If you love the idea of comfort food that combines a crispy exterior with a warm, flavorful filling, then this Baked Chicken Chimichangas Recipe is about to become your new obsession. These delights bring together tender, seasoned chicken wrapped in soft flour tortillas and baked to golden perfection, offering all the joy of traditional chimichangas without the mess or heaviness of frying. Whether you want a weeknight dinner packed with bold flavors or a dish to impress guests, this recipe strikes the perfect balance between simplicity and celebration in every bite.
Ingredients You’ll Need
These ingredients are straightforward but each one plays a crucial role in building the layers of flavor and texture in the chimichangas. From the perfectly seasoned chicken to the melty cheese and aromatic spices, everything comes together beautifully to create a dish that’s both vibrant and satisfying.
- 4 boneless, skinless chicken breasts (or 2 cups cooked shredded chicken): Provides the hearty, protein-packed base for the filling.
- 1 tablespoon olive oil: For sautéing the onions and garlic to a tender, flavorful start.
- 1 medium onion, finely chopped: Adds sweetness and aromatic depth.
- 2 cloves garlic, minced: Brings a punch of savory richness.
- 1 tablespoon ground cumin: Infuses that warm, earthy Mexican flavor that defines chimichangas.
- 1 tablespoon chili powder: Adds subtle heat and smoky nuance.
- 1 teaspoon paprika: Lends a mild smokiness and lovely color to the chicken.
- 1 teaspoon dried oregano: A fragrant herbaceous note that brightens the filling.
- 1/2 teaspoon salt: Balances and enhances all the flavors.
- 1/4 teaspoon black pepper: Adds a gentle kick of spice.
- 1/2 cup chicken broth: Keeps the filling moist and saucy.
- 1 cup shredded cheddar cheese (or Mexican blend cheese): Melts beautifully inside for creamy goodness.
- 1/2 cup sour cream (optional, for serving): Cool, tangy contrast when serving.
- 4 large flour tortillas: The perfect canvas for wrapping all that delicious filling.
- Olive oil spray or 2 tablespoons melted butter (for brushing): Helps achieve the signature crispy, golden crust.
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 finely chopped onion and minced garlic, cooking just until they soften and release their wonderful aroma, about 2 to 3 minutes. This base sets the stage for flavorful chicken that’s anything but bland.
Step 2: Cook the Chicken
Add your chicken breasts to the skillet and cook them thoroughly, about 6 to 7 minutes on each side, ensuring they reach a safe internal temperature of 165°F (75°C). If you’re short on time, feel free to use pre-cooked shredded chicken to skip this step, making the process even quicker.
Step 3: Shred the Chicken
Once the chicken is cooked, remove it from the skillet and shred it with two forks. This shredding transforms the chicken into perfect bite-sized pieces that soak up all those delicious seasonings.
Step 4: Season the Chicken
Return the shredded chicken to the skillet. Sprinkle in the ground cumin, chili powder, paprika, dried oregano, salt, and black pepper. Pour the chicken broth over the mixture and stir well, letting all the spices coat the chicken. Allow it to simmer gently for 3 to 4 minutes so the flavors can meld and the filling becomes slightly saucy.
Step 5: Assemble the Chimichangas
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Spread out the flour tortillas on a clean surface. Divide the chicken mixture evenly among the tortillas, positioning the filling in the center. Sprinkle each with a generous amount of shredded cheese for that irresistible melty goodness once baked.
Step 6: Roll and Secure
Fold the sides of each tortilla inward, then roll them up tightly burrito-style, creating neat little chimichangas. This technique helps keep the filling securely wrapped while baking.
Step 7: Bake the Chimichangas
Place the wrapped chimichangas seam-side down on your prepared baking sheet. Brush the tops lightly with olive oil or melted butter to encourage a crispy, golden crust as they bake. Pop them into the oven and bake for 20 to 25 minutes, flipping halfway through to ensure even browning. You’ll know they’re ready when they’re beautifully crisp and inviting.
Step 8: Serve and Enjoy
Once your chimichangas are baked to perfection, serve them warm with dollops of sour cream, fresh salsa, guacamole, or your favorite dipping sauces. Each bite delivers a satisfying crunch paired with tender, flavorful chicken inside.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
Enhance your chimichangas by topping them with fresh cilantro, diced tomatoes, or a squeeze of lime juice for a burst of freshness. Sour cream or guacamole also make excellent companion dips, perfectly balancing the bold spices in the filling.
Side Dishes
Serve these chimichangas alongside a crisp Mexican-style salad, cilantro-lime rice, or refried beans to complete your meal. These sides bring complementary textures and flavors that make your plate both colorful and crowd-pleasing.
