Name: Baked Chicken Chimichangas: Easy and Delicious Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded Monterey Jack or cheddar cheese; ½ cup salsa (your choice of heat); ¼ cup sour cream; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon garlic powder; ½ teaspoon onion powder; 6 large flour tortillas; 2 tablespoons melted butter or olive oil for brushing

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If you’re craving something crispy, cheesy, and utterly satisfying without the mess of deep frying, you’ll love these Baked Chicken Chimichangas: Easy and Delicious Recipe. This dish brings together tender shredded chicken, savory spices, melted cheese, and zesty salsa all wrapped up in a golden, oven-baked tortilla. It’s the kind of meal that hits every comfort food note, yet is simple enough for a weeknight dinner. Get ready for a new family favorite that’s both fun to assemble and delightful to eat!

Baked Chicken Chimichangas: Easy and Delicious Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Baked Chicken Chimichangas: Easy and Delicious Recipe is that it calls for straightforward ingredients, each bringing its own magic to the table. From the richness of melted cheese to the boldness of the spices, every component works together for maximum flavor and texture.

Cooked shredded chicken: Use rotisserie chicken or cook your own—just make sure it’s juicy and well-shredded for the perfect filling.
Shredded Monterey Jack or cheddar cheese: Monterey Jack melts beautifully, but cheddar adds sharpness—pick your favorite or mix them for depth.
Salsa: Choose mild, medium, or hot depending on your spice preference; a chunky salsa adds extra texture.
Sour cream: Gives the filling a creamy tang that ties everything together.
Ground cumin: Adds earthy warmth and that unmistakable Tex-Mex aroma.
Chili powder: Brings a gentle heat and gorgeous color to the filling.
Garlic powder: Infuses every bite with savory, aromatic goodness.
Onion powder: Enhances the flavor without the need for chopping onions.
Large flour tortillas: The sturdy vessel that holds all the goodness—make sure they’re fresh and soft for easy rolling.
Melted butter or olive oil: Brushing the tops gives you that irresistible, crispy finish without frying.

How to Make Baked Chicken Chimichangas: Easy and Delicious Recipe

Step 1: Mix Up the Filling

Start by preheating your oven to 400°F so it’s ready when you are. In a large bowl, toss together the shredded chicken, cheese, salsa, sour cream, cumin, chili powder, garlic powder, and onion powder. This hearty mixture is the secret to the Baked Chicken Chimichangas: Easy and Delicious Recipe—it should be creamy, well mixed, and bursting with flavor.

Step 2: Prep Those Tortillas

Warm your tortillas for about 20 seconds in the microwave or on a skillet. This makes them pliable and easy to roll, so they won’t crack. Soft tortillas are key to a perfect chimichanga!

Step 3: Fill and Roll

Spoon about ½ cup of the chicken mixture onto the center of each tortilla. Fold the sides in, then roll up tightly like a burrito. Place each seam-side down on a greased or parchment-lined baking sheet. Rolling them snugly ensures the filling stays inside for every bite.

Step 4: Brush and Bake

Brush the tops generously with melted butter or olive oil. This step is what makes the Baked Chicken Chimichangas: Easy and Delicious Recipe golden and crispy in the oven—no deep frying required! Bake for 20 to 25 minutes, until the tortillas are crunchy and beautifully browned.

Step 5: Cool and Serve

Let your chimichangas cool for a few minutes before serving. This keeps the filling from spilling out and allows the flavors to settle. Now comes the best part: piling on your favorite toppings and digging in!

How to Serve Baked Chicken Chimichangas: Easy and Delicious Recipe

Garnishes

For that restaurant-worthy finish, top your Baked Chicken Chimichangas: Easy and Delicious Recipe with a dollop of sour cream, a scoop of guacamole, and a sprinkle of fresh cilantro. Sliced jalapeños or diced tomatoes add color and a burst of freshness.

Side Dishes

Pair your chimichangas with classic sides like Mexican rice, refried beans, or a simple green salad. Corn on the cob, black bean salad, or even a zesty street corn dip will round out the meal beautifully and complement the main event.

