Baked Chicken Chimichangas Recipe
If you’re craving a dish that combines crispiness without the mess of frying and bursts of vibrant, cheesy, spicy flavors, you’re going to absolutely love this Baked Chicken Chimichangas Recipe. It’s comfort food with a clever twist, delivering golden, crunchy tortillas stuffed with tender chicken, savory spices, and melty cheese—all baked to perfection in your oven. This recipe is a dependable crowd-pleaser, easy enough for a weeknight but impressive enough for friends or family gatherings, blending wholesome ingredients with bold Tex-Mex flair.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential, each playing a vital role in building the dance of flavors and textures that make this dish so irresistible. From the tender shredded chicken to the blend of cheeses, every component is here to elevate your baked chimichangas to a golden, cheesy masterpiece.
- 2 cups cooked, shredded chicken: This is the hearty protein base that carries all the delicious seasonings and cheese.
- 1 cup salsa: Adds a tangy, spicy moisture that keeps the filling flavorful and not dry.
- 1 teaspoon ground cumin: Brings a warm, earthy note that deepens the overall taste.
- 1 teaspoon chili powder: Provides a subtle kick and classic southwestern heat.
- 1 cup shredded cheddar cheese: Sharp and melty, this cheese adds richness and a touch of color.
- 1 cup shredded Monterey Jack cheese: Creamy and mild, melting perfectly to balance flavors.
- 6 large flour tortillas: These sturdy wraps hold everything together and crisp up beautifully in the oven.
- 2 tablespoons olive oil: Brushing the tortillas with this gives the chimichangas their irresistible golden crunch.
- Sour cream (optional): For a cool, creamy contrast when serving.
- Guacamole (optional): Adds freshness and a buttery texture that pairs brilliantly with the spiced filling.
- Fresh cilantro, for garnish: Brightens the plate with its herbal freshness and color.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Preheat and Prepare Your Baking Surface
Start by heating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and to make cleanup a breeze. This step ensures your chimichangas will bake evenly and come out perfectly crisp without any fuss.
Step 2: Mix the Flavorful Filling
In a large bowl, combine the shredded chicken with salsa, ground cumin, chili powder, and both cheeses. Stir well until every bit of chicken is coated with spices and cheese, creating a deliciously seasoned filling that’s ready to be wrapped inside the tortillas.
Step 3: Assemble the Chimichangas
Lay out each flour tortilla and spoon about 1/3 cup of the chicken mixture onto the center. Carefully fold the sides over the filling, then roll up from one end to encase all that cheesy chicken goodness inside. This method keeps your chimichangas neat and ensures no filling escapes during baking.
Step 4: Prepare for Baking
Position the rolled chimichangas seam-side down on the lined baking sheet—this helps them stay closed while baking. Lightly brush the outsides with olive oil; this small step is the secret to their signature golden brown and crispy finish.
Step 5: Bake Until Crispy and Golden
Bake your chimichangas in the preheated oven for 20 to 25 minutes, until the tortillas are beautifully golden and crunchy. The aroma will start filling your kitchen, and you’ll know they’re almost ready when you see that perfectly baked texture forming.
Step 6: Serve and Enjoy
Once baked, remove from the oven and let cool just slightly. Serve hot right away with optional toppings like sour cream and guacamole, then sprinkle with fresh cilantro for that vibrant pop of color and flavor.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
Nothing complements a warm, crispy chimichanga quite like a dollop of sour cream or a scoop of creamy guacamole. These garnishes cut through the richness with their cool, refreshing texture and add another layer of indulgence. A sprinkle of fresh cilantro not only brightens the plate visually but also adds an herby lift to each bite.
Side Dishes
Pair your baked chimichangas with classic sides like Mexican rice or refried beans for a filling meal. A simple side salad with lime vinaigrette can also offer balance and freshness to complement the rich main dish beautifully.
Creative Ways to Present
For a festive touch, slice chimichangas diagonally to show off their cheesy, colorful filling on the plate. Arrange several on a platter with bowls of salsa, sour cream, and guacamole for a fun, shareable appetizer-style presentation perfect for family gatherings or parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. This way, you can enjoy the same great taste as a quick lunch or dinner without having to start from scratch.
Freezing
To freeze, assemble the chimichangas but skip the baking step. Wrap them individually in plastic wrap and store in a freezer-safe bag or container. They can be frozen for up to 2 months and baked straight from frozen when you want a fast, delicious meal.
Reheating
Reheat leftover or frozen baked chimichangas in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crisp. Avoid microwaving if you want to maintain that satisfying crunch.
FAQs
Can I use shredded rotisserie chicken for this recipe?
Absolutely! Shredded rotisserie chicken works perfectly, making this Baked Chicken Chimichangas Recipe even easier and quicker without sacrificing flavor.
Is it possible to make these chimichangas gluten-free?
Yes, substitute the flour tortillas with gluten-free tortillas to accommodate gluten sensitivities while still enjoying the same delicious results.
Can I add more vegetables to the filling?
Definitely! Chopped bell peppers, onions, or corn can add crunch and sweetness, enhancing both nutrition and texture in your chimichangas.
What cheese can I use if I don’t have Monterey Jack?
Colby cheese or a mild mozzarella can be great alternatives that melt nicely and complement the cheddar in the filling.
Are these chimichangas suitable for reheating in the microwave?
You can microwave leftovers, but keep in mind the tortilla won’t stay crispy. For the best texture, reheating in the oven is recommended.
Final Thoughts
This Baked Chicken Chimichangas Recipe is truly one of those dishes you’ll find yourself coming back to again and again. It’s the perfect balance between comfort, convenience, and bold, warming flavors that brighten up any meal. So, fire up your oven and give this recipe a try—you’re going to love the crunchy, cheesy, flavorful magic waiting inside these chimichangas!
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Baked Chicken Chimichangas Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
These Baked Chicken Chimichangas are a delicious twist on the classic fried version, featuring a flavorful chicken and cheese filling wrapped in warm flour tortillas, baked until golden and crispy. Perfectly spiced with cumin and chili powder, this easy recipe serves as a wholesome, satisfying meal that pairs beautifully with sour cream, guacamole, and fresh cilantro.
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
Chimichangas
- 6 large flour tortillas
- 2 tablespoons olive oil
Optional Garnishes
- Sour cream, for serving
- Guacamole, for serving
- Fresh cilantro, for garnish
Instructions
- Preheat the 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 the filling: In a large bowl, combine the cooked shredded chicken, salsa, ground cumin, chili powder, shredded cheddar cheese, and shredded Monterey Jack cheese. Mix thoroughly so all ingredients are evenly incorporated.
- Assemble the chimichangas: Place one large flour tortilla on a flat surface. Spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Fold the sides over the filling and then roll it up tightly from one end to the other to form a burrito shape.
- Place on baking sheet and oil: Arrange the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops evenly with olive oil to promote browning and crispness while baking.
- Bake until crispy: Bake in the preheated oven for 20 to 25 minutes, or until the chimichangas turn golden brown and develop a crispy texture on the outside.
- Serve: Remove from the oven and serve hot. Garnish your chimichangas with optional sour cream, guacamole, and fresh cilantro for added flavor and freshness.
Notes
- Ensure the chimichangas are rolled tightly to prevent filling from spilling out during baking.
- You can customize the spice level by adjusting the amount of chili powder or adding jalapeños to the filling.
- For a dairy-free option, omit the cheeses or use vegan cheese alternatives.
- If you prefer a crispier exterior, broil the chimichangas for the last 2 minutes of baking but watch carefully to prevent burning.
- Leftover chimichangas can be reheated in the oven to maintain their crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
