Easy Baked Chicken Chimichangas for a Quick Family Dinner
Easy Baked Chicken Chimichangas are the perfect quick family dinner. After making this many times, I’ve discovered the trick to keeping them crispy on the outside and juicy on the inside. The golden, crispy exterior is irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Perfect Red White and Blueberry Cheesecake Bars Easy Recipe for Celebrations and Crockpot Meatballs, Potatoes, and Carrots.
Why This Easy Baked Chicken Chimichangas for a Quick Family Dinner Is Pure Comfort
- Better than takeout taste at home
- Easy to customize with your favorite fillings
- Crispy exterior and juicy chicken inside
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 (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- 8 large flour tortillas
- 1 packet (1.27 oz) taco seasoning
- Salt and pepper, to taste
- 1 tsp cumin
- 1 tsp chili powder
- Optional: Sour cream
- Optional: Guacamole
- Optional: Salsa
- Optional: Fresh cilantro
- Optional: Lime wedges
📝 Ingredient Notes
- chicken breasts: You can use leftover chicken or rotisserie chicken to save time.
🛒 Tools & Equipment I Recommend
- Tortilla warmer — Keeps tortillas warm and pliable while you assemble the chimichangas. → See on Amazon
- Cast iron skillet — Gives the perfect crispy exterior and helps with even cooking. → See on Amazon
How to Make Easy Baked Chicken Chimichangas for a Quick Family Dinner
- Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Step 2: Cook chicken breasts seasoned with salt, pepper, cumin, and chili powder in a pan until cooked through. Shred and set aside.
- Step 3: In a bowl, mix shredded chicken, black beans, corn, and taco seasoning.
- Step 4: Divide the chicken mixture evenly among the tortillas. Add cheese, fold, and secure with toothpicks.
- Step 5: Spray both sides of the chimichangas with cooking spray and place on the prepared baking sheet. Bake for 20-25 minutes or until golden and crispy.
Cook's Tips for Perfect Easy Baked Chicken Chimichangas for a Quick Family Dinner
- Common mistake and fix: The #1 reason this recipe fails is using cold tortillas. To prevent this, warm the tortillas in the microwave for 10-15 seconds or use a tortilla warmer.
- : For a crisper chimichanga, spray both sides with cooking spray and flip halfway through baking.
- : To make these ahead, assemble the chimichangas, wrap in plastic wrap, and refrigerate. Bake as directed when ready to serve.
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 the chimichangas up to a day ahead. 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 5-10 minutes to the baking 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, but this may make them soggy.
Recipe Notes
- Chef tip: For a spicier chimichanga, add diced jalapeños to the filling.
- Best substitution: If you don't have black beans, you can use canned corn or diced bell peppers instead.
- Make-ahead: You can assemble the chimichangas up to a day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If your chimichangas are not crispy, try increasing the oven temperature to 450°F (230°C) and baking for a shorter time.
Want to level up this recipe?
Tortilla warmer — Keeps tortillas warm and pliable while you assemble the chimichangas. → Check price on Amazon
Easy Baked Chicken Chimichangas for a Quick Family Dinner
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- 8 large flour tortillas
Seasonings
- 1 packet (1.27 oz) taco seasoning
- Salt and pepper, to taste
- 1 tsp cumin
- 1 tsp chili powder
Optional Toppings
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro
- Lime wedges
Instructions
- Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Step 2: Cook chicken breasts seasoned with salt, pepper, cumin, and chili powder in a pan until cooked through. Shred and set aside.
- Step 3: In a bowl, mix shredded chicken, black beans, corn, and taco seasoning.
- Step 4: Divide the chicken mixture evenly among the tortillas. Add cheese, fold, and secure with toothpicks.
- Step 5: Spray both sides of the chimichangas with cooking spray and place on the prepared baking sheet. Bake for 20-25 minutes or until golden and crispy.
Notes
- Chef tip: For a spicier chimichanga, add diced jalapeños to the filling.
- Best substitution: If you don't have black beans, you can use canned corn or diced bell peppers instead.
- Make-ahead: You can assemble the chimichangas up to a day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If your chimichangas are not crispy, try increasing the oven temperature to 450°F (230°C) and baking for a shorter 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 5-10 minutes to the baking 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, but this may make them soggy.
- Make ahead: You can assemble the chimichangas up to a day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 12g
- Carbs: 35g
- Fiber: 5g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 60mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Chicken Chimichangas for a Quick Family Dinner FAQs
Yes, you can assemble the chimichangas up to a day ahead. Store in the fridge until ready to bake.
The #1 reason chimichangas turn out soggy is using cold tortillas. Always warm your tortillas before assembling.
Yes, you can freeze uncooked chimichangas for up to 2 months. Bake from frozen, adding 5-10 minutes to the baking time.
These chimichangas are great with a side of Mexican street corn, black bean soup, or a fresh green salad.
Yes, you can make these in the air fryer. Cook at 375°F (190°C) for 8-10 minutes, flipping halfway through.
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!
