If you’re craving a meal that combines bold flavors, satisfying textures, and a little bit of crispy magic, look no further than this delightful Baked Chicken Chimichangas Recipe. It’s a healthier twist on a classic favorite, baking the chimichangas to golden perfection instead of frying while packing every bite with seasoned shredded chicken, hearty black beans, and melty cheddar cheese. Whether you’re feeding a family or meal prepping for the week, this dish is simple to prepare and sure to become a beloved staple in your dinner rotation.
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing its unique contribution to the vibrant taste, texture, and color of your Baked Chicken Chimichangas Recipe. They come together effortlessly to create a harmonious filling that wraps perfectly into warm tortillas.
- 2 cups cooked, shredded chicken: The star protein providing tender, juicy chunks that soak up spices wonderfully.
- 1 can (15 oz) black beans, drained and rinsed: Adds creaminess, fiber, and a subtle earthiness that balances the chicken.
- 1 cup salsa: Brings bright, tangy, and slightly spicy notes to the filling, boosting overall flavor complexity.
- 1 tsp ground cumin: Offers a warm, smoky undertone that rounds out the seasoning.
- 1 tsp chili powder: Infuses a mild kick and depth, making each bite more exciting.
- 1/2 tsp garlic powder: Enhances the aromatic profile with a savory punch.
- 1/2 cup shredded cheddar cheese: Melts into gooey pockets of cheesy goodness inside each chimichanga.
- 6 (8-inch) flour tortillas: Serve as the soft, pliable wrapping that crisps up in the oven for perfect texture contrast.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 400°F (200°C). This temperature ensures your chimichangas come out with a delicious golden-brown crust—crispy on the outside but tender inside.
Step 2: Prepare the Filling
In a large bowl, toss together the cooked shredded chicken, drained black beans, salsa, ground cumin, chili powder, and garlic powder. Mixing these flavors thoroughly creates a filling that’s both savory and vibrantly spiced, ready to burst with every bite.
Step 3: Assemble the Chimichangas
Lay out each tortilla and spoon a generous portion of the chicken mixture into the center. Sprinkle shredded cheddar cheese on top before carefully rolling up the tortillas, tucking the sides in as you go to secure the filling.
Step 4: Arrange for Baking
Place each rolled tortilla seam-side down on a baking sheet. This placement is key to prevent unraveling during baking and helps maintain that signature chimichanga shape.
Step 5: Bake to Perfection
Bake for 20 to 25 minutes until the tortillas turn golden and crisp, and the cheese melts inside. The baking process reduces the oiliness of traditional frying while still delivering that crave-worthy crunch.
Step 6: Ready to Serve
Once baked, your chimichangas are ready to enjoy! Add some extra salsa, cool sour cream, or creamy guacamole on the side for dipping and an extra punch of flavor.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
Fresh garnishes like chopped cilantro, diced tomatoes, or a squeeze of lime add brightness and color contrast to your Baked Chicken Chimichangas Recipe. These small touches elevate the presentation and provide refreshing balance to each bite.
Side Dishes
Complement these chimichangas with classic sides such as Mexican rice, seasoned corn on the cob, or a crisp green salad for a well-rounded and satisfying meal that the whole family will love.
Creative Ways to Present
For a fun twist, serve your baked chimichangas sliced in half on a large platter for sharing at gatherings. Layer them with dollops of sour cream and guacamole, or even set up a DIY topping bar to let everyone customize their plate!
Make Ahead and Storage
Storing Leftovers
Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Keeping them sealed helps preserve their flavors and prevents the tortillas from becoming soggy.
Freezing
You can freeze assembled but unbaked chimichangas by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They’ll keep well for up to 2 months, perfect for quick meals later on.
Reheating
To reheat, pop the chimichangas into a preheated oven at 375°F (190°C) for about 15 minutes or until warmed through and crispy again. Avoid microwaving if you want to keep that satisfying crunch intact.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! While cheddar provides a nice sharpness, Monterey Jack, pepper jack, or a Mexican cheese blend work beautifully and melt well inside the chimichangas.
Is it possible to make this recipe vegetarian?
Yes, you can easily swap the shredded chicken for extra beans, sautéed vegetables, or even seasoned tofu to create a delicious vegetarian version of the Baked Chicken Chimichangas Recipe.
What if I don’t have salsa on hand?
If you don’t have salsa, you can substitute with a mix of diced tomatoes, chopped onions, and a bit of lime juice to achieve a fresh and tangy flavor profile in the filling.
Can these be made ahead and baked later?
Definitely! Assemble the chimichangas and keep them refrigerated until ready to bake. This makes dinner prep super easy on busy days.
How do I prevent the chimichangas from unraveling during baking?
Placing the chimichangas seam-side down on the baking sheet ensures they stay rolled up nicely as they bake, keeping all that tasty filling where it belongs.
Final Thoughts
You’ve now got everything you need to create a ridiculously tasty batch of Baked Chicken Chimichangas Recipe that’s perfect for any night of the week. This recipe brings together comfort, flavor, and a bit of crispy fun without the fuss of frying. Give it a try and watch it quickly become a family favorite you’ll be craving again and again!
Print
Baked Chicken Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Baked Chicken Chimichangas are a delicious and healthier twist on the classic fried version. Filled with seasoned shredded chicken, black beans, and melted cheddar cheese, then baked to golden perfection, they offer a satisfying crunch without deep frying. Ideal for a quick weeknight dinner, they can be served with salsa, sour cream, or guacamole for extra flavor.
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
Other
- 1/2 cup shredded cheddar cheese
- 6 (8-inch) flour tortillas
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the chimichangas.
- Prepare Filling: In a large bowl, mix together the cooked shredded chicken, drained black beans, salsa, ground cumin, chili powder, and garlic powder until well combined.
- Assemble Chimichangas: Spoon a generous amount of the chicken mixture onto the center of each flour tortilla. Sprinkle each with shredded cheddar cheese.
- Roll Tortillas: Carefully roll up each tortilla, tucking in the sides to enclose the filling completely, and place them seam-side down on a baking sheet to prevent unrolling during baking.
- Bake: Bake the chimichangas in the preheated oven for 20-25 minutes, or until they become golden brown and crispy on the outside.
- Serve: Remove from the oven and serve hot with additional salsa, sour cream, or guacamole as desired.
Notes
- You can substitute cooked shredded chicken with rotisserie chicken for convenience.
- For extra crispiness, lightly brush the outside of the tortillas with oil before baking.
- Feel free to add chopped onions or bell peppers into the filling for added texture and flavor.
- Leftover chimichangas can be refrigerated and reheated in the oven to maintain crispiness.
