Let me tell you about my absolute favorite go-to meal: baked chicken chimichangas! These beauties are not just a healthier alternative to the traditional fried version; they’re bursting with flavor and oh-so-satisfying! I’ve always loved the crispy, cheesy goodness of chimichangas, but I wanted a way to enjoy them without the guilt. So, I started baking them instead, and wow, what a game-changer! The seasoned chicken, creamy cheese, and that delightful crunch from the baked tortilla create a delicious symphony of flavors. Plus, they’re super easy to whip up, making them perfect for busy weeknights or when I crave something comforting. Trust me, once you try these baked chicken chimichangas, you’ll never look back!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (I love using a blend of cheddar and Monterey Jack!)
- 1 cup refried beans (canned works great for convenience)
- 1 teaspoon taco seasoning (homemade or store-bought, your choice!)
- 8 large flour tortillas (the bigger, the better for all that filling!)
- 1/4 cup salsa (choose your favorite flavor—spicy or mild!)
- Cooking spray (to give those chimichangas a lovely golden finish)
How to Prepare Baked Chicken Chimichangas
- First things first, preheat your oven to a cozy 375°F (190°C). This is the perfect temperature to get those chimichangas nice and crispy!
- In a large mixing bowl, combine the cooked shredded chicken, shredded cheese, refried beans, taco seasoning, and salsa. Give it a good mix until everything is well blended. The aroma of the spices will get your taste buds tingling!
- Now, take a large flour tortilla and spoon about a generous amount of the chicken mixture onto the center. I usually go for about 1/3 cup, but you can adjust based on how hungry you are!
- Next, roll the tortilla tightly, tucking in the ends as you go to keep all that tasty filling secure inside. It’s like wrapping a delicious little present!
- Place the rolled chimichangas seam-side down on a baking sheet. Make sure to leave a little space between them so they can get crispy all around.
- Give the tops a light spray with cooking spray—this will help them turn that beautiful golden brown color as they bake.
- Pop them in the preheated oven and bake for about 25-30 minutes, or until they’re golden and the edges look irresistibly crispy. Keep an eye on them, as every oven is a bit different!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Healthier than traditional fried chimichangas, so you can indulge without the guilt.
- Loaded with protein from the chicken and fiber from the beans, making it a satisfying meal.
- Customizable to your taste—swap in different cheeses or add veggies for extra flavor!
- Baked to perfection, giving you that delightful crunch without all the oil.
- Great for meal prep; you can make a batch ahead of time and freeze them for later!
- Kid-friendly and sure to please even the pickiest eaters at the dinner table.
Tips for Success
Now, let me share some of my top tips to ensure your baked chicken chimichangas come out absolutely perfect every time!
- Don’t overfill: While it’s tempting to pile on the filling, too much can make it tricky to roll them up. Stick to about 1/3 cup of filling to keep everything secure!
- Warm your tortillas: If your tortillas are a bit stiff, warm them up in the microwave for about 10-15 seconds. This makes them easier to roll without tearing!
- Experiment with flavors: Feel free to mix up the spices! Try adding some chopped jalapeños for a kick or use a taco seasoning with a bit more heat for those who love spice.
- Brush, don’t spray: For an extra crispy finish, instead of just spraying the tops with cooking spray, you can use a brush to apply a thin layer of melted butter or olive oil. It adds a rich flavor!
- Use parchment paper: Lining your baking sheet with parchment paper can help prevent sticking and make cleanup a breeze.
- Let them rest: After baking, let your chimichangas sit for a few minutes before serving. This helps the filling set a bit, making them easier to cut and serve!
With these tips, you’ll be on your way to chimichanga perfection! Happy cooking!
Nutritional Information
Let’s talk numbers! Here’s the estimated nutritional breakdown for one of these delicious baked chicken chimichangas. Keep in mind that these values can vary a bit based on the specific ingredients you use, but this will give you a good idea:
- Calories: 250
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 400mg
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Sugar: 1g
This makes them a great option for a satisfying meal that won’t weigh you down. Enjoy guilt-free indulgence with every bite!
FAQ Section
I know you might have a few questions about making these baked chicken chimichangas, so let’s tackle some of the most common ones!
Can I use rotisserie chicken for the filling?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred it up and mix it with the other ingredients. It adds great flavor and saves you time!
Can I freeze baked chicken chimichangas?
Yes, you can! Just wrap them tightly in plastic wrap or foil before freezing. They’ll keep well for up to 2 months. When you’re ready to enjoy, bake from frozen, adding a few extra minutes to the cooking time.
What can I serve with baked chicken chimichangas?
