If you’re craving a dish that brings together comfort, flavor, and a little fiesta in every bite, you’ve got to try this Baked Chicken Chimichangas Recipe. Crispy on the outside, tender and savory inside, these chimichangas are the ultimate weeknight crowd-pleaser. They’re healthier than their deep-fried cousins but with every bit of that satisfying crunch and rich Tex-Mex taste. Whether you’re feeding a family or hosting friends, this recipe offers an easy way to whip up something impressive without hours in the kitchen.
Ingredients You’ll Need
The ingredients for this Baked Chicken Chimichangas Recipe are refreshingly simple but each plays an important role in the perfect balance of texture and flavor. From the juicy shredded chicken to the aromatic spices and melty cheddar, these components come together seamlessly to create something truly special.
- Cooked, shredded chicken: The hearty protein base that soaks up all the delicious seasoning.
- Black beans: Adds a creamy, earthy richness plus extra fiber and texture.
- Salsa: Brings zingy, fresh tomato flavor and moisture to keep the filling vibrant.
- Ground cumin: Infuses a warm, smoky note essential to Tex-Mex cuisine.
- Chili powder: Adds mild heat and color for that signature spicy feel.
- Garlic powder: A subtle boost of savory depth without overpowering.
- Shredded cheddar cheese: Melts beautifully inside for gooey, cheesy indulgence.
- Flour tortillas (8-inch): The perfect wrap that crisps up golden in the oven, holding all the filling together.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Prepare the Filling
Begin by mixing the shredded chicken with the black beans, salsa, cumin, chili powder, and garlic powder in a large bowl. This combination creates a fragrant, flavorful filling that is moist but not soggy, ensuring every bite is delicious.
Step 2: Assemble the Chimichangas
Spoon a generous amount of the filling onto the center of each tortilla, then sprinkle with shredded cheddar cheese. The cheese adds richness and helps bind the filling once baked.
Step 3: Roll and Secure
Fold the sides of the tortilla over the filling, then roll it up tightly from one end to the other. Placing the chimichangas seam-side down on the baking sheet helps them hold their shape while baking.
Step 4: Bake to Perfection
Pop the rolled chimichangas into a 400°F oven and bake for 20 to 25 minutes. The heat crisps the tortillas to a beautiful golden brown and melts the cheese inside, giving you the perfect crunch with every bite.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
Fresh garnishes like a dollop of sour cream, slices of creamy avocado or guacamole, and a sprinkle of chopped cilantro bring brightness and creaminess that balance the spices and add freshness to your plate.
Side Dishes
This recipe shines with classic sides such as Mexican rice, refried beans, or a crisp green salad tossed with lime vinaigrette. These complements round out the meal and provide variety in flavor and texture.
Creative Ways to Present
For an eye-catching meal presentation, cut the chimichangas in half to reveal the colorful filling and arrange them on a platter with small bowls of salsa, jalapeños, and fresh lime wedges. This invites everyone to customize their experience and adds a festive touch to the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover baked chicken chimichangas in an airtight container in the refrigerator for up to 3 days. This makes for a quick and tasty lunch the next day.
Freezing
You can freeze unbaked chimichangas by wrapping them individually in plastic wrap and placing them in a freezer bag. Bake them straight from frozen, adding a few extra minutes to the cooking time for convenience and ready-to-go meals.
Reheating
Reheat leftovers in the oven at 350°F until heated through and the tortilla regains its crispness. Avoid microwaving if possible, as it can make the tortilla soggy and less appealing.
FAQs
Can I use a different type of cheese?
Absolutely! While cheddar cheese is a classic choice for this Baked Chicken Chimichangas Recipe, Monterey Jack, pepper jack, or a Mexican blend can add different flavor profiles and creaminess.
Is it possible to make this recipe vegetarian?
Yes, simply swap out the chicken for sautéed vegetables like bell peppers, onions, and mushrooms, or add extra beans and corn. The spices and salsa will keep the filling flavorful and satisfying.
How spicy are these chimichangas?
The level of spice is mild to moderate thanks to the chili powder and cumin, but you can always adjust the amount or add fresh chopped jalapeños or hot sauce to suit your heat preference.
Can I prepare these chimichangas ahead of time completely?
You can assemble the chimichangas a day in advance and refrigerate them before baking. Just cover tightly to prevent the tortillas from drying out and bake them fresh when ready to eat.
What’s the best way to shred cooked chicken for this recipe?
The most effortless method is to use two forks to pull apart warm, cooked chicken breasts or thighs. Shredding before mixing ensures the filling is consistently textured and well combined.
Final Thoughts
There’s something so wonderfully satisfying about this Baked Chicken Chimichangas Recipe that makes it a definite keeper in your recipe box. It brings together ease, taste, and that golden baked crisp that feels both indulgent and wholesome. Trust me, once you try these, you’ll find yourself reaching for this recipe again and again whenever you want a quick, tasty meal full of personality and heart.
Print
Baked Chicken Chimichangas Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
These Baked Chicken Chimichangas are a delicious twist on the traditional fried favorite, offering a crispy, golden exterior without the extra oil. Packed with seasoned shredded chicken, black beans, and melted cheddar cheese wrapped in warm flour tortillas and baked to perfection, they make for a satisfying and flavorful meal perfect for weeknight dinners.
Ingredients
Filling
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup salsa
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 cup shredded cheddar cheese
Assembly
- 6 (8-inch) flour tortillas
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the chimichangas.
- Mix Filling: In a large bowl, combine the cooked shredded chicken, drained black beans, salsa, ground cumin, chili powder, and garlic powder. Stir well to evenly distribute the seasonings and flavors throughout the mixture.
- Assemble Chimichangas: Lay out each flour tortilla and place a spoonful of the chicken and bean mixture in the center. Then sprinkle a little shredded cheddar cheese on top of the filling.
- Roll Tortillas: Fold in the sides of the tortilla and roll it up tightly from one end to the other, enclosing the filling securely. Place each rolled chimichanga seam-side down on a baking sheet to prevent them from unraveling during baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes until the chimichangas are golden brown and crispy on the outside.
- Serve: Remove from oven and serve hot with your choice of additional salsa, sour cream, or guacamole for dipping and added flavor.
Notes
- For extra crispiness, lightly brush the chimichangas with a bit of oil before baking.
- Feel free to add diced onions or jalapeños to the filling for extra flavor and texture.
- Use whole wheat tortillas for a healthier variation.
- These chimichangas can be prepared ahead and refrigerated before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
