If you’re craving the crispy, cheesy joy of a restaurant-style Tex-Mex dinner but want to keep it lighter and fuss-free at home, Baked Chicken Chimichangas: Easy and Delicious Recipe is about to become your new weeknight favorite. This recipe transforms humble ingredients into golden pockets of flavor, all while skipping the deep fryer. Imagine tender, spiced chicken and gooey cheese wrapped up burrito-style, then oven-baked to perfection. Whether you’re feeding a family or looking for a fun meal prep idea, these chimichangas promise savory satisfaction with every bite.
Ingredients You’ll Need
Simple, honest ingredients come together to make this dish shine. Each plays a supporting role in bringing out big, comforting flavors and that irresistible, melty texture. You likely have most of these on hand already, and a few fresh toppings really complete the restaurant-at-home experience.
- Cooked shredded chicken: This is your ready-to-go protein; rotisserie chicken or leftover roasted chicken make quick work here.
- Shredded cheddar cheese: Cheddar brings sharp, creamy richness and melts beautifully inside the tortillas.
- Salsa (mild or medium): Adds tang, moisture, and a punch of flavor—pick your favorite for a custom touch.
- Ground cumin: Earthy, warm spice that delivers classic Tex-Mex depth to the filling.
- Chili powder: Provides gentle heat and beautiful red color for a truly irresistible bite.
- Garlic powder: Rounds out the flavors with savory undertones—no slicing needed!
- Large flour tortillas (10-inch): These serve as your crispy, golden-edged envelope for all the delicious fillings.
- Melted butter or olive oil (for brushing): Just a little gives your chimichangas a satisfying, crunchy finish without deep frying.
- Refried beans (optional): If you love extra heft and creamy texture, spread these inside before rolling.
- Sour cream, guacamole, and chopped cilantro (for serving): Cool, creamy, and fresh toppings that elevate every bite.
How to Make Baked Chicken Chimichangas: Easy and Delicious Recipe
Step 1: Preheat and Prep Your Baking Station
First things first: get your oven going at 400°F (200°C). Set out a rimmed baking sheet lined with parchment paper so nothing sticks and clean-up is easy. Prepping your space ahead means you can focus on rolling up those chimichangas without a hitch!
Step 2: Mix Up the Flavorful Filling
Take a large mixing bowl and add your cooked shredded chicken, shredded cheddar cheese, salsa, cumin, chili powder, and garlic powder. Stir everything together until every morsel of chicken is coated in cheesy, zesty goodness. The salsa keeps the filling juicy and brings all the spices to life.
Step 3: Assemble and Fill Your Chimichangas
If you’re adding refried beans (highly recommended for extra flavor and creaminess), spread about two spoonfuls into the center of each tortilla. Next, add a generous half cup of your chicken mixture on top. Don’t overstuff—this makes rolling much easier!
Step 4: Roll Tightly for the Perfect Bake
Fold in the two sides of the tortilla, then roll up from the bottom to create a secure, burrito-like bundle. Place each chimichanga seam-side down on your prepared baking sheet. This helps them stay closed and maintain their lovely shape during baking.
Step 5: Brush and Bake to Crispy Perfection
For that golden, crisp texture (without a vat of oil), lightly brush the tops of each chimichanga with melted butter or olive oil. Pop them in the oven for 20–25 minutes. Watch as they become irresistibly golden and crunchy—your kitchen will smell amazing!
Step 6: Serve Hot and Add Toppings
Once baked, let them cool for a minute or two so you don’t lose the precious filling to lava-like cheese. Serve immediately, loading up with sour cream, guacamole, and a shower of chopped cilantro. Now you’ve got Baked Chicken Chimichangas: Easy and Delicious Recipe magic, ready for your table.
How to Serve Baked Chicken Chimichangas: Easy and Delicious Recipe
Garnishes
The finishing touch takes this meal from tasty to restaurant-level spectacular. Dollop on cool sour cream, a scoop of guacamole, and sprinkle with fresh chopped cilantro for a pop of color and herbaceous flavor. If you’re feeling extra festive, a squeeze of lime and a few sliced jalapeños add brightness and heat.
