Baked Chicken Chimichangas Recipe
If you’re craving a vibrant, flavor-packed dinner that hits every mark for comfort, ease, and a touch of crisp indulgence, these Baked Chicken Chimichangas are about to become a household favorite. Imagine a golden, crunchy tortilla stuffed with juicy chicken, melty cheese, and just enough spice to keep things interesting — all achieved in the oven, not the fryer. Whether you’re serving a crowd or simply treating yourself to a lively weeknight meal, Baked Chicken Chimichangas are the kind of satisfying, crowd-pleasing dish you’ll want to make again and again.
Ingredients You’ll Need
With just a handful of approachable ingredients, you can create restaurant-style Baked Chicken Chimichangas without any fuss. Each component adds a special pop of flavor, texture, or color, making the final result so much more than the sum of its parts.
- Cooked shredded chicken: The essential protein that makes the filling hearty and satisfying; rotisserie chicken makes this even easier.
- Salsa: Provides moisture and zesty flavor, infusing the filling with subtle tang and a touch of heat.
- Chili powder: Brings signature warmth and gentle spice to the mix, setting the tone for classic Tex-Mex taste.
- Cumin: Adds earthy depth and that unmistakable savory note you know and love from Mexican-inspired favorites.
- Garlic powder: A sprinkle of this intensifies the savoriness, tying the filling together beautifully.
- Onion powder: Works with the garlic to boost flavor complexity without overpowering the dish.
- Salt: Enhances all the other flavors, ensuring your chimichangas really shine.
- Black pepper: A pinch gives a little bite and rounds out the spice profile.
- Shredded cheddar or Monterey Jack cheese: Melts into gooey, cheesy bliss and helps hold everything together inside the tortilla.
- Large flour tortillas (10-inch): Sturdy enough for rolling and baking, these form the irresistibly crispy shell.
- Olive oil (for brushing): Just a brush transforms the tortillas into a golden-brown, crispy treat without deep frying.
- Sour cream, guacamole, and chopped cilantro (optional): Classic garnishes that bring brightness, coolness, and fresh flavor to your finished plate.
How to Make Baked Chicken Chimichangas
Step 1: Mix the Filling
Start by grabbing a large mixing bowl and combine your shredded chicken, salsa, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Give it a good stir so every piece of chicken is coated and flavorful. Next, fold in the shredded cheese — it’s fine if everything’s a little messy; that means more cheesy goodness in every bite. This filling is the soul of your Baked Chicken Chimichangas, so take a moment to ensure it’s well mixed!
Step 2: Prepare the Tortillas
To make your tortillas easy to roll without tearing, warm them ever so slightly. You can do this by covering the stack with a damp paper towel and microwaving for about 20-30 seconds, or heating individually in a dry skillet for a few seconds per side. This simple trick makes the tortillas nice and pliable, perfect for that classic chimichanga shape.
Step 3: Fill and Roll
Spoon the chicken and cheese mixture evenly down the center of each warm tortilla. Now, fold in the sides, then tuck and roll up the tortillas tightly like a burrito. Set each one seam-side down on a greased or parchment-lined baking sheet to help them hold their shape during baking.
Step 4: Brush with Olive Oil
This is where the magic happens — lightly brush the tops and sides of each rolled chimichanga with olive oil. This step leads to that signature golden, crispy finish that always feels a little indulgent, but without any deep frying required.
Step 5: Bake Until Crisp
Slide the baking sheet into your preheated 400°F (200°C) oven, and let the chimichangas bake for 20-25 minutes. They should emerge golden, lightly crisp, and bubbling. If you’re after extra crunch, you can even pop them under the broiler for just a minute or two at the end. It’s hard not to sneak a bite straight off the tray!
How to Serve Baked Chicken Chimichangas
Garnishes
The fun really begins when you get creative with toppings. A cool dollop of sour cream, a scoop of zingy guacamole, and some chopped cilantro instantly transform your plate into a fiesta. Don’t be afraid to add extra salsa or a squeeze of fresh lime — every garnish brings another hit of color and flavor.
Side Dishes
Baked Chicken Chimichangas pair wonderfully with sides like Mexican rice, refried or black beans, or a corn and avocado salad for some zest and brightness. If you want to keep it lighter, a crunchy slaw or a big green salad is just the thing to round out your meal.
Creative Ways to Present
For a fun twist, try slicing the chimichangas in half on a diagonal and arranging them on a platter with small bowls of each garnish. This makes them perfect for parties or family-style sharing. Or cut them into smaller pieces for appetizer-style bites — they’re guaranteed to disappear in no time!
Make Ahead and Storage
Storing Leftovers
If you happen to have extras (it’s rare, but it happens!), wrap each baked chimichanga individually and store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making lunch or dinner prep a total breeze.
Freezing
Baked Chicken Chimichangas are delightfully freezer-friendly. Let them cool completely, then wrap well in foil and transfer to a zip-top freezer bag. You can freeze them for up to 2 months. Just remember to label so you don’t forget about your hidden stash!
Reheating
For the best texture, reheat chilled or frozen chimichangas in a 350°F (175°C) oven until warmed through and crispy again — usually about 15-20 minutes from chilled or a bit longer if frozen. Microwaving works in a pinch, but you’ll sacrifice that satisfying crunch, so the oven is definitely worth the extra wait.
FAQs
Can I use corn tortillas for Baked Chicken Chimichangas?
While the traditional recipe uses flour tortillas for the structure and texture, you can use large, pliable corn tortillas if you’re gluten-free. Just note that they’re more delicate and may crack when rolled, so warming them and handling gently is key.
Is it possible to make these Baked Chicken Chimichangas vegetarian?
Absolutely! Swap out the chicken for sautéed veggies, beans, or even a plant-based meat substitute. The seasoning and cheese will ensure you still get loads of flavor, and you won’t miss the meat at all.
What kind of salsa works best in the filling?
Most chunky, jarred salsas work beautifully, but you can use your favorite — mild for less heat or spicy for more kick. Just be careful with overly watery salsas, as they can make the filling a bit runny.
Can I prepare Baked Chicken Chimichangas ahead of time?
Definitely! You can assemble the chimichangas up to a day in advance, refrigerate them covered, and bake right before serving. This makes them ideal for meal prep or entertaining.
How do I make the chimichangas extra crispy without frying?
For ultra-crispy chimichangas, bake them on a wire rack set over your baking sheet to allow airflow all around, or give them a quick blast under the broiler for a minute or two at the end of baking. Just watch closely to prevent burning!
Final Thoughts
There’s something magical about pulling a tray of golden Baked Chicken Chimichangas from the oven — you can almost hear the sizzle! Whether you’re feeding your family or just craving that perfect comfort food, this recipe is your ticket to an easy, memorable meal. Try them once and it won’t be long before they’re making a regular appearance at your table. Enjoy every bite!
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Baked Chicken Chimichangas Recipe
- Total Time: 35 minutes
- Yield: 4 chimichangas 1x
- Diet: Non-Vegetarian
Description
These Baked Chicken Chimichangas are a delicious and convenient way to enjoy the flavors of a traditional chimichanga without the deep frying. They are filled with seasoned shredded chicken and cheese, rolled up in flour tortillas, and baked until crispy. Serve them with your favorite toppings for a satisfying meal the whole family will love.
Ingredients
For the Filling:
- 2 cups cooked shredded chicken
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar or Monterey Jack cheese
For Assembly:
- 4 large flour tortillas (10-inch)
- 1 tablespoon olive oil (for brushing)
- Sour cream, guacamole, and chopped cilantro for serving (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare the Filling: In a mixing bowl, combine shredded chicken, salsa, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Stir in the shredded cheese.
- Assemble the Chimichangas: Warm the tortillas slightly to make them pliable. Divide the chicken mixture evenly among the tortillas. Fold in the sides, then roll up tightly like a burrito.
- Bake the Chimichangas: Place the chimichangas seam-side down on a greased or parchment-lined baking sheet. Brush each chimichanga lightly with olive oil. Bake for 20–25 minutes or until golden brown and crisp.
- Serve: Serve the chimichangas warm with sour cream, guacamole, and chopped cilantro if desired.
Notes
- For extra crispiness, bake the chimichangas on a wire rack over the baking sheet or finish under the broiler for 2 minutes.
- You can also use rotisserie chicken for ease. Add black beans or rice to the filling if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 490
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
