Sheet Pan Baked Chicken Chimichangas

Why You’ll Love This Recipe

Sheet Pan Baked Chicken Chimichangas are a healthier twist on the traditional deep-fried version. Packed with seasoned shredded chicken, cheese, and beans, these crispy delights are baked to golden perfection all on one sheet pan. Perfect for busy weeknights, they deliver bold Tex-Mex flavors with minimal cleanup.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded cooked chickenflour tortillasrefried beansshredded cheddar or Mexican blend cheeseonion powdergarlic powderchili powdercuminolive oilsaltpepperoptional toppings: sour cream, salsa, guacamole, chopped cilantro

directions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.

In a large bowl, mix shredded chicken with refried beans, cheese, and spices (onion powder, garlic powder, chili powder, cumin, salt, and pepper).

Lay out the tortillas and divide the chicken mixture evenly among them.

Fold the sides of each tortilla inward, then roll tightly to form chimichangas.

Place them seam-side down on the sheet pan and lightly brush the tops with olive oil.

Bake for 20-25 minutes or until golden and crispy, flipping halfway through for even browning.

Serve hot with your favorite toppings.

Servings and timing

This recipe yields 6 chimichangas.Preparation time: 15 minutesBaking time: 20-25 minutesTotal time: 35-40 minutes

Variations

Swap chicken for shredded beef or pork for a different protein option.

Add sautéed onions, bell peppers, or jalapeños to the filling for extra flavor.

Use whole wheat tortillas for a healthier spin.

Make it vegetarian by using black beans and veggies instead of chicken.

storage/reheating

Store leftover chimichangas in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 10-15 minutes to restore crispiness.You can also freeze unbaked chimichangas and bake them directly from frozen, adding an extra 10 minutes to the baking time.

FAQs

Can I use store-bought rotisserie chicken?

Yes, it’s a great time-saver and adds delicious flavor.

Are these spicy?

They have a mild kick, but you can adjust the spice level with more chili powder or hot sauce.

Do I have to flip them during baking?

Flipping helps them brown evenly, but it’s not mandatory if you prefer one crispy side.

What type of cheese works best?

Cheddar, Monterey Jack, or a Mexican blend all melt well and complement the flavors.

Can I prep these ahead?

Yes, assemble and refrigerate up to a day ahead before baking.

Do I need toothpicks to secure them?

Not necessary if rolled tightly and placed seam-side down.

Can I make these gluten-free?

Yes, use gluten-free tortillas and check your refried beans and spices for hidden gluten.

How do I keep them from getting soggy?

Bake until golden and crispy, and avoid overfilling to prevent leaks.

Can I air-fry these?

Yes, air fry at 375°F (190°C) for 8-10 minutes, turning halfway.

Do kids enjoy these?

Definitely—they’re flavorful, customizable, and fun to eat.

Conclusion

Sheet Pan Baked Chicken Chimichangas offer all the flavor of the classic dish without the mess of frying. They’re crispy, cheesy, and satisfying, making them perfect for a family dinner or casual gathering. With endless filling options and a bake-and-serve approach, this recipe is a must-try for Tex-Mex lovers.

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