Baked Chicken Chimichangas Recipe
Introduction
Chi-Chi’s Baked Chicken Chimichangas offer a delicious twist on a classic Mexican favorite. These crispy, cheesy rolls are filled with flavorful shredded chicken and spices, then baked to golden perfection. Perfect for a satisfying family dinner or casual gathering.
Ingredients
- 2 cups shredded cooked chicken breast
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (4 ounces) diced green chilies, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 8 large flour tortillas
- 2 tablespoons unsalted butter, melted
- Sour cream, for serving
- Guacamole, for serving
- Additional salsa, for serving
- Chopped fresh cilantro, for garnish
Instructions
- Step 1: Preheat the oven to 400°F (204°C) and allow it to fully heat before baking.
- Step 2: In a large mixing bowl, combine shredded chicken, salsa, cheddar cheese, Monterey Jack cheese, diced green chilies, ground cumin, chili powder, garlic powder, onion powder, and salt. Mix well for even distribution of ingredients.
- Step 3: Lay each flour tortilla flat on a clean surface. Place a generous amount of the filling in the center of each tortilla.
- Step 4: Fold the sides of the tortilla inward, then roll tightly from the bottom to form a sealed burrito shape.
- Step 5: Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper or lightly greased.
- Step 6: Brush the tops evenly with melted butter to help them crisp during baking.
- Step 7: Bake in the preheated oven for 20 to 25 minutes, or until the tortillas are crisp and golden brown.
- Step 8: Remove from the oven and let the chimichangas cool briefly before serving.
- Step 9: Serve with sour cream, guacamole, additional salsa, and garnish with chopped fresh cilantro as desired.
Tips & Variations
- For extra crispiness, brush the chimichangas with butter twice—once before baking and halfway through baking.
- Try adding black beans or corn to the filling for added texture and flavor.
- Use whole wheat tortillas to make a slightly healthier version.
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to the filling.
Storage
Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through and crispy. Avoid microwaving to keep the exterior crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the chimichangas ahead of time?
Yes, you can assemble the chimichangas and keep them refrigerated for a few hours before baking. Just cover them well to prevent drying out.
Can I freeze the chimichangas?
Absolutely. Wrap each chimichanga tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Bake directly from frozen, adding extra baking time as needed to ensure they are heated through and crispy.
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Baked Chicken Chimichangas Recipe
- Total Time: 40 minutes
- Yield: 8 chimichangas 1x
Description
Delicious and crispy baked chicken chimichangas filled with a flavorful mixture of shredded chicken, cheeses, and spices, baked to golden perfection and served with classic Mexican sides like sour cream, guacamole, salsa, and fresh cilantro.
Ingredients
Filling Ingredients
- 2 cups shredded cooked chicken breast
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (4 ounces) diced green chilies, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
Assembly Ingredients
- 8 large flour tortillas
- 2 tablespoons unsalted butter, melted
Serving Ingredients
- Sour cream
- Guacamole
- Additional salsa
- Chopped fresh cilantro
Instructions
- Preheat Oven: Set your oven to 400°F (204°C) and allow it to fully preheat before placing the chimichangas inside to bake.
- Prepare Filling: In a large mixing bowl, combine the shredded cooked chicken, salsa, cheddar cheese, Monterey Jack cheese, drained diced green chilies, ground cumin, chili powder, garlic powder, onion powder, and salt. Mix thoroughly to ensure all ingredients are evenly distributed.
- Assemble Chimichangas: Lay out each flour tortilla flat. Place a generous portion of the prepared filling in the center of each tortilla. Fold the sides inward and then roll tightly from the bottom to form a sealed burrito shape, ensuring the filling is secure inside.
- Arrange for Baking: Place the chimichangas seam-side down on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Brush the tops evenly with the melted butter to promote crisping and browning.
- Bake: Transfer the baking sheet to the preheated oven and bake the chimichangas for 20 to 25 minutes, or until the tortillas turn crisp and golden brown.
- Rest and Serve: Remove the chimichangas from the oven and let them cool briefly before serving. Garnish with sour cream, guacamole, additional salsa, and chopped fresh cilantro as desired to enhance flavor and presentation.
Notes
- Use warm tortillas for easier rolling to prevent cracking.
- Draining the diced green chilies helps avoid excess moisture that can make tortillas soggy.
- For extra crispiness, you can lightly spray the tortillas with cooking oil before baking.
- Leftovers can be refrigerated and reheated in the oven to maintain crispness.
- Adjust the spice level by varying the amount of chili powder or adding fresh jalapeños.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: chicken chimichangas, baked chimichangas, Mexican chicken recipe, easy chimichangas, cheesy chicken chimichangas
