If you’re looking for a warm, comforting dish that’s bursting with flavor and simple to prepare, this Baked Chicken Chimichangas Recipe will quickly become your go-to. Crispy on the outside yet tender and cheesy on the inside, these chimichangas offer the perfect blend of spices, creamy cheeses, and juicy chicken that will make every bite satisfying. Best of all, these are baked, not fried, giving you all the deliciousness with less guilt and a lot more ease. Trust me, once you try this recipe, you’ll be hooked!
Ingredients You’ll Need
Gathering the right ingredients is key to making this Baked Chicken Chimichangas Recipe a success. Each component plays its role perfectly, from the juicy shredded chicken to the melty cheese blend that keeps things indulgent, to the spices that add depth and warmth. These simple ingredients all come together to create a dish that’s as vibrant in flavor as it is in color.
- 2 cups cooked and shredded chicken breast: This lean protein is seasoned perfectly and forms the hearty base.
- 1 cup shredded cheddar cheese: Adds a sharp, tangy contrast to the creamy Monterey Jack.
- 1 cup shredded Monterey Jack cheese: Brings smooth, melty richness that ties the filling together.
- 1/2 cup salsa: Infuses subtle acidity and a gentle kick to brighten the filling.
- 1/4 cup sour cream: Adds creaminess and balances the spices beautifully.
- 1 teaspoon ground cumin: Contributes earthy warmth essential for authentic flavor.
- 1/2 teaspoon garlic powder: Elevates the savory taste with a subtle punch.
- 1/2 teaspoon onion powder: Deepens the flavor profile without overwhelming.
- 1/2 teaspoon chili powder: Brings a mild heat that rounds out the seasoning.
- 6 large flour tortillas: Soft and pliable, perfect for wrapping all those tasty fillings.
- 2 tablespoons melted butter or cooking spray: Helps achieve that golden, crispy exterior without deep frying.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Prepare the Oven and Filling
Start by preheating your oven to 400°F (200°C). This ensures it’s hot and ready, which is crucial for getting that perfect crispy outside. While the oven warms, grab a large bowl to combine your shredded chicken, cheddar cheese, Monterey Jack cheese, salsa, sour cream, cumin, garlic powder, onion powder, and chili powder. Mix everything thoroughly so every bite is packed with flavor and all the spices are evenly distributed.
Step 2: Warm and Fill the Tortillas
To make the tortillas more flexible and prevent cracking, gently warm them for a short time. This small step really makes folding easier and more precise. Then, spoon about 1/2 cup of the delicious chicken mixture right into the center of each tortilla, ensuring you get a generous, balanced filling that will remain inside when baked.
Step 3: Roll and Secure
Fold in the sides of each tortilla, then roll tightly like a burrito. This tight wrapping keeps the filling snug, avoiding spillage while baking. Place each chimichanga seam-side down on a parchment-lined baking sheet. This positioning helps seal the fold and keeps your chimichangas intact during cooking.
Step 4: Add That Crispy Finish
Brush the tops with melted butter or spray with your favorite cooking spray. This simple step is the secret to achieving that irresistible golden brown and crunchy exterior without the hassle of frying. It’s the best part that makes “baked” chimichangas just as satisfying as fried ones.
Step 5: Bake Until Golden
Slide the baking sheet into the oven and bake for 20 to 25 minutes. The chimichangas will puff up slightly and turn a gorgeous golden brown. When they look crisp and inviting, pull them out and allow them to cool for a few minutes before digging in. This resting time helps the filling set, making every bite neat and luscious.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
The right toppings elevate these chimichangas from wonderful to unforgettable. Think fresh, bright, and creamy: a dollop of sour cream adds cool creaminess, while slices of avocado or a spoonful of guacamole bring richness and texture. Fresh cilantro or a sprinkle of diced green onions add a lovely pop of color and freshness too.
Side Dishes
Complement this hearty main with easy, vibrant sides like Spanish rice, refried beans, or a crisp green salad. The contrasting textures and flavors ensure a well-rounded meal that’s satisfying but not heavy. Even simple corn chips and salsa on the side can turn this into a festive spread perfect for casual dinners or game days.
