You know those meals that look like you tried hard but actually required minimal elbow grease? That’s this Easy Baked Chicken Chimichangas — all the crunchy comfort of deep-fried chimis without the grease-stained kitchen, the smoke alarm drama, or my inevitable “why did I buy that tiny pan?” meltdown. It’s spiced, cheesy, and forgiving, which is my favorite personality trait in food and humans.

My husband once tried to “help” by flambéing leftover salsa for extra flavor. Long story short: we have a new patch of ceiling and a dramatic dinner story that’s now required at every family event. The kids cheered when the chimichangas didn’t catch fire, which I count as a win. Also, I learned that convincing him to warm tortillas in the oven is safer than trusting his “high heat chef skills.”

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Why You’ll Love This Easy Baked Chicken Chimichangas

– Crunchy outside, melty inside — like a hug from a taco that actually shows up on time.
– Baked, not fried: less mess, fewer dishes, and you can pretend it’s healthy. I won’t stop you.
– Flexible filling: use cooked rotisserie chicken, leftovers, or whatever survived the week. Zero judgment.
– Family-friendly: kids love the cheese-and-encased format; picky eaters can dip aggressively.

Time-Saving Hacks

– Use store rotisserie chicken or leftover chicken — fewer steps, more couch time.
– Buy pre-shredded cheese. Yes, it’s slightly blasphemous, but also life-saving.
– Assemble on foil so you only have one pan to scrub (and then rotate that pan into the “I’ll get to it later” pile).
– Heat tortillas in the microwave between damp paper towels for 20-30 seconds to avoid cracking. Kitchen hack or microwave sorcery — you decide.
– Make a big batch and freeze the extras wrapped in foil; bake straight from frozen with a few extra minutes.

Serving Ideas

– Serve with sour cream, guacamole, and salsa — because toppings are emotional support.
– Add a simple slaw for crunch and moral high ground (veggies count).
– A margarita or a big beer pairs well — serve with wine if the kids drove you nuts.
– Keep it simple: a salad and chips mean fewer dishes and a clearer conscience.

What to Serve It With

Street-style rice or cilantro-lime rice, refried or black beans, a green salad, or tortilla chips for scooping. If you want to show off, add pico de gallo and charred corn. If you want to be honest and exhausted, frozen corn out of the bag works fine.

Tips & Mistakes

– Don’t overfill: a little restraint now saves chimichanga implosion later. My first try resembled a burrito-shaped pancake. Not cute.
– Seal edges with a dab of sour cream or beaten egg to keep the filling where it belongs.
– Brush the tops with oil or melted butter for extra golden crunch. Don’t skip this unless you enjoy sad pale shells.
– If your tortillas crack, warm them more — cold tortillas = cracks = leakage = sad cleanup.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For full cooked chimichangas: wrap individually in foil and refrigerate up to 3 days. Reheat in a 350°F oven until warmed through; microwave will work but the crust gets soft.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try shredded pork, ground beef, or a black bean-and-corn version for veg folks. Add jalapeños if you enjoy life on the edge.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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