Oh my goodness, let me tell you about baked chicken chimichangas! These little delights are a total game changer in my kitchen. Picture it: crispy, golden tortillas filled with tender, seasoned chicken and gooey cheese, all baked to perfection. I remember the first time I made them for a gathering, and everyone couldn’t stop raving about how delicious they were. Trust me, once you take that first bite, you’ll be hooked! The combination of flavors and textures is simply irresistible. Plus, they’re so easy to whip up! Whether it’s a cozy family dinner or a fun fiesta with friends, these baked chicken chimichangas will always steal the show. So, let’s dive into how to make these amazing bites of heaven!
Ingredients for Baked Chicken Chimichangas
Alright, let’s gather all the goodness you need to make these baked chicken chimichangas! Here’s what you’ll need:
- 2 cups cooked chicken, shredded (I like to use rotisserie chicken for an easy shortcut!)
- 1 cup refried beans (you can use canned for convenience, just give them a good stir)
- 1 cup shredded cheese (I usually go for a Mexican blend, but cheddar works great too—just make sure it’s packed for that melty goodness!)
- 1 teaspoon cumin (this spice adds a wonderful warmth)
- 1 teaspoon chili powder (feel free to adjust based on your spice preference)
- 8 flour tortillas (I prefer the larger size for a hearty filling)
- 1 tablespoon olive oil (this helps achieve that perfect golden crisp)
- 1 cup salsa (for serving—choose your favorite brand or homemade if you’re feeling adventurous!)
Make sure you have everything prepped and ready to go. Trust me, the assembly will go much smoother if you have all your ingredients lined up and ready to use!
How to Prepare Baked Chicken Chimichangas
Alright, let’s get down to the nitty-gritty of preparing these scrumptious baked chicken chimichangas! I promise, once you get the hang of it, you’ll be whipping these up in no time. Just follow these steps, and you’ll be on your way to crispy, cheesy goodness!
Prepping the Chicken Mixture
First things first, we need to mix our delicious filling! In a large bowl, combine the shredded chicken, refried beans, shredded cheese, cumin, and chili powder. I like to use a fork to blend everything together nicely—this helps ensure every single bite is packed with flavor. It’s crucial to evenly distribute those spices so you don’t end up with a bland bite! Once it’s all mixed, take a moment to appreciate the aroma—it’s heavenly!
Assembling the Chimichangas
Now comes the fun part—assembling the chimichangas! Grab a tortilla and place about a generous quarter cup of the chicken mixture in the center. Don’t overload it, or you’ll have a messy situation on your hands. Fold in the sides and then roll it up tightly from the bottom, like you’re wrapping a little gift! Make sure the seam is on the bottom when you place it on the baking sheet. If you’re worried about them unrolling, you can dab a bit of water on the seam to seal it. Repeat this process until all your tortillas are filled and rolled up. You got this!
Baking the Chimichangas
Alright, let’s bake these beauties! Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. Carefully place your chimichangas seam-side down on the sheet. Here’s my secret tip: Brush the tops with olive oil before baking. This is what gives them that gorgeous golden brown color and crispy texture! Bake them for about 25-30 minutes, or until they look perfectly crispy and delicious. Your kitchen will smell amazing, and you’ll be counting down the minutes until you can dig in!
Tips for Success with Baked Chicken Chimichangas
Now that you’re ready to make your baked chicken chimichangas, let me share some of my favorite tips to ensure they turn out absolutely perfect every time!
- Don’t Skip the Olive Oil: Brushing the chimichangas with olive oil isn’t just for looks; it helps them crisp up beautifully in the oven. If you’re feeling adventurous, try adding some garlic powder or paprika to the oil for an extra flavor punch!
- Mix and Match Fillings: While I love the classic chicken and beans combo, you can totally switch things up! Think sautéed bell peppers, corn, or even some spinach for a veggie-packed version. Just be careful not to overfill!
