There’s a little magic that happens when you roll up a warm tortilla filled with savory goodness. Meet my Easy Baked Chicken Chimichangas, a delightful way to bring the vibrant flavors of Tex-Mex to your dinner table without the hassle of frying. This healthier version not only saves you from the guilt of deep frying, but it also makes weeknight meals a quick and satisfying affair. With customizable filling options, you can please both meat lovers and veggie enthusiasts alike. Picture yourself enjoying these golden, crispy delights as they come out of the oven, ready to be dipped in your favorite salsa or guacamole. What unique twist will you add to these delicious chimichangas?
Why You’ll Love This Easy Baked Chicken Chimichanga
Quick Weeknight Solution: Rather than spending hours in the kitchen, this recipe provides a speedy dinner solution, making it perfect for busy evenings.
Customizable Fillings: Whether you prefer shredded chicken, ground beef, or a veggie-packed option, you can tailor these chimichangas to suit everyone’s tastes.
Healthier Twist: Say goodbye to frying! Enjoy the crispy crunch baked to perfection while keeping it low on calories.
Family-Friendly Fun: Engaging the whole family in creating their own chimichanga fillings elevates mealtime to an enjoyable event. Serve it with a side of Oven Baked Mac for a complete feast!
Guilt-Free Indulgence: Dive into a deliciously satisfying meal that feels indulgent yet maintains a healthier profile, perfect for enjoying without the post-meal regret.
Easy Baked Chicken Chimichanga Ingredients
• Get ready to savor every bite!
For the Filling
- Cooked Shredded Chicken – the heart of your chimichangas; you can use rotisserie chicken for a quick option.
- Refried Beans – creamy goodness that helps bind everything together; swap for black beans if you seek variety.
- Salsa – infuses the filling with moisture and rich flavor; choose your favorite store-bought or homemade salsa.
- Coriander – adds a unique flavor that brightens up the filling; cumin can work as a substitute if needed.
- Chili Powder – brings warmth and just the right amount of spice; consider using a taco seasoning packet in its place.
- Shredded Cheese (Cheddar/Mexican Blend) – provides a gooey texture that everyone loves; try Pepper Jack for an extra kick.
- Green Onions – offers a fresh crunch; feel free to use regular onions for a different flavor.
- Jalapeños – adds a spicy punch to your filling; adjust based on your spice tolerance and remove seeds for less heat.
For Assembling
- Butter (Melted) – gives your chimichangas a golden, crispy exterior; olive or avocado oil can be a healthier alternative.
- Large Flour Tortillas – the perfect vessel for all that deliciousness; burrito-sized tortillas work best for this recipe.
Dive into this Easy Baked Chicken Chimichanga recipe and prepare for an explosion of flavor at your dinner table!
Step‑by‑Step Instructions for Easy Baked Chicken Chimichanga
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). While the oven warms up, line a baking sheet with parchment paper to ensure your chimichangas bake evenly and don’t stick. This initial step sets the stage for creating crispy baked chicken chimichangas that everyone will love!
Step 2: Prepare the Flavorful Filling
In a large mixing bowl, combine the cooked shredded chicken, refried beans, salsa, and spices including coriander and chili powder. Add the shredded cheese, chopped green onions, and sliced jalapeños, mixing everything together until well combined. The filling should look vibrant and colorful, ready to bring joy to your easy baked chicken chimichangas!
Step 3: Assemble the Chimichangas
Take a large flour tortilla and lay it flat on your clean workspace. Spoon a generous portion of the filling mixture onto the lower third of the tortilla. Carefully roll it up, tucking in the sides to secure the filling, and place the rolled chimichanga seam-side down on the prepared baking sheet. Repeat this step until you’ve assembled all your chimichangas.
Step 4: Brush with Butter
Using a pastry brush, generously apply melted butter over the tops of each rolled chimichanga. This step is key to achieving that golden-brown, crispy exterior everyone craves. Make sure each chimichanga is well-coated for maximum crunchiness, signaling that they will be a delightful treat once baked!
Step 5: Bake for Perfection
Slide the baking sheet into your preheated oven and let the chimichangas bake for 15 minutes. Keep an eye on them, and once they begin to turn golden and look crispy, carefully flip each one over. Bake for another 10 minutes until both sides are beautifully browned, ensuring your easy baked chicken chimichangas are perfectly cooked.
Step 6: Cool and Get Ready to Serve
After baking, remove the chimichangas from the oven and let them cool for 5-10 minutes. This helps them set and makes them easier to handle. As they cool, prepare some optional toppings like sour cream, guacamole, or more salsa to elevate your delicious meal. Now, your easy baked chicken chimichangas are ready to be enjoyed!
How to Store and Freeze Easy Baked Chicken Chimichangas
Fridge: Store leftover chimichangas in an airtight container for up to 3 days to maintain their freshness and crispy texture.
Freezer: Unbaked chimichangas can be frozen for up to 3 months. Double wrap them in plastic wrap, then foil to avoid freezer burn.
Reheating: Bake frozen chimichangas directly from the freezer at 350°F (175°C) for 25-30 minutes, ensuring they are heated through and regain their crispy exterior.
Make-Ahead Tip: Prepare and assemble your easy baked chicken chimichangas in advance, storing them in the fridge before baking for a quick weeknight meal!
Easy Baked Chicken Chimichanga Variations
Feel free to let your imagination roam as you customize this delightful recipe to suit your taste buds!
Meat Lovers: Swap the chicken for ground beef or pulled pork to add a rich, hearty flavor that meat enthusiasts will adore. Both proteins blend beautifully with the seasonings and provide a different culinary experience.
Vegetarian Delight: Replace the chicken with a mix of black beans and sautéed bell peppers and onions for a colorful, veggie-packed chimichanga. This option keeps it hearty and satisfying without losing any flavor.
Spicy Kick: Use Pepper Jack cheese instead of the usual cheddar for that extra zing. Combine with jalapeños for those who truly enjoy a little heat.
Cheesy Indulgence: Mix in cream cheese with the shredded cheese for an added layer of creaminess and rich flavor. It melts beautifully and creates a lovely texture with each bite.
Herbed Flavor Boost: Add a sprinkle of fresh cilantro or parsley to the filling for a fresh burst of flavor. These herbs bring brightness and elevate the taste of your chimichangas impeccably.
Crunchy Texture: Add crushed tortilla chips to the filling for a delightful crunch. It provides an exciting contrast with the soft tortillas and gooey filling.
Gluten-Free Option: Opt for gluten-free tortillas to cater to dietary restrictions. They can be just as delicious and crispy when baked!
Serving Suggestions: Pair your chimichangas with sides like Baked Gnocchi Chicken for a comforting feast or serve them alongside a fresh salad to keep it light and refreshing.
Whether you’re a die-hard meat-lover or a veggie enthusiast, your creative twists on these easy baked chicken chimichangas are sure to tempt everyone at the table!
What to Serve with Easy Baked Chicken Chimichanga
There’s nothing quite like a flavorful fiesta spread to complement your homemade Tex-Mex creations!
Mexican Rice: This seasoned rice brings a hearty element, soaking up flavors from the chimichangas beautifully.
Refried Beans: Creamy and satisfying, they balance the crispy texture of the chimichangas while adding extra protein.
Fresh Salsa: Bright and zesty, a homemade or store-bought salsa adds a refreshing contrast that elevates every bite.
Guacamole: Rich and creamy, this avocado dip pairs perfectly with chimichangas, adding a cooling, luscious twist.
Coleslaw: The crunch and tanginess of a zesty coleslaw lighten your meal, providing a refreshing bite alongside those tasty chimichangas.
Chilled Margaritas: Perfectly refreshing, a homemade margarita brings a festive spirit, matching the vibrant Tex-Mex flavors of your meal.
Mix and match these sides to create a delicious feast full of textures and rich flavors that will leave your family asking for more!
