A warm, crispy, and flavorful dish, Baked Chicken Chimichangas are a satisfying meal perfect for any time of the day. These baked versions of the traditional fried chimichangas are a healthier alternative without sacrificing any of the flavor. Packed with seasoned shredded chicken, creamy refried beans, melted cheese, and salsa, each bite offers a perfect balance of texture and taste. The tortillas are lightly sprayed with cooking oil and baked to golden perfection, making them crispy and delicious without the heavy, greasy feel that comes with frying. This dish is an easy and quick dinner option, taking only 40 minutes from start to finish. Whether you’re feeding a family or having a cozy meal for one, these chimichangas are sure to please. They also offer the flexibility to be customized with your favorite toppings or served alongside a side of rice, guacamole, or sour cream.
Why You’ll Love This Recipe
Baked Chicken Chimichangas offer the perfect combination of ease, flavor, and texture. This recipe simplifies the process of making chimichangas by eliminating the frying step and using the oven for a healthier twist. Not only are they baked to a crisp, golden perfection, but the filling is an irresistible blend of shredded chicken, refried beans, cheese, salsa, and fresh cilantro. These chimichangas are a family-friendly meal that can be prepared in just 40 minutes, making them ideal for busy weeknights. With customizable ingredients and the option to adjust the toppings, this dish can be tailored to suit everyone’s tastes. Plus, they make for excellent leftovers or can be frozen for a quick future meal. Whether you’re new to making chimichangas or a seasoned pro, this recipe is foolproof and will become a go-to dinner idea.
Ingredients
- Cooked, shredded chicken
- Refried beans
- Shredded cheddar cheese
- Salsa
- Fresh cilantro
- Flour tortillas
- Cooking spray
Variations
- Spicy Version: Add some diced jalapeños or a few dashes of hot sauce to the chicken mixture for an extra kick.
- Vegetarian Option: Substitute the chicken with black beans or sautéed vegetables like bell peppers and onions for a meatless version.
- Cheese Variations: Instead of cheddar cheese, try using Monterey Jack, pepper jack, or a Mexican blend for a different flavor profile.
- Toppings: Top the chimichangas with sour cream, guacamole, or a drizzle of hot sauce to add extra flavor.
- Add Rice: You can incorporate cooked rice into the filling for a heartier version of the dish.
How to Make the Recipe
Step 1:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2:
In a large mixing bowl, combine the shredded chicken, refried beans, shredded cheddar cheese, salsa, and chopped cilantro. Mix until everything is evenly distributed.
Step 3:
Place a tortilla flat on a clean surface. Spoon about 1/6th of the chicken mixture onto the center of the tortilla.
Step 4:
Fold in the sides of the tortilla, then roll it up tightly, ensuring the seam is on the bottom. Repeat with the remaining tortillas and filling.
Step 5:
Place the rolled chimichangas seam-side down on the prepared baking sheet.
Step 6:
Lightly spray the top of each chimichanga with cooking spray to help them crisp up during baking.
Step 7:
Bake in the preheated oven for 25-30 minutes, or until the chimichangas are golden brown and crispy.
Step 8:
Remove from the oven and serve immediately with your favorite toppings, such as salsa, guacamole, or sour cream.
Tips for Making the Recipe
- For extra crispy chimichangas, ensure they are sprayed with enough cooking spray on all sides.
- If you’re concerned about the tortillas cracking, try warming them slightly in the microwave before filling and rolling them.
- Feel free to double the recipe to make a larger batch if you’re feeding a crowd or want to have leftovers.
- Be sure to use parchment paper or a silicone baking mat on your baking sheet to prevent the chimichangas from sticking.
- To save time, use pre-cooked shredded chicken or rotisserie chicken.
How to Serve
Baked Chicken Chimichangas are delicious on their own, but they are even better with a variety of toppings and sides. Serve with sour cream, guacamole, salsa, or even a fresh salad on the side. For a heartier meal, pair them with Mexican rice or refried beans. The crispy exterior and flavorful filling will complement these sides perfectly. You can also add a side of sautéed vegetables, such as bell peppers, onions, or corn, for added nutrition and color.