- Keep it Warm: If you’re making a big batch for a gathering, keep the assembled chimichangas warm in a low oven (around 200°F or 93°C) until you’re ready to bake them all at once. This way, everyone can enjoy them fresh out of the oven!
- Experiment with Tortillas: Flour tortillas are fantastic, but you can try whole wheat or even corn tortillas if you prefer. Just keep in mind that corn tortillas tend to be a bit more fragile, so handle them gently!
- Serve with Dipping Sauces: Don’t forget the sides! A dollop of sour cream, a splash of guacamole, or a drizzle of lime crema can take these chimichangas to the next level. Trust me, your taste buds will thank you!
With these tips in your back pocket, you’ll be a chimichanga pro in no time. Enjoy the process, have fun with it, and don’t be afraid to make it your own!
Frequently Asked Questions about Baked Chicken Chimichangas
Okay, let’s tackle some of the most common questions I get about these delicious baked chicken chimichangas! I want to make sure you’re totally prepared to whip these up and impress everyone!
Can I use uncooked chicken in this recipe?
Absolutely! If you prefer to use uncooked chicken, just make sure to cook it first. You can sauté it with some spices or roast it until it’s fully cooked and tender before shredding. It’s a great way to add even more flavor!
What can I do if my tortillas keep breaking?
Oh no, that can be frustrating! If your tortillas are breaking, try warming them up slightly in the microwave or on a skillet before filling. This will make them more pliable and easier to roll without cracking. Just a quick 10-15 seconds should do the trick!
Can I freeze baked chicken chimichangas?
You sure can! These chimichangas freeze beautifully. Just let them cool completely after baking, then wrap them tightly in plastic wrap or aluminum foil. When you’re ready to eat, just pop them in the oven from frozen—just add a few extra minutes to the baking time!
How do I make them spicier?
If you’re looking to kick up the heat, consider adding diced jalapeños or crushed red pepper flakes to the chicken mixture. You can also use a spicier salsa when serving. It’s all about personalizing the flavor to suit your taste buds!
What should I serve with my chimichangas?
Great question! These baked chicken chimichangas are perfect with a variety of sides. I love serving them with a fresh salad, some cilantro lime rice, or even a side of refried beans. And don’t forget the dipping sauces like sour cream or guacamole—they’re a must!
I hope these answers help you feel more confident in making your baked chicken chimichangas! Enjoy the cooking adventure!
Nutritional Information for Baked Chicken Chimichangas
Now, let’s talk about the nutritional side of these baked chicken chimichangas! It’s always good to know what you’re putting into your body, right? Here’s an estimated breakdown per serving—remember, these values can vary depending on the specific ingredients you use:
- Calories: 320
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 600mg
- Carbohydrates: 36g
- Fiber: 5g
- Sugar: 2g
- Protein: 20g
These chimichangas are not only delicious but also pack a good amount of protein to keep you satisfied. Plus, with a nice balance of carbs and fiber, they make for a fulfilling meal. Just keep in mind that these values are estimates, so if you’re counting anything specific, it’s good to double-check based on your ingredients. Enjoy every crispy, cheesy bite without the guilt!
Variations of Baked Chicken Chimichangas
If you’re feeling adventurous in the kitchen (and trust me, I always am!), there are so many fun ways to mix up these baked chicken chimichangas! Here are some tasty variations that will keep your taste buds excited:
- Southwestern Style: Add some black beans, corn, and diced bell peppers to the filling for a fresh, vibrant twist. A sprinkle of fresh cilantro before serving adds a nice touch!
- Cheesy Spinach: Swap out the chicken for fresh spinach and ricotta cheese for a delightful vegetarian option. You can even sauté some garlic and onions to add more flavor.
- Buffalo Chicken: If you love a kick, toss in some shredded chicken mixed with buffalo sauce. Serve with a side of blue cheese or ranch dressing for dipping—yum!
- Breakfast Chimichangas: Try filling your tortillas with scrambled eggs, chorizo, and cheese for a hearty breakfast version. You can even sneak in some diced potatoes for extra substance!