Creative Ways to Present

Turn dinner into a fun fiesta by serving the chimichangas sliced in half on a platter with all the fixings on the side. Or set up a DIY bar with toppings like shredded lettuce, pico de gallo, and queso fresco, letting everyone customize their own plate.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Chicken Chimichangas: Easy and Delicious Recipe can be stored in an airtight container in the refrigerator for up to 3 days. They’re just as tasty the next day, making them a great option for meal prep or packed lunches.

Freezing

These chimichangas freeze beautifully! Wrap each one individually in foil or plastic wrap, then place in a freezer bag. You can freeze them before or after baking—just remember to add about 10 extra minutes of bake time if cooking straight from frozen.

Reheating

To reheat, place chimichangas on a baking sheet and warm in a 350°F oven for about 15 minutes, or until hot and crispy again. The oven keeps them from getting soggy, so you can enjoy that signature crunch all over again.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut for Baked Chicken Chimichangas: Easy and Delicious Recipe. It’s moist, flavorful, and saves you plenty of prep time.

Can I make these ahead and bake later?

Yes, you can assemble the chimichangas, store them in the fridge, and bake when ready to serve. This is perfect for busy weeknights or when you want to get a jump on dinner prep.

What’s the best way to keep the chimichangas crispy?

Brushing with butter or olive oil before baking is key. For extra crispiness, you can broil them for the last minute or two—just watch closely so they don’t burn.

Are there any good vegetarian swaps?

Definitely! Substitute the chicken with black beans, sautéed peppers, or a meatless crumble for a vegetarian take on the Baked Chicken Chimichangas: Easy and Delicious Recipe.

Can I use corn tortillas instead of flour?

Flour tortillas are best for rolling and baking, as they’re more pliable and less likely to crack. If you prefer corn, try warming them first and using smaller portions of filling.

Final Thoughts

There’s nothing quite like pulling a tray of golden, crispy Baked Chicken Chimichangas: Easy and Delicious Recipe out of the oven. Whether you’re cooking for family, friends, or just yourself, this dish is sure to become a staple in your kitchen. Give it a try and savor every cheesy, flavorful bite!

Baked Chicken Chimichangas: Easy and Delicious Recipe

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4.9 from 21 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 chimichangas 1x
Diet: Non-Vegetarian

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Description

This baked chicken chimichangas recipe offers a delicious, easy-to-make Mexican-American main course featuring shredded chicken, melted cheese, and a blend of spices, all wrapped in warm flour tortillas and baked to golden perfection for a crispy finish.

Ingredients

Scale

Filling

2 cups cooked shredded chicken
1 cup shredded Monterey Jack or cheddar cheese
½ cup salsa (your choice of heat)
¼ cup sour cream
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder

Wraps

6 large flour tortillas
2 tablespoons melted butter or olive oil for brushing

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chimichangas.
Prepare Filling: In a large bowl, combine the shredded chicken, shredded cheese, salsa, sour cream, ground cumin, chili powder, garlic powder, and onion powder. Mix everything thoroughly until well blended.
Warm Tortillas: Slightly warm the flour tortillas to make them pliable and easier to roll without cracking.
Assemble Chimichangas: Spoon about ½ cup of the filling onto the center of each tortilla. Fold in the sides and roll up tightly like a burrito, ensuring the seam side is down to seal the chimichanga.
Prepare for Baking: Place the rolled chimichangas seam-side down on a greased or parchment-lined baking sheet. Brush the tops evenly with melted butter or olive oil to promote crispiness during baking.
Bake: Bake in the preheated oven for 20 to 25 minutes, or until the chimichangas are golden brown and crispy on the outside.
Cool and Serve: Remove from the oven and let cool slightly before serving. Enjoy with your favorite sides like guacamole, additional salsa, or a drizzle of sour cream.

Notes

Serve with guacamole, salsa, or a drizzle of sour cream for added flavor.
You can prepare the chimichangas ahead of time and freeze them before baking. If baking from frozen, add 10 extra minutes to the bake time.
Warming the tortillas is essential to prevent cracking when rolling.
Use either melted butter or olive oil for brushing to achieve a crispy, golden exterior.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American