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If you’re looking for a dish that’s cozy, packed with flavor, and full of that irresistible crispy texture, then this Baked Chicken Chimichangas Recipe is about to become your new favorite go-to. Imagine tender shredded chicken, seasoned perfectly with warming spices and melty cheese, all wrapped up in a golden baked tortilla that gets just the right crunch without any frying fuss. It’s a crowd-pleaser that’s easy to whip up on a weeknight but special enough for weekend gatherings. Once you try this, you’ll wonder why you haven’t baked your chimichangas before!
Ingredients You’ll Need
The beauty of this Baked Chicken Chimichangas Recipe lies in its straightforward, honest ingredients. Each one plays a key role, from the tender chicken providing savory heartiness, to the cheeses lending a creamy, gooey texture, and the spices adding just the right kick. These simple staples come together effortlessly to create a vibrant, satisfying meal.
- 2 cups cooked, shredded chicken: Using shredded chicken makes the filling tender and easy to roll up.
- 1 cup salsa: Adds moisture, tang, and a lovely depth of flavor to the chicken mixture.
- 1 teaspoon ground cumin: Brings a warm, earthy undertone that complements the spices beautifully.
- 1 teaspoon chili powder: Provides mild heat and classic southwestern flair.
- 1 cup shredded cheddar cheese: Sharp and flavorful, cheddar gives a punch of richness.
- 1 cup shredded Monterey Jack cheese: Melts smoothly to create that perfect gooey texture inside.
- 6 large flour tortillas: Large enough to wrap all the filling snugly and bake up crisp.
- 2 tablespoons olive oil: Brushed over chimichangas to ensure a golden, crispy exterior without frying.
- Sour cream, for serving (optional): Adds a cool, creamy contrast when spooned over.
- Guacamole, for serving (optional): Extra creaminess and fresh avocado flavor that pairs perfectly.
- Fresh cilantro, for garnish: A bright herbal note that finishes the dish beautifully.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This high temperature is key for achieving that crispy, golden exterior on your chimichangas. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Mix the Flavorful Filling
In a large bowl, combine the cooked shredded chicken, salsa, ground cumin, chili powder, cheddar cheese, and Monterey Jack cheese. This mixture bursts with complementary flavors and textures, making every bite heavenly. Make sure everything is evenly mixed so the seasoning and cheese are well distributed.
Step 3: Assemble Your Chimichangas
Spoon about one-third cup of the chicken mixture onto each large flour tortilla. Fold in the sides over the filling to seal it in, then carefully roll the tortilla up tightly to enclose the delicious filling completely. These neat folds ensure nothing escapes during baking.
Step 4: Prepare for Baking
Place each rolled chimichanga seam-side down on the prepared baking sheet. This placement helps keep them closed during baking. Brush the tops lightly with olive oil, which will give your chimichangas that perfect golden-brown, crisp skin without the need for frying.
Step 5: Bake Until Crispy
Bake the chimichangas for 20 to 25 minutes, keeping an eye on them until they turn a gorgeous golden brown. The cheese inside will be melted and bubbly, while the outside will have a satisfyingly crispy texture that’s so satisfying to bite into.
Step 6: Serve Hot and Enjoy
Remove from the oven and let them cool just slightly before serving. Plate your chimichangas with optional sour cream, guacamole, and a sprinkle of fresh cilantro for an irresistible presentation and flavor boost that your friends and family will adore.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
Chimichangas come alive with fresh and simple garnishes. A dollop of sour cream provides a tangy creaminess that balances the spices, while creamy guacamole adds richness and fresh avocado flavor. Don’t forget to sprinkle fresh cilantro on top for a burst of herbal brightness and to elevate the dish visually.
Side Dishes
Pair your baked chimichangas with vibrant Mexican rice or a zesty black bean salad to round out the meal. A fresh corn and tomato salad or a simple side of grilled vegetables also complements the flavors perfectly and adds a healthy touch.
Creative Ways to Present
If you want to impress guests or make your meal even more special, slice your chimichangas in halves or thirds to show off the colorful filling inside. Serve them on a platter with various dips, like salsa verde or spicy chipotle crema, for a fun and interactive dining experience everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover baked chicken chimichangas store wonderfully in an airtight container in the refrigerator for up to three days. This makes them a perfect make-ahead meal or lunch option, keeping their flavor and crispness intact.
Freezing
You can freeze assembled, unbaked chimichangas by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. When ready to bake, just thaw in the refrigerator overnight and follow the baking instructions as usual for a fresh-from-the-oven taste any time.
Reheating
To reheat, place leftover chimichangas on a baking sheet and warm them in a 350-degree oven for 10 to 15 minutes. This keeps the tortilla crisp while heating the filling without drying it out, bringing back that freshly baked magic.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great shortcut and adds wonderful flavor, making your Baked Chicken Chimichangas Recipe even easier.
Can I make this recipe vegetarian?
Yes, just swap the chicken for black beans, sautéed vegetables, or a combination of both, and you’ll have a delicious vegetarian version that’s just as hearty and tasty.
What kind of salsa works best?
Use your favorite salsa, whether mild or spicy. Chunky salsa adds texture, while a smoother one blends well with the cheese and chicken.
Can I freeze cooked chimichangas?
It’s best to freeze chimichangas before baking for optimal texture. If you freeze them after cooking, the tortilla might lose its crispness after reheating.
Is olive oil necessary for brushing?
The olive oil helps achieve that signature golden-brown crisp without frying. You can substitute with melted butter for a richer flavor if you prefer.
Final Thoughts
There is something genuinely satisfying about homemade Baked Chicken Chimichangas Recipe that’s both comforting and exciting to your taste buds. The simplicity of ingredients combined with the crispy, cheesy goodness makes this recipe a definite winner in my kitchen. I encourage you to try it soon and watch it quickly become a family favorite that you’ll want to make again and again!
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Baked Chicken Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Description
These Baked Chicken Chimichangas are a delicious and healthier twist on the traditional fried version. Packed with flavorful shredded chicken, melted cheddar and Monterey Jack cheeses, and seasoned with cumin and chili powder, these chimichangas are baked to crispy perfection. Served with optional sour cream, guacamole, and fresh cilantro, they make a perfect family-friendly meal or party appetizer.
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
Wrapping & Baking
- 6 large flour tortillas
- 2 tablespoons olive oil
Serving (Optional)
- Sour cream, for serving
- Guacamole, for serving
- Fresh cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Filling: In a large bowl, combine the shredded chicken, salsa, ground cumin, chili powder, shredded cheddar cheese, and shredded Monterey Jack cheese. Mix thoroughly until the ingredients are well incorporated.
- Assemble 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 roll it up tightly to enclose the filling securely.
- Arrange on Baking Sheet: Place each rolled chimichanga seam-side down on the prepared baking sheet. Brush the tops and sides with olive oil evenly to ensure a crispy and golden exterior once baked.
- Bake to Crisp: Bake the chimichangas in the preheated oven for 20 to 25 minutes, or until they are golden brown and crispy to the touch.
- Serve: Remove from the oven and serve hot. Garnish with fresh cilantro and offer sour cream and guacamole on the side for dipping if desired.
Notes
- For extra crispy chimichangas, consider flipping them halfway through baking for even browning.
- Use a low-sodium salsa to control the salt content in this recipe.
- Shredded rotisserie chicken works well to save preparation time.
- These chimichangas can be made ahead and refrigerated before baking; just add a few extra minutes to baking time if baking cold.
- For a spicier kick, add a pinch of cayenne pepper or hot sauce to the filling mixture.
