Welcome to my kitchen, where every dish tells a story and every meal brings us closer. Today, we’re making Baked Chicken Chimichangas, a beloved Mexican classic reimagined for a healthier, equally delicious experience. You’ll savor all the vibrant flavors and satisfying crunch you adore, but without the deep-frying. This recipe lets you enjoy a golden, crispy exterior right from your oven, making it perfect for an easy, comforting weeknight dinner that gathers everyone around the table.
Table of Contents
Why You’ll Love These Baked Chicken Chimichangas
This recipe holds a special place in my heart, reminding me how simple twists can make family favorites even better. These Baked Chicken Chimichangas are truly a joy to prepare and share.
- They offer a healthier alternative to traditionally fried chimichangas, letting you enjoy your meal with peace of mind.
- You’ll achieve an incredibly satisfying crispy texture when baked, proving that the oven can deliver just as much crunch.
- The preparation is quick and easy, making it an ideal choice for busy weeknight dinners when time is short.
- The filling is highly customizable, allowing you to use your favorite ingredients and make each bite uniquely yours.
- Each chimichanga is packed with savory, authentic Mexican flavor that every family member will adore.
Ingredients
Gathering your ingredients is the first step to creating wonderful memories in the kitchen. For these delightful Baked Chicken Chimichangas, we focus on fresh, flavorful components that come together beautifully.
For the Chicken Filling:
- 2 cups cooked chicken: (shredded or chopped) – A fantastic way to use leftover rotisserie chicken.
- 1 cup of your favorite salsa: Choose mild or spicy to suit your family’s preference.
- 1 teaspoon ground cumin: Adds an earthy, warm depth crucial to Mexican cuisine.
- 1/2 teaspoon dried oregano leaves: (crushed) – Provides a fragrant, slightly bitter note that balances the flavors.
- 1 cup shredded cheddar cheese: Melts beautifully, adding gooey richness.
- 2 green onions: (chopped (about 1/4 cup)) – For a fresh, mild oniony bite.
For the Chimichangas:
- 6 (8-inch) flour tortillas: The perfect size for generous fillings and easy rolling.
- 2 tablespoons unsalted butter: (melted) – Key for achieving that irresistible golden crisp.
For Serving (Optional Toppings):
- Diced tomato: For freshness and a pop of color.
- Sour cream or Greek yogurt: A cool, creamy counterpoint to the savory filling.
- Guacamole: Rich, creamy, and always a crowd-pleaser.
- Extra salsa: For an added burst of flavor with every bite.
- Additional shredded cheddar cheese: For sprinkling on top, adding extra cheesiness.
Notes & Substitutions
Using simple, accessible ingredients is part of the joy of cooking. For the chicken, feel free to use pre-cooked rotisserie chicken or any leftover cooked chicken you have on hand; this saves valuable time. If cheddar isn’t your favorite, swap it for Monterey Jack, a spicy pepper jack, or a ready-made Mexican cheese blend to change up the flavor profile.
Adjust the amounts of cumin and oregano to your personal taste, making the dish truly your own. For an even lighter touch, you can replace the melted butter with a good vegetable oil spray to help achieve a golden, crisp exterior.
Equipment
You don’t need a fancy kitchen to create something wonderful. Just a few basic tools will make assembling your Baked Chicken Chimichangas a breeze.
- Large mixing bowl: For combining your delicious chicken filling.
- Baking sheet: A sturdy sheet pan is essential for baking the chimichangas evenly.
- Pastry brush: (optional, for butter) – Helps distribute the melted butter for an even crisp.
- Measuring cups and spoons: To ensure your ingredients are perfectly portioned.
How To Make Baked Chicken Chimichangas
Cooking is a journey, and these steps will guide you to a plate of beautifully Baked Chicken Chimichangas. Take your time, enjoy the process, and soon you’ll have a heartwarming meal ready for your family.
- First, preheat your oven to 400°F (200°C). This temperature is ideal for ensuring a perfectly golden and crispy exterior. While the oven heats, let’s prepare our flavorful filling. In your large mixing bowl, combine the cooked chicken, your chosen salsa, the earthy ground cumin, fragrant dried oregano, gooey shredded cheddar cheese, and fresh chopped green onions. Mix everything gently until it’s well combined and smells absolutely delicious; this is the heart of your homemade chimichangas.
- Next, it’s time to assemble. Gently warm your flour tortillas for about 15-20 seconds in the microwave or briefly in a dry skillet. Warming them makes them more pliable and easier to fold without tearing. Place about 1/3 cup of the chicken mixture in the center of each warmed tortilla, leaving some space around the edges. This prevents overfilling and bursting during baking.
- To fold your Baked Chicken Chimichangas, start by folding two opposite sides of the tortilla over the filling. Then, roll it up tightly from the bottom, creating a neat, compact package. Once folded, place each chimichanga seam-side down on your prepared baking sheet. This ensures they stay securely closed as they bake. Brush each chimichanga generously with the melted butter; this is your secret weapon for that irresistible golden-brown crispness.
- Finally, bake them in your preheated oven for approximately 25 minutes, or until they are deeply golden brown and wonderfully crispy. Keep a watchful eye on them as ovens can vary. Once ready, carefully remove them from the oven, garnish with your favorite toppings, and serve immediately with extra salsa on the side.
Pro Tips for Perfect Baked Chicken Chimichangas
Every great dish benefits from a few clever tricks. These pro tips will help ensure your Baked Chicken Chimichangas turn out beautifully crispy and incredibly delicious every single time.
- Don’t overfill tortillas to prevent the filling from bursting out during baking, which keeps them neat.
- Ensure tortillas are warm before filling; this makes them much more flexible and prevents tearing as you roll.
- Brush thoroughly with butter for the best crispness and a beautiful golden-brown color on every surface.
- Bake seam-side down to keep the chimichangas sealed and prevent them from unraveling in the oven.
- Monitor your oven closely for the desired golden-brown finish, as baking times can vary slightly.
- Use pre-shredded cheese for quicker prep, making this weeknight meal even more convenient.
Serving Suggestions, Storage, and Variations
Sharing a meal is about more than just food; it’s about connection. These Baked Chicken Chimichangas are versatile, perfect for any occasion, and can be enjoyed in many ways.
Serving Suggestions
Elevate your meal by serving these delightful chimichangas with classic Mexican rice and a side of creamy refried beans. For a lighter touch, offer a fresh side salad tossed with a zesty lime vinaigrette or a vibrant corn salsa. Always provide a variety of toppings, allowing everyone to customize their plate and create their perfect bite.
Storage Instructions
To store any leftovers, allow your chimichangas to cool completely before placing them in an airtight container. They will keep well in the refrigerator for up to 3-4 days. For longer storage, you can freeze both baked or unbaked chimichangas. When ready to enjoy, reheat them in the oven or an air fryer for the best crispness, ensuring they taste as good as freshly made.
Variations
- Meat: Feel free to get creative with the filling! Use seasoned ground beef, tender shredded pork, or even succulent shrimp for a different flavor profile.
- Vegetarian: Transform this into a hearty vegetarian meal by filling your tortillas with a flavorful mix of black beans, sweet corn, seasoned rice, and colorful bell peppers.
- Cheese: Experiment with various Mexican cheese blends, Oaxaca cheese, or even a creamy goat cheese for a unique twist.
- Spice: If you love a little heat, add finely chopped jalapeños, a dash of cayenne pepper, or a pinch of chipotle powder to the filling for an extra kick.
Nutrition Information
Making informed choices about our meals helps us nourish our bodies and minds. This recipe for Baked Chicken Chimichangas offers a lighter option compared to its deep-fried counterpart, allowing you to enjoy a flavorful meal with less guilt. Baking significantly reduces the fat content, making it a healthier choice for your family. Please remember, these values are estimates and can vary based on specific ingredients and portion sizes. It’s a wonderful way to enjoy Mexican night without compromising on flavor or your wellbeing.
Research suggests that baking can reduce fat and calorie content compared to deep-frying, making dishes like these chimichangas a healthier alternative.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 420 kcal |
| Total Fat | 18g |
| Saturated Fat | 7g |
| Cholesterol | 60mg |
| Sodium | 850mg |
| Total Carbs | 40g |
| Dietary Fiber | 3g |
| Total Sugars | 4g |
| Protein | 25g |
Disclaimer: Nutritional information is an estimate based on ingredients used and is provided for informational purposes only. Actual values may vary depending on specific brands and preparation methods.
Frequently Asked Questions (FAQ)
It’s natural to have questions when trying a new recipe, especially one that brings such comfort and joy. Here are some common queries about making your own delicious Baked Chicken Chimichangas.
What is the difference between a chimichanga and a burrito?
A burrito is typically steamed or baked, while a traditional chimichanga is deep-fried. This baked version offers the crispy texture of a chimichanga without the oil.
Can I prepare these chimichangas in advance?
Absolutely! You can assemble the chimichangas and store them covered in the refrigerator for up to 24 hours before baking. This makes weeknight dinners incredibly easy.
Can I freeze baked chicken chimichangas?
Yes, you can freeze both cooked and uncooked chimichangas. Wrap them individually in plastic wrap, then foil, and store in a freezer-safe bag for up to 3 months.
How do I make my baked chimichangas extra crispy?
For maximum crispiness, ensure you brush them generously with melted butter and bake them at a relatively high oven temperature. A brief broil at the very end can also enhance browning.
Final Thoughts
There’s something truly special about bringing classic flavors into your home, especially when you can make them a little lighter without losing any of the deliciousness. These Baked Chicken Chimichangas are a testament to that philosophy, offering all the satisfying crunch and vibrant taste you crave, made simpler and healthier in your own oven.
I encourage you to try this oven-baked version; it’s perfect for satisfying those Mexican cravings any night of the week. Gather your loved ones, share a meal, and enjoy every bite of this guilt-free, crispy delight!
Crispy Baked Chicken Chimichangas
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a bowl, combine the cooked chicken, salsa, cumin, oregano, shredded cheese, and green onions. Place about 1/3 cup of this mixture onto the center of each tortilla.
- Fold the opposite sides of each tortilla over the filling, then roll them up tightly from the bottom. Place the rolled chimichangas seam-side down on a baking sheet.
- Brush the tops of the chimichangas with melted butter. Bake for 25 minutes at 400°F (200°C), or until they are golden brown and crispy.
- Garnish the baked chimichangas with your favorite toppings and serve immediately with extra salsa on the side.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
