I love making these sheet pan baked chicken chimichangas whenever I want a crispy, flavorful meal without deep frying. I get that golden crunch on the outside with a juicy, cheesy filling on the inside, and everything comes together quickly on one sheet pan. This recipe works perfectly for busy weeknights, simple family dinners, and make-ahead meals.
Why You’ll Love This Recipe
I enjoy how these chimichangas bake up incredibly crispy while staying lighter than fried versions. I appreciate the easy cleanup since everything happens on one sheet pan. This recipe is also versatile, comforting, and always a hit whenever I serve it.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the filling:
2 cups shredded cooked chicken
1 teaspoon taco seasoning
1/2 cup salsa or diced tomatoes with green chilies
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1/2 cup black beans or refried beans (optional)
For the tortillas & baking:
6 large flour tortillas
2 tablespoons olive oil or melted butter (for brushing)
Cooking spray for extra crispiness
Toppings & serving ideas:
Sour cream, guacamole, or salsa
Fresh cilantro and lime wedges
Shredded lettuce or diced tomatoes
Directions
I preheat the oven to 425°F (218°C) and line a sheet pan with parchment paper. I lightly grease the parchment for extra crispiness.
In a large bowl, I mix the shredded chicken, shredded cheese, salsa, taco seasoning, and beans if using.
I add about 1/3 cup of filling to each tortilla, fold the sides inward, and roll it tightly like a burrito. I place each one seam-side down on the sheet pan.
I brush each chimichanga with olive oil or melted butter, then bake for 20–25 minutes, flipping halfway until they are golden brown and crispy.
I make a vegetarian version by using 1 1/2–2 cups of black beans or sautéed vegetables instead of chicken.
I use pepper jack cheese when I want extra heat.
I add 2–3 tablespoons of cream cheese to the filling for a creamier texture.
I crisp them even more by placing them in the air fryer for 3–5 minutes after baking.
Storage/Reheating
I store leftovers in an airtight container for 3–4 days or freeze them for up to 3 months.
To reheat, I bake them at 375°F for 10–15 minutes or warm them in the air fryer at 350°F for 5–7 minutes. The microwave works too, though they won’t stay as crispy.
FAQs
Can I make these ahead of time?
I assemble them up to 24 hours ahead and keep them refrigerated until baking.
Can I freeze them before baking?
Yes, I freeze them unbaked on a tray, then store them in a freezer bag. I bake them straight from frozen with a few extra minutes added.
Can I use corn tortillas?
I prefer flour tortillas for crispiness, but lightly toasted corn tortillas can work for smaller chimichangas.
How can I make them spicier?
I add diced jalapeños, hot salsa, pepper jack cheese, or extra chili powder.
Can I change the seasoning?
Absolutely. I sometimes add cumin, smoked paprika, chipotle powder, or garlic powder to customize the flavor.
Conclusion
I love making these baked chicken chimichangas because they’re simple, crispy, flavorful, and perfect for everyday cooking. They’re easy to customize, great for meal prep, and always satisfying. This sheet pan version gives me everything I enjoy about chimichangas—without the hassle of frying.
Crispy, cheesy, and packed with flavor, these sheet pan baked chicken chimichangas offer a lighter twist on a classic favorite—perfect for easy weeknight dinners, family meals, or make-ahead lunches.
Ingredients
For the filling:
2 cups shredded cooked chicken
1 teaspoon taco seasoning
1/2 cup salsa or diced tomatoes with green chilies
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1/2 cup black beans or refried beans (optional)
For tortillas & baking:
6 large flour tortillas
2 tablespoons olive oil or melted butter (for brushing)
Cooking spray for extra crispiness
Toppings & serving ideas:
Sour cream, guacamole, or salsa
Fresh cilantro and lime wedges
Shredded lettuce or diced tomatoes
Instructions
Preheat oven to 425°F (218°C) and line a sheet pan with parchment paper. Lightly grease for extra crispiness.
In a bowl, combine shredded chicken, taco seasoning, salsa, cheese, and beans (if using).
Add about 1/3 cup of filling to each tortilla. Fold sides inward, roll tightly, and place seam-side down on the prepared sheet pan.
Brush each chimichanga with olive oil or melted butter. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
Serve with desired toppings like sour cream, salsa, guacamole, and fresh herbs.
Notes
For a vegetarian version, replace chicken with beans or sautéed veggies.
Add cream cheese for a creamier filling.
Air fry for extra crispiness after baking.
Customize seasoning with chipotle, cumin, or smoked paprika.
Freeze before or after baking for convenient meals.
