Sheet Pan Baked Chicken Chimichangas (Crispy & Flavorful!)
These Sheet Pan Baked Chicken Chimichangas are the perfect easy, crispy, and flavorful dinner! Made with shredded chicken, cheese, and salsa, they’re wrapped in flour tortillas and baked to golden perfection.They’re healthier than fried chimichangas, require minimal cleanup, and are great for meal prep.
Ingredients
For the filling:
- 2 cups shredded cooked chicken rotisserie works great!
- 1 teaspoon taco seasoning or homemade spice blend
- ½ cup salsa or diced tomatoes with green chilies
- 1 cup shredded cheese cheddar, Monterey Jack, or a blend
- ½ 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
Instructions
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.
Make the Filling
- In a large bowl, mix shredded chicken, cheese, salsa, and taco seasoning.
- Stir until well combined. Adjust seasoning to taste.
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.
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.