Baked Chicken Chimichangas Recipe

Alright, gather ‘round, fellow food enthusiasts! Let me tell you about my recent kitchen adventure with these Baked Chicken Chimichangas. Now, I’ve always been a bit intimidated by Mexican cuisine, thinking it was too complex or time-consuming for a weeknight meal. But this recipe? It completely changed my perspective. My family, who are usually quite vocal about their dinner preferences (and sometimes, dislikes), absolutely devoured these. Even my picky eater, who usually avoids anything remotely “spicy,” went back for seconds! The best part? They are baked, not fried, which means you get that satisfying crunch without feeling weighed down. The filling is bursting with flavor, the tortillas get wonderfully crispy in the oven, and the toppings… oh, the toppings! Imagine a cozy evening, the aroma of cumin and chili powder filling your kitchen, and then biting into a warm, cheesy, and delightfully crispy chimichanga. Trust me, this recipe is a winner. It’s approachable, customizable, and incredibly delicious. Ready to dive in? Let’s get cooking!

Ingredients

To embark on this flavorful journey of crafting Baked Chicken Chimichangas, you’ll need to gather a collection of fresh and vibrant ingredients. Each component plays a vital role in building the layers of taste and texture that make this dish so irresistible. Let’s break down each ingredient and understand its contribution:

For the Chimichangas:

• 2 cups cooked shredded chicken (rotisserie chicken works well): The heart of our chimichangas, cooked chicken provides a hearty and protein-rich base. Rotisserie chicken is an absolute time-saver and delivers moist, flavorful meat. You can use the breast or a mix of breast and thigh meat for richer flavor. If you’re cooking chicken from scratch, poaching or baking chicken breasts with a little salt and pepper works perfectly. For a vegetarian twist, consider substituting with 1.5 cups of cooked and seasoned black beans or pinto beans, or a medley of sautéed vegetables like bell peppers, onions, and corn. Ensure the chicken is shredded, not diced, for a better texture in the filling.
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend): Cheese is the melty, gooey binder that brings all the filling ingredients together and adds a rich, savory element. Cheddar offers a classic, sharp flavor, while Monterey Jack is milder and melts beautifully. A Mexican blend, often containing a mix of cheddar, Monterey Jack, and sometimes pepper jack, provides a balanced and slightly spicy profile. Feel free to experiment with different cheese combinations to find your favorite blend. For a spicier kick, try pepper jack or a blend with jalapeño cheddar. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly and often has a better flavor.
• ½ cup salsa or diced tomatoes with green chilies: This ingredient provides moisture, acidity, and a touch of vibrant flavor to the filling. Salsa, particularly a chunky salsa, adds texture and layers of flavor with its blend of tomatoes, onions, peppers, and spices. Diced tomatoes with green chilies, like Rotel, offer a simpler, tomato-forward base with a mild heat from the green chilies. Choose your salsa based on your spice preference – mild, medium, or hot. You can also use homemade salsa for an even fresher taste. If using diced tomatoes with green chilies, drain off excess liquid to prevent soggy chimichangas.
• 1 teaspoon ground cumin: Cumin is a quintessential spice in Mexican cuisine, lending a warm, earthy, and slightly smoky flavor. It adds depth and complexity to the chicken filling, enhancing the overall savory profile. Freshly ground cumin, if available, will have a more potent aroma and flavor.
• 1 teaspoon chili powder: Chili powder is a blend of dried chili peppers and other spices like cumin, oregano, and garlic powder. It provides a mild to moderate heat and a robust, chili-forward flavor. Different chili powders vary in heat levels, so adjust the amount to your preference. For a spicier kick, consider adding a pinch of cayenne pepper or chipotle powder.
• ½ teaspoon garlic powder: Garlic powder adds a savory, pungent, and slightly sweet garlic flavor to the filling. It’s a convenient way to incorporate garlic flavor without the need for fresh garlic. If you prefer fresh garlic, you can substitute with 1-2 cloves of minced garlic, sautéed briefly with the chicken or added directly to the filling mixture.
• ½ teaspoon onion powder: Onion powder provides a subtle, sweet, and savory onion flavor that complements the other spices and ingredients in the filling. Similar to garlic powder, it’s a convenient alternative to fresh onion. If you prefer fresh onion, you can use about ¼ cup of finely diced onion, sautéed until softened before adding to the filling.
• Salt and pepper to taste: Salt and pepper are essential seasonings that enhance and balance all the flavors in the dish. Season generously, tasting as you go, to ensure the filling is well-seasoned. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper and adjust to your liking. Remember that cheese and salsa can also contribute salt, so season gradually.
• 6 large flour tortillas: Flour tortillas are the vessels that hold our flavorful filling and become wonderfully crispy when baked. Large tortillas are ideal for chimichangas as they provide ample space for the filling and are easier to roll. Look for burrito-size tortillas, typically around 10-12 inches in diameter. Fresh tortillas will be softer and easier to roll without tearing. If your tortillas are stiff, you can warm them slightly in a microwave or skillet to make them more pliable. Corn tortillas are not recommended for baked chimichangas as they tend to become dry and brittle in the oven.
• 2 tablespoons olive oil or melted butter for brushing: Brushing the chimichangas with olive oil or melted butter before baking is crucial for achieving that desirable golden brown and crispy exterior. Olive oil provides a slightly healthier option and a subtle fruity flavor, while melted butter adds richness and enhances browning. You can also use a combination of both for a balance of flavor and crispiness.