Make Ahead and Storage
Storing Leftovers:
Store leftover chimichangas in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven to maintain their crispiness, or microwave them if you’re in a hurry.
Freezing:
To freeze, wrap each chimichanga tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. They will keep for up to 2-3 months in the freezer. To reheat, bake from frozen at 375°F (190°C) for 30-35 minutes, or until heated through and crispy.
Reheating:
Reheat chimichangas in the oven at 350°F (175°C) for 10-15 minutes, or until they are heated through and crispy. Alternatively, microwave them for 1-2 minutes, but note that they may not be as crispy when reheated this way.
FAQs
1. Can I make these chimichangas without refried beans?
Yes, you can omit the refried beans or replace them with other fillings like rice, guacamole, or additional veggies.
2. Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used, but they may be a bit more fragile. Make sure to warm them up before filling and rolling.
3. How can I make the chimichangas spicier?
Add diced jalapeños, hot sauce, or use spicy salsa for an extra kick.
4. Can I prepare the chimichangas in advance?
Yes, you can prepare them up to the point of baking and refrigerate them for later. When ready to bake, just follow the baking instructions.
5. How do I prevent the chimichangas from becoming soggy?
Make sure the tortillas are tightly rolled, and be sure to spray the tops with enough cooking spray to help them crisp up during baking.
6. Can I freeze the chimichangas before baking?
Yes, you can freeze the unbaked chimichangas. Wrap them tightly and freeze. Bake them directly from the freezer when you’re ready to eat.
7. What can I serve with baked chicken chimichangas?
They are great with a side of rice, beans, guacamole, or a fresh salad.
8. Can I make these chimichangas vegetarian?
Yes, you can swap the chicken for black beans, vegetables, or tofu for a vegetarian version.
9. How do I know when the chimichangas are done?
The chimichangas are ready when they are golden brown and crispy on the outside.
10. Can I use a different type of cheese?
Yes, feel free to experiment with different cheeses such as Monterey Jack, pepper jack, or a Mexican cheese blend.
Conclusion
Baked Chicken Chimichangas are a delicious and healthier alternative to the traditional fried version, offering all the flavor without the added grease. With a simple filling of chicken, beans, cheese, and salsa, they come together quickly and easily, making them an ideal choice for a busy weeknight meal. The flexibility to add your own variations or toppings makes this recipe customizable to suit everyone’s taste. Whether enjoyed fresh out of the oven or saved for leftovers, these chimichangas will quickly become a favorite go-to dish in your household.
PrintBaked Chicken Chimichangas
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
These baked chicken chimichangas are a delicious and crispy Tex-Mex dish. Made with shredded chicken, refried beans, cheese, and salsa, they are a perfect weeknight dinner. With a light coating of cooking spray and baked to golden perfection, they’re a healthier alternative to deep-fried chimichangas but still full of flavor.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (15 oz) refried beans
- 1 cup shredded cheddar cheese
- 1 cup salsa
- 1/4 cup chopped fresh cilantro
- 6 (10-inch) flour tortillas
- Cooking spray
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the cooked chicken, refried beans, cheddar cheese, salsa, and cilantro.
- Spoon the chicken mixture onto the center of each tortilla.
- Fold in the sides of the tortilla and roll it up tightly to form a chimichanga.
- Place the chimichangas seam-side down on a baking sheet lined with parchment paper.
- Lightly spray the chimichangas with cooking spray to help them crisp up in the oven.
- Bake for 25-30 minutes, or until golden brown and crispy.
- Serve hot with your favorite toppings, such as sour cream, guacamole, or salsa.
Notes
- If you prefer a spicier version, you can use spicy salsa or add jalapeños to the filling.
- For a variation, try adding black beans or corn to the filling for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes