Crispy Baked Chicken Chimichangas Recipe: A Fiesta in Every Bite

Crispy, golden baked chicken chimichangas offer a delightful twist on traditional Mexican fare.

My kitchen experiments have transformed this classic street food into a healthier, equally delicious alternative.

Stuffed with tender shredded chicken and melted cheese, these baked treats bring serious flavor without excessive oil.

Corn tortillas wrap around a savory filling that promises to satisfy your hunger.

Perfectly seasoned ingredients create a mouthwatering experience that feels like a culinary adventure.

Minimal prep time means you can enjoy restaurant-quality chimichangas right at home.

Dive into this simple recipe and discover how easy it is to become a kitchen hero.

Why Baked Chicken Chimichangas Are So Good

• Customize Your Meal: Pack these chimichangas with your favorite proteins or veggies for a personalized dinner that keeps everyone happy.
• Quick Family Feast: Prepare a crowd-pleasing meal that comes together fast, perfect for busy weeknights when you need something delicious and satisfying.
• Healthier Baked Goodness: Skip the deep-frying and enjoy a lighter version of this classic Mexican dish that doesn't compromise on flavor or crunch.
• Minimal Cleanup Champion: Use just one baking sheet and a few simple ingredients for a low-mess cooking experience that saves time and energy.

Ingredients List For Baked Chicken Chimichangas

• Chicken: Cooked and shredded protein that forms the core of the chimichanga filling.
• Tortillas: Large, soft flour wraps that serve as the outer shell for the chimichanga.
• Refried Beans: Creamy, mashed beans that add richness and texture to the filling.

• Cheddar Cheese: Sharp and melty cheese that provides a delicious flavor boost to the filling.
• Cilantro: Fresh herb that adds a bright, herbal note to the chicken mixture.

• Salsa, Cooking Spray, Sour Cream, Guacamole: Ingredients that add moisture, help with browning, and provide optional toppings for serving.

How To Cook Baked Chicken Chimichangas

Step 1: Fire Up the Oven

Crank the oven to a toasty 400F (200C). This high heat will help create that perfect crispy exterior we’re looking for.

Step 2: Mix the Filling

• Shredded cooked chicken
• Creamy refried beans
• Sharp cheddar cheese
• Zesty salsa
• Fresh chopped cilantro

Stir everything together until well combined and super flavorful.

Step 3: Wrap the Chimichangas

Take a tortilla and plop a generous scoop of the chicken mixture right in the center. Fold the sides inward, then roll it up tight like a cozy blanket. Make sure it’s sealed well so nothing escapes during baking.

Step 4: Prepare for Baking

Line a baking sheet with parchment paper. Arrange the rolled chimichangas seam-side down. Give them a light spritz of cooking spray to help them turn golden and crisp.

Step 5: Bake to Perfection

Slide the baking sheet into the hot oven. Let them bake for 25-30 minutes until they’re beautifully bronzed and crunchy.

Step 6: Serve and Enjoy

• Cool sour cream
• Creamy guacamole
• Extra salsa

Dig in while they’re hot and crispy!

Pro Tips For Baked Chicken Chimichangas

• Swap corn tortillas for flour tortillas to create a different texture and flavor profile.
• Experiment with alternative protein options like shredded beef, pulled pork, or black beans for vegetarian guests.
• Prevent soggy bottoms by using a wire rack on the baking sheet to allow air circulation and crisp up the entire chimichanga.
• Prepare the filling ahead of time and refrigerate for up to 24 hours to develop deeper flavor combinations.
• Control spice levels by choosing mild or hot salsa and adjusting cilantro and cheese quantities according to personal preference.

Fun Variations For Baked Chicken Chimichangas

• Spicy Fiesta Chimichangas: Replace salsa with hot sauce and add diced jalapeños for an extra kick of heat.
• Green Chile Chicken Chimichangas: Swap cheddar cheese for pepper jack and mix in chopped green chiles for southwestern flavor.
• Mediterranean Fusion Chimichangas: Use shredded rotisserie chicken, feta cheese, olives, and add a sprinkle of oregano for a Mediterranean-inspired version.
• Vegetarian Black Bean Chimichangas: Substitute chicken with black beans, add roasted corn, and include diced bell peppers for a plant-based alternative.

