If you’re craving something crispy, cheesy, and packed with bold flavors, this Baked Chicken Chimichangas Recipe is about to become your new go-to. Imagine tender shredded chicken tossed in a blend of spices and salsa, wrapped snugly inside warm tortillas, and baked until golden and irresistible. Unlike traditional frying, baking keeps these chimichangas delightfully crispy but lighter, making them a perfect family-friendly meal that doesn’t skimp on taste or texture. Get ready to wow everyone at the table with this simple yet scrumptious dish that combines convenience and flavor in the best way possible.
Ingredients You’ll Need
The magic of this recipe lies in using straightforward ingredients that come together beautifully to create a rich and satisfying bite every time. Each component plays a key role, from the seasoned chicken offering a juicy, flavorful core to the tortillas providing the perfect crispy cradle.
- 2 cups cooked shredded chicken: Using rotisserie or homemade chicken ensures tender texture and a great base flavor.
- 1 teaspoon ground cumin: Adds a warm, earthy note that complements the chicken perfectly.
- 1 teaspoon chili powder: Brings a gentle heat and depth to the filling.
- ½ teaspoon garlic powder: Enhances savory undertones without overpowering the dish.
- ½ teaspoon onion powder: Offers subtle sweetness and rounds out the seasoning.
- ÂĽ cup salsa or enchilada sauce: Provides moisture and tang, keeping everything moist and flavorful.
- 1 cup shredded cheese (cheddar or Mexican blend): Melts into gooey, irresistible pockets of richness inside each chimichanga.
- 4 large flour tortillas: These hold all the delicious filling together and crisp up beautifully in the oven.
- Cooking spray or melted butter: For brushing tops to achieve that golden, crunchy finish.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Preheat and Prepare Filling
Start by preheating your oven to 400°F (200°C) so it’s ready when your chimichangas are assembled. In a medium bowl, combine the shredded chicken with the cumin, chili powder, garlic and onion powders, salsa, and shredded cheese. Mixing everything well ensures each bite will be bursting with delicious, well-balanced flavor.
Step 2: Assemble the Chimichangas
Lay out your large flour tortillas on a clean surface. Spoon a generous amount of the chicken mixture into the center of each one. Fold the sides in tightly, then roll the tortilla into a burrito shape to secure the filling inside. This careful folding makes sure nothing leaks while baking, and you get that perfect crispy exterior all around.
Step 3: Prepare for Baking
Place each rolled chimichanga seam-side down on a parchment-lined baking sheet. This prevents them from unrolling and keeps the filling snug. Lightly brush the tops with cooking spray or melted butter—this small step is the secret to achieving that irresistible golden brown crunch.
Step 4: Bake to Perfection
Pop the baking sheet into the oven and bake for 20 to 25 minutes. The chimichangas will puff slightly and develop a gorgeous crispness. Keep an eye on them as ovens vary, but you’ll know they’re ready when they’re beautifully browned and the cheese inside is melted and bubbly.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
Simple garnishes take your chimichangas to the next level. A dollop of cool sour cream adds creaminess that balances the spice, while fresh guacamole lends a smooth, buttery contrast. Sprinkle chopped cilantro or sliced green onions for a fresh pop of color and flavor that feels vibrant and inviting.
Side Dishes
To round out your meal, serve these chimichangas with a light side salad dressed with a zesty lime vinaigrette or a bowl of Mexican rice for extra comfort. Beans, whether refried or black, perfectly complement the crispy, cheesy filling and add protein and fiber for a well-balanced plate.
Creative Ways to Present
Feeling fancy? Slice your baked chicken chimichangas into bite-sized pinwheels and serve them as appetizers at your next gathering. Or plate them whole alongside a colorful salsa bar, letting diners customize their own toppings. This dish lends itself beautifully to fun, family-style sharing that makes mealtime a celebration.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them tightly wrapped or in an airtight container in the refrigerator. They will keep nicely for up to 3 days, maintaining their flavor and texture well enough for a quick, satisfying meal later.
Freezing
For longer storage, freeze unbaked chimichangas on a tray until firm, then transfer them to a freezer-safe bag. This way, you can bake them fresh straight from the freezer whenever a craving strikes. They’ll keep up to 2 months without losing their deliciousness.
Reheating
To reheat, pop your leftovers in the oven at 350°F (175°C) for about 10 to 15 minutes until warmed through and crisp again. Avoid microwaving if possible, as it can make the tortilla soggy. A quick re-crisp in the oven brings these baked chicken chimichangas back to life perfectly.
FAQs
Can I use chicken other than rotisserie?
Absolutely! You can use any cooked shredded chicken you have on hand, whether homemade, leftover, or even grilled chicken. Just be sure it’s shredded finely to mix well with the spices and cheese.
Is it possible to make these chimichangas spicy?
Definitely. You can add chopped jalapeños or use a spicier salsa or enchilada sauce to give your chimichangas an extra kick. Adjust seasoning according to your heat preference.
Can I substitute flour tortillas with corn tortillas?
Flour tortillas work best here because they hold the filling well and crisp nicely in the oven. Corn tortillas tend to be more delicate and may crack when rolled, but if you prefer corn, try warming them first to make them pliable.
How can I make this recipe vegetarian?
Replace the chicken with seasoned beans or sautéed vegetables such as mushrooms, peppers, and zucchini. Keep the seasoning and cheese the same for a delicious meat-free version of the baked chicken chimichangas recipe.
What should I serve with baked chicken chimichangas?
Classic sides like Mexican rice, refried beans, fresh salsa, or a crisp salad all complement these chimichangas beautifully. Adding guacamole and sour cream on the side enhances the meal even more.
Final Thoughts
This Baked Chicken Chimichangas Recipe is a fantastic way to enjoy the flavor and crunch of classic chimichangas without the mess of frying. It’s simple, satisfying, and flexible enough for weeknight dinners or casual entertaining. I can’t wait for you to try it and see just how delicious and approachable this dish can be—your taste buds and your family will thank you!
Print
Baked Chicken Chimichangas Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Baked Chicken Chimichangas recipe offers a healthier twist on traditional fried chimichangas by baking them to crispy perfection. Filled with seasoned shredded chicken, cheese, and salsa, these flavorful chimichangas are easy to prepare and perfect for a quick dinner or casual gathering.
Ingredients
Filling
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ÂĽ cup salsa or enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
Assembly
- 4 large flour tortillas
- Cooking spray or melted butter (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the chimichangas.
- Prepare Filling: In a large bowl, combine the cooked shredded chicken with ground cumin, chili powder, garlic powder, onion powder, salsa or enchilada sauce, and shredded cheese. Mix thoroughly until all ingredients are well incorporated.
- Assemble Chimichangas: Lay out each flour tortilla flat. Spoon an even amount of the chicken mixture in the center of each tortilla. Fold in the sides, then roll tightly to enclose the filling and form a burrito shape.
- Prepare for Baking: Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Brush the tops lightly with cooking spray or melted butter to help them brown and crisp in the oven.
- Bake: Bake the chimichangas in the preheated oven for 20 to 25 minutes, or until they turn golden brown and achieve a crispy exterior.
- Serve: Remove from the oven and serve hot, accompanied by sour cream, guacamole, or extra salsa as desired.
Notes
- For extra crispiness, use cooking spray instead of butter.
- Substitute flour tortillas with whole wheat or gluten-free tortillas for alternative dietary preferences.
- To add a spicy kick, include diced jalapeños or hot sauce in the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
- Use rotisserie chicken for a quick and flavorful option, or cook your own chicken breasts or thighs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
