delicious!

  5. 5 stars
    These are amazing! We tried this recipe a couple months ago and loved it! We have mixed it up a few times with different fillings and everyone loves them! The tortillas have the perfect amount of crunch on the outside, while the inside stays moist and flavorful! Thank you for this!

    1. Thanks!!! That’s the great thing…they can be changed every single time! SO glad you like them! Thanks for letting me know!

  6. I made this for the first time this even for dinner. We loved it. Even my extremely picky toddler ate his entire portion (a miracle)! Are these able to be frozen? I would love to have some stored for quick and easy heat-up if so!

    1. That makes me happy to hear! I haven’t personally put them in the freezer, but they should be able to. Thanks so much for letting me know and trying them!

  7. 5 stars
    Made these last night. I have one in the refridge to eat as left overs today for lunch and I am counting down the hours until lunch. They are soooo tasty. My husband who is on overtime right now and is so tired came home and gobbled this up and said this was awesome. Thank you. Will be making these on the regular.

    1. I freeze my breakfast burritos in large numbers, for reheating later so it’s basically the same thing. It’s very easy to do! I wrap them not in foil, but in waxed paper. Then I pile them up in gallon freezer bags. She has instructions up above on how to cook frozen chimis. I do NOT recommend using the microwave to reheat. It will lose its crispyness and will either be like a wet dishcloth in texture or hard and chewy like a dog’s rawhide. lol!

  8. 5 stars
    Made these but instead of salsa i used enchilada green chili sause, mixed with the chicken and poured on top of burrito. Burrito was so good! My husband loved it to.

  9. 5 stars
    Made these tonight for the first time and despite the fact I’m the only one in my family of 5 that likes rice, EVERYBODY loved these! Doubled the batch to have left overs for tomorrow 🙂

  10. I cannot get your Chimichanga recipe to show on your website. I can see other recipes on your site….strange.

  11. Need to make these they sound awesome but I cannot see the recipe on here. No problems with the other recipes just this one.

  12. I am trying to get the recipe for the Baked Chicken Chimichangas on your site. It will not show up. Would you please send it to my email. Looks delicious. Thanks

  13. I LOVE chimichangas! They are my all-time favorite Mexican food! I will definitely have to give these a try! Adding them to the menu now!

  14. 5 stars
    Thank you so much for this recipe!!! It’s become a family favorite and has helped me get my roommates to try more healthy dinners(no more hamburger helper!) Thank you thank you thank you!!! <3 add spicy guac and it makes it perfect for (my) picky eaters.

  15. 5 stars
    Amazing Recipe! I love chicken but the way your making “BAKED CHICKEN CHIMICHANGAS” is so yummy and so delicious. Thanks for sharing.

  16. Hi, I see someone has asked before but I don’t see a reply. How much finished rice do you get? I can’t get that kind of rice in Scotland so need to make my own. Thanks!

    1. I think it’s about 2 1/2 cups of rice in that package. I hope that helps. You could add as little or as much as you like 🙂

  17. I replaced the knorr brand with a non gmo version of Spanish rice from Lundberg and these were incredible. Yummy! Thank you for the deliscious and simple recipe.

  18. 5 stars
    I just made this for dinner for my family and it was a huge hit! I did a mix of chicken and steak and it was delicious! Thanks for posting!!!

  19. 5 stars
    I didn’t have any chicken at the moment, but I had refried beans and that rice you mentioned, so I figured I’d make an altered version of this. These were so good! I can’t believe I’d never thought to bake burritos before. Such a cheap, simple meal, and it was so delicious. This has inspired so many other meal ideas based on this. Thank you! Next time we have chicken, I’ll try these the way they were meant to be made. 😀

  20. 5 stars
    I’ll be making this soon as I get the ingredients, chimichanga’s are my favorite Mexican food. Can’t wait to try this. Thanks for posting.

  21. 5 stars
    Excellent recipe!!! I just made it last night from the items I had on hand in the pantry and everyone loved it. Here are the alterations I made: my rice was homemade Spanish rice since I didn’t have what the recipe called for; I didn’t have any cheese so I skipped that; I used extra virgin olive oil. Excellent – a new keeper for my recipe box 🙂 Thanks for sharing 🙂

  22. 5 stars
    Chimichangas are my favorite! I get one at any Mexican restaurant! I am so excited to make them in my own home. These were full of flavor & I love that I can change the meat or add more ingredients to change it up each time.

  23. 5 stars
    I’m so glad that you provided a recipe that involves baking. My whole family loved these. I made extra to put in the freezer to bake on another day.

  24. 5 stars
    This is definitely one of my (& the whole family’s) new favorite recipes! It’s so easy and absolutely scrumptious! I have a feeling it will be requested often!

  25. 5 stars
    I’ve never made Chimis before but Im so glad I did! They turned out crunchy and yummy. I used ground beef cooked up with chopped ONIONS rather than chicken.. This was way better than anything ive had at a mexican restaurant! I definitely will be making this again! Thank you!