Creative Ways to Present
For a fun twist, slice the chimichangas into bite-sized pieces and arrange them on a platter with an array of salsas and dips for a party-friendly appetizer spread. You can also top them with queso fresco or drizzle with enchilada sauce for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover chimichangas keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making them a perfect next-day treat.
Freezing
If you want to prepare a batch in advance, wrap each assembled but unbaked chimichanga tightly in plastic wrap and place them in a freezer-safe container. They freeze beautifully and can be stored for up to 2 months. When ready to enjoy, bake them straight from the freezer, adding a few extra minutes to the baking time.
Reheating
To reheat, place leftover baked chicken chimichangas on a baking sheet and warm them in a 350°F oven for about 10 to 15 minutes. This method helps maintain their crispy exterior, unlike the microwave which can make them soggy.
FAQs
Can I use a different type of cheese?
Absolutely! While cheddar or Mexican blend works wonderfully, you can swap in Monterey Jack, pepper jack for extra spice, or even a mild mozzarella if you prefer a creamier texture. Experiment to find your favorite.
Is it necessary to bake the chimichangas? Can I fry them instead?
This baked version is designed to provide all the crispiness without the added oil and mess of frying, making it a healthier alternative. However, if you want the traditional fried texture, you can fry the rolled chimichangas in hot oil until golden brown.
Can I make this recipe vegetarian?
Yes! Swap the chicken for sautéed vegetables like bell peppers, mushrooms, and black beans seasoned similarly. This keeps the spirit of the dish while making it veggie-friendly.
How spicy is this Baked Chicken Chimichangas Recipe?
The recipe uses mild to moderate spices with chili powder and cumin, creating warm, inviting flavors without overwhelming heat. Adjust the amount of chili powder or add hot sauce if you want to kick it up a notch.
What’s the best way to shred chicken quickly?
Using two forks to pull the meat apart is the classic technique. Alternatively, tossing the cooked chicken into a stand mixer with a paddle attachment for 15-20 seconds can shred it effortlessly if you have one.
Final Thoughts
Trust me, once you try this Baked Chicken Chimichangas Recipe, it will quickly become one of your go-to meals whenever you crave something warming, crispy, and packed with flavor. It’s approachable enough for weeknights yet special enough to serve guests. So gather your ingredients, roll up your sleeves, and treat yourself to this delicious slice of comfort food happiness. You won’t regret it!
Print
Baked Chicken Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
These Baked Chicken Chimichangas are a delicious twist on the classic fried version, offering a crispy, flavorful meal made with tender chicken, aromatic spices, and melty cheese, all wrapped in warm flour tortillas and baked to perfection. This healthier alternative maintains the satisfying crunch and rich taste, perfect for a family dinner or casual gathering.
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
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
Tortillas and Finishing
- 4 large flour tortillas
- Olive oil spray or 2 tablespoons melted butter (for brushing)
- 1/2 cup sour cream (optional, for serving)
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, or until they reach an internal temperature of 165°F (75°C). Alternatively, you can use pre-cooked shredded chicken to save time.
- Shred the Chicken: Once cooked, shred the chicken using two forks or chop it finely to prepare for seasoning.
- Season the Chicken: Return the shredded chicken to the skillet. Add cumin, chili powder, paprika, oregano, salt, and black pepper. Pour in the chicken broth and stir well to coat the chicken evenly. Let the mixture simmer gently for 3-4 minutes to meld the flavors.
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Assemble the Chimichangas: Lay out the flour tortillas on a clean surface. Divide the seasoned chicken mixture evenly among the tortillas, placing it in the center. Sprinkle shredded cheese on top of the chicken filling.
- Roll the Chimichangas: Fold in the sides of each tortilla, then roll tightly into burrito-style chimichangas, ensuring the filling is enclosed.
- Prepare for Baking: Place the chimichangas seam-side down on the prepared baking sheet. Brush the tops lightly with olive oil or melted butter to help them crisp up in the oven.
- Bake: Bake for 20-25 minutes, flipping the chimichangas halfway through the cooking time to ensure even golden-brown crispiness.
- Serve: Remove from the oven and serve warm with sour cream, salsa, guacamole, or your favorite dipping sauces for a delicious meal.
Notes
- Use pre-cooked shredded chicken to shorten prep and cook time without sacrificing flavor.
- For an extra crispy texture, brush with melted butter instead of olive oil.
- Warm tortillas slightly before assembling to make rolling easier and prevent cracking.
- Feel free to customize fillings by adding beans, rice, or vegetables as desired.
- This recipe can be doubled to serve more people; bake in batches if necessary.
