Baked Chicken Chimichangas

Golden, crispy, and packed with flavor, Baked Chicken Chimichangas are a delicious and healthier twist on the traditional deep-fried Tex-Mex favorite. Typically found in Mexican restaurants and often indulgently fried, chimichangas are essentially burritos taken to the next level — stuffed, rolled, and crisped up to perfection. This version keeps things light by using the oven instead of oil, making it a great option for weeknight dinners or casual gatherings without compromising on flavor or texture.

The beauty of baked chimichangas lies in their versatility. With a simple filling of seasoned shredded chicken and a blend of melty cheeses, you can easily adapt them to suit your tastes. Add more heat, switch up the proteins, or layer in beans and rice — the options are endless. What’s more, the tortillas bake up perfectly golden and crispy with just a brush of butter or oil, avoiding the mess and calories of frying.

Whether you’re looking to shake up taco night, impress guests, or meal prep something exciting for the week, these baked chimichangas will hit the spot. Pair them with your favorite toppings like guacamole, salsa, and sour cream, and you’ve got a meal everyone will love.

Why You’ll Love This Recipe

1. Healthier Alternative: Unlike traditional fried chimichangas, these are baked, cutting down on oil without sacrificing flavor or crispiness.
2. Easy to Customize: You can swap in your favorite meats, cheeses, or veggies to suit dietary preferences or use up leftovers.
3. Quick and Convenient: With pre-cooked shredded chicken and a few pantry staples, this recipe comes together quickly.
4. Freezer-Friendly: Perfect for meal prep — bake a batch and freeze extras for future dinners.
5. Family-Friendly: Mild enough for kids, but easy to spice up with jalapeños or hot sauce for adults.

Ingredients

• Flour tortillas (burrito-sized)
• Mexican shredded chicken
• Shredded Monterey Jack or Pepper Jack cheese
• Shredded cheddar cheese
• Melted butter or vegetable oil
• Guacamole
• Sour cream
• Pico de gallo
• Salsa
• Jalapeños
• Green onion
• Minced fresh cilantro

Variations

• Protein Swap: Use shredded beef, ground turkey, or black beans for a vegetarian version.
• Add Rice or Beans: Mix in Mexican rice or refried beans for a heartier filling.
• Spicy Kick: Add diced green chiles or a dash of hot sauce to the chicken mixture.
• Breakfast Chimichangas: Swap chicken for scrambled eggs, sausage, and potatoes for a morning twist.
• Low-Carb Option: Use low-carb tortillas or lettuce wraps for a lighter version.

How to Make the Recipe

Step 1: Prepare the Filling

In a bowl, combine the shredded Mexican chicken with shredded Monterey Jack and cheddar cheese until well mixed.

Step 2: Fill the Tortillas

Lay out each tortilla and spoon the chicken mixture down the center. Be careful not to overfill.

Step 3: Roll the Chimichangas

Fold in the sides of the tortilla, then roll it tightly into a burrito shape, securing the ends underneath.

Step 4: Brush and Bake

Place the chimichangas seam-side down on a baking sheet. Brush each one lightly with melted butter or oil.

Step 5: Bake Until Golden

Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden and crispy on the outside.

Step 6: Add Toppings

Top with guacamole, sour cream, salsa, jalapeños, green onions, and cilantro before serving.

Tips for Making the Recipe

• Warm tortillas slightly before filling to make them easier to roll without tearing.
• Don’t overstuff — too much filling can cause them to burst open in the oven.
• Use parchment paper or a nonstick baking mat to avoid sticking.
• For extra crispiness, finish under the broiler for 1-2 minutes.
• Make the chicken ahead of time to save on prep.

How to Serve

Baked Chicken Chimichangas are best served hot and crispy, straight from the oven. Pile on your favorite toppings like guacamole, pico de gallo, sour cream, and salsa for extra flavor. Serve with a side of Mexican rice, refried beans, or a fresh green salad for a complete meal.

Make Ahead and Storage

Storing Leftovers

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.

Freezing

Let chimichangas cool completely, then wrap individually in foil or plastic wrap. Store in a freezer bag for up to 2 months.

Reheating

Reheat in a 375°F (190°C) oven for 10-15 minutes to maintain crispiness. Avoid microwaving, which can make them soggy.

FAQs

1. Can I make these chimichangas ahead of time?

Yes! Assemble and refrigerate them unbaked for up to 24 hours. Bake just before serving.

2. Can I freeze baked chimichangas?

Absolutely. Freeze them individually and reheat in the oven for best results.

3. How do I prevent them from getting soggy?

Bake until fully crispy and avoid overfilling with wet ingredients like salsa before baking.

4. What’s the best cheese to use?

A mix of Monterey Jack and cheddar offers both creaminess and sharp flavor.

5. Can I make them vegetarian?

Yes! Substitute the chicken with black beans, rice, or sautéed veggies.

6. Do I need to flip them during baking?

No need. As long as they’re brushed with oil or butter, the tops will crisp up nicely.

7. Are they spicy?

Not inherently, but you can make them spicy with Pepper Jack cheese or jalapeños.

8. What type of tortilla is best?

Large flour tortillas are ideal for wrapping and crisping evenly.

9. Can I cook them in an air fryer?

Yes! Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.

10. How do I keep the filling from falling out?

Roll them tightly and place seam-side down on the baking tray.

Conclusion

Baked Chicken Chimichangas are a flavorful, satisfying dish that brings all the fun of Tex-Mex cooking without the guilt of deep frying. Easy to prepare, endlessly customizable, and packed with deliciously cheesy chicken filling, these chimichangas are sure to become a staple in your kitchen. Whether you’re feeding a family, prepping for the week, or simply craving something crunchy and comforting, this recipe is a must-try. Give them a go — your taste buds will thank you!

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