Baked chicken chimichangas are such a delicious, healthier alternative to the deep-fried version, but they still pack in all the crispy goodness! They’re easy to make and perfect for meal prep, or a fun dinner with all the tasty toppings you love. Here’s a simple and flavorful recipe for baked chicken chimichangas:
Baked Chicken Chimichangas Recipe
Ingredients:
- 2 cups cooked chicken (shredded, rotisserie chicken works great!)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup refried beans (optional, for added richness)
- 1/4 cup salsa (plus extra for topping)
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 6 large flour tortillas
- 2 tbsp olive oil (for brushing)
- Optional toppings: sour cream, guacamole, shredded lettuce, diced tomatoes, cilantro
Instructions:
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare the filling: In a large bowl, combine the shredded chicken, shredded cheese, refried beans (if using), salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir everything together until well mixed.
- Assemble the chimichangas:
- Warm the tortillas slightly in the microwave (about 10 seconds) to make them more pliable.
- Spoon about 1/4 cup of the chicken mixture into the center of each tortilla.
- Fold the sides of the tortilla inward, then roll up from the bottom to form a tight, sealed burrito shape. Repeat with the remaining tortillas.
- Brush with olive oil: Place the assembled chimichangas seam-side down on the prepared baking sheet. Brush the tops of the chimichangas with olive oil to help them get crispy and golden.
- Bake: Bake the chimichangas in the preheated oven for 20-25 minutes, flipping them halfway through, until they’re golden and crispy on all sides.
- Serve: Once they’re baked, remove them from the oven and let them cool for a minute. Serve with your favorite toppings like sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, and fresh cilantro.
Optional Variations:
- Spicy twist: Add diced jalapeños, a sprinkle of red pepper flakes, or hot sauce to the filling for a spicy kick.
- Vegetarian version: Skip the chicken and use black beans, corn, and veggies like bell peppers and onions for a veggie-packed chimichanga.
- Cheese lovers: For extra cheesy chimichangas, add more cheese to the filling, or sprinkle cheese on top before baking.
Baked chimichangas are a great way to enjoy the crispy, comforting flavors of chimichangas without the frying. Plus, they’re perfect for customizing with your favorite ingredients!
What do you think? Are you going to try making them, or are you planning to serve them with any special sides or toppings?