For Serving (Optional but Highly Recommended):

• Sour cream: Cool and tangy sour cream provides a creamy contrast to the warm, savory chimichangas. It also helps to balance the spices and adds a refreshing element. Plain Greek yogurt is a healthier alternative with a similar tanginess and creamy texture.
• Guacamole: Creamy and rich guacamole, made from avocados, lime juice, onions, and cilantro, is a classic Mexican condiment that pairs perfectly with chimichangas. Homemade guacamole is always best, but store-bought guacamole can also be used for convenience.
• Salsa: Extra salsa, beyond what’s in the filling, is essential for serving. It adds a fresh, vibrant, and flavorful topping. You can use the same salsa you used in the filling or choose a different variety for added complexity. Consider offering a mild and a spicier salsa to cater to different preferences.
• Chopped cilantro: Fresh cilantro adds a bright, herbaceous, and slightly citrusy note that complements the other flavors and provides a pop of color. If you’re not a fan of cilantro, you can substitute with chopped fresh parsley or green onions.
• Lime wedges: A squeeze of fresh lime juice brightens up the dish and adds a zesty, acidic touch that balances the richness of the chimichangas and toppings. Lime wedges are a must-have for serving.

Instructions

Now that you have all your ingredients ready, let’s move on to the exciting part – putting it all together to create these delicious Baked Chicken Chimichangas! Follow these step-by-step instructions for a foolproof recipe:

Step 1: Prepare the Filling – The Heart of the Chimichanga

1. Gather Your Bowl and Ingredients: Take your large mixing bowl and assemble all the filling ingredients: 2 cups of cooked shredded chicken, 1 cup of shredded cheese, ½ cup of salsa (or diced tomatoes with green chilies), 1 teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and salt and pepper to taste. Having everything pre-measured and within reach will streamline the process.
2. Combine and Mix: Add all the measured spices – cumin, chili powder, garlic powder, and onion powder – to the mixing bowl first. This helps to evenly distribute the spices throughout the chicken and cheese mixture. Then, add the shredded chicken, shredded cheese, and salsa (or diced tomatoes with green chilies) to the bowl.
3. Season to Perfection: Season generously with salt and pepper. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper. Remember, you can always add more seasoning later, but it’s harder to take it away. Give everything a good stir until all the ingredients are thoroughly combined and evenly distributed. Taste a small spoonful of the filling. This is crucial! Adjust the seasoning as needed. Does it need more salt? A pinch of chili powder for more warmth? Now is the time to perfect the flavor profile.
4. Set Aside: Once you are satisfied with the taste of the filling, set the bowl aside. This allows the flavors to meld together while you prepare the tortillas and oven.

