Baked Chicken Chimichangas - Fast Sunday Dinner Ideas
Sunday dinners have a reputation. Big expectations, hungry people, and not a lot of patience. Sound familiar? That’s where these Baked Chicken Chimichangas swoop in and save the day. Crispy on the outside, warm and cheesy on the inside, and baked instead of fried—so yes, you can absolutely feel good about grabbing seconds. IMO, that’s a win all around.
These chimichangas hit that sweet spot between comfort food and weeknight sanity. They’re packed with seasoned chicken, wrapped up tight, and baked until golden and crunchy. No deep fryer required. Just an oven, a little oil or butter, and about 30 minutes stand between you and one of your new Dinner Favorites. Who’s got time for complicated meals on a Sunday anyway?
Got leftover chicken hanging out in the fridge? Perfect. These are the definition of Easy Ingredient Recipes, making them ideal for busy households and Recipes For Four People. FYI, they’re also super flexible—bake them, toss them in the air fryer, or fry them up if you’re feeling rebellious. Want to switch things up? You can even turn this into a Ground Turkey Chimichanga Recipe without breaking a sweat.
This dish fits right into your rotation of Simple Mexican meals and Mexican Supper Ideas that everyone actually eats. Serve them with salsa, sour cream, or guac and call it a night. Need Fast Sunday Dinner Ideas that don’t feel rushed? This is it.
Bottom line: this Chicken Chimi situation delivers big flavor without the fuss. Main Dish Chicken Recipes don’t get much easier—or more crowd-pleasing—than this. Ready to make Sunday dinner the easiest decision of the week? Let’s do it.
Baked Chicken Chimichangas - Fast Sunday Dinner Ideas
Ingredients
- 6 large flour tortillas (burrito size)
- 3 cups cooked Mexican-seasoned shredded chicken
- ¾ cup shredded Monterey Jack or Pepper Jack cheese
- ¾ cup shredded cheddar cheese
- 2–3 tablespoons melted butter or neutral cooking oil
Toppings (optional but recommended):
- Guacamole
- Sour cream
- Pico de gallo
- Salsa
- Sliced jalapeños
- Chopped green onions
- Fresh cilantro, finely chopped
Directions
- Heat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or foil for easy cleanup.
- In a small bowl, mix the Monterey Jack (or Pepper Jack) and cheddar cheeses until evenly combined.
- To make rolling easier, warm the tortillas by wrapping them in a slightly damp paper towel and microwaving for about 20 seconds, just until flexible.
- Make sure the shredded chicken is well-drained so the tortillas stay crisp after baking.
- Lay one tortilla flat. Add a small handful of cheese to the center, followed by about ⅓ cup of chicken, then finish with another light layer of cheese.
- Fold the bottom edge over the filling, tuck in both sides, and roll tightly into a burrito shape.
- Set the chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas.
- Lightly brush each chimichanga with melted butter or oil to help them brown.
- Bake for 25–30 minutes, until the tortillas turn golden and crunchy.
- Serve hot with your favorite toppings and enjoy every crispy, cheesy bite.
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