Baked Chicken Chimichanga

Introduction

Baked Chicken Chimichanga are a lighter, oven-baked version of the classic fried Mexican dish. These golden, crispy tortillas are filled with a flavorful mixture of seasoned shredded chicken, creamy cheese, and other tasty ingredients. By baking instead of frying, you get all the crunch without the extra oil, making them a healthier but equally satisfying choice.

I first made these when I wanted a healthier alternative to the fried version, and they turned out to be a family favorite. The kitchen smelled amazing as they baked to golden perfection, and the crispy texture combined with the savory filling was just right. What’s great about these chimichangas is how customizable they are—you can add beans, rice, or even guacamole for extra flavor.

These Baked Chicken Chimichangas are not only delicious but also easy to make. With just a few simple steps, you can have a meal that’s both satisfying and better for you. Whether you’re serving them for dinner or enjoying them as a fun snack, these chimichangas are sure to be a hit!

Perfect for:

• Quick and easy dinners
• Meal prep and leftovers
• Mexican-themed nights
• Game-day snacks
• A healthier twist on comfort food

Why You’ll Love This Baked Chicken Chimichanga

Here’s why Baked Chicken Chimichangas will become your go-to meal:

• Crispy Without Frying: Baking these chimichangas creates a crunchy exterior without the need for deep-frying, making them lighter but just as delicious.
• Flavor-Packed Filling: The seasoned shredded chicken and melted cheese create a filling that is hearty and flavorful.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly and quick to prepare.
• Versatile: Customize the fillings to suit your taste, adding beans, vegetables, or different types of cheese.
• Freezer-Friendly: These chimichangas freeze and reheat well, making them great for meal prep or last-minute meals.

Preparation and Cooking Time

• Total Time: 40 minutes
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Servings: 6 chimichangas
• Calories per serving: Approximately 350-400 calories
• Key Nutrients: Protein: 25g, Carbs: 30g, Fat: 12g

Ingredients

Here’s what you’ll need to make Baked Chicken Chimichangas:

• 2 cups cooked, shredded chicken
• 1 cup shredded Mexican blend cheese (or cheddar)
• 1/2 cup salsa (mild, medium, or hot)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 6 large flour tortillas
• 2 tablespoons olive oil (or melted butter)
• Optional toppings: sour cream, guacamole, diced tomatoes, shredded lettuce, chopped cilantro

Ingredient Highlights

• Shredded Chicken: Use rotisserie chicken, leftover cooked chicken, or shredded chicken breasts for convenience and flavor.
• Cheese: A Mexican blend adds the perfect cheesy touch, but feel free to use your favorite shredded cheese.
• Salsa: Choose your preferred spice level for the salsa to customize the chimichangas to your taste.
• Tortillas: Large flour tortillas work best as they are easy to roll and crisp up beautifully in the oven.

Step-by-Step Instructions

Follow these steps to make Baked Chicken Chimichangas:

Prepare the Filling:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix the Chicken Filling: In a large bowl, combine the shredded chicken, shredded cheese, salsa, cumin, chili powder, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Mix until the filling is well combined.

Assemble the Chimichangas:

3. Prepare the Tortillas: Warm the tortillas slightly in the microwave for 15-20 seconds to make them easier to fold.
4. Add the Filling: Place about 1/3 cup of the chicken mixture in the center of each tortilla. Fold in the sides, then roll the tortilla tightly like a burrito, ensuring the filling is fully enclosed.
5. Brush with Oil: Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops and sides with olive oil or melted butter for a golden, crispy finish.

Bake the Chimichangas:

6. Bake: Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chimichangas are golden and crispy.
7. Cool and Serve: Let the chimichangas cool for a few minutes, then serve with your favorite toppings like sour cream, guacamole, or diced tomatoes.

How to Serve Baked Chicken Chimichanga

Baked Chicken Chimichangas are versatile and can be served in various ways:

• With a Side Salad: Pair them with a simple green salad or Mexican-style coleslaw for a balanced meal.
• With Rice and Beans: Serve alongside Mexican rice and refried beans for a classic Tex-Mex dinner.
• Toppings Bar: Create a toppings bar with sour cream, guacamole, salsa, shredded lettuce, and chopped cilantro for a fun and customizable meal.
• As an Appetizer: Slice the chimichangas into smaller pieces and serve as an appetizer with dipping sauces like queso or salsa verde.
• On Their Own: These chimichangas are filling enough to be enjoyed on their own as a quick and satisfying meal.

