Baked Chicken Chimichanga Recipe

If you’re craving a crispy, flavorful, and easy meal, Baked Chicken Chimichangas are your answer! This healthier version of the classic fried chimichanga is baked to perfection, filled with juicy shredded chicken, creamy refried beans, melty cheese, and a hint of spice from salsa and jalapeños. The best part? It’s easy to make, customizable to your tastes, and perfect for a family dinner or meal prep. You can enjoy these chimichangas with your favorite toppings such as sour cream, salsa, or guacamole for a delightful Mexican-inspired meal.

For more fantastic Mexican-inspired dishes, check out this Beef Chimichanga Recipe and this Easy Chicken Fajita Recipe.

Basic Recipe: Ingredients and Instructions

Baked Chicken Chimichanga Recipe | Crispy, Flavorful & Easy

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• Author: Jennifer Mitchell
• Total Time: 35 minutes
• Yield: 6-8 chimichangas 1x

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Description

These Baked Chicken Chimichangas are a healthier, oven-baked version of the classic deep-fried chimichangas. They’re stuffed with a delicious combination of cooked shredded chicken, refried beans, salsa, and cheese, then baked until golden and crispy. The addition of jalapeños adds a nice kick, and the creamy filling will make every bite irresistible!

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Ingredients

Scale 1x2x3x

For the Filling:

• • 2 cups cooked shredded chicken
  • 1 ⅓ cups refried beans
  • 1 ⅓ cups salsa (your favorite kind)
  • 2 teaspoons coriander (optional)
  • 1 tablespoon chili powder
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 6 green onions, chopped (or regular onion)
  • 2–3 jalapeños, diced with seeds (adjust to your spice preference)

For Assembly:

• • 3 tablespoons butter, melted
  • 6–8 large taco-sized flour tortillas (8 inches)

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Instructions

1. Preheat the Oven:

   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

2. Prepare the Filling:

   • In a large mixing bowl, combine the cooked shredded chicken, refried beans, salsa, coriander (if using), chili powder, shredded cheese, chopped green onions, and diced jalapeños. Stir until everything is well-mixed.

3. Assemble the Chimichangas:

   • Lay each tortilla flat on a clean surface.
   • Spoon a generous amount of the filling mixture into the center of each tortilla (about ½ to ¾ cup of filling, depending on the size of your tortillas).
   • Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling.

4. Bake the Chimichangas:

   • Place the rolled chimichangas seam-side down on the prepared baking sheet.
   • Brush the top of each chimichanga with the melted butter to help it crisp up in the oven.
   • Bake for 15-20 minutes, or until the chimichangas are golden and crispy on the outside, flipping them halfway through to ensure even browning.

5. Serve:

   • Remove from the oven and let them cool for a couple of minutes before serving.
   • Serve with your favorite toppings like sour cream, guacamole, or salsa for dipping.

Notes

Freezer-Friendly: You can freeze unbaked chimichangas for later. Simply wrap them tightly in foil or plastic wrap and store in the freezer for up to 3 months. To bake, no need to thaw—just bake for a bit longer, around 25-30 minutes at 425°F.

Customize the Filling: Feel free to add other ingredients to the filling like black beans, corn, or even some chopped bell peppers for extra flavor and texture.

Make it Spicy: If you like a lot of heat, add more jalapeños, or use a spicier salsa.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baked
• Cuisine: Mexican

Nutrition

• Serving Size: 1 chimichanga
• Calories: 320 kcal
• Sugar: 3g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 40mg

Keywords: Baked Chicken Chimichangas Recipe

Step 1: Preheat Your Oven

Start by preheating your oven to 400°F (200°C). Make sure to line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the chimichangas from sticking. This ensures your chimichangas will crisp up perfectly as they bake.

Step 2: Prepare the Filling

In a large mixing bowl, combine your cooked shredded chicken, refried beans, salsa, chili powder, coriander (if using), shredded cheese, chopped green onions, and diced jalapeños. Mix everything well until all ingredients are fully incorporated. You can adjust the spice level by increasing or decreasing the amount of jalapeños, depending on your preference. If you like it spicier, feel free to add extra chili powder or even a pinch of cayenne pepper.

Step 3: Assemble the Chimichangas

Take a tortilla and lay it flat on a clean surface, such as a cutting board or countertop. Spoon a generous amount of the chicken mixture in the center of each tortilla. Be sure not to overfill, as this can make it difficult to roll them up tightly. Once you’ve added the filling, fold in the sides of the tortilla and roll it up from the bottom, securing the ends so that the filling doesn’t spill out. Repeat this process for all the tortillas and filling mixture.

