If you want to dive into the world of Tex-Mex comfort food without all the extra grease, these Baked Chicken Chimichangas are about to become your new obsession. They’re brimming with juicy shredded chicken, creamy cheese, and a punchy salsa mix, all bundled up in a golden, crispy tortilla — thanks to a quick bake instead of deep frying. This healthier twist on the classic delivers all the flavor and crunch you crave, right from your own oven!
Ingredients You’ll Need
This recipe keeps things simple and accessible. Each ingredient is a building block, bringing its own unique savoriness, creaminess, or kick of spice that makes the Baked Chicken Chimichangas so mouthwatering and satisfying.
- Cooked shredded chicken (2 cups): Go for rotisserie for convenience, or leftover roast chicken to save time and add even more flavor.
- Shredded Monterey Jack or cheddar cheese (1 cup): Melts beautifully for that irresistible gooey texture inside every bite.
- Salsa (1/2 cup): Adds zest, moisture, and a touch of freshness — choose mild or spicy based on your taste.
- Sour cream (1/4 cup): Gives creamy tang to the filling and keeps it from drying out as it bakes.
- Ground cumin (1 teaspoon): Brings that classic, earthy Mexican backbone to the seasoning blend.
- Garlic powder (1/2 teaspoon): For an aromatic boost that ties together all the savory notes.
- Onion powder (1/2 teaspoon): Infuses subtle savory depth without the texture of raw onions.
- Salt (1/4 teaspoon): Enhances every ingredient so none get lost in the mix.
- Black pepper (1/4 teaspoon): A hint of heat to complement the creamy and cheesy flavors.
- Large flour tortillas, burrito size (4): Makes it easy to wrap and tuck in all that hearty filling.
- Olive oil or melted butter (1 tablespoon): Just a quick brush on top gives you that golden crisp finish straight from the oven.
- Optional toppings: guacamole, salsa, sour cream, shredded lettuce: Top and customize as you like for fresh flavor and flair.
How to Make Baked Chicken Chimichangas
Step 1: Preheat and Prep
Start by heating your oven to 400°F (200°C). Line a baking sheet with parchment paper — this keeps the chimichangas from sticking and makes cleanup a breeze.
Step 2: Mix the Filling
In a large bowl, combine the shredded chicken, cheese, salsa, sour cream, cumin, garlic powder, onion powder, salt, and pepper. Stir everything together until it’s evenly mixed, and every little shred of chicken gets coated in that creamy, zesty filling.
Step 3: Fill and Roll
Spoon an equal amount of the filling into the center of each flour tortilla. Fold in the sides, and then roll it up tightly from the bottom, tucking as you go, burrito-style. This helps keep all those scrumptious fillings inside as they bake.
Step 4: Arrange and Brush
Place your rolled chimichangas seam-side down on the prepared baking sheet. Give each one a light brushing with olive oil or melted butter — this is their golden ticket to a perfectly crispy finish in the oven.
Step 5: Bake Until Crispy
Bake the chimichangas for 20 to 25 minutes, or until they’re golden and the edges are crisp. For an extra-crunchy finish, slide them under the broiler for 2 to 3 minutes at the end — just keep an eye so they don’t over-brown.
Step 6: Serve Hot
These beauties are best served straight from the oven, piping hot and ready for the toppings of your dreams. Grab your guac, salsa, or shredded lettuce and dig in!
How to Serve Baked Chicken Chimichangas
Garnishes
Pile on the toppings to make each bite sing. I love a scoop of fresh guacamole, a drizzle of extra salsa, and maybe a dollop of sour cream for coolness. A sprinkle of shredded lettuce adds crunch and color, bringing balance to the warm, cheesy filling inside the Baked Chicken Chimichangas.
Side Dishes
For a true fiesta plate, serve with classic sides like Mexican rice, refried beans, or a crisp corn salad. Even a big pile of tortilla chips and homemade pico de gallo will work wonders to complement the bold flavors of your Baked Chicken Chimichangas.
Creative Ways to Present
Turn dinner into a DIY buffet by letting everyone customize their own Baked Chicken Chimichangas with an array of toppings and salsas. Or, slice them in half and arrange them on a big platter as a fun, hand-held party food. Either way, expect these to disappear fast!
Make Ahead and Storage
Storing Leftovers
If you happen to have any extras, let your Baked Chicken Chimichangas cool completely. Wrap them individually in foil or plastic wrap and store in an airtight container in the fridge for up to 3 days. They hold up remarkably well and make scrumptious lunches the next day.
Freezing
Baked Chicken Chimichangas freeze beautifully! Once cooled, wrap each tightly in plastic wrap and foil. Place in a freezer bag and stash in your freezer for up to 2 months. Perfect for busy evenings or spontaneous cravings.
Reheating
For best results, reheat chilled or frozen chimichangas in a 350°F oven until hot and crispy, roughly 15 minutes from the fridge or 25–30 minutes from frozen. The oven keeps that signature crunch, so you’re not left with a soggy bite.
FAQs
Can I use a different protein in these Baked Chicken Chimichangas?
Absolutely! Shredded beef, pork, or even cooked and seasoned beans can make a delicious swap. The method stays the same — just fill, roll, and bake to crispy perfection.
What kind of salsa works best?
Use whatever salsa you love! Chunky fresh salsa or smoother jarred versions both work. If your salsa is very watery, drain off some liquid so the filling doesn’t get soggy.
Do I have to use flour tortillas, or can I use corn?
Flour tortillas are key for rolling and getting that classic crispy, puffy shell in baked chicken chimichangas, but you can try large corn tortillas if you prefer — just warm them so they’re pliable and less prone to tearing.
How spicy are the finished chimichangas?
That’s up to you and your salsa! The base recipe is quite mild, but feel free to add jalapeños, hot sauce, or extra pepper if you like it with more heat. Or, keep everything on the milder side for kids or spice-shy eaters.
Can I make the filling ahead of time?
Definitely! You can mix the filling up to two days in advance and store it in the fridge. When you’re ready, fill, roll, and bake the Baked Chicken Chimichangas for a super speedy weeknight meal.
Final Thoughts
I hope this recipe inspires you to gather your favorite toppings and treat yourself to a batch of Baked Chicken Chimichangas. They really deliver a crave-worthy, crispy, and cheesy experience that’s easy enough for any busy night — and always a hit with friends or family. Give them a try, and I bet you’ll make them again and again!
Print
Baked Chicken Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 chimichangas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Baked Chicken Chimichangas are a delicious twist on traditional fried chimichangas. Packed with flavorful shredded chicken, gooey cheese, and a blend of spices, these chimichangas are baked until crispy and golden. Perfect for an easy weeknight dinner or a fun weekend meal!
Ingredients
For the filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup salsa
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For assembling:
- 4 large flour tortillas (burrito size)
- 1 tablespoon olive oil or melted butter (for brushing)
Optional toppings:
- guacamole
- salsa
- sour cream
- shredded lettuce
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the filling: In a large bowl, mix shredded chicken, cheese, salsa, sour cream, cumin, garlic powder, onion powder, salt, and pepper until well combined.
- Assemble the chimichangas: Spoon the filling into the center of each tortilla. Fold the sides over the filling and roll up tightly like a burrito.
- Bake: Place the chimichangas seam-side down on a baking sheet lined with parchment paper. Brush the tops lightly with olive oil or melted butter. Bake for 20–25 minutes until golden and crispy.
- Serve: Serve hot with your favorite toppings.
Notes
- Use rotisserie chicken for convenience.
- Add cooked rice or black beans to the filling to make it heartier.
- For extra crispiness, broil for 2–3 minutes at the end of baking.
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