Make Ahead Options
These Easy Baked Chicken Chimichangas are perfect for meal prep enthusiasts! You can prepare the filling (shredded chicken, beans, cheese, and spices) up to 24 hours in advance by storing it in an airtight container in the refrigerator. When you’re ready to assemble and bake, simply fill your tortillas, roll them up, and brush with melted butter. To enjoy chimichangas later, you can also assemble them and freeze them unbaked for up to 3 months; just be sure to wrap each chimichanga tightly in plastic wrap to prevent freezer burn. When you’re ready to bake, thaw them overnight in the fridge and cook as directed for delicious, crispy results just like fresh!
Expert Tips for Easy Baked Chicken Chimichanga
Keep It Tight: Ensure chimichangas are tightly rolled to avoid any filling leakage during baking. A snug roll helps maintain their shape and texture.
Mind the Space: When arranging your chimichangas on the baking sheet, remember to give them enough space to allow the heat to circulate, preventing sogginess.
Don’t Overfill: Overfilling can lead to bursting chimichangas. Aim for about 1/3 to 1/2 cup of filling per tortilla—just enough to satisfy without overflowing.
Brush for Crispiness: A generous coating of melted butter on top before baking enhances the chimichangas’ golden color and gives an irresistible crunch, making your easy baked chicken chimichangas truly delightful.
Experiment with Filling: Feel free to swap out ingredients! Consider using different proteins or adding vegetables like bell peppers for added taste and nutrition.
Easy Baked Chicken Chimichangas Recipe FAQs
What is the best way to choose ripe ingredients for my filling?
Absolutely! Look for ripe tomatoes if you’re using fresh salsa; they should be vibrant and firm but slightly yielding. For green onions, choose ones with bright green tops and no wilting. When picking jalapeños, go for smooth, shiny skins without dark spots, as these will be fresher and zestier.
How should I store leftover chimichangas?
To keep your leftover easy baked chicken chimichangas delicious, place them in an airtight container and store them in the fridge for up to 3 days. Allow them to cool completely before sealing to prevent trapped moisture, keeping them crisp and tasty.
Can I freeze unbaked chimichangas?
Yes! If you want to prep ahead, you can freeze unbaked chimichangas for up to 3 months. Wrap each one tightly in plastic wrap, then in foil to prevent freezer burn. When ready to bake, simply thaw them overnight in the refrigerator before popping them in the oven according to the recipe instructions.
What should I do if my chimichangas come out soggy?
Very! If your chimichangas turn out soggy, it could be from overfilling or insufficient spacing on the baking sheet. Make sure to fill them with no more than 1/3 to 1/2 cup of filling, and arrange them with space between each one to allow for crispiness. Additionally, make sure your oven is preheated to the correct temperature before baking.
Are there any dietary considerations I should be aware of with this recipe?
Absolutely! If you’re serving these easy baked chicken chimichangas to children or anyone with spicy preferences, consider removing the jalapeño seeds or omitting them entirely for a milder flavor. Always check for potential allergens in the ingredients, especially if using store-bought items like salsa or cheese, as they may contain dairy or gluten.
How can I ensure I get that perfect crispy texture?
For the ultimate crunch, ensure the chimichangas are tightly rolled and well-brushed with melted butter before baking. Bake them in a single layer with space in between on your parchment-lined baking sheet, and be sure to check them halfway through cooking to flip and evenly brown all sides. Enjoy that satisfying crunch!
Easy Baked Chicken Chimichanga for a Flavorful Weeknight Treat
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the cooked shredded chicken, refried beans, salsa, coriander, and chili powder. Mix in cheese, green onions, and jalapeños until well combined.
- Take a tortilla, spoon filling onto the lower third, and roll it up, tucking in the sides. Place seam-side down on the baking sheet.
- Brush melted butter over the tops of the rolled chimichangas.
- Bake for 15 minutes, then flip each chimichanga and bake for another 10 minutes until golden and crispy.
- Let them cool for 5-10 minutes before serving with toppings like sour cream or guacamole.
