Baked Chicken Chimichangas

Craving that crispy, crunchy bite from a chimichanga but want to skip the frying? These Baked Chicken Chimichangas are your answer! Imagine tender, seasoned chicken wrapped in a warm flour tortilla, baked to golden perfection, and served with all your favorite toppings. It’s a Tex-Mex dream come true, with all the crispy goodness, but without the mess and extra calories of frying. These chimichangas are perfect for a quick weeknight dinner or a fun meal for the whole family. Trust me, you’re going to love how easy they are to make—and how absolutely delicious they turn out.

Why You’ll Love Baked Chicken Chimichangas

Here’s why this recipe will quickly become a go-to in your kitchen:

Crispy Without the Frying

Who doesn’t love that crispy, golden crunch? These chimichangas are baked, so you can still enjoy the crunch without the extra oil. Plus, baking them makes the process way less messy!

Flavor-Packed Filling

The chicken is seasoned to perfection with a blend of spices that gives every bite a boost of flavor. Add some cheese, beans, and maybe a little salsa, and you’ve got the perfect filling for a satisfying meal.

Customizable

Feel free to get creative with the filling! Add sautéed onions, bell peppers, or even jalapeños for a little kick. You can easily make them your own based on your flavor preferences.

Easy to Make

These chimichangas are surprisingly easy to prepare. With simple ingredients and straightforward steps, you’ll be enjoying a Tex-Mex feast in no time.

Family-Friendly

Kids and adults alike will love this meal. Plus, it’s a great way to get everyone involved in the kitchen. Set up a chimichanga station and let everyone build their own!

Ingredients in Baked Chicken Chimichangas

Here’s everything you need to create these flavorful, crispy chimichangas:

Chicken Breasts

Boneless, skinless chicken breasts are the star of the show. You can use cooked rotisserie chicken if you’re short on time or want to make it even easier.

Flour Tortillas

Large flour tortillas are perfect for wrapping up all the goodness in each chimichanga. Make sure they’re soft enough to roll tightly around the filling.

Shredded Cheddar Cheese

A nice blend of sharp cheddar adds creaminess and flavor to the chicken filling. Feel free to mix it up and add other cheeses like Monterey Jack for extra meltiness.

Refried Beans

These add a creamy texture and a bit of richness to the chimichanga filling. They also help bind everything together for that perfect bite.

Salsa

For a little moisture and a boost of flavor, salsa is essential. You can use mild or spicy salsa depending on your preference.

Chili Powder, Garlic Powder, Cumin, and Paprika

These spices make the chicken flavorful and aromatic, giving it that classic Tex-Mex taste.

Olive Oil

Brushing the tortillas with olive oil helps achieve that golden, crispy finish when baked.

Salt and Pepper

For seasoning the chicken and the filling to bring everything together.

(Note: Full ingredient measurements are provided in the recipe card above!)

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes

Nutrition Facts (per serving)

• Servings: 4
• Calories: 450
• Total Fat: 19g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 600mg
• Total Carbohydrate: 45g
• Dietary Fiber: 7g
• Sugars: 4g
• Protein: 32g

Instructions

Making these baked chicken chimichangas is super simple! Follow these steps for a delicious, crispy meal:

1. Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.

2. Cook the Chicken

Season the chicken breasts with chili powder, garlic powder, cumin, paprika, salt, and pepper. Cook the chicken in a skillet over medium heat for about 6-8 minutes per side, until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes, then shred it using two forks.

3. Prepare the Filling

In a mixing bowl, combine the shredded chicken, refried beans, shredded cheddar cheese, and salsa. Stir everything together until the ingredients are well mixed.

4. Assemble the Chimichangas

Place a tortilla on a flat surface. Spoon about 1/4 cup of the chicken mixture onto the center of the tortilla. Fold in the sides and roll it up tightly to form a burrito shape. Repeat with the remaining tortillas and filling.

5. Brush with Olive Oil

Brush the tops of the chimichangas with a little olive oil to help them crisp up in the oven.

