If you’re craving a crispy, flavorful, and comforting dish that feels both indulgent and homemade, the Baked Chicken Chimichangas Recipe is your new best friend. This recipe transforms simple shredded chicken and a handful of spices into a golden, crunchy delight that’s lighter than the fried versions but just as satisfying. Bursting with cheesy, zesty goodness wrapped in a tender tortilla, these chimichangas are a perfect weeknight meal or a crowd-pleasing party treat you’ll want to share again and again.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, yet each one plays a vital role in building the rich flavors and textures you’ll adore. From the warm spices that infuse the chicken to the melty cheese that binds everything together, each component is essential for making authentic and delicious baked chicken chimichangas.
- 2 cups cooked shredded chicken: Rotisserie chicken is a great shortcut, saving time while adding juicy flavor to your filling.
- 1 teaspoon ground cumin: Adds a warm, earthy aroma that is classic in Mexican-inspired dishes.
- 1 teaspoon chili powder: Brings a mild heat and depth that enlivens the overall taste.
- ½ teaspoon garlic powder: Infuses a subtle garlicky undertone without overpowering the filling.
- ½ teaspoon onion powder: Enhances savory notes and complements the spices perfectly.
- ¼ cup salsa or enchilada sauce: Adds moisture and tangy brightness to keep the filling juicy.
- 1 cup shredded cheese (cheddar or Mexican blend): Melts beautifully to create gooey, irresistible pockets inside the chimichanga.
- 4 large flour tortillas: Soft and pliable, these hold all the filling securely during baking.
- Cooking spray or melted butter: Used to brush the tortillas for that golden, crispy crust you crave.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Preheat and Prepare Filling
Start by preheating your oven to 400°F (200°C), which will ensure your chimichangas bake up to a perfect crispy golden brown. While the oven warms up, mix the cooked shredded chicken with the cumin, chili powder, garlic powder, onion powder, salsa or enchilada sauce, and shredded cheese in a bowl. This combination makes a flavorful and moist filling that’s packed with zest and richness.
Step 2: Assemble the Chimichangas
Scoop the chicken mixture into the center of each flour tortilla. The key here is not to overstuff; just enough filling to roll neatly without breaking the tortillas. Fold the sides over the filling, then roll tightly from one end to the other to create a burrito shape that locks in all the tasty ingredients.
Step 3: Prepare for Baking
Place the rolled chimichangas seam-side down on a parchment-lined baking sheet. This helps prevent unrolling during baking and ensures an even crisp. Lightly brush the tops with cooking spray or melted butter for that luscious, golden finish that adds both flavor and crunch.
Step 4: Bake to Perfection
Pop the baking sheet into the oven and bake for 20 to 25 minutes. As they cook, the tortillas will crisp up beautifully while the cheese inside melts into warm pockets of gooey goodness. You’ll know they’re ready once the tops are golden brown and tempting enough to dive into immediately.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
Fresh and vibrant garnishes can elevate your chimichangas to a whole new level. Think dollops of sour cream or creamy guacamole for contrast, and a sprinkle of chopped cilantro for a bright herbal touch. For an extra zest, a squeeze of fresh lime juice over the top adds a refreshing zing that wakes up the palate.
Side Dishes
Pair your baked chicken chimichangas with simple sides like Mexican rice or refried beans to round out the meal perfectly. A crisp salad with avocado and a light vinaigrette can also balance the rich flavors of the chimichangas, making the whole meal feel fresh and satisfying.
Creative Ways to Present
Looking to impress guests or make weeknight dinners more fun? Serve each chimichanga sliced in half to reveal the cheesy, spiced filling inside. Plating with colorful salsas arranged artistically or accompanied by small bowls of dipping sauces encourages everyone to customize each bite. Presentation doesn’t need to be complicated to be memorable!
Make Ahead and Storage
Storing Leftovers
Leftover baked chicken chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. Keeping them well wrapped prevents the tortillas from drying out so they stay as crispy and delicious as when freshly baked.
Freezing
You can freeze these chimichangas before baking by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag or container. They freeze well for up to 2 months, making them a fantastic option for meal prep or busy nights when you want a fast, homemade dinner.
Reheating
To reheat, bake the chimichangas in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through and the tortilla is crispy again. Avoid microwaving if possible, as it tends to make the tortilla soggy, losing that delightful crunch.
FAQs
Can I use other meats instead of chicken?
Absolutely! Ground beef, pork, or even shredded turkey work wonderfully in this baked chicken chimichangas recipe. Just adjust your cooking and seasoning accordingly for the best flavor.
Is it possible to make these vegan or vegetarian?
Yes, you can swap the chicken for sautéed veggies, beans, or tofu and use vegan cheese. Just season your filling with the same spices to keep that bold flavor profile.
Can I freeze chimichangas after baking?
Freezing after baking is possible but might compromise texture. For the crispiest results, freeze unbaked chimichangas and bake fresh when needed.
What can I serve with sour cream?
Sour cream pairs well with guacamole, fresh pico de gallo, or a drizzle of hot sauce. These add creamy, tangy, and spicy contrasts that enhance the richness of the chimichangas.
How do I prevent tortillas from getting soggy?
Brushing the tortillas with butter or cooking spray and baking at a high temperature creates a crisp shell. Avoid overfilling and serve promptly for the best texture.
Final Thoughts
If you want a meal that’s both comforting and exciting, the Baked Chicken Chimichangas Recipe will quickly become a favorite in your kitchen. It’s flavorful, easy to prepare, and perfect for sharing with family or friends. Give it a try, and watch how this simple dish transforms dinner into a fiesta!
Print
Baked Chicken Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This baked chicken chimichangas recipe is a delicious and crispy take on the classic Mexican dish. Made with seasoned shredded chicken, cheese, and spices wrapped in flour tortillas, then baked to golden perfection, these chimichangas are an easy, flavorful meal perfect for lunch or dinner. Served with your favorite toppings like sour cream and guacamole, they offer a satisfying crunch without deep frying.
Ingredients
Filling
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup salsa or enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
Wraps and Topping
- 4 large flour tortillas
- Cooking spray or melted butter (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chimichangas.
- Mix Filling: In a bowl, combine the shredded chicken with ground cumin, chili powder, garlic powder, onion powder, salsa or enchilada sauce, and shredded cheese. Mix thoroughly until all ingredients are well incorporated.
- Assemble Chimichangas: Spoon the chicken mixture into the center of each large flour tortilla. Fold in the sides of the tortilla and roll tightly to form a burrito shape, ensuring the filling is sealed inside.
- Prepare for Baking: Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Lightly brush the tops with cooking spray or melted butter to help achieve a crispy golden exterior.
- Bake: Bake the chimichangas in the preheated oven for 20 to 25 minutes, or until they turn golden brown and crispy on the outside.
- Serve: Remove from the oven and serve hot. Accompany with sour cream, guacamole, or extra salsa as desired for dipping.
Notes
- For extra crispiness, brush chimichangas lightly with melted butter instead of cooking spray.
- You can substitute shredded chicken with cooked shredded turkey or beef if preferred.
- Feel free to add beans, corn, or diced peppers to the filling for extra texture and flavor.
- Make sure to tightly roll and seal the tortillas to prevent filling from leaking during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