Creative Ways to Present
For a fun twist, consider slicing the chimichangas diagonally and arranging them like a fan on the plate. Drizzle with a spicy chipotle sauce or a tangy cilantro-lime crema. You can even stuff smaller tortillas for bite-sized appetizers at your next get-together. Presentation makes any meal feel special and these baked chimichangas are versatile enough to impress no matter how you serve them.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Baked Chicken Chimichangas Recipe, simply let them cool completely, then store them in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 3 days, making for a quick and delicious next-day meal.
Freezing
You can freeze unbaked rolled chimichangas for convenience. Wrap each one tightly in plastic wrap, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. When you’re ready to bake, add a few extra minutes to the bake time and bake them straight from frozen.
Reheating
To bring the crispiness back, reheat your baked chimichangas in the oven at 350°F (175°C) for about 10 to 15 minutes or until warmed through and crispy again. Avoid microwaving if you can, as it can make the tortillas soggy and take away from that beautiful crunch.
FAQs
Can I use a different type of cheese?
Absolutely! While cheddar and Monterey Jack give great flavor and meltiness, feel free to experiment with mozzarella, pepper jack, or even a Mexican cheese blend for a different twist. Just make sure to use cheeses that melt well for the best texture.
Is there a vegetarian option for this recipe?
Yes! Swap out the chicken for sautéed mushrooms, roasted vegetables, or seasoned beans to create a delicious vegetarian version. The spices and cheese will still shine beautifully with these substitutions.
Can I make these gluten-free?
Definitely. Simply use gluten-free tortillas in place of the flour ones. Just be sure to check that your spices and other ingredients don’t contain hidden gluten.
What sauces pair well with baked chicken chimichangas?
Classic choices like salsa, guacamole, and sour cream are perfect, but you can also try a spicy chipotle mayo, a zesty cilantro-lime crema, or even a tangy tomatillo sauce. These all complement the savory filling wonderfully.
How can I add more heat to this recipe?
If you like it spicy, add chopped jalapeños or hot salsa to the filling. You can also sprinkle cayenne pepper or use a hotter chili powder variety. Just adjust to your preferred heat level for the perfect bite.
Final Thoughts
This Baked Chicken Chimichangas Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple enough for a weeknight dinner but flavorful and impressive enough to serve guests. With crispy, cheesy exteriors and perfectly seasoned fillings, it combines comfort with a bit of excitement. I can’t wait for you to try it and make it your own signature meal!
Print
Baked Chicken Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
These baked chicken chimichangas are a delicious and healthier twist on the classic deep-fried version. Filled with shredded chicken, melted cheeses, and a blend of spices, then baked to golden crispy perfection, they make a perfect main course for an easy weeknight dinner or casual gathering. Serve with guacamole, salsa, or sour cream for a flavorful Mexican-American meal.
Ingredients
Filling
- 2 cups cooked and shredded chicken breast
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup salsa
- 1/4 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
Assembly
- 6 large flour tortillas
- 2 tablespoons melted butter or cooking spray
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Filling: In a large bowl, combine the shredded chicken breast, cheddar cheese, Monterey Jack cheese, salsa, sour cream, ground cumin, garlic powder, onion powder, and chili powder. Mix thoroughly until all ingredients are evenly incorporated to form a flavorful filling.
- Warm Tortillas: Slightly warm the tortillas to make them more pliable and easier to roll without breaking.
- Assemble Chimichangas: Spoon about 1/2 cup of the chicken filling into the center of each tortilla. Fold in the sides, then roll up tightly like a burrito, keeping the seam on the bottom to seal the chimichanga.
- Prepare for Baking: Place the wrapped chimichangas seam-side down onto the prepared baking sheet. Brush the tops with melted butter or spray lightly with cooking spray to help achieve a crispy, golden exterior.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the chimichangas are golden brown and crispy on the outside.
- Serve: Let the chimichangas cool slightly before serving. Enjoy them with guacamole, extra salsa, or a drizzle of sour cream as optional garnishes.
Notes
- Serve with guacamole, extra salsa, or a drizzle of sour cream for added flavor.
- For a spicier version, add chopped jalapeños to the filling or use hot salsa instead of mild.
- Leftover chimichangas reheat well in the oven or air fryer for maintaining crispiness.
