If you are craving a delightfully crispy, flavorful, and comforting dish that brings the best of Mexican-American cuisine right to your kitchen, this Baked Chicken Chimichangas Recipe is your perfect answer. Packed with succulent shredded chicken, melty cheddar cheese, and just the right blend of spices, these baked chimichangas offer all the indulgence of a traditional fried version but with less oil and a lot more ease. The combination of creamy sour cream and fresh salsa folded inside warm tortillas makes every bite irresistible, turning mealtime into a festive occasion that’s sure to please family and friends alike.
Ingredients You’ll Need
Creating a scrumptious batch of baked chicken chimichangas is surprisingly simple, and each ingredient plays a vital role in balancing the flavors, textures, and colors of this dish. From the tender chicken to the robust spices and creamy accents, these essentials come together to elevate every bite.
- 2 cups cooked shredded chicken: Provides a hearty and protein-rich base with tender texture.
- 1 cup shredded cheddar cheese: Adds gooey, savory richness and a touch of sharpness.
- 1/2 cup sour cream: Brings creaminess and a slight tang that beautifully complements the spices.
- 1/2 cup salsa: Offers fresh tomato flavors and a mild kick that brightens the filling.
- 1 teaspoon chili powder: Infuses smoky warmth and depth to the mix.
- 1/2 teaspoon cumin: Adds earthy undertones characteristic of Mexican cuisine.
- 1/2 teaspoon garlic powder: Boosts savory notes without overpowering.
- Salt and pepper to taste: Essential for seasoning and balancing all flavors.
- 6 large flour tortillas: Wrap everything up with a soft yet sturdy vehicle that crisps perfectly when baked.
- 2 tablespoons melted butter or olive oil: Used for brushing the chimichangas, ensuring a golden, crispy exterior.
- Optional toppings: Sour cream, guacamole, chopped cilantro, diced tomatoes for added freshness and flair.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Preheat and Prepare the Filling
Start by setting your oven to 400°F to ensure it reaches the optimal temperature while you prepare the filling. In a spacious bowl, mix together the shredded chicken, cheddar cheese, sour cream, salsa, and all the seasonings including chili powder, cumin, garlic powder, salt, and pepper. Stir well until every ingredient is blended to perfection, creating a creamy, flavorful mixture that will make your chimichangas unforgettable.
Step 2: Warm and Fill the Tortillas
Warming the flour tortillas briefly is a key step to prevent tearing when folding. You can microwave them for about 20 seconds or gently heat in a dry skillet. Scoop approximately 1/3 cup of the chicken filling into the center of each tortilla, making sure not to overfill for easy rolling. This balance is crucial to keep all the delicious stuffing intact during baking.
Step 3: Fold and Roll Tightly
Fold in the sides of the tortilla over the filling, then roll it up snugly from one end to the other, just like making a burrito. This technique seals in the flavorful filling securely. Place each rolled chimichanga seam-side down on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
Step 4: Brush and Bake
Brush the chimichangas generously with melted butter or olive oil on top. This step is what gives them the much-loved golden crispiness without having to deep fry. Slide the tray into your preheated oven and bake for 20 to 25 minutes, until the exterior turns crunchy and enticingly brown.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
Serving your baked chicken chimichangas with thoughtful garnishes elevates the meal instantly. Dollops of sour cream, creamy guacamole, freshly chopped cilantro, and juicy diced tomatoes add a burst of color and freshness. These toppings provide a pleasant contrast to the warm, crispy chimichangas, balancing richness with brightness.
Side Dishes
Pair your chimichangas with simple yet complementary sides like Mexican rice, refried beans, or a zesty corn salad. These dishes enhance the fiesta on your plate without overwhelming the star of the show. A crisp green salad or pickled jalapeños can also add welcome acidity and crunch.
Creative Ways to Present
For a fun twist, slice the baked chicken chimichangas diagonally and arrange them upright on a platter for easy sharing. Drizzle with extra salsa or a vibrant chipotle sauce to add gourmet flair. If you’re serving a crowd, consider creating a build-your-own topping bar so everyone can customize their chimichangas just how they like.
