If you’ve never had baked chicken chimichangas, you’re in for a treat! These crispy, golden parcels are filled with a savory mixture of seasoned chicken, black beans, and cheese, all wrapped snugly in a soft tortilla. What I love most about this recipe is how easy it is to whip up, making it perfect for busy weeknights or when I want to impress friends with minimal effort. My family raves about these chimichangas every time I make them, and I can’t help but feel proud serving a dish that’s so satisfying and packed with flavor. Plus, they’re baked instead of fried, so you can enjoy all that deliciousness with a little less guilt! Trust me, once you try these baked chicken chimichangas, they’ll become a regular at your dinner table too!
Ingredients List
To make these mouthwatering baked chicken chimichangas, you’ll need just a handful of simple ingredients. Here’s what you’ll gather:
- 2 cups cooked chicken, shredded (using rotisserie chicken makes it even easier!)
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned works great)
- 1 cup shredded cheese (cheddar or Mexican blend for extra flavor)
- 1 teaspoon taco seasoning (homemade or store-bought)
- 4 large flour tortillas (bigger tortillas make for easier rolling)
- 1 tablespoon olive oil (for that golden, crispy finish)
- 1 cup salsa (for dipping and extra flavor)
Feel free to adjust the ingredients based on your family’s preferences. The beauty of these chimichangas is their versatility!
How to Prepare Baked Chicken Chimichangas
Making baked chicken chimichangas is a breeze! Just follow these simple steps, and you’ll have a delicious meal that everyone will love. Let’s get rolling (literally)!
Step-by-Step Instructions
- First things first, preheat your oven to 375°F (190°C). This ensures your chimichangas get that perfect golden-brown color.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, shredded cheese, and taco seasoning. Mix it all together until everything is evenly coated in those spicy flavors. Trust me, the aroma is already heavenly!
- Now, take one of your flour tortillas and place a generous portion of the mixture in the center. Don’t overfill it, or you’ll have a messy situation on your hands!
- Fold the sides of the tortilla inwards, then roll it up tightly from the bottom to the top. You want to make sure everything is snug inside.
- Brush the outside of each chimichanga with olive oil. This step is crucial for achieving that crispy texture we all crave!
- Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper. This helps with easy cleanup and prevents sticking.
- Bake in the preheated oven for 25-30 minutes, or until they’re beautifully golden brown and crispy. Keep an eye on them—it’s hard to resist peeking, but don’t open the oven door too often!
- Once they’re out of the oven, let them cool for a few minutes before serving. Pair them with salsa for dipping, and enjoy!
And there you have it! A simple, straightforward process for making tasty baked chicken chimichangas that are sure to impress!
Why You’ll Love This Recipe
These baked chicken chimichangas are not just delicious; they come with a whole host of benefits that make them a staple in my kitchen. Here’s why you’ll adore them:
- Quick and Easy: With just a handful of ingredients and straightforward steps, you can whip these up in no time!
- Healthier Option: Baking instead of frying means you get that crispy texture with less oil—guilt-free goodness!
- Customizable: You can easily swap ingredients to suit your taste or use up leftovers, making it a versatile dish.
- Perfect for Meal Prep: These chimichangas freeze beautifully, so you can prepare a batch and enjoy them later.
- Family-Friendly: Kids and adults alike will love the cheesy, flavorful filling wrapped in a crispy tortilla.
Once you try these, I promise they’ll become a go-to recipe in your home!
Tips for Success
To ensure your baked chicken chimichangas turn out perfectly every time, here are some handy tips that I’ve picked up along the way:
- Don’t overfill: It’s tempting to pack in more filling, but overstuffing can lead to bursting chimichangas. A generous scoop is perfect!
- Seal them well: Make sure to roll them tightly and tuck in the ends to keep the filling from escaping during baking.
- Brush with oil: Don’t skip the olive oil! It’s key for that golden, crispy finish you want. You can also sprinkle a little salt on top for extra flavor.
- Experiment: Feel free to mix in different spices or veggies based on what you have on hand. This recipe is super flexible!
- Keep an eye on them: Ovens can vary, so check your chimichangas a few minutes before the time is up to avoid over-browning.
With these tips, you’ll be on your way to mastering these delicious baked chicken chimichangas!
