Baked Chicken Chimichangas Recipe
Baked Chicken Chimichangas are the weeknight hero you didn’t know you needed—crispy, golden parcels stuffed with a creamy, flavorful chicken filling, all made easy in the oven. This dish skips the messy deep-fryer but still delivers that irresistible crunch and oozy cheese, blending Tex-Mex comfort and simplicity for an utterly satisfying dinner. Whether you’re serving a crowd or just want something exciting on a Thursday night, these Baked Chicken Chimichangas are bound to win over taste buds (and wow you with how quick they come together).
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role in creating the crave-worthy Baked Chicken Chimichangas we love. From basics like shredded chicken and cheese to a warm mix of spices and a brush of butter for that crispy shell, each element is tuned to perfection—nothing fancy or fussy, just flavor-packed goodness.
- Cooked shredded chicken: Rotisserie chicken works great and keeps things fast, juicy, and tender.
- Shredded Monterey Jack or cheddar cheese: Melty and rich, this gives your filling the perfect gooey pull.
- Salsa or enchilada sauce: Adds bold, saucy flavor and keeps the filling moist—use your favorite for a personalized touch.
- Sour cream: Offers creaminess and tang in every bite, balancing out the spices.
- Ground cumin: Contributes that smoky, earthy aroma that says “Mexican comfort food.”
- Chili powder: Gives gentle heat and depth, ramping up the flavor without overwhelming.
- Garlic powder: Adds a subtle punch, ensuring the chicken doesn’t taste bland or one-note.
- Onion powder: Rounds out the seasoning with mellow, savory sweetness.
- Salt and pepper to taste: Essential for making all the other flavors pop—season with care!
- Large flour tortillas (burrito size): These wrap everything up and get perfectly crisp in the oven.
- Melted butter or olive oil (for brushing): This is the secret to a deeply golden, crunchy exterior without deep-frying.
- Chopped cilantro, sour cream, and guacamole (optional for serving): Fresh and zesty toppings that take your chimichangas over the top.
How to Make Baked Chicken Chimichangas
Step 1: Prep the Oven and Baking Sheet
Baked Chicken Chimichangas need a hot oven, so start by preheating yours to 400°F (200°C). Line a baking sheet with parchment paper—this not only makes cleanup a breeze but also helps the chimichangas crisp up beautifully without sticking.
Step 2: Mix the Filling
In a large bowl, combine the shredded chicken, your choice of cheese, salsa or enchilada sauce, sour cream, cumin, chili powder, garlic powder, onion powder, and a pinch of salt and pepper. Stir until everything is completely coated—the mixture should be creamy, cheesy, and irresistible even before baking!
Step 3: Fill and Roll the Chimichangas
Lay out your tortillas and spoon an equal amount of chicken filling into the center of each. Fold the sides in, then roll up tightly starting from the bottom, like you’re wrapping a burrito. Rolling them snugly keeps all that glorious filling tucked inside as they bake.
Step 4: Arrange and Brush
Place each rolled chimichanga seam-side down on your prepared baking sheet. Brush the tops and sides generously with melted butter or olive oil—this is what transforms your tortillas into golden, crackly perfection in the oven, mimicking a fried finish without any splatter.
Step 5: Bake and Broil for Crispiness
Slide the tray into the oven and bake for 20 to 25 minutes, or until the chimichangas are puffed and golden. If you want that extra hint of crunch, broil for an additional 2–3 minutes at the end (just watch carefully, so they don’t burn!).
Step 6: Serve and Enjoy
Transfer your piping-hot Baked Chicken Chimichangas to plates and pile on the toppings—chopped cilantro, more sour cream, guacamole, or anything your heart desires. Every bite should have crunch, creaminess, and a big burst of flavor.
How to Serve Baked Chicken Chimichangas
Garnishes
The best Baked Chicken Chimichangas are always finished with a flourish! Sprinkle chopped fresh cilantro for brightness, add a spoonful of cool sour cream, and if you love it, a dollop of guacamole or a few diced tomatoes. Let everyone customize their own for a fun, festive meal.