They pair wonderfully with sour cream, guacamole, or a fresh salad. You can also add some spicy salsa on the side for an extra kick!
Can I make these chimichangas vegetarian?
Definitely! Just swap the chicken for sautéed veggies like bell peppers, zucchini, or mushrooms, and you’ll have a delicious vegetarian version. Feel free to add more beans for protein!
How do I reheat leftover chimichangas?
The best way to reheat them is in the oven. Preheat it to 350°F (175°C) and bake for about 10-15 minutes until they’re warmed through and crispy again. Avoid the microwave if you want to keep that lovely crunch!
Serving Suggestions
Now that you’ve got those golden, crispy baked chicken chimichangas fresh out of the oven, let’s talk about how to take your meal to the next level! Trust me, the right sides can elevate this dish from great to absolutely unforgettable.
- Sour Cream: A dollop of creamy sour cream is a classic choice. It adds a cool, tangy contrast to the warm, savory chimichangas, and who doesn’t love that?
- Guacamole: If you’re as obsessed with guacamole as I am, you’re in for a treat! Its rich, buttery flavor complements the spices in the chimichangas beautifully.
- Fresh Salsa: A fresh, zesty salsa can brighten up each bite. Whether you go for classic tomato salsa, mango salsa for a sweet twist, or a spicy pico de gallo, it’s all good!
- Mexican Rice: Serve your chimichangas with a side of fluffy Mexican rice. The mild spices and textures make for a comforting pairing that balances the crunch of the chimichangas.
- Refried Beans: For a hearty meal, add some refried beans on the side. They’re creamy and filling, making this combination a true feast!
- Fresh Salad: A light, refreshing salad with lime dressing can cut through the richness of the chimichangas. I love mixing crisp lettuce, tomatoes, and avocado for a burst of freshness!
- Pickled Jalapeños: For those who like a kick, serve some pickled jalapeños on the side. They add a spicy tang that pairs perfectly with the savory flavors.
With these delicious sides, you’ll create a complete meal that everyone will love. Enjoy every bite of your baked chicken chimichangas with these scrumptious accompaniments!
Storage & Reheating Instructions
Let’s talk about what to do with those leftover baked chicken chimichangas—if there are any left, that is! They are just too delicious to resist! But if you find yourself with some extras, here’s how to store and reheat them to keep that wonderful flavor and crunch intact.
To store your leftover chimichangas, let them cool down completely first. Then, wrap each one tightly in plastic wrap or aluminum foil. This helps to keep them from getting soggy or drying out. You can also place them in an airtight container if you prefer. They’ll keep well in the refrigerator for about 3-4 days.
If you want to enjoy them later on, you can freeze the chimichangas before baking them. Just wrap them as mentioned above and pop them in the freezer. When you’re ready to eat, bake them straight from the freezer—just add about 5-10 extra minutes to the baking time.
Now, for reheating, the oven is your best friend! Preheat it to 350°F (175°C) and place the chimichangas on a baking sheet. Bake for about 10-15 minutes, or until they’re heated through and crispy again. This way, you’ll get that delightful crunch back without sacrificing texture. Avoid using the microwave if you can, as it tends to make them a bit soggy.
And there you have it! Enjoy your baked chicken chimichangas fresh out of the oven, or savor the leftovers later with these simple storage and reheating tips!
Call to Action
I’d love to hear what you think about these baked chicken chimichangas! If you try the recipe, please leave a comment below and let me know how they turned out for you. Did you add any fun twists or substitutions? I’m always excited to hear about your kitchen adventures!
Don’t forget to rate the recipe too—your feedback means the world to me and helps others find this delicious dish! And if you loved it, share the joy with your friends and family—let’s spread the chimichanga love!
Happy cooking, and I can’t wait to see your chimichanga creations!
Print
Baked Chicken Chimichangas: 7 Guilt-Free Delights!
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Low Fat
Description
Baked chicken chimichangas are a delicious, healthier alternative to traditional fried chimichangas. They are filled with seasoned chicken and cheese, then baked until golden.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese
- 1 cup refried beans
- 1 teaspoon taco seasoning
- 8 large flour tortillas
- 1/4 cup salsa
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix chicken, cheese, refried beans, taco seasoning, and salsa.
- Spoon the mixture onto each tortilla.
- Roll the tortillas tightly, tucking in the ends.
- Place the chimichangas seam-side down on a baking sheet.
- Spray the tops with cooking spray.
- Bake for 25-30 minutes until golden brown.
Notes
- Serve with sour cream or guacamole.
- For added flavor, use spiced cheese.
- These can be made ahead and frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: baked chicken chimichangas
