There is something incredibly satisfying about the crispy, cheesy bite of a chimichanga, and this Baked Chicken Chimichangas Recipe brings all those flavors together with a healthier twist. Instead of frying, these chimichangas get perfectly golden and crispy in the oven, packing a punch of seasoned chicken, melted cheese, and warm tortillas that will quickly become a favorite for weeknight dinners or casual gatherings. The blend of spices, tender chicken, and that irresistible crunch create a dish that’s both comforting and vibrant.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the balance of texture and flavor in this Baked Chicken Chimichangas Recipe. Each item plays a crucial role, from the juicy chicken that forms the heart of the filling to the spices that infuse it with delicious warmth. Together, they make this recipe straightforward yet flavorful.
- Boneless, skinless chicken breasts: The lean protein base, either cooked fresh or shredded from a pre-cooked source, provides tender, juicy filling.
- Olive oil: Helps soften onions and garlic while adding a subtle richness without overpowering the spices.
- Medium onion: Adds sweetness and depth when finely chopped and sautéed, balancing the bold spices.
- Garlic cloves: Minced garlic contributes an aromatic punch that elevates every bite.
- Ground cumin: Gives a smoky earthiness, crucial for authentic Mexican-inspired flavor.
- Chili powder: Introduces a gentle heat and complexity that keeps the filling exciting.
- Paprika: Adds a subtle sweetness and vibrant color to the mixture.
- Dried oregano: Brings herbal notes that enhance the overall profile.
- Salt and black pepper: Season the filling to perfection by balancing all the flavors.
- Chicken broth: Keeps the filling moist and helps the spices meld beautifully while simmering.
- Shredded cheddar or Mexican blend cheese: Melts into the filling, adding creaminess and that classic gooey texture.
- Sour cream (optional): Perfect for serving on the side, it adds cool creaminess that contrasts the spiced filling.
- Large flour tortillas: Soft yet sturdy enough to encase the filling and crisp up in the oven.
- Olive oil spray or melted butter: For brushing, to achieve that golden, crispy exterior while baking without frying.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Prepare the Chicken
Start by heating olive oil in a large skillet over medium heat. Toss in the chopped onion and minced garlic, cooking until softened and fragrant, about 2 to 3 minutes. Add the chicken breasts, cooking them thoroughly for about 6 to 7 minutes on each side until the internal temperature hits 165°F (75°C). Alternatively, use pre-cooked shredded chicken to save time.
Step 2: Shred and Season the Chicken
Once cooked, shred the chicken with two forks or chop into small pieces. Return it to the skillet and sprinkle in the cumin, chili powder, paprika, oregano, salt, and pepper. Pour in chicken broth to moisten and blend the flavors, letting it simmer gently for 3 to 4 minutes until everything is well combined with a slightly saucy finish.
Step 3: Assemble Your Chimichangas
Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper. Place the flour tortillas on a clean surface, distributing the chicken mixture evenly in the center of each. Sprinkle shredded cheese generously over the chicken. Fold in the sides of each tortilla and roll tightly to form neat burrito-style chimichangas, ensuring the filling stays tucked inside.
Step 4: Bake to Perfection
Place the rolled chimichangas seam-side down on your baking sheet. Lightly brush the tops with olive oil or melted butter to encourage a crispy, golden crust as they bake. Pop them in the oven for 20 to 25 minutes, turning halfway through baking for even crispiness all over. You’ll know they’re ready when they have a gorgeous golden-brown hue and that irresistible crunch.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
To elevate your Baked Chicken Chimichangas Recipe, vibrant, fresh garnishes make all the difference. Dollops of cool sour cream, tangy salsa, or creamy guacamole create fabulous contrasts. A sprinkle of fresh cilantro or diced tomatoes can add bursts of color and freshness that brighten up every bite.
Side Dishes
Complement your chimichangas with classic Mexican-inspired sides such as Mexican rice, refried beans, or a crisp green salad. These sides bring balance, adding fresh textures and additional flavors that turn the meal into a complete fiesta on your plate.
Creative Ways to Present
Feeling adventurous? Serve the chimichangas sliced in half to showcase the inviting filling, arranged on a platter with assorted dipping sauces for sharing. Or build a chimichanga bowl by crumbling the baked chimichangas over greens with your favorite toppings for a fun twist. Presentation can be as festive as the flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Chicken Chimichangas Recipe make excellent next-day meals. Store them in an airtight container in the fridge for up to 3 days, preserving their flavors while maintaining some of that crispy texture.
Freezing
If you want to prepare chimichangas ahead of time, assemble and wrap them tightly in plastic wrap or foil, then place in a freezer-safe bag or container. Freeze for up to 2 months. They’re perfect for quick meals when you need a delicious fix fast.
Reheating
To reheat, bake the chimichangas at 350°F (175°C) directly from the fridge or thawed state until warmed through and crisp again, usually 15 to 20 minutes. Avoid microwaving if you want to keep that coveted crispy exterior intact.
FAQs
Can I use pre-cooked chicken for this recipe?
Absolutely! Using pre-cooked shredded chicken is a fantastic shortcut that saves time without sacrificing flavor in this Baked Chicken Chimichangas Recipe.
Can I make this recipe gluten-free?
Yes, by swapping out the flour tortillas for gluten-free tortillas, you can enjoy this dish without gluten. Just ensure any added sauces or toppings also meet your dietary needs.
Is it possible to make this recipe spicy?
Definitely! You can spice things up by adding jalapeños to the filling or using a hotter chili powder. Adjust the heat level to your preference for a tailored kick.
What can I use if I don’t have sour cream?
Greek yogurt is an excellent substitute for sour cream, providing a similar creamy texture and tanginess to serve alongside your baked chimichangas.
How do I keep chimichangas crispy after baking?
Brushing the chimichangas with a bit of olive oil or melted butter before baking helps create a crispy crust. To maintain crispiness, avoid wrapping leftovers while warm and reheat in the oven instead of the microwave.
Final Thoughts
This Baked Chicken Chimichangas Recipe is genuinely a winner—easy to make, full of flavor, and perfectly crispy without the need for frying. If you’re looking for a comforting, crowd-pleasing meal that feels special yet made with simple ingredients, this recipe is definitely worth trying. Gather your ingredients, preheat that oven, and prepare to enjoy some of the best homemade chimichangas you’ve ever tasted!
Print
Baked Chicken Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This baked chicken chimichangas recipe offers a healthier twist on the classic fried version by baking the tortillas until golden and crispy. Filled with seasoned shredded chicken, sautéed onions, garlic, and melted cheese, these chimichangas are easy to prepare and perfect for a satisfying weeknight meal. Served with sour cream or your favorite dipping sauces, they deliver bold Mexican flavors without the extra oil from frying.
Ingredients
Chicken Filling
- 4 boneless, skinless chicken breasts (or 2 cups cooked shredded chicken)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
Assembly and Baking
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 4 large flour tortillas
- Olive oil spray or 2 tablespoons melted butter (for brushing)
Serving (Optional)
- 1/2 cup sour cream (optional, for serving)
- Salsa, guacamole, or other favorite dipping sauces (optional)
Instructions
- Prepare the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
- Cook the Chicken: Add the chicken breasts to the skillet and cook for 6-7 minutes per side until fully cooked (internal temperature should reach 165°F/75°C). Alternatively, use pre-cooked shredded chicken for convenience.
- Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks or chop into small pieces. Return the shredded chicken to the skillet.
- Season the Chicken: Add ground cumin, chili powder, paprika, dried oregano, salt, and black pepper to the shredded chicken. Pour in the chicken broth and stir until the chicken is well coated with the seasoning and the mixture becomes slightly saucy. Let it simmer for 3-4 minutes to allow flavors to meld.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Assemble Chimichangas: Lay flour tortillas on a clean surface. Evenly divide the chicken mixture in the center of each tortilla, then sprinkle shredded cheese on top of the filling.
- Roll Chimichangas: Fold the sides of the tortillas inward, then roll them tightly into burrito shapes to enclose the filling securely.
- Brush with Oil or Butter: Place the chimichangas seam side down on the prepared baking sheet. Lightly brush the tops with olive oil spray or melted butter to help achieve a crispy, golden exterior.
- Bake Chimichangas: Bake in the preheated oven for 20-25 minutes, flipping halfway through baking to ensure even crispiness. They should be golden brown and crispy when done.
- Serve: Remove from the oven and serve warm. Pair with sour cream, salsa, guacamole, or your favorite dipping sauces for a delicious meal.
Notes
- You can use pre-cooked shredded chicken to save time.
- For extra crispiness, brush chimichangas with melted butter instead of olive oil.
- Customize the filling by adding beans, corn, or jalapeños if desired.
- If you prefer spicy, add cayenne pepper or hot sauce to the chicken mixture.
- To make it gluten-free, use gluten-free tortillas instead of flour tortillas.
