baked chicken chimichangas recipe

Written ByJenny Smyth Posted on
baked chicken chimichangas recipe
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The Best baked chicken chimichangas recipe

I’m so excited to share this baked chicken chimichangas recipe with you all. I’ve been making it for years, and it’s always a hit with my family. The dish is believed to have originated in the southwestern United States, where it was popularized by Mexican-American cuisine.

It’s a perfect recipe for any occasion, whether you’re looking for a quick weeknight dinner or a fun meal to serve at a party. The best part about this recipe is that it’s incredibly easy to make and can be customized to suit your tastes. My kids love helping me assemble the chimichangas, and they always ask for seconds (or thirds!)

The combination of crispy tortillas, tender chicken, and gooey cheese is absolute perfection. I also love that this recipe is relatively healthy, thanks to the use of baked chicken and minimal oil. It’s a great alternative to traditional fried chimichangas, and it’s perfect for a family dinner or potluck.

In addition to being delicious and easy to make, this recipe is also very versatile. You can customize the fillings to suit your tastes, whether you prefer classic beef, spicy chorizo, or vegetarian options. I’ve even used leftover roasted vegetables to add some extra flavor and nutrition to the dish.

One of the best things about this recipe is that it’s perfect for meal prep. You can assemble the chimichangas ahead of time and bake them later, making it a great option for busy weeknights or weekends when you need a quick meal. I like to serve the chimichangas with a side of fresh salsa or guacamole for added flavor and fun.

Baked Chicken Chimichangas

Baked Chicken Chimichangas

4.9 from 1915 votes

These baked chicken chimichangas offer a healthier twist on the classic fried version. They are filled with a savory mixture of seasoned chicken, cheese, and spices, then baked until golden and crispy.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Filling

2 cups cooked shredded chicken
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup diced green chiles
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp garlic powder
Salt and pepper to taste

For the Chimichangas

4 large flour tortillas (10-inch)
2 tbsp melted butter or olive oil
Optional: salsa, sour cream, guacamole for serving

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Line a baking sheet with parchment paper to prevent sticking.
3In a mixing bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, diced green chiles, cumin, chili powder, garlic powder, salt, and pepper.
4Mix thoroughly until all ingredients are evenly incorporated.
5Lay a tortilla flat on a clean surface and place about 1/2 cup of the chicken mixture in the center.
6Fold the sides over the filling, then roll the tortilla tightly from the bottom to form a secure bundle.
7Repeat with the remaining tortillas and filling.
8Place the chimichangas seam-side down on the prepared baking sheet.
9Brush the tops and sides with melted butter or olive oil to promote browning.
10Bake for 20 to 25 minutes, or until the tortillas are golden brown and crispy, rotating the sheet halfway through for even cooking.
11Remove from the oven and let cool for 2 minutes.
12Serve warm with your choice of salsa, sour cream, or guacamole.

🔧Equipment

Mixing bowl
Baking sheet
Parchment paper
Pastry brush
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 650mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 20g

📝Notes

For extra crispiness, spray the chimichangas with cooking spray before baking. You can also add black beans or corn to the filling for more texture.

Watch Video Of How Baked Chicken Chimichangas Works

To store leftover baked chicken chimichangas, let them cool completely and then place them in an airtight container in the refrigerator. They will keep for up to three days. For reheating, I always use the oven or an air fryer set to 350 degrees Fahrenheit for about 10 minutes.

This brings back the crunch much better than a microwave ever could. If you want to serve them for a crowd, you can keep them warm on a baking sheet in a low oven while you finish the rest of the meal. These chimichangas are perfect for family gatherings because you can set up a topping bar with salsa, guacamole, sour cream, and fresh cilantro.

Everyone can build their own plate, which makes for a fun and easy meal. They are also great for potlucks because they travel well and stay crispy for a while. Whether it is a weeknight dinner or a special occasion, baked chicken chimichangas always deliver on flavor and convenience.

❓ Frequently Asked Questions About Baked Chicken Chimichangas

1. What is the difference between a chimichanga and an empanada?

A chimichanga is essentially an empanada that has been adapted for American tastes. While empanadas are typically smaller and more delicate, chimichangas are larger and more robust, often filled with meat or cheese.

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