- Spicy Chipotle: For a smoky flavor, mix in some chipotle peppers in adobo sauce with your chicken. It adds a rich depth and just the right amount of heat!
- Sweet and Savory: Incorporate diced mango or pineapple with your chicken for a sweet twist that pairs beautifully with savory spices. It’s a flavor explosion!
These variations are not just delicious but also a great way to use up ingredients you have on hand. Feel free to get creative and make these baked chicken chimichangas your own—after all, cooking should be all about personal expression and having fun!
Storage & Reheating Instructions
Alright, let’s chat about how to store those leftover baked chicken chimichangas! If you’re anything like me, you’ll definitely want to savor every last crunchy, cheesy bite. Here’s how to do it right:
First off, once your chimichangas have cooled completely, wrap each one tightly in plastic wrap or aluminum foil. This helps keep them fresh and prevents them from drying out. You can also store them in an airtight container if you prefer. Just make sure there’s no excess air in there—nobody likes a soggy chimichanga!
Now, you can pop those bad boys in the refrigerator where they’ll stay good for about 3-4 days. If you want to keep them for longer, consider freezing them! Just place them in a freezer-safe bag or container and label with the date. They’ll last for up to 2 months in the freezer—perfect for a future quick meal!
When you’re ready to enjoy your leftovers, here’s my favorite way to reheat them: if you’ve frozen them, let them thaw in the fridge overnight first. Then, preheat your oven to 375°F (190°C) and place the chimichangas on a baking sheet. Bake them for about 15-20 minutes until they’re heated through and crisp again. This method keeps the texture just right—crispy on the outside and warm and gooey on the inside!
If you’re short on time, you can also use the microwave, but be careful! Microwave them in short bursts to avoid sogginess—about 30 seconds to 1 minute should do the trick. Just know that they won’t be quite as crispy this way.
And there you have it! With these storage and reheating tips, you can enjoy your baked chicken chimichangas for days to come. Happy eating!
Why You’ll Love This Recipe
- Crispy and Delicious: These baked chicken chimichangas come out perfectly golden and crispy every time, making each bite a delightful crunch.
- Flavor Packed: With the combination of seasoned chicken, creamy cheese, and zesty spices, your taste buds will be dancing with joy!
- Easy to Make: The steps are straightforward, so even if you’re a beginner, you’ll feel like a pro whipping these up in no time.
- Meal Prep Friendly: They’re perfect for making ahead of time! You can prep them on a Sunday and enjoy them throughout the week.
- Customizable: You can easily switch up the fillings to suit your taste or use what you have on hand—get creative!
- Great for Any Occasion: Whether it’s a family dinner, a game day snack, or a fun gathering with friends, these chimichangas are sure to impress.
- Healthier Option: Baking instead of frying cuts down on the grease while still delivering that satisfying crispy texture.
- Serves a Crowd: This recipe yields a generous amount, making it ideal for feeding a hungry group or enjoying leftovers!
For more delicious chicken recipes, check out this collection!
And if you’re interested in learning more about the health benefits of chicken, visit Healthline for detailed insights.
Print
Baked Chicken Chimichangas: 7 Irresistible Ways to Enjoy
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Baked chicken chimichangas are crispy tortillas filled with seasoned chicken and cheese, baked until golden.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup refried beans
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 flour tortillas
- 1 tablespoon olive oil
- 1 cup salsa
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the chicken, refried beans, cheese, cumin, and chili powder.
- Place a portion of the mixture on each tortilla.
- Roll the tortillas tightly and place them seam-side down on a baking sheet.
- Brush the chimichangas with olive oil.
- Bake for 25-30 minutes until golden brown.
- Serve with salsa on the side.
Notes
- You can add vegetables like bell peppers or onions to the filling.
- Serve with sour cream or guacamole for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: baked chicken chimichangas, chicken chimichangas, baked chimichangas