Pairings For Baked Chicken Chimichangas

• Pair Zesty Mexican Margarita: Blend tangy lime, tequila, and salt rim to complement the crispy, savory chicken chimichangas, cutting through the richness with bright citrus notes.
• Enhance with Fresh Cilantro Slaw: Create a light, crunchy side salad using shredded cabbage, fresh cilantro, lime juice, and a touch of jalapeño to balance the hearty chimichanga.
• Match with Cooling Avocado Crema: Whip creamy avocado, sour cream, lime, and a hint of garlic to provide a smooth, refreshing counterpoint to the crisp, spicy baked dish.
• Select Refreshing Mexican Cerveza: Choose a light, crisp Mexican beer like Corona or Modelo to cleanse the palate and enhance the meal's southwestern flavor profile.

How To Store Baked Chicken Chimichangas

• Store leftover chimichangas in an airtight container in the refrigerator for up to 3-4 days. Wrap each chimichanga individually in aluminum foil to maintain moisture and prevent them from drying out.
• Place cooled chimichangas in freezer-safe bags or containers. Label with the date and freeze for up to 2-3 months. Separate each chimichanga with parchment paper to prevent sticking.
• Thaw frozen chimichangas in the refrigerator overnight. Unwrap and place on a baking sheet. Bake at 350F for 15-20 minutes until heated through and crispy. Avoid microwaving to maintain the crisp texture.
• Place chimichangas in the air fryer basket.

Baked Chicken Chimichangas FAQ

• What ingredients make the chicken filling flavorful?

The combination of salsa, cilantro, refried beans, and cheddar cheese creates a zesty and rich filling that adds depth and excitement to the chicken mixture.

• How do I prevent the chimichangas from unraveling during baking?

Fold the sides of the tortilla inward first, then roll tightly and place seam-side down on the baking sheet to ensure they stay sealed and crisp up nicely.

• Can I use corn tortillas instead of flour tortillas?

Flour tortillas work best for this recipe because they’re more pliable and create a crispier exterior when baked, while corn tortillas might crack or become too brittle.

Baked Chicken Chimichangas Recipe

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4.9 from 32 reviews

• Total Time: 35-40 minutes
• Yield: 6 1x

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Description

Succulent Mexican classic Chicken Chimichangas bring golden crispy excitement to dinner tables with authentic southwestern flair. Rich flour tortillas stuffed with seasoned chicken promise a delightful crunch you cannot resist.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups cooked, shredded chicken
• 6 (10-inch) flour tortillas
• 1 can (15 ounces / 425 grams) refried beans
• 1 cup shredded cheddar cheese

Seasoning and Herbs:

• 1 cup salsa
• 1/4 cup chopped fresh cilantro

Cooking Preparation:

• Cooking spray

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Instructions

1. Warm the oven to a precise 400F (200C), ensuring an ideal cooking environment for crispy chimichangas.
2. Blend shredded chicken with creamy refried beans, sharp cheddar cheese, zesty salsa, and fresh chopped cilantro in a spacious mixing bowl.
3. Distribute the savory mixture evenly across the center of each soft tortilla, leaving sufficient margin around the edges.
4. Carefully fold the tortilla sides inward, creating a snug envelope for the filling.
5. Tightly roll the tortilla, sealing the edges to prevent filling from escaping during baking.
6. Position the rolled chimichangas seam-side down on a parchment-lined baking sheet, ensuring they do not touch.
7. Lightly mist the exterior with cooking spray to promote a golden, crisp texture.
8. Transfer to the preheated oven and bake for 25-30 minutes until the tortillas transform into a rich, amber-brown color with a satisfying crunch.
9. Remove from oven and let rest briefly before serving alongside classic accompaniments like tangy sour cream, creamy guacamole, or additional salsa.

Notes

• Opt for rotisserie chicken to save time and add extra flavor to your chimichangas.
• Experiment with different cheese varieties like pepper jack or queso fresco for a unique twist.
• Use whole wheat or low-carb tortillas to make the dish more diet-friendly and nutritious.
• Pat the chicken dry before mixing to prevent excess moisture and ensure a crispy texture.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 485 kcal
• Sugar: 3 g
• Sodium: 740 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 42 g
• Fiber: 7 g
• Protein: 32 g
• Cholesterol: 75 mg