Side Dishes
Pair your Baked Chicken Chimichangas: Easy and Delicious Recipe with classic sides like Mexican rice, charred corn, or a crunchy slaw. Refried beans or black beans are always a crowd-pleaser. Even a simple green salad brings welcome freshness next to those crispy chimis.
Creative Ways to Present
For a fun twist, slice chimichangas in half on the diagonal for a dramatic presentation, then arrange them on a platter with extra bowls of salsa, crema, and guac for dipping. Hosting a party? Set up a DIY chimichanga bar with assorted toppings and let everyone customize!
Make Ahead and Storage
Storing Leftovers
Leftover Baked Chicken Chimichangas keep deliciously in an airtight container in the refrigerator for up to 3 days. Make sure they’re completely cooled before storing so they stay crisp as possible!
Freezing
You can freeze unbaked or fully baked chimichangas for easy future meals. Wrap each tightly in foil or plastic wrap and pop into a freezer bag. They’ll keep well for up to 2 months, just thaw overnight in the refrigerator before reheating.
Reheating
For the crispiest results, reheat chimichangas in the oven at 350°F until warmed through—usually about 10–15 minutes. An air fryer also works wonders for bringing back that just-baked crunch. The microwave is speedy, but may soften your tortilla, so oven is best!
FAQs
Can I substitute the chicken with another protein?
Absolutely! This Baked Chicken Chimichangas: Easy and Delicious Recipe is super versatile. Try swapping chicken for ground beef, shredded pork, or even sautéed veggies and black beans for a vegetarian twist.
How can I make these chimichangas spicier?
If you love heat, simply add diced jalapeños, green chiles, or use a spicy salsa in your filling. A pinch of cayenne or a few dashes of hot sauce bring extra kick, too!
What’s the best way to prevent my chimichangas from unrolling while baking?
The trick is to wrap them tightly and always place the seam side down on the baking sheet. Brushing with a bit of oil or butter also helps seal the seam and encourage the tortilla to crisp and hold together.
Can I make these ahead of time for a party?
Yes! Assemble your chimichangas, line them up on a baking sheet, and keep covered in the fridge for up to 24 hours. When ready, brush and bake as directed for that irresistible fresh-from-the-oven crunch.
Is there a gluten-free option?
Absolutely—just use large gluten-free tortillas and double-check that your refried beans and salsa are gluten-free too. The rest of the recipe remains the same, so you can enjoy Baked Chicken Chimichangas: Easy and Delicious Recipe gluten-free!
Final Thoughts
Whether you’re feeding a hungry group or just want to spice up your regular dinner rotation, Baked Chicken Chimichangas: Easy and Delicious Recipe brings all the joy of crispy, hearty Tex-Mex comfort straight to your kitchen. Give it a try—you’ll love how easy, flavorful, and fun homemade chimichangas can be!
Print
Baked Chicken Chimichangas: Easy and Delicious Recipe
- Total Time: 40 minutes
- Yield: 4 chimichangas 1x
- Diet: Non-Vegetarian
Description
These Baked Chicken Chimichangas are a delicious and easy-to-make Mexican-inspired dish that the whole family will love. Filled with seasoned shredded chicken, gooey cheddar cheese, and flavorful spices, these chimichangas are baked to crispy perfection and perfect for a cozy dinner.
Ingredients
For the Chimichangas:
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup salsa (mild or medium)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 4 large flour tortillas (10-inch)
- 2 tablespoons melted butter or olive oil (for brushing)
- 1/2 cup refried beans (optional)
For Serving:
- sour cream
- guacamole
- chopped cilantro
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the filling: In a large bowl, mix the shredded chicken, cheddar cheese, salsa, cumin, chili powder, and garlic powder.
- Assemble the chimichangas: If using refried beans, spread them on each tortilla. Add the chicken mixture, fold in the sides, and roll up tightly.
- Bake: Place the chimichangas seam-side down on a baking sheet, brush with butter or oil, and bake for 20–25 minutes until crispy.
- Serve: Serve hot with sour cream, guacamole, and cilantro.
Notes
- You can substitute the chicken with ground beef or rotisserie chicken.
- Add diced green chiles or jalapeños for extra heat.
- Leftover chimichangas can be reheated in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
