Baked Chicken Chimichangas Recipe
If you’re craving a comforting yet delightfully crispy dish that pairs bold Tex-Mex flavors with easy preparation, this Baked Chicken Chimichangas Recipe is going to become your new go-to. Imagine tender shredded chicken mingled with black beans and zesty salsa, all wrapped snugly in warm flour tortillas and baked to golden perfection. It’s the kind of meal that satisfies on every level — texture, taste, and that cozy homemade feeling — all without the mess or guilt of deep frying. Trust me, once you try this recipe, you’ll be excited to serve it again and again.
Ingredients You’ll Need
Gathering simple, everyday ingredients is half the fun because each component plays a key role in making these chimichangas flavorful and satisfying. From the heartiness of shredded chicken to the vibrant kick from spices and salsa, these components come together beautifully.
- Cooked, shredded chicken (2 cups): This is the protein-packed base that brings tenderness and substance to the filling.
- Black beans, drained and rinsed (1 can, 15 oz): Adding fiber and a creamy texture, black beans balance the spices perfectly.
- Salsa (1 cup): A flavorful blend of tomatoes, peppers, and spices that injects moisture and zest.
- Ground cumin (1 tsp): This warm spice adds earthiness and depth crucial to the Tex-Mex profile.
- Chili powder (1 tsp): Brings just the right amount of smoky heat to awaken the palate.
- Garlic powder (1/2 tsp): Provides subtle allium notes without overpowering the other flavors.
- Shredded cheddar cheese (1/2 cup): Melts inside the filling for gooey richness and a hint of sharpness.
- Flour tortillas (6, 8-inch): Soft yet sturdy, perfect for wrapping all that goodness and crisping beautifully in the oven.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C). This ensures it’s hot and ready to give your chimichangas that perfect crispy, golden finish as soon as you pop them in.
Step 2: Mix the Filling
In a large bowl, combine your cooked shredded chicken, black beans, salsa, and spices — ground cumin, chili powder, and garlic powder. Stir everything together until evenly mixed, so every bite delivers a balance of zesty, savory, and slightly smoky flavors.
Step 3: Assemble the Chimichangas
Lay out each flour tortilla and spoon a generous amount of the chicken mixture onto the center. Sprinkle cheddar cheese on top for that melty, cheesy surprise inside every bite. Carefully roll the tortilla around the filling, tucking in the sides to keep everything snug.
Step 4: Bake to Crispy Perfection
Place your rolled chimichangas seam-side down on a baking sheet. This placement keeps them sealed during baking. Slide them into the oven and bake for 20 to 25 minutes until the tortillas are beautifully golden and crisp.
Step 5: Time to Enjoy
Once out of the oven, these baked chimichangas are ready to be enjoyed with your favorite dips or sides. Let them cool just slightly so the filling sets — then dive in!
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
Top your baked chicken chimichangas with fresh garnishes that add brightness and texture. Think dollops of creamy sour cream, scoops of cool guacamole, or a sprinkle of chopped fresh cilantro and diced tomatoes. These add refreshing contrasts that elevate every forkful.
Side Dishes
Pair them with simple Mexican-inspired sides like Spanish rice, refried beans, or a crisp green salad to round out the meal. These sides complement the hearty chimichangas without stealing the spotlight, creating a well-balanced plate.
Creative Ways to Present
Looking to impress? Slice the chimichangas diagonally to reveal their colorful filling, then arrange them like fans on a plate. Add a drizzle of chipotle mayo or a vibrant salsa verde around the edges for that pop of color and extra flavor punch.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store baked chimichangas in an airtight container in the fridge for up to 3 days. This keeps them fresh while preserving that wonderful texture so you’re still excited to eat them tomorrow or the next day.
Freezing
If you want to prep in advance, freeze your chimichangas before baking by wrapping them tightly in foil or plastic wrap. They’ll keep well in the freezer for up to 2 months. When you’re ready, bake from frozen (adding a few extra minutes to the baking time) for an easy meal anytime.
Reheating
To bring leftovers back to life, reheat in a preheated oven at 350°F for about 10 minutes or until warmed through and crispy again. Avoid microwaving if possible, as it can make the tortillas soggy.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds plenty of flavor and saves time without compromising the deliciousness of your baked chicken chimichangas recipe.
Is it possible to make this recipe gluten-free?
Yes! Substitute regular flour tortillas with gluten-free tortillas, which are widely available. The rest of the ingredients are naturally gluten-free, making this adaptation super easy.
Can I make the chimichangas spicier?
For an extra kick, add diced jalapeños or a splash of hot sauce to the filling mixture. Adjusting the chili powder level also helps tailor the heat to your liking.
Is baking healthier than frying chimichangas?
Definitely. Baking reduces the amount of oil used, cutting down on calories and fat while still giving you that irresistible crispy texture you want in a chimichanga.
How can I keep the chimichangas from getting soggy?
Ensure you bake them seam-side down on a baking sheet with enough space in between for the heat to circulate. Also, avoid overfilling to prevent moisture from seeping out and softening the tortillas.
Final Thoughts
This Baked Chicken Chimichangas Recipe is all about bringing comfort, flavor, and ease together in one incredible dish. Whether you’re making a weeknight dinner or a casual weekend feast, these chimichangas are bound to become a cherished favorite. Give it a try and soon you’ll understand why it’s such a crowd-pleaser in my kitchen and hopefully yours too!
Print
Baked Chicken Chimichangas Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
These Baked Chicken Chimichangas are a delicious and healthier twist on a classic favorite, featuring shredded chicken, black beans, and savory spices rolled in flour tortillas, then baked until golden and crispy. Perfect for a quick weeknight dinner or casual gathering.
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
Additional Ingredients
- 1/2 cup shredded cheddar cheese
- 6 (8-inch) flour tortillas
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for baking the chimichangas to a perfect crispiness.
- Prepare Filling: In a large bowl, combine the cooked shredded chicken, drained and rinsed black beans, salsa, ground cumin, chili powder, and garlic powder. Mix thoroughly to evenly distribute the spices and salsa.
- Assemble Chimichangas: Place a spoonful of the chicken mixture onto the center of each flour tortilla. Sprinkle a generous amount of shredded cheddar cheese over the filling.
- Roll Tortillas: Carefully roll up each tortilla around the filling, tucking in the sides snugly to prevent the filling from spilling out. Place each rolled tortilla seam-side down on a baking sheet to keep them sealed while baking.
- Bake: Bake the assembled chimichangas in the preheated oven for 20 to 25 minutes, or until they turn golden brown and achieve a crispy texture.
- Serve: Once baked, serve the chimichangas hot. They pair wonderfully with additional salsa, sour cream, or guacamole on the side for added flavor.
Notes
- For extra crispiness, you can brush the tortillas lightly with oil before baking.
- Feel free to substitute cheddar cheese with Monterey Jack or pepper jack for a different flavor profile.
- Use whole wheat tortillas for a healthier alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
- Add diced onions or bell peppers to the filling for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