Make Ahead and Storage
Storing Leftovers
Leftover baked chicken chimichangas keep beautifully in the refrigerator for up to three days. Store them in an airtight container to maintain freshness and crispiness. This makes for a convenient and tasty next-day lunch or dinner option.
Freezing
These chimichangas freeze well if you want to prepare them ahead in large batches. Wrap each chimichanga individually in plastic wrap and place them in a freezer-safe bag. They can be kept frozen for up to two months, allowing for easy meal prep and quick weeknight dinners.
Reheating
To reheat, preheat your oven to 375°F and place the frozen or refrigerated chimichangas on a baking sheet. Heat for about 15-20 minutes if refrigerated or 25-30 minutes if frozen, until warmed through and crispy. Avoid microwaving if possible, as the crunch will become soggy.
FAQs
Can I use shredded beef instead of chicken in this Baked Chicken Chimichangas Recipe?
Absolutely! Shredded beef is a fantastic substitute that complements the spice blend wonderfully and gives the chimichangas a rich, hearty flavor. Just ensure your beef is well-seasoned and tender.
Is it possible to make these chimichangas vegetarian?
Yes, you can swap the chicken for black beans, pinto beans, or a mixture of sautéed vegetables for a delightful vegetarian version that doesn’t skimp on flavor and nutrition.
Do I have to use flour tortillas or can I use corn tortillas?
Large flour tortillas are best here because they are pliable and sturdy enough to hold all the filling without tearing, especially after baking. Corn tortillas tend to be more fragile and might crack when rolled.
Can I prepare the filling ahead of time?
Definitely! The filling can be made a day in advance and stored in the refrigerator. This can help save time on busy days and allows flavors to meld even more before assembling the chimichangas.
What’s the best way to get these chimichangas extra crispy?
For an added crunch, after baking, you can place the chimichangas under the broiler for 1 to 2 minutes, watching carefully to avoid burning. This quick broil step gives them that extra golden and crispy finish.
Final Thoughts
Whipping up this Baked Chicken Chimichangas Recipe is a joyous and rewarding experience that brings the perfect crispy texture and bold flavors without the fuss of frying. Whether for a weeknight dinner or a casual party, these chimichangas are guaranteed to become a new favorite. So go ahead, gather your ingredients, and dive into this delightful, home-baked treat that bursts with flavor at every bite!
Print
Baked Chicken Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
This delicious recipe for Baked Chicken Chimichangas offers a flavorful twist on traditional fried chimichangas, using a healthier baking method to achieve a crispy, golden crust. Packed with seasoned shredded chicken, melted cheddar cheese, and a blend of spices, these chimichangas are easy to assemble and perfect for a satisfying Mexican-American main course dinner. Serve with your favorite toppings like sour cream, guacamole, and fresh cilantro for a crowd-pleasing meal.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Assembly
- 6 large flour tortillas
- 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) to ensure it’s hot and ready for baking the chimichangas evenly.
- Prepare Filling: In a large bowl, combine the cooked shredded chicken, shredded cheddar cheese, sour cream, salsa, chili powder, cumin, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well blended to create a flavorful filling.
- Warm Tortillas: Slightly warm the flour tortillas by placing them in the microwave for a few seconds or warming them on a skillet. This makes the tortillas more pliable and easier to roll without tearing.
- Assemble Chimichangas: Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla. Fold in the sides and roll tightly from one end, creating a burrito shape with the seam side down to prevent unrolling during baking.
- Prepare for Baking: Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Brush the tops with melted butter or olive oil to help them crisp up and develop a golden brown color.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the chimichangas are golden brown and crispy on the outside.
- Optional Broiling for Extra Crispiness: For an extra crispy finish, place chimichangas under the broiler for 1 to 2 minutes after baking, watching closely to avoid burning.
- Serve: Serve hot with optional toppings such as sour cream, guacamole, chopped cilantro, and diced tomatoes to enhance the flavors.
Notes
- For added crispiness, broil the chimichangas for 1–2 minutes after baking, but watch closely to prevent burning.
- You can substitute chicken with shredded beef or use beans for a vegetarian version.
- Use olive oil instead of butter to make the recipe dairy-free if needed.
- Warm tortillas briefly to prevent cracking during rolling.
