If you’re craving that irresistibly crispy, golden-brown shell with a hearty, flavorful filling, look no further than this Baked Chicken Chimichangas Recipe. It’s the lighter, oven-baked twist on a classic Mexican-American favorite, and it comes together so easily you might just make it part of your weekly dinner rotation. Tender shredded chicken is combined with gooey cheese, tangy salsa, and fragrant spices, all wrapped up snuggly inside tortillas and baked to crunchy perfection. Whether you’re feeding a crowd, meal-prepping for the week, or just looking to spice up a simple weeknight dinner, this recipe will deliver big, bold flavors every time.
Ingredients You’ll Need
This recipe keeps things simple yet absolutely delicious. Each ingredient plays a crucial role in making the Baked Chicken Chimichangas Recipe mouthwateringly good, bringing together just the right touch of flavor, texture, and that signature golden crunch.
- Cooked shredded chicken: Use rotisserie chicken for speedy prep and juicy texture, or cook and shred your own for extra flavor control.
- Shredded cheddar cheese (or Mexican cheese blend): This melts beautifully and creates that gooey, cheesy stretch you look forward to in every bite.
- Salsa: Adds moisture, flavor, and a hint of tomato-y tang; choose mild, medium, or hot based on your spice preference.
- Sour cream: Gives the filling rich creaminess plus a slight tang to balance the spices and salsa.
- Ground cumin: Essential for that earthy, warm depth that makes Mexican-inspired dishes shine.
- Chili powder: Adds gentle heat and tingles of smoky flavor.
- Garlic powder: Brings a subtle kick of savory sharpness to the filling blend.
- Large flour tortillas: The rolling canvas for your chimichangas; choose big, pliable tortillas to keep everything tucked in neatly.
- Melted butter: Brushing the tops ensures that coveted crisp, golden finish while baking.
- Chopped fresh cilantro (optional): Adds refreshing color and a final pop of herby brightness.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper, which not only prevents sticking but also helps the chimichangas crisp up evenly underneath. Taking this step early keeps things moving along smoothly when it’s time to assemble and bake.
Step 2: Make the Flavor-Packed Filling
In a large mixing bowl, combine the cooked shredded chicken, shredded cheese, salsa, sour cream, cumin, chili powder, and garlic powder. Give everything a good toss until the chicken is well coated and the cheese is dispersed. The mixture should look creamy and smell wonderful—don’t be afraid to go in with a spoon for a little taste test!
Step 3: Assemble Your Chimichangas
Lay out the tortillas on a clean surface. Divide the chicken mixture evenly among them, placing the filling right in the center. Fold the sides of each tortilla inward, then roll up from the bottom, tucking in the filling so it’s completely enclosed. The tighter you roll, the less likely anything will escape during baking. Place each chimichanga seam side down on your prepared baking sheet.
Step 4: Brush and Bake
Here’s where the magic happens: brush the tops of each chimichanga with melted butter. This not only helps them crisp beautifully, but it also adds rich, toasty flavor. Slide the pan into your preheated oven and bake for 20 to 25 minutes, or until the tortillas are golden brown and irresistibly crunchy on top.
Step 5: Finishing Touches
Once out of the oven, you can sprinkle chopped fresh cilantro over the chimichangas for a pop of color and an aromatic finish. Serve immediately with your favorite dips—think guacamole, extra salsa, or dollops of cool sour cream.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
A generous sprinkle of chopped cilantro brings a fresh, zesty note that perfectly complements the warm, cheesy filling. You can also add thinly sliced green onions, a squeeze of lime, or even pickled jalapeños for a burst of heat and color right before serving.
Side Dishes
This Baked Chicken Chimichangas Recipe pairs perfectly with fluffy Mexican rice, classic refried beans, or a crisp green salad tossed with avocado. For a lighter plate, a citrusy cabbage slaw offers great crunch beside the main attraction.
Creative Ways to Present
Try slicing the chimichangas into halves or thirds for a party platter appetizer, arranging them atop a bed of lettuce with sliced radishes for color and crunch. Or, drizzle them with warm queso dip and sprinkle with diced tomatoes for a next-level Tex-Mex feast.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras (though they tend to disappear fast!), let the baked chimichangas cool completely. Transfer them to an airtight container and refrigerate for up to three days. This keeps the flavors fresh and the tortillas from getting soggy.
Freezing
To freeze, assemble the chimichangas but do not bake them. Wrap each tightly in foil or plastic wrap and place in a freezer bag. When ready to enjoy, bake straight from frozen—just add a few extra minutes to the baking time and brush with melted butter for best results.
Reheating
Reheat refrigerated chimichangas in a 350°F oven for about 10 minutes, or until the filling is hot and the tortilla is crisped. For frozen ones, bake at 400°F for 30 to 35 minutes. Avoid microwaving if you want to preserve that wonderful crunch!
FAQs
Can I use a different meat or make this vegetarian?
Absolutely! Swap cooked shredded beef, pork, or even rotisserie turkey for a fun twist. For a vegetarian version, use black beans, sautéed bell peppers, and extra cheese—the flavors are just as satisfying.
How can I make the Baked Chicken Chimichangas Recipe spicier?
To turn up the heat, use hot salsa in the filling and toss in some minced fresh jalapeños or a pinch of cayenne pepper. You can also serve with spicy pico de gallo or hot sauce on the side.
Can I assemble these ahead of time for a party?
Yes! Assemble the chimichangas a few hours ahead, place them seam side down on your baking sheet, cover tightly, and refrigerate until you’re ready to bake. Bake as directed just before serving for the crispiest results.
What cheeses work best in this recipe?
Shredded cheddar or a Mexican cheese blend are both fantastic; Monterey Jack or pepper jack add a nice melt and extra flavor, too. Feel free to get creative with your favorites.
Is the Baked Chicken Chimichangas Recipe suitable for meal prep?
Definitely—it’s a meal prep superstar! You can bake a batch, store them in the fridge, and reheat for quick, protein-packed lunches or dinners throughout the week without losing flavor or texture.
Final Thoughts
Diving into this Baked Chicken Chimichangas Recipe truly feels like a celebration of bold flavor and irresistible crunch. I hope you’ll try this recipe soon—whether as a weeknight dinner, shareable party platter, or meal-prep favorite, it’s bound to make any meal feel special. Happy baking and even happier eating!
Print
Baked Chicken Chimichangas Recipe
- Total Time: 35 minutes
- Yield: 6 chimichangas 1x
- Diet: Non-Vegetarian
Description
Delicious and easy-to-make baked chicken chimichangas that are crispy on the outside and filled with flavorful ingredients like shredded chicken, cheese, and salsa. A perfect dish for a Mexican-inspired meal!
Ingredients
For the Chimichangas:
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese (or Mexican cheese blend)
- 1/2 cup salsa
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 6 large flour tortillas
- 2 tablespoons melted butter
For Garnish:
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Filling: In a mixing bowl, combine shredded chicken, cheese, salsa, sour cream, cumin, chili powder, and garlic powder.
- Fill the Tortillas: Divide the filling evenly among tortillas, placing it in the center of each. Fold in the sides and roll up tightly.
- Bake the Chimichangas: Place seam-side down on the prepared baking sheet, brush tops with melted butter, and bake for 20–25 minutes until golden brown and crispy.
- Garnish and Serve: Garnish with cilantro if desired and serve with guacamole, extra salsa, or sour cream.
Notes
- For a spicier version, use hot salsa or add diced jalapeños to the filling.
- These chimichangas can be assembled ahead of time and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 380
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 65 mg