Side Dishes
Round things out with classic Mexican or Tex-Mex sides: zesty cilantro-lime rice, creamy refried beans, or a crisp green salad all make fantastic partners for your chimichangas. Even a simple bowl of chips and salsa helps the meal feel like a full restaurant experience.
Creative Ways to Present
For a crowd, slice the Baked Chicken Chimichangas in half and arrange them on a colorful platter with little bowls of toppings so guests can build their perfect bite. Or, set up a “chimichanga bar” with various salsas, pickled jalapeños, and shredded lettuce for a playful DIY twist at casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have extra Baked Chicken Chimichangas (lucky you!), let them cool to room temperature before storing. Place them in an airtight container and keep them in the refrigerator—they’ll stay fresh and tasty for 2 to 3 days, ready to reheat whenever cravings strike.
Freezing
Baked Chicken Chimichangas freeze beautifully! Once baked and cooled, wrap each one tightly in foil or plastic wrap, then place in a zip-top freezer bag. They’ll keep for up to 2 months, making delicious, homemade Tex-Mex dinners just a quick bake away even on busy nights.
Reheating
To recapture that fresh-baked crunch, reheat your chimichangas in a 350°F oven for about 15 minutes (if frozen, add a few extra minutes). The exterior crisps up again and the filling gets perfectly hot—much better than the microwave method, which can make the tortillas soft.
FAQs
Can I use rotisserie chicken in this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut and works perfectly for Baked Chicken Chimichangas since it’s already tender and flavorful. Just shred, measure, and you’re good to go.
What type Main Course
Monterey Jack and cheddar are both top picks because they melt beautifully and have just the right amount of stretch and flavor. Feel free to combine the two for the best of both worlds!
Can I make these Baked Chicken Chimichangas vegetarian?
Yes—swap the chicken for black beans, refried beans, or even sautéed vegetables. The spices and creamy filling ensure they’re every bit as satisfying (and just as crispy) as the original.
How do I keep the tortillas from splitting?
Use fresh tortillas and warm them slightly in the microwave before filling and rolling; this keeps them pliable and much less likely to tear while assembling your chimichangas.
Do I have to broil them at the end?
The broil step is totally optional, but it does give the Baked Chicken Chimichangas that extra pop of crunch and a gorgeous, deep-golden color—just keep a close eye so they don’t get too toasty!
Final Thoughts
If you’re craving a meal that delivers big on flavor and crunch without a mountain of work, you truly need to try Baked Chicken Chimichangas. They’re comfort food at its best, irresistibly crispy outside and deliciously creamy inside. Gather your family, pile on your favorite toppings, and watch these chimichangas disappear in record time!
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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 fried chimichangas, featuring a flavorful filling wrapped in a crispy tortilla and baked to perfection. Perfect for an easy weeknight dinner or a fun weekend meal.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup salsa or enchilada sauce
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 6 large flour tortillas (burrito size)
- 2 tablespoons melted butter or olive oil (for brushing)
- Chopped cilantro, sour cream, and guacamole (for serving, optional)
For the Chimichangas:
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 together the shredded chicken, cheese, salsa, sour cream, cumin, chili powder, garlic powder, onion powder, salt, and pepper until fully combined.
- Fill the tortillas: Spoon the chicken mixture into the center of each tortilla. Fold in the sides, then roll up tightly like a burrito. Place seam-side down on the baking sheet.
- Bake: Brush each chimichanga with melted butter or olive oil. Bake for 20–25 minutes or until golden brown and crispy. For extra crispiness, broil for 2–3 minutes at the end.
- Serve: Serve warm topped with chopped cilantro, sour cream, guacamole, or your favorite toppings.
Notes
- You can prepare these ahead and refrigerate unbaked chimichangas for up to 24 hours.
- Substitute the chicken with shredded beef, pork, or beans for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 430
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg
