If you are craving a crispy, flavorful twist on a classic Mexican favorite, the Baked Chicken Chimichangas Recipe is here to delight your taste buds without all the extra oil from deep frying. Picture tender shredded chicken mingled with black beans and a zesty salsa filling, wrapped snugly in warm flour tortillas, then baked to golden perfection. This dish combines satisfying textures and bold flavors that are perfect for family dinners, game day, or any celebration where you want to impress without fuss. Once you try this recipe, it will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Crafting these baked chicken chimichangas requires just a handful of simple ingredients that work in harmony to deliver flavor, texture, and color that make this dish truly special. Each element is thoughtfully selected to create a balanced and delicious filling that’s both hearty and vibrant.
- 2 cups cooked, shredded chicken: The protein-packed star providing juicy tenderness and a satisfying bite.
- 1 can (15 oz) black beans, drained and rinsed: Adds creaminess, fiber, and a subtle earthiness to the filling.
- 1 cup salsa: Brings a bright, tangy kick with just the right hint of spice and acidity.
- 1 tsp ground cumin: Infuses a warm, smoky aroma essential for authentic Mexican-inspired flavor.
- 1 tsp chili powder: Delivers mild heat and complexity without overpowering the other ingredients.
- 1/2 tsp garlic powder: Provides a subtle garlicky depth to round out the spices.
- 1/2 cup shredded cheddar cheese: Melts beautifully to bind the filling together with gooey richness.
- 6 (8-inch) flour tortillas: Soft yet sturdy wraps that crisp up finely in the oven for the perfect chimichanga shell.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F (200°C). This temperature ensures the chimichangas will get irresistibly crispy on the outside while heating the filling thoroughly for a perfectly cooked bite every time.
Step 2: Mix the Filling
In a large bowl, combine the shredded chicken, black beans, salsa, ground cumin, chili powder, and garlic powder. Stir everything together until the spices and salsa fully coat the chicken and beans. This mixture is where all the delicious flavors come alive, so make sure each ingredient is well incorporated.
Step 3: Fill the Tortillas
Lay one flour tortilla flat and spoon a generous amount of the chicken mixture onto the center. Then sprinkle with the shredded cheddar cheese, which will melt during baking and help keep the filling together. Repeat with the remaining tortillas and filling.
Step 4: Roll Them Up
Fold the sides of each tortilla over the filling and roll tightly into a burrito shape, placing each seam side down on a baking sheet. This method helps the chimichangas hold their shape and crisp up evenly without unrolling while baking.
Step 5: Bake to Golden Perfection
Bake the chimichangas in your preheated oven for 20-25 minutes. You’ll notice the tortillas turn a beautiful golden brown and achieve a crisp exterior that’s delightfully satisfying with each bite.
Step 6: Serve and Enjoy
Once baked, these chimichangas are ready to be served hot. Pair with your favorite toppings and sides to elevate your meal.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
Fresh garnishes can transform your Baked Chicken Chimichangas Recipe from tasty to truly mouthwatering. Consider dolloping on sour cream or guacamole for creamy contrasts, or sprinkle chopped cilantro and diced tomatoes for freshness. A squeeze of lime juice over the top adds a punch of brightness that ties it all together.
Side Dishes
Complement the chimichangas with sides that offer balance and variety. Mexican rice or a simple corn salad works wonderfully to soak up extra salsa or guacamole. For something lighter, a crisp lettuce salad with a tangy vinaigrette makes a refreshing accompaniment.
Creative Ways to Present
Make your Baked Chicken Chimichangas Recipe the star of the party by serving them family-style on a platter surrounded by small bowls of salsa, cheese, jalapeños, and olives. You can also stack them layered with melted cheese and bake them in a casserole dish for a fun twist on classic presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chimichangas, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days and are great for quick lunches or dinners.
Freezing
Baked chicken chimichangas freeze beautifully. Wrap each one tightly in plastic wrap and place in a freezer-safe bag or container. They can be frozen for up to 2 months, allowing you to enjoy this delicious meal anytime with minimal effort.
Reheating
For the best texture, reheat chimichangas in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again. Avoid microwaving when possible, as it can make the tortilla soggy.
FAQs
Can I use other proteins in this Baked Chicken Chimichangas Recipe?
Absolutely! Ground beef, turkey, or even beans alone work great. Just adjust cooking times and seasoning to suit the protein you choose.
Is it necessary to bake instead of frying the chimichangas?
Baking is a healthier alternative that still delivers a crispy exterior without the mess or added fat of frying. It’s perfect for a lighter meal without sacrificing that delicious crunch.
Can I make this recipe gluten-free?
Yes! Simply swap the flour tortillas for gluten-free tortillas or large corn tortillas that are sturdy enough to roll without breaking.
How spicy is this recipe?
This recipe has a mild to moderate spice level, easily adaptable by adjusting the amount of chili powder or choosing a milder salsa if you prefer less heat.
Can I prepare the filling ahead of time?
Definitely. You can mix the filling a day in advance and store it in the fridge. Just assemble and bake the chimichangas when you’re ready to enjoy them fresh and crispy.
Final Thoughts
This Baked Chicken Chimichangas Recipe is a shining example of comfort food that’s both satisfying and straightforward to make. Its crispy, flavorful layers will have you coming back for seconds and sharing it with friends and family. Give this recipe a try, and you might just find your new favorite weeknight dinner or party crowd-pleaser.
Print
Baked Chicken Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Baked Chicken Chimichangas are a delicious and healthier twist on the traditional deep-fried version. Filled with shredded chicken, black beans, salsa, and spices, then wrapped in flour tortillas and baked to golden perfection, they offer a flavorful and crispy meal 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
Assembly
- 1/2 cup shredded cheddar cheese
- 6 (8-inch) flour tortillas
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the chimichangas.
- Prepare the filling: In a large bowl, combine the cooked shredded chicken, drained and rinsed black beans, salsa, ground cumin, chili powder, and garlic powder. Mix everything thoroughly to evenly distribute all the spices and flavors.
- Assemble chimichangas: Take each 8-inch flour tortilla and place a spoonful of the chicken and bean mixture onto its center. Sprinkle a bit of the shredded cheddar cheese over the filling.
- Roll the tortillas: Carefully roll up each tortilla, folding in the sides to seal the filling securely inside. Place each rolled chimichanga seam-side down on a baking sheet to prevent them from unrolling while baking.
- Bake: Bake the chimichangas for 20 to 25 minutes, or until they turn golden brown and develop a crispy exterior.
- Serve: Remove from oven and serve warm. These chimichangas pair wonderfully with additional salsa, sour cream, or guacamole for dipping.
Notes
- You can substitute rotisserie chicken to save time on cooking and shredding the chicken.
- For extra crispiness, lightly brush the outside of tortillas with oil before baking.
- These chimichangas can be reheated in the oven to restore crispiness.
- Feel free to add diced onions or bell peppers to the filling for added texture and flavor.
- Use whole wheat tortillas for a healthier option.
