If you have a craving for something crispy, cheesy, and bursting with bold flavors, this Baked Chicken Chimichangas Recipe is about to become your new favorite go-to. Unlike traditional deep-fried versions, these chimichangas are baked to golden perfection, making them both lighter and just as satisfying. Packed with tender shredded chicken, vibrant spices, and a melty combination of cheddar and Monterey Jack cheeses, every bite delivers a perfect balance of textures and taste that feels like a warm hug on a plate.
Ingredients You’ll Need
The beauty of this Baked Chicken Chimichangas Recipe lies in its simplicity—the ingredients are straightforward but essential. Each one plays a distinct role, whether it’s adding a kick of flavor, creamy richness, or the crispy finish that brings everything together.
- 2 cups cooked, shredded chicken: The hearty, protein-packed base that soaks up all the wonderful seasonings.
- 1 cup salsa: Adds moisture, tang, and a subtle spice to keep every bite lively.
- 1 teaspoon ground cumin: Brings a warm, earthy depth that’s key to that authentic southwestern vibe.
- 1 teaspoon chili powder: Infuses a gentle heat and smoky undertone.
- 1 cup shredded cheddar cheese: For sharp, melty flavor that contrasts beautifully with the spices.
- 1 cup shredded Monterey Jack cheese: Adds creaminess and melts smoothly into the filling.
- 6 large flour tortillas: The sturdy wrapper that crisps up nicely in the oven.
- 2 tablespoons olive oil: Brushed over tortillas for that irresistible crunch and golden color.
- Sour cream (optional): Perfect for cooling down the spices when serving.
- Guacamole (optional): Adds fresh creaminess and a touch of brightness.
- Fresh cilantro (for garnish): Offers a pop of herbal freshness to finish off the dish.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C) to get that perfect baking temperature ready. While it heats up, line a baking sheet with parchment paper to prevent sticking and help the chimichangas crisp beautifully without adding extra oil.
Step 2: Mix the Filling
In a large bowl, combine your shredded chicken, salsa, ground cumin, chili powder, cheddar cheese, and Monterey Jack cheese. Stir it all together until each ingredient is evenly mixed, creating a vibrant and cheesy filling that’s full of flavor and ready to stuff.
Step 3: Assemble the Chimichangas
Spoon about 1/3 cup of the chicken mixture onto the center of each flour tortilla. Carefully fold in the sides, then roll the tortilla tightly to encase the filling completely. This wrapping step helps lock in all the deliciousness so nothing escapes during baking.
Step 4: Prepare for Baking
Place each chimichanga seam-side down on your prepared baking sheet. Then, brush the tops lightly with olive oil. This simple step transforms the tortillas into a crispy, golden envelope that’s both beautiful to look at and delightful to bite into.
Step 5: Bake Until Golden and Crispy
Pop the baking sheet into your preheated oven and bake for 20 to 25 minutes. Keep an eye out for that irresistible golden brown color and crispy texture that signals they are perfectly done and ready to devour.
Step 6: Serve and Enjoy
Once out of the oven, serve your baked chimichangas hot with optional sour cream, guacamole, and a sprinkle of fresh cilantro. The creamy toppings balance the savory filling and add layers of flavor to every bite.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
A handful of fresh cilantro not only brightens the dish visually but also adds a refreshing herbal note. Sour cream is fantastic for cutting through the spices and bringing a cool creaminess, while guacamole lends a silky, buttery taste that elevates the whole experience.
Side Dishes
Complement your chimichangas with simple sides like Mexican rice, refried beans, or a crisp green salad. These accompaniments round out the meal by providing contrasting textures and flavors without overpowering the main event.
Creative Ways to Present
If you want to turn your Baked Chicken Chimichangas Recipe into a party showstopper, consider slicing them into bite-sized pieces for easy sharing. Serve on a platter with bowls of sprinkled cheese, chopped jalapeños, or your favorite salsa varieties to invite everyone to customize their bites.
Make Ahead and Storage
Storing Leftovers
Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. To keep the edges crisp, let them cool completely before sealing, and avoid stacking the chimichangas directly on each other.
Freezing
You can freeze the assembled but unbaked chimichangas. Wrap each in plastic wrap, then place in a freezer-safe bag. They’ll keep well for up to 2 months. When ready, simply bake them straight from the freezer, adding a few extra minutes to the baking time.
Reheating
To bring back that crispy texture, reheat leftovers in a 350°F oven for 10 to 15 minutes rather than using a microwave. This gentle reheating method revives the crunch without drying out the filling.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Leftover rotisserie chicken works perfectly and adds even more depth of flavor with its seasoned meat. Just shred it before combining with the other ingredients.
Is it possible to make these chimichangas gluten-free?
Yes, you can swap out the flour tortillas for gluten-free tortillas of your choice. Just check that they’re sturdy enough to hold the filling without tearing.
Can I add vegetables to the filling?
Definitely! Chopped bell peppers, onions, or corn would all make tasty additions and add some extra color and crunch to the filling.
What cheese works best if I don’t have Monterey Jack?
Monterey Jack has a mild, creamy melt, so mozzarella or a mild white cheddar can be great substitutes that won’t overpower the flavors.
How spicy is this Baked Chicken Chimichangas Recipe?
It has a gentle warmth from the chili powder and salsa but isn’t too spicy. You can always adjust the spice level by choosing a milder or hotter salsa according to your preference.
Final Thoughts
You really can’t go wrong with this Baked Chicken Chimichangas Recipe. It’s a perfect weeknight dinner that feels indulgent without the hassle or heaviness of frying. I hope you enjoy pulling out this recipe whenever you want that comfortably crispy, cheesy goodness wrapped in soft tortillas. Trust me, once you try it, it’ll become a staple in your cooking rotation that your family and friends will absolutely love.
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 flavorful, crispy twist on a classic Mexican favorite. Filled with shredded chicken, salsa, and a blend of cheddar and Monterey Jack cheeses, these chimichangas are rolled in large flour tortillas and baked to golden perfection. Perfectly spiced with cumin and chili powder, they provide a deliciously satisfying meal that’s easy to prepare and serve with your choice of sour cream, guacamole, and fresh cilantro.
Ingredients
Filling
- 2 cups cooked, shredded chicken
- 1 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Assembly
- 6 large flour tortillas
- 2 tablespoons olive oil
- Sour cream, for serving (optional)
- Guacamole, for serving (optional)
- Fresh cilantro, for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the filling: In a large mixing bowl, combine the shredded chicken, salsa, ground cumin, chili powder, shredded cheddar cheese, and Monterey Jack cheese. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the chimichangas: Spoon about 1/3 cup of the chicken mixture onto the center of each large flour tortilla. Fold the sides of the tortilla over the filling, then tightly roll it up to enclose the filling completely.
- Arrange and oil: Place each rolled chimichanga seam-side down on the prepared baking sheet. Brush the tops lightly with olive oil to help them crisp up beautifully during baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the chimichangas are golden brown and crispy on the outside.
- Serve: Remove from the oven and serve immediately, garnished with fresh cilantro and accompanied by optional sour cream and guacamole for dipping.
Notes
- For extra crispiness, you can broil the chimichangas for 1-2 minutes at the end of baking, watching closely to avoid burning.
- Use any cooked chicken such as rotisserie or leftover roasted chicken for convenience.
- Feel free to add diced onions or jalapeños to the filling for added flavor and heat.
- These chimichangas can be made ahead and refrigerated; simply reheat in the oven to maintain crispiness.
