Baked Chicken Chimichangas Recipe
If you’re on the hunt for a dinner that’s big on flavor but friendly on your waistline, these Baked Chicken Chimichangas are the answer you’ve been waiting for! Imagine all the fun and satisfaction of a crisp, cheesy chimichanga, but baked instead of fried, making them lighter without giving up a bit of that craveable golden crunch. Each bite brings together tender chicken, creamy cheese, tangy salsa, and those irresistible Tex-Mex spices—it’s a meal that will have everyone at your table reaching for seconds. This is truly a celebration of comfort food made easy, and once you try them, Baked Chicken Chimichangas might just end up in your regular dinner rotation.
Ingredients You’ll Need
Let’s talk ingredients! This list is refreshingly simple, but each one brings a little something special to the table—whether it’s creamy tang, gooey melt, or a pop of spice. Gather these essentials, and you’re already halfway to a delicious batch of Baked Chicken Chimichangas.
- Cooked shredded chicken: Rotisserie chicken works like a charm here, adding tenderness and flavor with zero fuss.
- Shredded cheddar cheese: For that classic gooey, melty pull inside every chimichanga.
- Salsa: Adds punchy tomato flavor and a bit of instant sauciness to the filling.
- Cream cheese, softened: This is your secret to an ultra-creamy, luscious filling that holds everything together.
- Ground cumin: Brings warmth and a subtle earthiness—pure Tex-Mex magic!
- Chili powder: For a gentle kick of smokiness and color.
- Garlic powder: Adds savory depth without any chopping.
- Salt and pepper to taste: Balances all the flavors perfectly.
- Large flour tortillas: Big, soft, and sturdy enough to wrap up all that tasty filling while crisping beautifully in the oven.
- Melted butter: Brushed on top before baking, it gives you that irresistible golden, crispy finish with none of the frying fuss.
- Optional toppings like sour cream, guacamole, or extra salsa: The fun is in the finishing—pile them high with your favorites!
How to Make Baked Chicken Chimichangas
Step 1: Prep Your Oven and Baking Sheet
First things first—get your oven ready by preheating it to 400°F (200°C). Line a baking sheet with parchment paper to keep the chimichangas from sticking, and make cleanup a total breeze. Trust me, you’ll thank yourself later!
Step 2: Mix Up That Fabulous Filling
In a large bowl, combine your shredded chicken, cheddar cheese, salsa, cream cheese, cumin, chili powder, garlic powder, salt, and pepper. Give it all a good mix until everything is perfectly blended and irresistibly creamy. This step delivers all the flavor packed into every Baked Chicken Chimichanga.
Step 3: Fill and Roll the Chimichangas
Lay out a flour tortilla on a clean surface, then spoon about 1/2 cup of that dreamy filling into the center. Fold in the sides, then roll it up tightly like you would a burrito. The goal is to have all that goodness securely wrapped so nothing escapes while baking!
Step 4: Arrange and Butter
Place each folded chimichanga seam-side down onto your prepared baking sheet. Once all six are rolled and ready, just brush the tops with melted butter. This helps create that signature golden, crispy crust that makes Baked Chicken Chimichangas so special.
Step 5: Bake Until Golden
Bake in the hot oven for 20–25 minutes, or until the chimichangas are beautifully golden brown and crisp. For even more crunch, pop them under the broiler for the last 2–3 minutes—just keep an eye on them so they don’t over-brown. Serve piping hot with all your favorite toppings!
How to Serve Baked Chicken Chimichangas
Garnishes
Don’t skip the garnishes! A dollop of sour cream, a generous scoop of guacamole, or a little extra salsa piled on top makes each bite pop with color and cool, creamy flavors. Add some fresh cilantro or sliced jalapeños for a dash of brightness and spice if you love a little heat with your crunch.
Side Dishes
Baked Chicken Chimichangas pair perfectly with simple sides. Consider cilantro-lime rice, a vibrant black bean salad, or classic Mexican street corn. These complement the richness of the chimichangas while rounding out your meal with bright and fresh textures.
Creative Ways to Present
Want to impress? Cut each chimichanga into halves or thirds and arrange them on a big platter, drizzling with extra salsa or queso fresco. They’re great for parties as finger food, or you can even build a chimichanga bar with a variety of toppings so everyone can customize their own!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let your Baked Chicken Chimichangas cool completely. Store them in an airtight container in the fridge for up to three days; they’ll stay tasty and safe to enjoy for lunch or an easy dinner later on.
Freezing
These chimichangas freeze beautifully! Once baked and cooled, wrap each one tightly in foil or plastic wrap, then place in a freezer-safe bag. They’ll keep well for up to 2 months—perfect for those nights when you want a homemade meal, fast.
Reheating
To reheat, just place a chimichanga on a baking sheet in the oven at 350°F until heated through and crispy again, about 15–20 minutes. If you’re short on time, a quick zap in the microwave will do the trick, but the oven or toaster oven is best for bringing back that crave-worthy crunch.
FAQs
Can I use rotisserie chicken for Baked Chicken Chimichangas?
Absolutely! Rotisserie chicken is actually perfect for this recipe, cutting down both prep time and the number of dishes you’ll use. Just shred and go.
What’s the best way to get my chimichangas extra crispy?
For a seriously crisp shell, brush the tops generously with melted butter and broil them for the last 2–3 minutes. Keep a close eye—the difference between perfectly golden and overdone is just a matter of seconds!
Can I make them vegetarian?
100%! Swap out the chicken for canned black beans, sautéed veggies, or even some cooked rice for a hearty, meat-free filling. The rest of the Baked Chicken Chimichangas magic stays the same.
Do I have to use cheddar cheese?
Nope—feel free to use Monterey Jack, a Mexican blend, or even pepper jack for a little extra sass. It’s all about what makes your taste buds happiest.
How spicy are these chimichangas?
As written, they’re on the milder side—perfect for families. If you want more heat, pick a spicy salsa or add diced jalapeños to the filling to kick things up a notch!
Final Thoughts
I hope you’re as excited to try these Baked Chicken Chimichangas as I am to share them with you. They’re simple, satisfying, and bound to become a new favorite for nights when you want something scrumptious without the hassle of frying. Pull out your favorite toppings, call everyone to the table, and enjoy every crispy, gooey bite!
Print
Baked Chicken Chimichangas Recipe
- Total Time: 40 minutes
- Yield: 6 chimichangas 1x
- Diet: Non-Vegetarian
Description
These Baked Chicken Chimichangas are a delicious twist on traditional chimichangas, with a crispy baked shell filled with a flavorful mixture of shredded chicken, cheese, and spices. Perfect for a family dinner or casual gathering.
Ingredients
For the Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/2 cup cream cheese, softened
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For Assembly:
- 6 large flour tortillas
- 2 tablespoons melted butter
Optional Toppings:
- Sour cream
- Guacamole
- Extra salsa
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Filling: In a large bowl, mix shredded chicken, cheddar cheese, salsa, cream cheese, cumin, chili powder, garlic powder, salt, and pepper.
- Assemble the Chimichangas: Spoon filling into each tortilla, fold in the sides, and roll up tightly. Place seam-side down on the baking sheet.
- Bake: Brush chimichangas with melted butter and bake for 20–25 minutes until golden and crispy.
- Serve: Serve warm with desired toppings.
Notes
- You can substitute the chicken with beef, pork, or beans for a different filling.
- For extra crunch, broil the chimichangas for the last few minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 385
- Sugar: 2 g
- Sodium: 770 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