Variations of Baked Chicken Chimichangas
If you’re feeling adventurous or just want to switch things up, there are so many fun ways to customize your baked chicken chimichangas! Here are a few ideas that I’ve tried and loved:
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling for an extra kick. It’s perfect for those who love a little heat!
- Southwestern Twist: Incorporate some diced bell peppers and chopped cilantro into the mix for a fresh, vibrant flavor.
- Cheesy Goodness: Mix in different cheeses like pepper jack, queso blanco, or even cream cheese for a creamy, melty surprise!
- Veggie Lovers: Swap out the chicken for sautéed mushrooms, zucchini, or spinach for a delicious vegetarian version.
- Breakfast Style: Use scrambled eggs, chorizo, and cheese for a breakfast chimichanga that’s great any time of day!
These variations keep the recipe exciting and allow you to use what you have on hand. Have fun experimenting!
Nutritional Information
When it comes to baked chicken chimichangas, you can indulge without the guilt! Here’s a rough estimate of the nutritional values for one chimichanga:
- Calories: 350
- Protein: 20g
- Fat: 15g (Saturated Fat: 5g)
- Carbohydrates: 40g (Fiber: 6g, Sugar: 2g)
- Sodium: 500mg
- Cholesterol: 60mg
Keep in mind that these values can vary based on the specific ingredients you use and portion sizes. If you’re looking to lighten things up, consider using less cheese or swapping in whole wheat tortillas. Enjoying these baked chicken chimichangas as part of a balanced meal will keep you satisfied and happy!
FAQ Section
Got questions about baked chicken chimichangas? Don’t worry, I’ve got you covered! Here are some common queries I hear:
Can I use different types of meat?
Absolutely! While I love using shredded chicken, you can also try ground beef, turkey, or even shredded pork for a different flavor profile. Just make sure to season it well!
Can I make these ahead of time?
Yes! You can assemble the chimichangas, brush them with oil, and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge.
Are baked chicken chimichangas healthy?
They can be! By baking instead of frying, you’re cutting down on unnecessary fats. Plus, you can control the ingredients, making them as healthy as you like. Use whole wheat tortillas and load up on veggies for added nutrition!
What toppings pair well with chimichangas?
I love serving them with salsa, guacamole, or even a dollop of sour cream. Fresh cilantro and lime wedges on the side add a nice touch too!
Can I freeze baked chimichangas?
Yes, you can! Just let them cool completely, then wrap them tightly in plastic wrap and freeze for up to 2 months. Reheat them in the oven until warmed through for the best texture.
These baked chicken chimichangas are fun to make and even more fun to eat, so don’t hesitate to dive in and enjoy!
Serving Suggestions
When it comes to serving baked chicken chimichangas, the right accompaniments can really elevate the meal! I love to pair them with a fresh, zesty salad for a refreshing contrast. A simple mixed greens salad with avocado, cherry tomatoes, and a light lime vinaigrette does wonders. You could also serve them with a side of Mexican rice or cilantro-lime quinoa for a hearty addition.
Don’t forget the toppings! A dollop of sour cream or guacamole adds creaminess that perfectly complements the crispy chimichangas. And for a little extra kick, serve with a side of spicy salsa or pico de gallo. Trust me, these little extras not only enhance the flavors but also make your meal feel special and complete! Enjoy the fiesta!
Print
Baked Chicken Chimichangas: 7 Reasons to Love Them
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Baked chicken chimichangas are crispy tortillas filled with seasoned chicken and cheese, baked to perfection.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese
- 1 teaspoon taco seasoning
- 4 large flour tortillas
- 1 tablespoon olive oil
- 1 cup salsa
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix chicken, black beans, corn, cheese, and taco seasoning.
- Place a portion of the mixture in the center of each tortilla.
- Fold the sides of the tortilla and roll it up tightly.
- Brush the chimichangas with olive oil.
- Place them seam-side down on a baking sheet.
- Bake for 25-30 minutes until golden brown.
- Serve with salsa.
Notes
- You can use rotisserie chicken for convenience.
- Feel free to add your favorite vegetables.
- Serve with sour cream or guacamole if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
Keywords: baked chicken chimichangas, chicken chimichangas, baked chimichangas
