Crispy Baked Chicken Chimichangas Recipe | A Deliciously Easy Mexican Meal 🌯✨

If you’re looking for a flavorful and crispy Mexican dish that’s easy to make at home, baked chicken chimichangas are the way to go! These golden, oven-baked tortillas are stuffed with tender chicken, savory spices, and gooey cheese, then baked until crispy. The best part? They’re healthier than fried chimichangas and still pack a ton of flavor. Whether you’re preparing a quick dinner or serving guests, this recipe is sure to impress!

Ingredients 🥘

Here’s what you’ll need to make these tasty baked chicken chimichangas:

Time & Servings ⏰🍴

Step-by-Step Guide: How to Make Baked Chicken Chimichangas 🌯

1. Prepare the Chicken Filling 🍗

Start by cooking the chicken breast. You can either poach it in water for about 15 minutes or pan-cook it until it’s fully cooked. Once done, shred the chicken using two forks. In a large bowl, combine the shredded chicken with the cumin, chili powder, garlic powder, salt, and black pepper. Add in the refried beans, salsa, and shredded cheese, mixing everything together until well combined.

2. Assemble the Chimichangas 🌯

Preheat your oven to 375°F (190°C). Lay out the flour tortillas on a flat surface. Spoon an equal amount of the chicken mixture onto the center of each tortilla. Fold in the sides of the tortilla, then roll it up tightly, making sure the filling stays sealed inside. Secure the ends by tucking them in slightly.

3. Bake the Chimichangas 🍽️

Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Brush the tops of the chimichangas with olive oil to give them a crispy, golden finish. Bake in the preheated oven for 20–25 minutes, or until the chimichangas are golden and crispy.

4. Serve and Garnish 🍴

Once the chimichangas are baked, remove them from the oven. Allow them to cool for a minute before serving. Top them with fresh cilantro, a dollop of sour cream, or more salsa for added flavor. Enjoy your crispy, delicious baked chicken chimichangas!

Recipe Notes 📝

• Extra tips: If you want a spicy kick, add some diced jalapeños to the chicken mixture.
• Cheese options: You can use a mix of cheddar, mozzarella, or Mexican cheese blend, depending on your preference.
• Freezing tip: These chimichangas freeze well! Assemble them, but don’t bake. Instead, wrap them in foil and freeze. When you’re ready, bake directly from frozen (just add 5–10 extra minutes to the baking time).

Nutrition Breakdown (Per Serving) 🍽️

Serving Suggestions 🍽️

Baked chicken chimichangas are perfect on their own, but here are some great ways to serve them for a complete meal:

• Mexican rice: A side of fluffy Mexican rice pairs wonderfully with the chimichangas.
• Salad: A fresh honey mustard chicken salad would be a great light side to balance out the richness of the chimichangas.
• Guacamole: A creamy guacamole dip is the perfect side to enhance the flavors of this dish.
• Drink Pairing: Serve with a cold margarita or a refreshing iced tea for a full Mexican meal experience.

Storage and Reheating Tips 🥡🔥

• Storage: Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, simply place the chimichangas in the oven at 350°F (175°C) for about 10–15 minutes until they’re crispy again. You can also microwave them, though they won’t be as crispy.

Common Mistakes to Avoid 🚫

1. Overstuffing the tortillas: It’s tempting to add more filling, but overstuffing can make the chimichangas hard to roll and prone to bursting during baking.
2. Not sealing the tortillas properly: Make sure the tortillas are tightly rolled to prevent the filling from spilling out.
3. Skipping the olive oil: Brushing the chimichangas with olive oil ensures they get crispy in the oven. Don’t skip this step!
4. Using uncooked chicken: Ensure your chicken is fully cooked before shredding it to avoid undercooked filling.

Extra Tips to Make the Recipe Perfect 👨‍🍳

• To get the crispiest chimichangas: Be sure to brush both sides of the tortillas with olive oil before baking. This helps achieve a golden, crispy exterior.
• Try different sauces: If you want to switch things up, serve the chimichangas with green enchilada sauce or a smoky chipotle sauce for a different flavor.
• Use soft tortillas: Soft, fresh flour tortillas roll better and won’t crack while folding the chimichangas.

Kitchen Tools Needed 🍳

• Baking sheet
• Parchment paper
• Large bowl for mixing filling
• Food processor or sharp knife for chopping
• Pastry brush (for brushing olive oil)

FAQs 🤔

1. Can I use ground chicken instead of shredded chicken?

Yes! Ground chicken works just as well in this recipe. Just cook it in a skillet before adding the seasonings and other ingredients.

2. Can I make chimichangas ahead of time?

Yes, you can assemble the chimichangas ahead of time, wrap them in plastic wrap, and refrigerate them for up to 2 days. Bake them when ready to serve.

3. Can I freeze these chimichangas?

Absolutely! You can freeze the unbaked chimichangas for up to 2 months. Just make sure to wrap them tightly in foil or plastic wrap before freezing.

4. Can I add vegetables to the filling?

Definitely! Diced bell peppers, onions, or even corn can be added to the chicken filling for extra flavor and texture.

5. How do I make these chimichangas spicier?

Add diced jalapeños, a few dashes of hot sauce, or use a spicy salsa in the filling to give these chimichangas an extra kick.

Final Thoughts ✨

Baked chicken chimichangas are a simple yet mouthwatering dish that’s perfect for any weeknight dinner. With crispy tortillas, a deliciously seasoned chicken filling, and all the classic Mexican flavors, this recipe is sure to become a family favorite. Plus, it’s healthier than the fried version and just as tasty. Give this easy recipe a try tonight, and enjoy a meal that’s both comforting and satisfying.