Step 4: Brush with Butter

Place the rolled-up chimichangas seam-side down on the prepared baking sheet. Using a pastry brush or spoon, brush the top of each chimichanga with the melted butter. This step is key to achieving a crisp and golden exterior as they bake. The butter helps the tortillas crisp up in the oven while keeping them soft inside.

Step 5: Bake the Chimichangas

Now it’s time to bake! Place the baking sheet with the chimichangas into the preheated oven. Bake for about 20-25 minutes or until the chimichangas are golden brown and crispy. Halfway through the baking time, flip each chimichanga over to ensure that both sides crisp up evenly. The result will be a perfectly golden, crispy exterior with a warm and flavorful filling inside.

Step 6: Serve

Once your chimichangas are baked to perfection, remove them from the oven and let them cool slightly. You can serve them immediately with a variety of toppings such as sour cream, salsa, guacamole, or shredded lettuce for an extra crunch. If you like, you can also drizzle a bit of extra salsa or cheese on top before serving.

Advanced Tips and Tricks for Perfect Chimichangas

1. Adjust the Spice

If you’re making these chimichangas for a crowd, feel free to adjust the heat level. For a milder version, omit the jalapeños or use just a small amount. If you prefer more heat, increase the number of jalapeños or add a pinch of cayenne pepper or crushed red pepper flakes.

2. Add More Veggies

To boost the nutritional value and texture of your chimichangas, consider adding more veggies to the filling. Diced bell peppers, corn, or even zucchini can be great additions. These veggies will add a pop of color and flavor to your chimichangas, making them even more satisfying.

3. Make It Ahead

These baked chimichangas can be made ahead of time, which is perfect for busy weeknights or meal prepping. You can assemble the chimichangas up to 24 hours in advance, wrap them tightly in plastic wrap or foil, and store them in the fridge. When you’re ready to bake them, just pop them in the oven as directed.

4. Try Different Tortillas

While flour tortillas are the most common choice for chimichangas, you can also use corn tortillas if you prefer. Keep in mind that corn tortillas might not crisp up as well in the oven as flour tortillas, so you may want to warm them slightly before assembling to prevent cracking.

5. Add a Crunchy Topping

For added texture, you can sprinkle some crushed tortilla chips on top of your chimichangas just before baking. This will give them an extra crunch that complements the crispy exterior.

See more advanced recipes, at Mobolux.

Storage and Leftovers

How to Store Leftovers

If you have leftover chimichangas, don’t worry—they’ll still taste great the next day. Simply store them in an airtight container in the fridge for up to 3 days. To reheat, place the chimichangas in the oven at 350°F (175°C) for 10-12 minutes, or until heated through and crispy again. If you’re in a rush, you can also reheat them in the microwave, though they may lose some of their crispiness.

Freezing for Later

These chimichangas freeze wonderfully, making them perfect for meal prepping or saving for later. After assembling and brushing with butter, wrap each chimichanga individually in foil or wax paper. Place them in a freezer-safe bag and freeze for up to 3 months. To reheat from frozen, bake at 375°F (190°C) for 30-35 minutes, flipping halfway through.

FAQs About Baked Chicken Chimichangas

1. Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs are a great substitute for chicken breasts and will add more moisture and flavor to your chimichangas. Just make sure to shred the cooked thighs before adding them to the filling.

2. Can I use corn tortillas instead of flour tortillas?

While flour tortillas work best for this recipe, you can use corn tortillas if you prefer. Just be aware that corn tortillas may not crisp up as well as flour tortillas. To prevent them from cracking, warm them up slightly before filling and rolling.

3. Can I make these chimichangas vegetarian?

Absolutely! You can easily make these chimichangas vegetarian by substituting the chicken with sautéed veggies like bell peppers, mushrooms, zucchini, or black beans. You can also add more beans or cheese to make them extra filling.

4. Can I bake the chimichangas in the air fryer?

Yes, air frying is a great alternative if you want to make these chimichangas faster and with even less oil. Brush the chimichangas with a little oil, then place them in the air fryer at 375°F for 8-10 minutes, flipping halfway through.

Conclusion: A Crispy, Flavorful Meal

These Baked Chicken Chimichangas are a delicious and healthier version of the traditional deep-fried chimichanga. With their golden, crispy exterior and flavorful filling, they offer all the indulgence of the classic dish but with far less oil. Perfect for dinner, meal prep, or even a fun weekend dish with family and friends, this recipe is sure to become a favorite in your household.