Step 2: Assemble the Chimichangas – The Art of Rolling

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Ensuring the oven is properly preheated is essential for achieving crispy chimichangas. The high heat is what will create that golden brown crust.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper. Parchment paper prevents the chimichangas from sticking to the baking sheet and makes cleanup a breeze. Alternatively, you can lightly spray the baking sheet with non-stick cooking spray.
3. Lay Out the Tortillas: Lay out the 6 large flour tortillas on a clean, flat surface. Arrange them so you have enough space to work with each one individually. If your tortillas are cold and stiff, you can gently warm them in the microwave for about 10-15 seconds or in a dry skillet for a few seconds per side. This will make them more pliable and prevent them from tearing when you roll them.
4. Fill the Tortillas: Spoon about ⅓ cup of the chicken mixture onto the center of each tortilla. Avoid overfilling the tortillas, as this can make them difficult to roll and may cause them to burst open during baking. Place the filling slightly off-center, closer to the bottom edge of the tortilla, which will make rolling easier.
5. Fold and Roll: This is where the magic happens! First, fold the sides of the tortilla in toward the center, covering the edges of the filling. Next, fold the bottom edge of the tortilla up and over the filling, tucking it in slightly. Roll tightly and firmly, like rolling a burrito, until you reach the top edge of the tortilla. The goal is to create a snug, burrito-like shape.
6. Place Seam-Side Down: Place the assembled chimichangas seam-side down on the prepared baking sheet. This helps to keep them sealed during baking and prevents them from unrolling. Arrange them with a little space between each chimichanga to allow for even browning and airflow.

Step 3: Bake the Chimichangas – Crispy Perfection

1. Brush with Oil or Butter: In a small bowl, melt 2 tablespoons of butter or measure 2 tablespoons of olive oil. Using a pastry brush or your fingers, brush the tops and sides of each chimichanga with the melted butter or olive oil. Be generous with the brushing, as this is what will create that beautiful golden brown color and crispy texture. Don’t forget the sides!
2. Bake in the Preheated Oven: Place the baking sheet with the chimichangas in the preheated oven. Bake for 20-25 minutes, or until the chimichangas are golden brown and crispy. The baking time may vary slightly depending on your oven and the thickness of the tortillas. Keep an eye on them and check for doneness around the 20-minute mark. You want them to be nicely browned and crispy, but not burnt.
3. Check for Crispness: After 20 minutes, gently poke a chimichanga with a spatula. It should feel firm and crispy to the touch. If they are not yet golden brown and crispy, continue baking for another 5 minutes or so, checking frequently.

Step 4: Serve and Enjoy! – The Grand Finale

1. Remove from Oven and Cool Slightly: Once the chimichangas are beautifully golden brown and crispy, carefully remove the baking sheet from the oven. Let them cool slightly on the baking sheet for a few minutes before serving. This will make them easier to handle and prevent you from burning your mouth.
2. Plate and Garnish: Transfer the baked chimichangas to serving plates. Get creative with your presentation!
3. Serve with Toppings: Now comes the best part – the toppings! Serve your Baked Chicken Chimichangas immediately while they are still warm and crispy. Offer a variety of toppings for everyone to customize their own chimichanga. Suggested toppings include: sour cream, guacamole, salsa, chopped cilantro, and lime wedges. Place bowls of toppings on the table and let everyone dig in!
4. Enjoy Every Bite: Take a bite and savor the crispy tortilla, the flavorful chicken filling, and the cool, creamy toppings. These Baked Chicken Chimichangas are best enjoyed fresh and hot.

Nutrition Facts (Estimated)

(Per Serving – Based on 6 Servings per Recipe)

• Serving Size: 1 Chimichanga
• Calories: Approximately 450-550 calories (This can vary depending on the type of cheese, salsa, and oil used, as well as the size of the tortillas and amount of filling.)
• Protein: 30-40 grams
• Fat: 20-30 grams (This can be reduced by using less cheese, leaner chicken, and olive oil instead of butter.)
• Saturated Fat: 8-12 grams
• Cholesterol: 100-130 mg
• Sodium: 600-800 mg (This can be reduced by using low-sodium salsa and controlling salt added to the filling.)
• Carbohydrates: 40-50 grams
• Fiber: 3-5 grams
• Sugar: 5-8 grams

Important Note: These are estimated nutritional values and can vary based on specific ingredients and portion sizes. For more accurate nutritional information, use a nutrition calculator and input the exact brands and quantities of ingredients you use. Remember that adding toppings like sour cream, guacamole, and extra salsa will increase the calorie and fat content.

