If you’re craving a dish that perfectly marries crispy textures with bold, comforting flavors, look no further than this Baked Chicken Chimichangas Recipe. These golden, oven-baked delights bring together tender shredded chicken, melty cheese, and a zesty blend of spices all wrapped up in warm flour tortillas. They boast all the indulgence of traditional fried chimichangas but with a lighter, healthier twist that doesn’t sacrifice any of the flavor. Whether it’s a weeknight dinner or a weekend treat, this recipe turns simple ingredients into a crowd-pleasing fiesta that’s destined to become a favorite in your kitchen.
Ingredients You’ll Need
Putting together these Baked Chicken Chimichangas is both straightforward and rewarding, thanks to a handful of flavorful, essential ingredients. Each element plays a vital role, from the creamy melted cheese adding gooey richness to the spices that bring a lively kick.
- 2 cups cooked shredded chicken: Use leftover rotisserie or freshly cooked chicken for tender, savory filling.
- 1 cup shredded cheddar or Mexican blend cheese: Melts beautifully to bind the filling with luscious creaminess.
- ½ cup salsa (your choice of heat): Adds moisture and a flavorful punch with mild to spicy options.
- ½ teaspoon ground cumin: Brings warm, earthy notes that complement the chicken perfectly.
- ½ teaspoon chili powder: Gives just the right amount of smoky heat without overpowering the dish.
- ¼ teaspoon garlic powder: Enhances the filling with a subtle but essential savory depth.
- ¼ teaspoon salt: Balances and brightens the flavors throughout the filling.
- 4 large flour tortillas (burrito size): Their soft, pliable texture is ideal for wrapping and baking crisp.
- 2 tablespoons melted butter or olive oil: Brushed on for a beautiful golden crunch in the oven.
- Optional toppings (sour cream, guacamole, chopped cilantro, diced tomatoes): Personalize with fresh, creamy, or tangy accents to finish.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Prepare the Oven and Baking Sheet
Begin by heating your oven to a lively 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to ensure your chimichangas come out effortlessly without sticking. This sets the stage perfectly for an even, golden bake.
Step 2: Mix the Flavorful Filling
In a spacious bowl, combine shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, and salt. Stir everything until the ingredients are harmoniously blended. This mixture is where all the magic happens, creating that irresistible filling bursting with smoky, cheesy, and vibrant notes.
Step 3: Assemble the Chimichangas
Lay out each large flour tortilla on your workstation. Scoop about half a cup of the chicken mixture into the center of each. Fold in the sides carefully, then roll the tortilla tightly like a burrito to encase all that savory goodness. Place each rolled chimichanga seam-side down on the prepared baking sheet to keep them securely closed during baking.
Step 4: Brush and Bake
Use a pastry brush to coat the tops and sides of your chimichangas with melted butter or olive oil. This step is key to getting that classic crunchy outer layer without frying. Bake in the oven for about 20 to 25 minutes until the tortillas turn a gorgeous golden brown and are deliciously crispy.
Step 5: Optional Broil for Extra Crisp
If your heart desires even more crunch, pop the baked chimichangas under the broiler for a minute or two, watching carefully so they don’t burn. This finishing touch delivers an irresistible crispiness that’s truly next-level.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
Brighten your chimichangas with a dollop of cool sour cream or creamy guacamole to offset the warm spices. A sprinkle of fresh cilantro and diced tomatoes adds freshness and color, making every bite visually inviting and bursting with nuanced flavors.
Side Dishes
Pair these baked treasures with classic Mexican sides like Spanish rice, refried beans, or a zesty corn salad. These accompaniments not only complement but round out the meal perfectly with extra textures and tastes.
Creative Ways to Present
Want to impress your guests? Slice each chimichanga diagonally and fan the pieces on a vibrant platter. Drizzle with hot sauce or a lime crema for an elegant touch, or serve them alongside mini bowls of extra salsa and guacamole for a fun, shareable fiesta.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftovers tightly in foil or place in an airtight container. Stored in the refrigerator, they stay delicious for up to 3 days, making them perfect for next-day lunches or quick dinners.
Freezing
These chimichangas freeze remarkably well. Wrap each one individually in plastic wrap and foil before placing them in a freezer bag. They can be frozen for up to 2 months, letting you prep ahead for busy days.
Reheating
To reheat, pop your chimichangas in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crisp again. Avoid microwaving if you want to retain that signature crunch.
FAQs
Can I use shredded turkey instead of chicken?
Absolutely! Shredded turkey works perfectly in this recipe and offers a tasty alternative that pairs beautifully with the spices and cheese.
Is it possible to make these gluten-free?
Yes, just swap out the flour tortillas for your favorite gluten-free tortilla variety. The rest of the ingredients typically do not contain gluten.
How spicy will these chimichangas be?
The heat depends mostly on the salsa you choose. Using a mild salsa keeps things gentle, while a hot salsa amps up the spice level for more adventurous palates.
Can I add vegetables to the filling?
Definitely! Sauteed bell peppers, onions, or corn make excellent additions that add extra color and nutrition to the filling.
What’s the best cheese to use for a melty texture?
A Mexican blend cheese is ideal because it melts evenly and enhances flavor, but sharp cheddar is a delicious substitute if you prefer a bolder taste.
Final Thoughts
This Baked Chicken Chimichangas Recipe is a shining example of how comfort food can be both satisfying and simple to prepare. With its crispy edges, flavorful filling, and versatile toppings, it’s a dish that’s sure to bring smiles and requests for seconds. So grab your ingredients and dive into this easy, delicious meal that your whole family will adore!
Print
Baked Chicken Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
Deliciously crispy baked chicken chimichangas loaded with shredded chicken, cheese, and flavorful spices, perfect for an easy Mexican-American dinner. These oven-baked burritos are a healthier alternative to traditional fried chimichangas, topped with your favorite garnishes like sour cream, guacamole, and salsa.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup salsa (your choice of heat)
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Wraps and Topping
- 4 large flour tortillas (burrito size)
- 2 tablespoons melted butter or olive oil (for brushing)
- Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix Filling: In a large bowl, combine the cooked shredded chicken, shredded cheese, salsa, ground cumin, chili powder, garlic powder, and salt. Stir well until all ingredients are thoroughly mixed and evenly distributed.
- Assemble Chimichangas: Lay out each flour tortilla flat. Spoon about ½ cup of the chicken mixture into the center of each tortilla. Fold the sides inward, then roll tightly from one end to the other, securing the filling inside like a burrito. Place each rolled chimichanga seam-side down onto the prepared baking sheet to help them hold their shape while baking.
- Brush with Butter or Oil: Brush the tops and sides of each chimichanga generously with melted butter or olive oil. This step helps achieve a golden brown, crispy exterior during baking.
- Bake: Place the baking sheet in the preheated oven and bake the chimichangas for 20 to 25 minutes, or until they turn golden brown and crisp on the outside.
- Finish and Serve: Remove the chimichangas from the oven and optionally broil for an additional 1–2 minutes if you desire extra crispiness. Serve warm with your favorite toppings such as sour cream, guacamole, chopped cilantro, or diced tomatoes to complement the rich flavors.
Notes
- For extra crispy chimichangas, broil for the last 1-2 minutes of cooking.
- Add beans, rice, or sautéed vegetables to the filling to customize your chimichangas.
- This recipe works especially well using leftover rotisserie chicken for ease and added flavor.
- Use whole wheat or gluten-free tortillas as alternatives to modify the recipe.
