Chimichangas ~ Oven Baked Chicken

A friend shared a very good baked chimichangas recipe, using ground beef;
I adapted it using chicken breasts.

Chicken breast cut into narrow strips, red onion, red bell pepper, a couple of cloves of garlic, salt and pepper and some oregano if you like.

I grilled the ingredients as you would for fajitas, on a hot, flat grill.

The mixture is only going to be warmed in the oven, make sure the chicken is cooked through.

Finished grilling, and ready to fill the flour tortillas.

Baked off in a hot oven until crispy.

Here's my recipe ~

Oven Baked Chicken Chimichangas

I like mine with a lot of veggies, but you can adjust this to more chicken and fewer veggies. One very large chicken breast half will yield about 3 Chimis the way I make them.

Large flour tortillas

Boneless, skinless chicken breast(s)

Thinly sliced onions; yellow, white or red

Bell pepper, (any color you like) sliced into narrow strips

Seasonings: Garlic, oregano, salt and freshly ground pepper, all to taste

Squeeze of lemon or lime juice (optional)

a bit of salsa, homemade or from the jar

canola oil for the grill and baking pan


Preheat oven to 450-degrees (F)

Brush oil on the inside (bottom only) of a shallow rimmed baking pan and set aside

Heat a small amount of oil on a hot grill, or in a large heavy frying pan (cast iron is ideal), add the chicken, bell pepper, onion, and garlic to the hot grill. Allow to sear, turning the ingredients so they cook evenly, but do not burn. Remove to a plate or bowl and stir in a spoonful or two of salsa.

Warm the flour tortillas so they are pliable. Place the chicken filling mixture down the center of the tortilla and fold as for a burrito (envelope style). Place seam side down on oiled baking pan.

Repeat, with remaining tortillas and filling ingredients, arranging each Chimi on the pan so there is space between each one. At this point you may brush the assembled Chimis with a little canola oil, or bake as is.

Bake until golden, or as crispy as you like. It usually takes about 15 minutes or so in my oven.

Serve with sour cream, grated cheese, salsa, sliced black olives, or guacamole if desired.

I usually serve them with my favorite fresh salsa (Salsa Fresca/Salsa Cruda); recipe listed separately.


  1. its not right to crave mexican food before the sun rises this morn... looks like i know what dinner will be~

  2. I'm grinning because "me too"!

    I just made those for dinner last night and I'm craving MORE Mexican food today, so it might be south of the border again this evening.
    The power of suggestion. :)

  3. I have to make these soon!


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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