6. Bake the Chimichangas

Place the chimichangas seam side down on the prepared baking sheet. Bake for about 20-25 minutes, or until the chimichangas are golden brown and crispy.

7. Serve and Enjoy!

Once they’re done, remove the chimichangas from the oven and let them cool for a couple of minutes. Slice them in half and serve with your favorite toppings like sour cream, guacamole, or extra salsa.

How to Serve Baked Chicken Chimichangas

These chimichangas are great on their own, but here are a few ideas to elevate your meal:

With Sour Cream

A dollop of creamy sour cream on top of your chimichanga adds a refreshing contrast to the savory filling.

Guacamole

Serve with fresh guacamole for a creamy and flavorful side that complements the crispy chicken.

Spanish Rice

A side of Spanish rice with a hint of cumin and lime would be the perfect accompaniment to these chimichangas.

Mexican Street Corn

This is a fun and tasty side dish that’s full of flavor, with corn on the cob, mayo, cheese, and chili powder.

Fresh Salad

Pair the chimichangas with a crisp, light salad to balance out the richness of the chicken.

Additional Tips

Here are a few tips to make sure your Baked Chicken Chimichangas come out perfect every time:

Use Rotisserie Chicken

If you’re short on time, rotisserie chicken is a huge time-saver. It’s already cooked and easy to shred, making your prep work even quicker.

Don’t Overfill the Tortillas

Be sure not to overstuff the tortillas. This will make them harder to roll and may cause the filling to spill out during baking.

Keep the Tortillas Warm

If you’re making a big batch, you can keep the tortillas warm by wrapping them in a clean kitchen towel while you prepare the filling. This makes them easier to roll.

Make It Spicy

If you like a little heat, try adding some diced jalapeños or hot sauce to the chicken mixture for a spicy kick.

Try Different Fillings

Feel free to get creative! You can add sautéed bell peppers, onions, or even black beans to the filling to add more flavor and texture.

FAQ Section

Q1: Can I use corn tortillas instead of flour tortillas?

A1: Yes, you can use corn tortillas, but they might be a little more fragile. You may want to warm them up a bit before using to prevent breaking.

Q2: Can I freeze these chimichangas?

A2: Yes! To freeze, assemble the chimichangas but don’t bake them. Wrap each chimichanga tightly in foil or plastic wrap, and store them in the freezer for up to 3 months. When you’re ready to bake, just pop them straight into the oven from frozen, and bake for 25-30 minutes.

Q3: Can I make the filling ahead of time?

A3: Absolutely! You can prepare the chicken filling a day in advance and store it in the fridge. This will save you time when you’re ready to assemble and bake the chimichangas.

Q4: How do I get the chimichangas extra crispy?

A4: For an even crispier texture, you can lightly brush the tortillas with olive oil or spray them with cooking spray before baking.

Q5: Can I use ground chicken instead of shredded chicken?

A5: Yes, ground chicken would work great! Just cook it in a skillet, season it, and follow the rest of the recipe.

Q6: Can I add cheese to the outside of the chimichangas?

A6: Yes! For an extra cheesy crust, sprinkle some shredded cheese on top of the chimichangas before baking.

Q7: Can I use a different type of cheese?

A7: Yes! You can use Monterey Jack, mozzarella, or any other cheese you prefer. Just keep in mind that some cheeses melt more easily than others.

Q8: How do I store leftovers?

A8: Store leftover chimichangas in an airtight container in the fridge for up to 3 days. Reheat them in the oven to maintain the crispiness.

Q9: Can I make these chimichangas with beef instead of chicken?

A9: Yes! You can easily swap the chicken for ground beef or shredded beef if you prefer.

Q10: Can I use a different type of bean?

A10: Yes, you can swap the refried beans for black beans or pinto beans if you like a different flavor or texture in your chimichangas.

Conclusion

These Baked Chicken Chimichangas are a must-try if you love crispy, cheesy, and flavorful Tex-Mex meals. They’re easy to make, customizable, and perfect for a quick dinner or fun family meal. Plus, they’re baked—not fried—so you get all the crispy goodness without the extra calories. Give them a try, and watch them become a new favorite in your household! Enjoy!

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