If you’re craving a dish that’s crispy on the outside, tender and flavorful on the inside, and utterly comforting, then this Baked Chicken Chimichangas Recipe is calling your name. These golden-baked delights combine juicy shredded chicken, melty cheddar cheese, and a vibrant blend of spices, wrapped snugly in warm flour tortillas. Unlike their fried cousins, these chimichangas are baked to perfection, giving you all the satisfying crunch with less guilt. It’s a fantastic way to bring a taste of Mexican-American comfort food right into your own kitchen, and once you try this recipe, it’s sure to become a favorite go-to for busy weeknights or casual get-togethers.
Ingredients You’ll Need
Every ingredient here plays an essential role in creating that perfect balance of savory, cheesy, and spicy flavors. Plus, the simplicity of these staples means you probably have most of them right in your pantry or fridge, making this recipe as convenient as it is delicious.
- 2 cups shredded cooked chicken: Use rotisserie chicken for an easy shortcut and great flavor.
- 1 cup shredded cheddar cheese: Sharp cheddar adds a wonderful melt and tangy richness.
- 1/2 cup salsa: Brings moisture and a zesty punch that ties the filling together.
- 1/2 teaspoon ground cumin: Adds warm earthiness to enhance the chicken’s flavor.
- 1/2 teaspoon garlic powder: Gives a subtle garlicky depth without overpowering.
- 1/2 teaspoon onion powder: Boosts savory notes making the filling truly crave-worthy.
- 1/4 teaspoon chili powder: Offers a gentle heat to awaken the palate.
- 1/4 teaspoon salt: Balances and elevates all the other spices and ingredients.
- 6 large flour tortillas: The soft but sturdy vessel that holds all the goodness inside.
- 2 tablespoons melted butter or olive oil: Brushing the tops creates that irresistible golden crisp.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Prepare Your Oven and Filling
First things first, preheat your oven to a sizzling 400°F (200°C) and line a baking sheet with parchment paper to avoid any sticking or mess. In a large bowl, toss together the shredded cooked chicken, sharp cheddar cheese, salsa, and all the spices: cumin, garlic powder, onion powder, chili powder, and salt. Stir everything thoroughly to ensure each bite is a harmonious blend of flavors.
Step 2: Warm and Fill the Tortillas
Warming the tortillas just enough to make them pliable is key here—you want them easy to roll but not flimsy. Spoon about 1/3 cup of the savory chicken filling into the center of each tortilla. This is where the magic starts taking shape!
Step 3: Roll with Care
Fold in the sides of the tortilla, then roll it tightly from bottom to top, creating that classic burrito shape that holds everything snugly inside. Place each rolled chimichanga seam side down on your prepared baking sheet. This ensures they won’t unravel during baking, keeping all that wonderful filling intact.
Step 4: Brush and Bake to Golden Perfection
Brush the tops of each chimichanga generously with melted butter or olive oil—this step is what gives them that irresistible golden and crispy finish. Slide the baking sheet into your preheated oven and bake for 20 to 25 minutes. Keep an eye out for that lovely golden color and crispy texture that signals they’re ready.
Step 5: Cool and Serve
Once baked, let your chimichangas cool for a few minutes before serving. This resting time helps the filling settle and prevents any molten cheese mishaps. Then dig in and enjoy the delightful crunch matched with juicy, cheesy goodness inside!
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
The garnishes can truly elevate your chimichanga experience. A dollop of cool sour cream or creamy guacamole adds luscious creaminess while some fresh chopped cilantro or a squeeze of lime juice brightens the entire dish. Don’t forget a side of your favorite salsa for extra dipping fun!
Side Dishes
Pair these Baked Chicken Chimichangas Recipe with simple side dishes like Mexican rice, black beans, or a crisp green salad for a well-rounded meal. The sides can either complement the spices or offer a refreshing contrast, making your meal feel complete.
Creative Ways to Present
Get creative by slicing each chimichanga into rounds for easy appetizer servings at your next gathering. You can also top them with melted cheese, a drizzle of chipotle sauce, or even some pickled jalapeños for added flavor and flair. Presentation is half the fun, so let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days and can be enjoyed as a quick meal the next day.
Freezing
These chimichangas freeze beautifully! Wrap each one individually in plastic wrap or foil and place them in a freezer-safe bag or container. They’ll keep well for up to 2 months, making meal prep a breeze.
Reheating
To reheat, the oven is your best friend to maintain that crispiness. Place your frozen or refrigerated chimichanga on a baking sheet and warm at 350°F (175°C) for about 15 minutes, or until heated through and crispy on the outside. Avoid the microwave if you want to keep that perfect texture.
FAQs
Can I use other types of cheese?
Absolutely! While cheddar gives a nice sharp bite, feel free to experiment with Monterey Jack, pepper jack, or even a Mexican cheese blend for different flavor profiles and melty textures.
Is it necessary to bake instead of fry?
Baking is a healthier option that still delivers a crispy exterior without the mess and extra oil involved in frying. It’s easier and less greasy, plus perfect for those looking for a lighter meal without sacrificing taste.
Can I make this recipe vegetarian?
Yes! Substitute shredded chicken with beans, sautéed vegetables, or tofu for a delicious vegetarian twist on this Baked Chicken Chimichangas Recipe.
How spicy is the filling?
The chili powder and salsa add gentle heat, but you can easily adjust the spices to be milder or spicier according to your preference, making this recipe very flexible.
What can I serve with sour cream and guacamole?
Sour cream and guacamole are classic accompaniments that add creaminess and freshness. They pair wonderfully with the crispy chimichangas and enrich each bite with cool, soothing flavors.
Final Thoughts
This Baked Chicken Chimichangas Recipe is a treasure in your recipe collection—easy to make, bursting with flavor, and comforting enough to enjoy any day of the week. I encourage you to try it out, maybe even add your unique twist, and share that crispy, cheesy goodness with your favorite people. Trust me, once you taste it, it will probably become a staple in your kitchen too!
Print
Baked Chicken Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
Crispy and flavorful baked chicken chimichangas made with shredded chicken, cheddar cheese, and spices wrapped in flour tortillas. These oven-baked chimichangas offer a healthier twist on traditional fried versions, delivering a delicious Mexican-American main dish perfect for an easy weeknight meal or casual gathering.
Ingredients
Filling
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
Tortillas and Topping
- 6 large flour tortillas
- 2 tablespoons melted butter or olive oil (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and aid in easy cleanup.
- Prepare Filling: In a large bowl, mix shredded chicken, shredded cheddar cheese, salsa, ground cumin, garlic powder, onion powder, chili powder, and salt until all ingredients are well combined, creating a flavorful filling.
- Warm Tortillas: Warm the flour tortillas slightly to make them pliable and easier to roll without breaking.
- Fill and Roll: Place about 1/3 cup of the filling in the center of each tortilla. Fold in the sides and roll tightly to form a burrito shape, ensuring the filling is enclosed completely.
- Arrange on Baking Sheet: Place each rolled chimichanga seam side down on the prepared baking sheet to keep them sealed during baking.
- Brush with Butter or Oil: Brush the tops of the chimichangas with melted butter or olive oil to promote browning and crispy texture.
- Bake: Bake in the preheated oven for 20–25 minutes until the chimichangas turn golden and crispy on the outside.
- Cool and Serve: Allow the chimichangas to cool slightly before serving. Serve with sour cream, guacamole, or extra salsa if desired.
Notes
- Use rotisserie chicken for a quick and convenient option.
- Serve with sour cream, guacamole, or extra salsa to enhance the flavors.
- Add black beans or corn to the filling for added texture and variety.