Additional Tips for Baked Chicken Chimichanga

Here are some tips to ensure your Baked Chicken Chimichangas turn out perfectly:

• Don’t Overfill the Tortillas: Avoid overloading the tortillas with filling to prevent them from tearing or spilling during baking.
• Use Rotisserie Chicken: Save time by using store-bought rotisserie chicken or pre-cooked shredded chicken.
• Crispier Chimichangas: For extra crispiness, place the chimichangas under the broiler for 1-2 minutes after baking, keeping a close eye to avoid burning.
• Customize the Spice Level: Adjust the amount of chili powder and salsa to make the filling milder or spicier.
• Try Different Fillings: Add cooked black beans, sautéed vegetables, or even rice to the filling for added variety.

Recipe Variations for Baked Chicken Chimichanga

Here are 10 variations you can try for Baked Chicken Chimichangas:

1. Beef Chimichangas: Replace the shredded chicken with seasoned ground beef or shredded beef.
2. Vegetarian Chimichangas: Use black beans, rice, and sautéed vegetables as the filling.
3. Spicy Chimichangas: Add diced jalapeños or hot sauce to the filling for extra heat.
4. Breakfast Chimichangas: Fill with scrambled eggs, cooked bacon or sausage, and cheese for a breakfast twist.
5. Seafood Chimichangas: Use cooked shrimp or crab as the filling for a seafood version.
6. Barbecue Chicken Chimichangas: Swap the salsa for barbecue sauce and add caramelized onions for a smoky flavor.
7. Buffalo Chicken Chimichangas: Mix shredded chicken with buffalo sauce and ranch or blue cheese dressing.
8. Cheesy Chimichangas: Add extra cheese inside and on top of the chimichangas for an ultra-cheesy version.
9. Sweet and Spicy Chimichangas: Add pineapple chunks and a touch of chipotle sauce for a sweet and spicy twist.
10. Mini Chimichangas: Use smaller tortillas to make appetizer-sized chimichangas for parties.

Freezing and Storage for Baked Chicken Chimichanga

• Freezing: To freeze, assemble the chimichangas but do not bake them. Place them on a baking sheet and freeze until firm, then transfer to a freezer bag or container. Bake directly from frozen, adding an extra 5-10 minutes to the cooking time.
• Storage: Store leftover baked chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for a crispy texture.

Special Equipment for Baked Chicken Chimichanga

Here’s what you’ll need to make Baked Chicken Chimichangas:

• Baking Sheet – For placing the chimichangas on while baking.
• Parchment Paper – To line the baking sheet and prevent sticking.
• Pastry Brush – To apply oil or butter to the chimichangas for crispiness.
• Large Skillet – For cooking the chicken filling.
• Tongs – To roll and flip the chimichangas.
• Meat Thermometer – To ensure the chicken is fully cooked.
• Food Processor – To finely chop or shred the chicken filling if needed.
• Mixing Bowls – For combining ingredients like chicken, spices, and cheese.
• Aluminum Foil – To cover the chimichangas during baking if you prefer a softer result.
• Basting Brush – To evenly spread the oil or sauce over the chimichangas for a golden finish.

Frequently Asked Questions for Baked Chicken Chimichanga

1. Can I use corn tortillas instead of flour?
   Flour tortillas work best for chimichangas as they’re more pliable and bake up crispier than corn tortillas.
2. Can I make these gluten-free?
   Yes, simply use gluten-free tortillas and ensure the other ingredients are gluten-free.
3. Can I use pre-cooked chicken?
   Absolutely! Rotisserie chicken or leftover cooked chicken is perfect for this recipe.
4. What’s the best way to reheat them?
   Reheat chimichangas in the oven or air fryer to maintain their crispy texture.
5. Can I make these ahead of time?
   Yes, you can assemble the chimichangas ahead of time and bake them when ready to serve.

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Conclusion

Baked Chicken Chimichangas are a flavorful, satisfying, and healthier alternative to the fried classic. With their crispy exterior and savory chicken filling, they’re perfect for busy weeknights, casual dinners, or any occasion that calls for a delicious Mexican-inspired dish. Serve them with your favorite toppings and sides, and enjoy a meal that’s sure to impress your family and friends!

This recipe is as simple as it is delicious, making it ideal for everything from quick family meals to relaxed gatherings. Whether you’re enjoying them with a side of guacamole or a fresh salad, these baked chimichangas will quickly become a favorite in your home.

I’d love to see how your Baked Chicken Chimichangas turn out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy cooking!