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If you’re craving a dish that’s bursting with bold flavors yet easy to make at home, this Baked Chicken Chimichangas Recipe is going to become your new go-to. Crispy on the outside and wonderfully cheesy and tender on the inside, these chimichangas are filled with a perfectly spiced shredded chicken mixture that brings a cozy, satisfying warmth to your plate. Plus, baking instead of frying means you get all the crunch without the extra guilt, making this recipe a deliciously smart choice for any weeknight or weekend dinner.
Ingredients You’ll Need
This recipe shines because of its simple but essential ingredients, each playing a unique role in creating a perfect harmony of texture, color, and flavor. You’ll find the combination of cheeses giving melty richness, the chicken bringing hearty protein, and the spices adding that signature southwestern kick.
- 2 cups cooked, shredded chicken: The savory star of the dish, tender and ready to soak up the spices.
- 1 cup salsa: Offers moisture and a vibrant, tangy punch that keeps the filling juicy.
- 1 teaspoon ground cumin: Adds a warm, earthy flavor that complements the chicken beautifully.
- 1 teaspoon chili powder: Brings a subtle heat and smoky depth, essential for authentic taste.
- 1 cup shredded cheddar cheese: Melts perfectly for that sharp, creamy finish.
- 1 cup shredded Monterey Jack cheese: Smooth and mild, balancing the cheddar with its creamy texture.
- 6 large flour tortillas: Soft, sturdy, and just the right vehicle to encase all that delicious filling.
- 2 tablespoons olive oil: Used to brush the tortillas, helping them crisp up beautifully in the oven.
- Sour cream (optional): Adds a cool, tangy contrast when serving.
- Guacamole (optional): Creamy and fresh, perfect for dipping or topping.
- Fresh cilantro (for garnish): Brightens the dish visually and flavor-wise with its herbal notes.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Preheat and Prepare Your Baking Sheet
Start by heating your oven to a lively 400°F (200°C). Line a baking sheet with parchment paper—this little setup step is crucial to prevent sticking and ensure your chimichangas get that golden crust we’re aiming for.
Step 2: Mix the Filling
In a large bowl, combine the shredded chicken, salsa, ground cumin, chili powder, cheddar cheese, and Monterey Jack cheese. Give it a hearty stir until everything is evenly mixed and the spices are well distributed. This blend is what gives your chimichangas their irresistible, layered flavor.
Step 3: Assemble the Chimichangas
Divide the chicken mixture by spooning about 1/3 cup onto the center of each tortilla. Fold the sides over the filling and then roll them up tightly to encase all that goodness. Taking care to seal the edges well helps prevent any filling from escaping during baking.
Step 4: Brush and Arrange on the Baking Sheet
Place each chimichanga seam-side down on your lined baking sheet to keep them neatly sealed. Brush the tops with olive oil – this simple step guarantees a wonderfully crisp, golden exterior without frying.
Step 5: Bake Until Crispy and Golden
Pop the baking sheet into the oven and bake for 20 to 25 minutes or until the chimichangas turn a gorgeous golden brown and crisp to the touch. The aromas at this stage will have you counting down the minutes!
Step 6: Serve Hot and Enjoy
Remove from the oven and let them cool just slightly before serving. These baked treasures are best enjoyed warm, paired with your favorite toppings for that extra layer of flavor and cool contrast.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
Topping your chimichangas is where you can really get creative. Fresh cilantro adds a bright, herbal pop while a dollop of sour cream brings creamy tanginess that cuts through the richness. Guacamole offers both creaminess and freshness, perfectly balancing the spices in the chicken.
Side Dishes
For a balanced meal, serve these chimichangas alongside some Mexican rice or refried beans. A simple fresh salad with lime dressing also complements the heaviness of the chimichangas, adding crunch and zest.
Creative Ways to Present
Try slicing the chimichangas diagonally and arranging them fan-like on a platter for an inviting presentation that’s great for sharing. You can even drizzle a chipotle crema or a zesty salsa verde on top for a restaurant-quality touch that impresses without extra fuss.
Make Ahead and Storage
Storing Leftovers
Any leftover baked chicken chimichangas should be cooled completely and stored in an airtight container. They will keep well in the refrigerator for 3 to 4 days, making them a perfect option for quick lunches or dinners later in the week.
Freezing
You can absolutely freeze these chimichangas before baking. Wrap each tightly in plastic wrap and then foil to prevent freezer burn. They’ll keep for up to 2 months and can be baked straight from frozen—just add a few extra minutes to the cooking time.
Reheating
To reheat, pop the baked chicken chimichangas in a preheated oven at 375°F (190°C) for about 10-15 minutes. This helps preserve their crispness much better than the microwave, which tends to make the tortillas a bit soggy.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that adds even more flavor and saves time, perfectly suited for the shredded chicken filling in this Baked Chicken Chimichangas Recipe.
Is it possible to make these chimichangas gluten-free?
Yes! Simply swap out the large flour tortillas for gluten-free tortillas available in most grocery stores. The rest of the recipe stays the same, keeping all the delicious flavors intact.
What kind of salsa should I use?
Choose a salsa with your preferred level of heat and flavor. A chunky tomato-based salsa works wonderfully, but feel free to use verde salsa or a smoky chipotle version to customize your Baked Chicken Chimichangas Recipe.
Can I add vegetables to the filling?
Definitely! Diced bell peppers, onions, or corn can add great texture and flavor. Just sauté them lightly before mixing them into the chicken filling to keep the moisture level balanced.
Why bake instead of frying the chimichangas?
Baking offers a healthier alternative that still gives you that satisfying crunch. It’s less messy, quicker to clean up, and lets the flavors shine without the added oil from frying—perfect for a lighter weeknight meal.
Final Thoughts
I can’t recommend this Baked Chicken Chimichangas Recipe enough for those moments when you want comfort food that’s flavorful, crispy, and straightforward to make. It’s one of those dishes that brings everyone together at the table with smiles and full bellies. So give it a try soon—you might just find your next family favorite.
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Baked Chicken Chimichangas Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Crispy and flavorful baked chicken chimichangas filled with seasoned shredded chicken, cheese, and salsa, baked to golden perfection. This easy-to-make Tex-Mex dish is perfect for a satisfying weeknight dinner or serving guests, and served with optional sour cream, guacamole, and fresh cilantro for extra zest.
Ingredients
Filling
- 2 cups cooked, shredded chicken
- 1 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Assembly
- 6 large flour tortillas
- 2 tablespoons olive oil
To Serve (Optional)
- Sour cream, for serving
- Guacamole, for serving
- Fresh cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Filling: In a large bowl, combine the cooked shredded chicken, salsa, ground cumin, chili powder, shredded cheddar cheese, and shredded Monterey Jack cheese. Mix until evenly combined.
- Assemble Chimichangas: Spoon about 1/3 cup of the chicken mixture onto the center of each large flour tortilla. Fold the sides of the tortilla over the filling, then roll it up tightly to enclose the filling completely.
- Arrange on Baking Sheet: Place each chimichanga seam-side down on the prepared baking sheet to prevent unrolling during baking. Brush the tops lightly with olive oil to ensure a crispy, golden crust.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy on the outside.
- Serve: Remove from the oven and serve hot, garnished with fresh cilantro and accompanied by optional sour cream and guacamole for dipping.
Notes
- For extra crispiness, you can flip the chimichangas halfway through baking and brush the other side with olive oil.
- Leftover chimichangas can be refrigerated and reheated in the oven to retain crispiness.
- You can substitute the chicken with shredded beef or beans for a variation.
- Use gluten-free tortillas if required for dietary restrictions.
- Adjust the salsa and spices according to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
