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Cheesy Chicken Chimichangas

These oven backed chicken chimichangas are easy and delicious. Adjust ingredients to appeal to your personal taste of spice.
Prep Time1 hr 5 mins
Cook Time30 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: US - Southwestern
Keyword: Chicken, Oven Baked, Tortilla


  • 1 Large baking sheet, lined or greased
  • 1 Large Mixing Bowl
  • 1 Large Skillet
  • 1 9x13" baking dish
  • 1 Hand or Stand Mixer



  • 1 lb chicken breast
  • 1 small onion diced finely
  • 8 oz cream cheese softened
  • 1 tbsp red wine vinegar
  • 1 tsp chili powder *optional if you don't like much heat
  • 1 tsp crushed red pepper flakes *optional if you don't like much heat
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • ¼ tsp ground cinnamon
  • tsp ground cloves
  • 1 jalapeno seeded and diced, divided *optional if you don't like much heat
  • 1 10oz can diced tomatoes and green chilis divided


  • 1 egg beaten
  • 2 tbsp butter/margarine softened
  • 8 10" flour tortillas


  • 1 10oz can cream of chicken soup
  • 4 oz cheddar cheese or cheese of your choice


Make Cheesy Chicken Filling

  • Preheat oven to 350°F/175°C
  • Bake Chicken for 45 minutes.
  • Once chicken has cooled a bit, add to a mixing bowl, break apart and shred.
  • Add onion, cream cheese, red wine vinegar, chili powder, crushed red pepper flakes, paprika, garlic powder, cumin, black pepper, cinnamon, cloves, half of the jalapeno, and half the can of tomatoes/chili. Mix and add to greased or non stick skillet.
  • Simmer for 15 minutes uncovered to blend ingredients together and melt cream cheese.

Fill and Seal Tortillas

  • Preheat oven to 400°F
  • Warm Tortillas in a separate pan or for 30 seconds in the microwave.
  • Spoon about 1/2 cup of cheesy chicken mixture into the center of each tortilla. Fold the bottom side of the tortilla up to about the center, and continue on the sides, then the top. Brush with egg to seal. Wipe out the skillet, you'll use it later.
  • Place seam side down onto a parchment paper lined baking sheet or greased 9x13 baking dish. Brush tops with half of melted butter.
  • Bake 12 minutes uncovered until lightly browned and heated throughout.
  • Flip, butter sealed side, and bake 10-12 more minutes until heated throughout.

Make Sauce

  • After flipping chimichangas to bake once more, add soup, remainder of jalapeno, remainder of tomatoes/chilis can, and cheddar cheese to skillet used earlier. Heat on medium high heat until all ingredients are blended for 5-7 minutes.
  • Top chimichangas with warm sauce, serve, and enjoy!