    1. Yay!! I am so glad to hear that! That sounds great..there are so many things you could add or take out, to make different ones every time. Thank you for sharing that!

  26. Maybe i didnt reaD this Clearly, but i didnt see when the rice comes in. STep two tells us when to prepare, but do we add It to the chicken mixture Or plate it to have as a side?
    Making this now, i added it to the chicken mixture. Made my Home made pico de gallo as the salsa and ised “mexican” cheese mixture found here in canada. Cant wait to try.

  27. 5 stars
    These were so good! I love that you posted a recipe to make these baked instead of fried. Ill Defiinitely be making these again.

  28. 5 stars
    If your trying to make your chimis healthier this is your rEcipe. It taste just as good as a regular chimi without the fat and you dont have to compromise On taste!

  29. 5 stars
    Chimichangas are my favorite!! I get them at any Mexican food restaurants! I am so happy that I can make them at home. These are so good & I love everything in it!

  30. 5 stars
    YOur recipes are so simple and delicious! My family loves going on your blog and choosing our weekly menu!! Thanks for sharing! Yummy

  31. 5 stars
    So easy to make and my family loves them! First time i made these my husband said to add these into our rotation. Knew it was a winner when he said that! ?

  32. 5 stars
    nice recipe i just cant wait to make it at my home thanks for adding one more amazing recipe to my chicken recipe list..

    1. You are so welcome!! I am glad you like them 🙂 Thank you for trying them & for letting me know!

  33. 5 stars
    We loved them! Topped with low-fat sour cream, avocado, and cilantro! I used 5 burrito tortillas to decrease the amount of calories in each. I used canned chicken because of the covid-19 quarantine and we both really loved them. I wrapped 2 in tinfoil and froze them to be heated up at a later date! Thank you! This was a great meal and so easy to make with non-perishables. 🙂

  34. 5 stars
    Wanted to try SOmething new, this is an amazing addition to our cookbook. The one thinG i did differently is cooked the chicken in an instapot with chicken broth, This made the chicken juicy aNd very easy to shred. I also split the chicken/rice mixture into 2 bowls so i could use the salsa i like for me and the Spicy salsa for my husband. Overall great meal, pretty easy to make. Turned out Excellent!

    1. This recipe is delish. And once I made this my mind just started going a mile a minute with ideas for fillings from breakfast to dessert. It’s just my Husband & I now at home now that the kid’s are grown, so it’s great to have a recipe like this that’s perfect for the Freezer. Thank you for your Wonderful Site you created & all your Delicious Recipes that you took the time to test & share with us.
      God Bless From Wisconsin 💛

      1. Thank you so much for your sweet words. I’m glad you enjoyed the recipe and can freeze it! I imagine cooking changes a bit going from feeding a growing family to just the two of you now. Thank you again!!

  35. 5 stars
    Amazing Recipe! I love chicken but the way your making “BAKED CHICKEN CHIMICHANGAS” is so yummy and so delicious.

  36. I cannot get your Chimichanga recipe to show on your website. I can see other recipes on your site….strange.

  37. 5 stars
    Absolutely amazing! My husband raved about these for days. Even my picky 10 year old grandson loved them! Definitely a keeper and so easy to make.

  38. 5 stars
    My husband declared these “fantastic’ and they really were. I cooked the chicken in the instant pot using the recipe from this site. Other than spreading some refried beans before adding the filling, I changed nothing. Definitely a keeper!

  39. 5 stars
    Really this blog post is more halpfull for me and These were very good! My kids ate them in record time and asked if there would be any leftovers! This makes a great dinner when you’re pressed for time. It came together so fast! I used rotisserie chicken breast that I picked up marked down half price at Kroger, so it made for a cheap meal, too. Adding the sauce over the top at the end was a nice way to keep them from being too crispy. I just added a little sour cream when I served it, and it was great! Some fat-free refried beans and some Spanish rice on the side would make this a great Mexican meal!

    1. I’m so glad you enjoyed it! After you make the rice according to the package directions, stir in the chicken mixture and cheese with the rice and then place that mixture in the tortilla. I hope that helps!

  40. 5 stars
    Hi, I. SO glad to ran across this site of yours. these are the recipe that I love making and love eating them and they are so easy to make .my favorite one is the chicken taco. i love so much 😍 thank you for your easy recipes..thank you so much and hope you have a nice day.

    1. Oh you’re welcome! I’m so glad you found the site and are enjoying the recipes! Thanks for being here.

  41. 5 stars
    I have made these several times now but today was the first time I used the Knorr Mexican Rice as I usually use the Old El Paso Mexican Rice. I actually think the Old El Paso has better flavour.
    This did not distract from how great this recipe is. The first time I made them, it was a surprise how good they were. Now I just keep making them 🙂

    Thanks for a great and easy recipe !