Preparation Time

• Prep Time: 20-25 minutes (This includes preparing the filling, assembling the chimichangas, and preheating the oven.)
• Cook Time: 20-25 minutes (Baking time in the oven.)
• Total Time: 40-50 minutes

This recipe is relatively quick and easy, making it perfect for a weeknight meal. Most of the time is spent in the oven, allowing you to relax or prepare side dishes while the chimichangas bake. If you use pre-cooked rotisserie chicken, you can significantly reduce the prep time.

How to Serve

Baked Chicken Chimichangas are incredibly versatile and can be served in a variety of ways. Here are some delicious serving suggestions to elevate your meal:

• Classic Toppings Bar: Set up a toppings bar with bowls of:
  • Sour Cream or Mexican Crema: For a cool and tangy contrast.
  • Guacamole: Creamy and rich avocado dip.
  • Salsa: Offer a variety of salsas – mild, medium, hot, pico de gallo, or salsa verde.
  • Chopped Cilantro: Fresh and herbaceous garnish.
  • Lime Wedges: For a squeeze of zesty lime juice.
  • Shredded Lettuce: Adds freshness and crunch.
  • Diced Tomatoes or Onions: For extra texture and flavor.
  • Black Olives: Salty and briny addition.
  • Jalapeños (Pickled or Fresh): For those who like extra heat.
  • Queso Fresco or Cotija Cheese: Crumbled Mexican cheeses for a salty finish.
• Side Dishes to Complement: Pair your chimichangas with these flavorful side dishes:
  • Mexican Rice: Classic and flavorful rice side dish.
  • Refried Beans: Creamy and comforting bean side.
  • Black Beans: Hearty and healthy bean option.
  • Corn Salad: Fresh and vibrant salad with corn, peppers, and lime dressing.
  • Simple Green Salad: Light and refreshing salad to balance the richness.
  • Elote (Mexican Street Corn): Grilled corn on the cob with creamy sauce and chili powder.
• Make it a Fiesta Platter: Create a festive platter with:
  • Baked Chicken Chimichangas in the center.
  • Bowls of Mexican rice and refried beans on the sides.
  • Toppings arranged around the platter for easy access.
  • Tortilla chips and a bowl of guacamole for appetizers.
• Chimichanga Bowls: For a deconstructed and lighter option:
  • Serve the chicken filling over a bed of Mexican rice or quinoa.
  • Top with shredded lettuce, salsa, guacamole, sour cream, and a sprinkle of crushed tortilla chips for crunch.
  • This option eliminates the tortilla and reduces carbohydrates.
• Dessert to Follow: Complete your Mexican-inspired meal with a sweet treat:
  • Churros with Chocolate Sauce: Classic Mexican fried dough pastries.
  • Sopapillas: Puffy fried dough with honey and cinnamon.
  • Tres Leches Cake: Rich and moist milk-soaked cake.
  • Mexican Chocolate Brownies: Fudgy brownies with a hint of cinnamon and chili.

Additional Tips for Perfect Baked Chicken Chimichangas

To ensure your Baked Chicken Chimichangas are a resounding success, here are five helpful tips to keep in mind:

1. Don’t Overfill the Tortillas: It’s tempting to pack as much filling as possible into each tortilla, but resist the urge! Overfilling makes the tortillas difficult to roll and increases the risk of them bursting open during baking. Stick to about ⅓ cup of filling per tortilla for best results. A properly filled chimichanga will be easier to roll, seal, and bake evenly.
2. Warm Tortillas for Easier Rolling: Cold tortillas can be stiff and prone to tearing when folded and rolled. To prevent this, gently warm the tortillas before assembling the chimichangas. You can microwave them for 10-15 seconds, wrap them in a damp paper towel and microwave, or heat them briefly in a dry skillet for a few seconds per side. Warming makes them more pliable and less likely to crack.
3. Ensure Tortillas are Sealed Properly: Securely sealing the chimichangas is crucial for preventing the filling from leaking out during baking and for maintaining their shape. When rolling, tuck in the sides tightly and roll firmly. Placing them seam-side down on the baking sheet also helps to keep them sealed. If you’re concerned about them unrolling, you can secure the seam with a toothpick before baking (remember to remove the toothpick before serving!).
4. Brush Generously with Oil or Butter: Don’t skimp on the olive oil or melted butter when brushing the chimichangas! This step is essential for achieving that golden brown, crispy exterior that we all crave. Brush the tops and sides generously and evenly. The fat helps the tortillas crisp up beautifully in the oven and adds flavor. You can even brush them again halfway through baking for extra crispness.
5. Customize Your Filling and Spice Level: This recipe is a fantastic base, but feel free to customize it to your liking! Experiment with different types of cheese, salsas, and spices. Add black beans, corn, diced bell peppers, or sautéed onions to the filling for extra flavor and texture. Adjust the amount of chili powder and consider adding a pinch of cayenne pepper or chipotle powder for more heat. For a milder version, use mild salsa and reduce the chili powder. Make it your own and tailor it to your family’s preferences!

Frequently Asked Questions (FAQ)

Q1: Can I make these chimichangas ahead of time?

A: Yes, you can prepare the chimichangas ahead of time! Assemble them completely, up to the point of brushing with oil or butter. Place them seam-side down on a baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, brush them with oil or butter and bake as directed, adding a few extra minutes to the baking time if they are very cold from the refrigerator.

Q2: Can I freeze baked chicken chimichangas?

A: Yes, baked chimichangas freeze well. Allow them to cool completely after baking. Wrap each chimichanga individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat, bake directly from frozen in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until heated through and crispy. You can also thaw them in the refrigerator overnight and then bake for a shorter time.

Q3: Can I use corn tortillas instead of flour tortillas?

A: While traditionally chimichangas are made with flour tortillas, you can attempt to use corn tortillas. However, corn tortillas are more prone to cracking and becoming dry in the oven. If you do use corn tortillas, make sure they are very fresh and warm them well before rolling to make them more pliable. Be extra gentle when rolling and sealing them. Flour tortillas are generally recommended for baked chimichangas for better texture and ease of handling.

Q4: What are some vegetarian filling options?

A: For a delicious vegetarian version, substitute the chicken with:

• Black Beans or Pinto Beans: Use 1.5-2 cups of cooked and seasoned beans. Mash some of the beans for a creamier texture.
• Sautéed Vegetables: Sauté a mix of bell peppers, onions, corn, zucchini, mushrooms, or spinach with Mexican spices.
• Sweet Potatoes and Black Beans: A flavorful combination of roasted sweet potatoes and black beans.
• Lentils: Cooked lentils seasoned with taco seasoning or cumin and chili powder.
• Jackfruit: Young green jackfruit, cooked and shredded, can mimic the texture of shredded chicken.

Q5: How can I make these chimichangas spicier?

A: To increase the spice level, you can:

• Use Hot Salsa: Choose a hot salsa or add chopped jalapeños or serrano peppers to your salsa.
• Add Spicier Cheese: Use pepper jack cheese or a Mexican blend with jalapeño cheddar.
• Increase Chili Powder or Add Cayenne Pepper: Add more chili powder to the filling or include a pinch of cayenne pepper or chipotle powder for extra heat.
• Include Hot Sauce: Add a few dashes of your favorite hot sauce to the filling mixture.
• Serve with Spicy Toppings: Offer spicy salsa, pickled jalapeños, or a drizzle of hot sauce as toppings.

Enjoy making and savoring these fantastic Baked Chicken Chimichangas! They are a guaranteed crowd-pleaser and a healthier, equally delicious alternative to the fried version. Happy cooking!

Print