If you’re in the mood for a comfort meal that’s hearty, crisp on the outside, and bursting with flavor, look no further than Baked Chicken Chimichangas: Easy and Delicious Recipe. This dish wraps up tender chicken, gooey cheese, and just the right kick of spices in a golden, oven-baked tortilla. It’s lighter than the fried version and doesn’t skimp on flavor, making it perfect for a weeknight dinner or feeding a hungry crowd without any fuss.
Ingredients You’ll Need
The beauty of this recipe is its simplicity—every ingredient brings something special to the table, from deep savory notes to melty textures. Together, these essentials ensure each bite of your Baked Chicken Chimichangas: Easy and Delicious Recipe is pure magic.
- Cooked shredded chicken: The base of your filling—use rotisserie chicken for the easiest shortcut!
- Shredded Monterey Jack cheese: Melts into every nook, offering creamy, mild flavor that pairs perfectly with the spices.
- Salsa (mild or medium): Adds moisture and a touch of zing, binding everything together.
- Ground cumin: This earthy spice gives the filling a warm, classic Mexican-inspired edge.
- Garlic powder: For a gentle garlicky undertone that brings out the other flavors.
- Onion powder: Adds savory depth without the fuss of chopping onions.
- Chili powder: Lends just enough heat and smokiness—adjust to taste.
- Salt and pepper: A must for seasoning—don’t skip the tasting step.
- Large flour tortillas (10-inch): The sturdy wrap that goes crisp and golden in the oven!
- Melted butter or olive oil (for brushing): Ensures those gorgeous, crunchy tops—choose butter for flavor, oil for richness.
- Optional toppings: Sour cream, guacamole, chopped cilantro, diced tomatoes, shredded lettuce—layer on your favorites for fresh flair!
How to Make Baked Chicken Chimichangas: Easy and Delicious Recipe
Step 1: Prep the Filling
In a big mixing bowl, combine your cooked shredded chicken, Monterey Jack cheese, salsa, and all the seasonings: cumin, garlic powder, onion powder, chili powder, plus salt and pepper to taste. Give it all a good mix so that every bite will be loaded with juicy chicken and oozing cheese. If you want to add black beans or corn, now’s the time—feel free to get creative!
Step 2: Warm the Tortillas
Pop your stack of tortillas in the microwave for 20-30 seconds—just until they’re soft and flexible. This tiny step makes rolling a breeze and prevents any rips or tears. Trust me, it’s worth the extra half-minute.
Step 3: Assemble the Chimichangas
Spoon about one-third cup of the flavorful filling into the center of each tortilla. Fold in the sides first, then roll up the tortilla from the bottom, tucking in the filling as you go. You’re aiming for a plump, burrito-like bundle with the seams tucked underneath.
Step 4: Prepare for Baking
Line a large baking sheet with parchment paper or give it a light spritz of cooking spray. Arrange your rolled chimichangas seam-side down so they hold together while baking. Use a pastry brush or the back of a spoon to coat the tops with melted butter or olive oil—this step is the secret to that irresistible golden crunch.
Step 5: Bake Until Golden
Slide the tray into your preheated 400°F oven and let the magic happen for 20 to 25 minutes. The chimichangas should become beautifully crisp on the outside and piping hot inside. Peek at them in the last few minutes—every oven is a little bit different!
Step 6: Add Toppings and Serve
Once out of the oven, dress your Baked Chicken Chimichangas: Easy and Delicious Recipe with your favorite toppings. A dollop of sour cream, a spoonful of guacamole, a sprinkle of cilantro, or a pile of shredded lettuce brings everything together in a colorful, flavorful finish.
How to Serve Baked Chicken Chimichangas: Easy and Delicious Recipe
Garnishes
The toppings are where you truly make this dish your own. I love to scatter fresh cilantro and diced tomatoes for a pop of color and freshness, then add generous spoonfuls of creamy guacamole and tangy sour cream. Chopped lettuce adds crunch, while a little hot sauce on the side takes things up a notch.
Side Dishes
Baked Chicken Chimichangas: Easy and Delicious Recipe get even better with the right sides. Serve alongside fluffy Mexican rice, smoky black beans, or a crisp corn salad for a well-rounded meal. Even a vibrant cucumber and tomato salad will keep things light yet satisfying.
Creative Ways to Present
Try arranging the chimichangas on a platter, topping them all with ribbons of lettuce and drizzled salsa for a family-style centerpiece. Or, for an interactive dinner, set up a DIY taco bar with all the toppings so everyone can customize their own. These also work cut into halves or quarters for a crowd-pleasing appetizer spread.
Make Ahead and Storage
Storing Leftovers
Got extras? Store any leftover Baked Chicken Chimichangas: Easy and Delicious Recipe in an airtight container in the refrigerator. They’ll last up to three days, and they reheat like a dream—so you can enjoy crispy chimichangas all week.
Freezing
If you’re planning ahead, these chimichangas freeze beautifully before baking. Simply assemble, wrap tightly in plastic wrap (skip the butter or oil for now), and freeze. You can bake straight from frozen—just add a few extra minutes to the oven time!
Reheating
To bring back that crispiness, reheat your chimichangas in a 350°F oven or toaster oven for 10-15 minutes. Microwaving works for speed but can soften the tortilla. For the best texture, avoid the microwave if you have the time to bake them instead.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is my go-to for this recipe, cutting down on prep time while still delivering tons of flavor. Just shred it up and you’re good to go.
Are Baked Chicken Chimichangas: Easy and Delicious Recipe spicy?
They have a gentle warmth from the chili powder and salsa, but you’re fully in control. For a mild version, stick with mild salsa and cut back on the chili powder. If heat is your thing, add jalapeños or use hot salsa.
Can I make this recipe vegetarian?
Yes! Swap the chicken for black beans, sautéed peppers, or even roasted sweet potato. Throw in some extra cheese or your favorite veggies to make it hearty and satisfying.
What’s the best way to keep them crispy?
Baking them seam-side down and brushing generously with butter or oil ensures the signature crispy exterior. If you want extra crunch, finish them under the broiler for a quick minute at the end.
How do I keep the filling from falling out?
Be sure not to overfill and always tuck in the sides before rolling up the tortilla. Placing your Baked Chicken Chimichangas: Easy and Delicious Recipe seam-side down on the tray also helps seal everything in as they bake.
Final Thoughts
Baked Chicken Chimichangas: Easy and Delicious Recipe is the kind of dish that instantly turns any meal into a celebration. With simple ingredients, satisfying flavor, and a crunchy finish that’s always a crowd-pleaser, it’s hard not to adore. Give it a try—you just might find yourself making it a weekly staple!
Print
Baked Chicken Chimichangas: Easy and Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
Learn how to make delicious Baked Chicken Chimichangas at home with this easy recipe. These crispy oven-baked chimichangas are filled with seasoned shredded chicken, cheese, and salsa, then topped with your favorite toppings for a satisfying meal.
Ingredients
For the Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup salsa (mild or medium)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
For Assembly:
- 6 large flour tortillas (10-inch)
- 2 tablespoons melted butter or olive oil (for brushing)
- Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, shredded lettuce
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the filling: In a bowl, mix shredded chicken, cheese, salsa, cumin, garlic powder, onion powder, chili powder, salt, and pepper.
- Assemble: Warm tortillas, add chicken mixture, fold in sides, and roll up.
- Bake: Place chimichangas seam-side down on a baking sheet, brush with butter or oil, bake for 20–25 minutes until golden and crispy.
- Serve: Top with sour cream, guacamole, cilantro, or tomatoes.
Notes
- You can use rotisserie chicken for convenience.
- Enhance the filling with black beans or corn.
- Assemble ahead and refrigerate up to 1 day before baking.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 410
- Sugar: 2g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
