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:
- Blender (THIS is a great blender!)
- Large mixing bowl
- Wooden Spoon
- 9×13 inch pan
- Medium saucepan
- Nonstick spray
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
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:
- Use a rotisserie chicken instead of cooking your own chicken and then shredding it.
- 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.
- 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
Baked Chicken Chimichangas Recipe
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
Equipment
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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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This sounds delicious! Can’t wait to try…
I feel the same about chimichangas:) have to try this.
Creatingmyownbliss.com
YUM!! these look so good! thanks for sharing 🙂
You have a 1/2 cup of vegetable oil listed as an ingredient, but it’s not used in the instructions anywhere? What’s up?
I love this recipe, and I’ve shared the link with several family members.
I usually have cooked, shredded chicken on-hand in my freezer, but if I don’t, any idea how many pounds of raw chicken you cook to make 1 pound of shredded?
In the third step;she says to brush all sides with the vegetable oil.
Just made these for dinner and they came out delicious! I’m only sad to say that I made half of everything of what this recipe asked for and now I’m stuck with no leftovers. 🙂 can’t wait to make more of these. So easy to put together and so yummy.
Do you mix the soup mixture into the meat and cheese mixture, or pour on top? I guess either would work? This is a wonderful idea and I am going to try it! Thanks.
I only poured it on top – it might be too hard to roll-up your burritos if everything is all “soupy”. 🙂 We hope you enjoy it!
These are so good! I have made them many times, and will be making them again tonight. I think I might actually double the recipe so we will have plenty of leftovers, because they are just as good reheated the next day! Thank you for this amazing recipe!!
How many calories are in these and per serving would it be? They look yummy! I’m making them tonight thanks for the recipe!!!!
?I dont have a glass pan only metal. How should I change the cooking time and temperature
Should be about the same. Just watch it closely toward the end of your cooking time unless you shorten it a little bit.
Has anyone thought about adding 1 to 2 TBS. of creamy peanut butter to
mixture of green sauce. or even a 1/2 can of Tomatillo to mixture.
Elizabeth
Actually it says olive oil.
I made this for the first time tonight. It was so easy and delicious! Everyone really liked it (my kids are 3,5,7,9). Success!! Thank you!
Yahoo!! We love to get comments like this! So glad the family liked it! Have a great week.
My husband does not like cream cheese. Can I use sour cream instead?
Sour cream is not quite as thick as cream cheese and may become runny when heated. But the taste should still be amazing.
I’ve had this paper recipe for years in my recipe binder and finally found it on Pinterest. I love that your’s are baked and not fried like the original. These are a top 10 family favorite of ours!!
This is a favorite recipe in our house for years!!