Sheet Pan Baked Chicken Chimichangas (Crispy & Flavorful!) -

Craving chimichangas but want a healthier, easier way to make them?

Enter Sheet Pan Baked Chicken Chimichangas!

These crispy, golden-brown delights are packed with juicy chicken, melty cheese, and bold Mexican flavors – without deep frying!

Plus, they come together on one sheet pan, making cleanup a breeze.

Whether it’s a weeknight dinner or a meal-prep favorite, this recipe will be your new go-to!

Why You’ll Love This Recipe

Crispy, yet healthier – Baked instead of fried, with a golden, crunchy shell.
Easy cleanup – Made on a single sheet pan for minimal mess.
Family-friendly – A crowd-pleaser for kids and adults alike.
Great for meal prep – Make ahead and reheat for busy days.

Ingredients for the Best Baked Chicken Chimichangas

For the filling:

2 cups shredded cooked chicken (rotisserie works great!)
1 teaspoon taco seasoning or homemade spice blend
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 & lime wedges
Shredded lettuce or diced tomatoes

Step-by-Step Instructions for Crispy Sheet Pan Chimichangas

1. Preheat & Prep

Preheat the oven to 425°F (218°C) and line a sheet pan with parchment paper.
Lightly grease the parchment for extra crispiness.

2. Make the Filling

In a large bowl, mix shredded chicken, cheese, salsa, and taco seasoning.
Stir until well combined. Adjust seasoning to taste.

3. Assemble the Chimichangas

Spoon about 1/3 cup of the filling into the center of each tortilla.
Fold in the sides, then roll tightly into a burrito shape.
Place seam-side down on the prepared sheet pan.

4. Brush & Bake

Brush each chimichanga with olive oil or melted butter for crispiness.
Bake for 20-25 minutes, flipping halfway, until golden brown and crispy.

Tips for the Crispiest Baked Chimichangas

Use a hot oven – Baking at 425°F ensures a golden, crispy exterior.
Brush generously – Olive oil or butter gives them a fried-like crunch.
Flip halfway – Ensures even browning on both sides.
Air fryer alternative – For an even crispier finish, pop them in the air fryer for 5 minutes after baking.

What to Serve with Baked Chicken Chimichangas

Mexican Rice – A classic side dish.
Refried Beans – Creamy and delicious.
Mexican Street Corn (Elote) – A flavorful side.
Chips & Guacamole – Perfect for dipping.

You can find more side dishes by clicking here.

Storage & Reheating Tips

Storing:

Keep leftovers in an airtight container in the fridge for 3-4 days.
Freeze for up to 3 months.

Reheating:

Oven: Bake at 375°F for 10-15 minutes for best texture.
Air fryer: Heat at 350°F for 5-7 minutes.
Microwave: Quick option but less crispy.

Recipe FAQ’s

Can I make these ahead of time?

Yes! Assemble the chimichangas and refrigerate up to 24 hours before baking.

Can I use corn tortillas instead?

Flour tortillas crisp up better, but small corn tortillas can work if toasted lightly before filling.

Can I make this recipe vegetarian?

Absolutely! Swap chicken for black beans, sautéed veggies, or tofu.