Baked Chicken Chimichangas Recipe (2024)

A delicious baked chicken chimichangas recipe, perfect for a weeknight meal. The perfect mixture of creamy and a little spicy, with a tasty homemade green sauce.

I love the different types of Mexican dishes, and our baked chicken chimichangas recipe is top on the list! I love that I can prepare this ahead of time and then pop it in the oven a half hour before we are ready to eat.

Since this is a baked version of chimichangas, this is a healthier chimichangas recipe. Plus I would say it is even easier to make this favorite chicken dinner in the oven anyways! No need to stand over the pot while they are frying.

Then when they are done, just plate your oven-fried chicken chimichangas with your favorite mexican dishes.

If you need some suggestions on what to serve with this delicious family dinner recipe, try our Fully Loaded Guacamole recipe, Chili’s Copycat Skillet Queso recipe, or a new favorite, our Mexican Street Corn Salad recipe is always a crowd pleaser!

Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!

Looking for more Chimichangas?! Try our Instant Pot Sweet Pork Chimichangas!

Ingredients Needed For This Baked Chicken Chimichangas Recipe:

• Cream of chicken soup
• Diced green chiles (can)
• Pitted green olives
• Jalapeno peppers
• Fresh lime juice
• Cream cheese
• Shredded Monterey Jack cheese
• Taco seasoning mix
• Boneless skinless chicken breasts
• Flour tortillas
• Olive oil
• Shredded cheddar cheese (topping)
• Sour cream (topping)
• Green onions (topping)

How To Make This Baked Chicken Chimichangas Recipe:

To make these amazing chimichangas, start by preheating your oven to 350 degrees fahrenheit.

Then, in a blender, pour in the cream of chicken soup cans, green chiles, pitted green olives, seeded jalapeno peppers, and lime juice.

Put the top on the blender container and puree everything together until it is completely smooth.

Once it is done, pour the green sauce into a medium saucepan and heat the sauce over medium-low heat while continuing with the rest of the recipe.

While the sauce is cooking, in a large bowl, stir together the softened cream cheese, monterey jack cheese, and half the taco seasoning packet. Mix it all together until it is well combined.

Then, begin to fold in the cooked, shredded chicken breasts and continue to mix it together until the chicken is completely combined.

After the chicken filling has been made, try your best to evenly divide the mixture amoungst the 8 tortilla shells.

When the shell has been filled, fold in the top and the bottom and then roll the tortilla to seal off the filling inside.

Then, place each of the chimichangas in a greased 9×13 inch pan.

Once they are all in the pan, brush each of the chimichangas with a little bit of olive oil and then place them in the preheated oven for 15 minutes.

After 15 minutes is up, pull out the pan and flip over each of the chimichangas.

Then return the 9×13 pan to the oven and bake them for another 15 minutes.

Once they are done, serve them hot with the green sauce poured over them, and then sprinkle with cheddar cheese, sour cream, and green onions!

To Make Oven-Fried Chicken Chimichangas You Will Need:

1. Blender (THIS is a great blender!)
2. Large mixing bowl
3. Wooden Spoon
4. 9×13 inch pan
5. Medium saucepan
6. Nonstick spray

Taco Spice:

Taco seasoning is one of those things, if you have a packet of it, then great, if not, well then it’s time to make it!
Believe it or not, you probably have everything you need in your pantry already to make your own taco seasoning. Gimme Some Oven has a great recipe for Taco Seasoning that you should try out for yourself!

Make It Even Easier:

Here are a few tips you might want to use to get this meal made even quicker:

1. Use a rotisserie chicken instead of cooking your own chicken and then shredding it.
2. You can make the chicken filled chimichangas up ahead of time and store them in the fridge and then pop them in the oven when you are ready to eat them for dinner.
3. Doing a little meal prepping ahead of time will save time in the long run. So, if you can cut up or shred everything you will need and then you can just throw it all together.

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Try Out These Fantastic Mexican Dishes:

• Instant Pot Creamy Chicken Enchilada Soup Recipe
• Slow Cooker Creamy Chicken Fajita Soup Recipe
• Instant Pot Healthy Chicken Burrito Bowls
• Baked Creamy Chicken Taquitos Recipe
• Instant Pot Pork Chile Verde (Pressure Cooker Recipe)
• Baked Sweet Pork Chimichanga

Serves: 8

Baked Chicken Chimichangas Recipe

A delicious baked chicken chimichangas recipe, perfect for a weeknight meal. The perfect mixture of creamy and a little spicy, with a tasty homemade green sauce.

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

PrintPin

Ingredients

• 21.10 ounces cream of chicken soup 2 (10.5 ounce) cans
• 8 ounces diced green chilies 2 (4 ounce cans), drained
• 5 pitted green olives
• 1 jalapeno pepper seeded and diced
• 2 Tablespoons fresh lime juice
• 8 ounces cream cheese 1 package
• 8 ounces shredded Monterey Jack cheese 1 package
• 1 ounce taco seasoning mix 1 package, (just use half)
• 3 boneless, skinless chicken breasts cooked and shredded
• 8 flour tortillas 10 inch
• ¼ cup olive oil
• 1 cup shredded cheddar cheese for topping
• ½ cup sour cream for topping
• 6 green onions sliced

Instructions

• Preheat oven to 350 degrees F.

• Pour cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.

• Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.

• In a large bowl, stir together cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.

• Fold in the chicken and mix until well combined.

• Evenly divide mixture among the 8 tortillas.

• Fold each tortilla into a rectangular packet around the filling.

• Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray.

• Brush all sides of each chimichanga with a small amount of olive oil.

• Bake for 15 minutes, pull pan out and turn over each chimichanga.

• Bake for 15 minutes more.

• Place chimichangas on a plate, and ladle the warm sauce over top.

• Sprinkle with cheddar cheese, sour cream, and green onions.

Notes

• You can make the chicken filled chimichangas up ahead of time and store them in the fridge and then pop them in the oven when you are ready to eat them for dinner.

Nutrition

Calories: 529 kcal · Carbohydrates: 28 g · Protein: 27 g · Fat: 35 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 96 mg · Sodium: 1455 mg · Potassium: 453 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 1230 IU · Vitamin C: 10 mg · Calcium: 432 mg · Iron: 3 mg

Equipment

• blender

• Large Mixing Bowl

• Wooden Spoon

• 9×13-inch Baking Pan

• Medium Saucepan

• Non-stick Cooking Spray

Recipe Details

Course: Main Course

Cuisine: Mexican

See Also

25 Keto Meals Recipes to Satisfy Your Low-Carb Cravings | DineWithDrinks

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