Baked Chicken Chimichangas

Craving something crispy, cheesy, and full of bold flavor—but want a healthier twist on a Tex-Mex favorite? These Baked Chicken Chimichangas are your answer. Instead of deep-frying, they’re baked to golden perfection, filled with juicy seasoned chicken, melty cheese, and all your favorite fixings. Whether it’s taco night or a casual weeknight dinner, these chimichangas deliver big flavor with less guilt.

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Why You’ll Love This Recipe
Crispy Without Frying – Get that crunch you love using your oven.
Packed with Flavor – Seasoned shredded chicken, beans, and gooey cheese in every bite.
Family-Friendly – A hit with kids and adults alike.
Freezer-Friendly – Make a big batch and freeze for future meals.
Customizable – Add your favorite toppings or fillings to make it your own.

Ingredients You’ll Need

For the Chicken Filling:
• 2 cups cooked, shredded chicken (rotisserie or homemade)
• 1 cup shredded cheddar or Monterey Jack cheese
• ½ cup salsa (mild or medium, your choice)
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• ½ cup canned black beans (rinsed and drained)
• ½ cup frozen corn (optional)

For Assembly:
• 6 large flour tortillas (10-inch size)
• 2 tbsp olive oil or melted butter (for brushing)
• Cooking spray

For Serving (Optional):
• Sour cream or plain Greek yogurt
• Fresh salsa or pico de gallo
• Guacamole
• Shredded lettuce
• Chopped tomatoes
• Sliced jalapeños
• Lime wedges

Tools You’ll Need
• Baking sheet
• Parchment paper or foil
• Mixing bowl
• Pastry brush
• Spatula or spoon
• Knife and cutting board

Step-by-Step Instructions

Step 1: Prepare the Chicken Filling
In a large mixing bowl, combine shredded chicken, cheese, salsa, black beans, corn (if using), cumin, chili powder, garlic powder, onion powder, salt, and pepper.
Mix everything together until well combined. This will be your flavorful chimichanga filling.

Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil and lightly coat with cooking spray.

Step 3: Assemble the Chimichangas
Warm the tortillas for about 15 seconds in the microwave to make them easier to roll.
Spoon about ½ cup of the chicken filling onto the center of each tortilla.
Fold the sides in, then roll from the bottom up tightly like a burrito, tucking everything in.
Place each chimichanga seam-side down on the prepared baking sheet.

Step 4: Brush and Bake
Brush the tops of the chimichangas lightly with olive oil or melted butter for that golden crispiness.
Bake for 20–25 minutes, flipping halfway through, until the chimichangas are golden brown and crisp.

Step 5: Serve and Enjoy
Remove from the oven and let cool for a few minutes.
Top with sour cream, salsa, guacamole, or any toppings you love.
Serve with a side salad, rice, or tortilla chips.

Tips for Perfect Baked Chimichangas
Don’t Overfill – Too much filling makes rolling difficult and can cause tearing.
Seal Tightly – Keep all the goodness inside by folding snugly.
Flip for Even Browning – Turning them halfway helps get both sides crispy.
Customize It – Add sautéed peppers, onions, or a dash of hot sauce for a spicy kick.
Make It Vegetarian – Swap chicken for sautéed veggies or seasoned black beans.

Serving Suggestions
Tex-Mex Plate – Serve with cilantro-lime rice, refried beans, and a drizzle of queso.
Light Lunch – Pair with a green salad topped with avocado and lime vinaigrette.
Party Style – Slice into halves or thirds and serve as finger food with dipping sauces.
Kids’ Version – Leave out spicy ingredients and add a touch of cream cheese for a milder taste.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap individually in foil and freeze for up to 2 months.

Reheating:
Oven: Reheat at 350°F for 10–15 minutes until heated through.
Air Fryer: Crisp up for 5–7 minutes at 350°F.
Microwave: Heat in 30-second intervals, though the exterior won’t be as crispy.

Frequently Asked Questions

1. Can I use canned chicken?
Yes! Canned chicken works great in a pinch—just drain and shred it well before mixing.

2. What kind of cheese works best?
Cheddar, Monterey Jack, Pepper Jack, or a Mexican cheese blend all melt beautifully.

3. Can I make these ahead of time?
Absolutely. Assemble, cover, and refrigerate up to 24 hours in advance, then bake when ready.

4. Are baked chimichangas healthier than fried ones?
Yes! Baking reduces the amount of oil used, making them lower in fat and calories.

5. Can I add rice to the filling?
Sure! Just reduce the amount of chicken slightly to keep the balance right.

Final Thoughts
These Baked Chicken Chimichangas are a weeknight winner—crunchy on the outside, creamy and flavorful inside, and endlessly customizable to suit your tastes. They give you the satisfying experience of your favorite Tex-Mex dish without the need for a deep fryer.

Bake a batch and share the joy—your family will thank you. Don’t forget to leave a review and tag your creations online!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: Mexican-American

Nutritional Information (Per Serving):
Calories: 410 | Protein: 27g | Carbohydrates: 32g | Fat: 20g | Fiber: 4g | Sodium: 580mg

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