Baked Chicken Chimichanga is a delightful twist on your favorite Mexican restaurant dish. This easy-to-make recipe combines tender shredded chicken, creamy refried beans, zesty salsa, and melted cheese, all wrapped in a crispy tortilla. Perfect for casual dinners, game day gatherings, or even meal prep, these chimichangas are sure to impress with their bold flavors and satisfying crunch.
Why You’ll Love This Recipe
- Easy to Prepare: With simple ingredients and straightforward steps, you’ll have these chimichangas ready in no time.
- Flavorful Filling: The combination of spicy jalapeños, savory chicken, and rich cheese creates a mouthwatering taste experience.
- Versatile Dish: Customize your chimichangas with different salsas or toppings to suit your family’s preferences.
- Perfect for Meal Prep: Make a batch ahead of time to enjoy quick and delicious meals throughout the week.
- Healthier Option: Baking instead of frying keeps the dish lighter without sacrificing flavor.
Tools and Preparation
Before you dive into making these tasty Baked Chicken Chimichangas, gather the necessary tools. Having everything on hand makes the cooking process smoother.
Essential Tools and Equipment
- Large mixing bowl
- Baking sheet
- Pastry brush
- Knife
- Cutting board
Importance of Each Tool
- Large mixing bowl: Ideal for combining all your filling ingredients without spilling.
- Baking sheet: Provides a sturdy surface for baking chimichangas evenly.
- Pastry brush: Ensures even coverage of melted butter on top of the chimichangas for a perfect golden finish.
Ingredients
To make Baked Chicken Chimichanga, gather the following ingredients:
- 2 cups cooked shredded chicken
- 1 1/3 cup refried beans
- 1 1/3 cup salsa (your favorite kind)
- 2 teaspoons coriander (optional)
- 1 tablespoon chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- 6 green onions (chopped or regular onion)
- 2-3 jalapeños (diced with seeds – adjust to your spice preference)
- 3 tablespoons butter (melted)
- 6-8 large taco-sized flour tortillas (8-inches)
How to Make Baked Chicken Chimichanga
Step 1: Preheat the Oven
Preheat your oven to 400°F. This ensures that the chimichangas bake evenly and develop that crispy texture.
Step 2: Prepare the Filling
In a large bowl, mix together:
1. Cooked shredded chicken
2. Refried beans
3. Salsa
4. Coriander (if using)
5. Chili powder
6. Shredded cheese
7. Chopped green onions
8. Diced jalapeños
Stir until well combined.
Step 3: Assemble the Chimichangas
Spread filling in the center of each tortilla:
1. Fold the bottom edge of the tortilla up over the filling.
2. Fold in the sides.
3. Roll up tightly to form a burrito shape, ensuring not to overfill.
Step 4: Bake the Chimichangas
Place the chimichangas seam-side down on a large baking sheet:
1. Brush tops generously with melted butter.
2. Bake for 15 minutes.
3. Carefully flip them over.
4. Bake for an additional 10 minutes or until golden brown and crispy.
Step 5: Serve and Enjoy
Let the chimichangas cool slightly for 5–10 minutes before serving. Enjoy them with your favorite toppings like sour cream, guacamole, salsa, or pico de gallo!
How to Serve Baked Chicken Chimichanga
Serving Baked Chicken Chimichanga can elevate your dining experience. These delicious chimichangas are versatile and can be enjoyed with various toppings and sides that complement their flavor.
Toppings
- Sour Cream: A classic addition that adds creaminess and balances the spice.
- Guacamole: Fresh avocado dip enhances the richness of the chimichangas.
- Salsa: Choose a mild or spicy salsa based on your preference for an added kick.
- Pico de Gallo: Fresh tomato salsa provides a refreshing crunch.
- Shredded Lettuce: Adds a crisp texture and lightens up the dish.
- Cheese Sauce: Drizzling warm cheese sauce on top creates an indulgent touch.
Sides
- Mexican Rice: Fluffy rice seasoned with spices pairs perfectly with the chimichangas.
- Refried Beans: A satisfying side that complements the flavors and adds protein.
- Corn Salad: A colorful mix of corn, peppers, and lime for a zesty side.
- Chips and Salsa: Crunchy tortilla chips served with your favorite salsa for snacking.
How to Perfect Baked Chicken Chimichanga
To ensure your Baked Chicken Chimichanga turns out perfectly every time, follow these simple tips.
- Choose Quality Tortillas: Opt for fresh flour tortillas to achieve that perfect burrito shape. They should be pliable enough to roll without tearing.
- Don’t Overfill: Keep the filling modest. Overfilling can lead to messiness when rolling and baking.
- Brush Generously with Butter: Applying melted butter not only helps achieve a golden brown exterior but also adds flavor.
- Let Them Cool Slightly Before Serving: Allowing the chimichangas to cool for 5-10 minutes enhances their texture when you bite into them.
- Experiment with Fillings: Feel free to add additional veggies or spices to customize your chimichangas according to your taste preferences.
Best Side Dishes for Baked Chicken Chimichanga
Pairing side dishes with your Baked Chicken Chimichanga can enhance your meal’s flavor profile. Here are some great options:
- Mexican Rice: Seasoned rice cooked with tomatoes and spices complements the chimichanga well.
- Refried Beans: Creamy beans provide extra protein and make for a hearty side dish.
- Grilled Corn on the Cob: Sweet corn brushed with lime butter adds a delightful sweetness alongside the spicy flavors of the chimichanga.
- Black Bean Salad: A refreshing mix of black beans, corn, cilantro, and lime juice offers a healthy crunch.
- Avocado Salad: Sliced avocados mixed with diced tomatoes and onions create a fresh contrast to rich chimichangas.
- Cilantro Lime Quinoa: Light quinoa tossed with cilantro and lime juice is a nutritious side full of flavor.
Common Mistakes to Avoid
Making Baked Chicken Chimichangas can be a delightful experience, but some common mistakes can hinder your results.
- Overfilling the tortillas: It’s tempting to add too much filling, but this can make rolling difficult. Use a moderate amount of filling to ensure easy rolling and closure.
- Not sealing properly: If the chimichangas aren’t sealed well, they may open during baking. Make sure to fold in the sides tightly before rolling them up.
- Skipping the butter brush: Brushing with melted butter not only adds flavor but also helps achieve that crispy texture. Don’t skip this step for optimum results!
- Using cold ingredients: Cold chicken or cheese can affect how well your chimichangas bake. Ensure all ingredients are at room temperature for even cooking.
- Ignoring oven temperature: Baking at a lower temperature may result in soft chimichangas rather than crispy ones. Always preheat your oven to 400°F for best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Baked Chicken Chimichangas in an airtight container.
- They will last for 3-4 days in the refrigerator.
Freezing Baked Chicken Chimichanga
- Wrap each chimichanga tightly in plastic wrap and then in aluminum foil.
- You can freeze them for up to 3 months.
Reheating Baked Chicken Chimichanga
- Oven: Preheat to 350°F and bake for about 15-20 minutes until heated through.
- Microwave: Heat individually on high for 2-3 minutes, checking frequently.
- Stovetop: Heat in a skillet over medium heat for about 5 minutes on each side until warm.
Frequently Asked Questions
Here are some common questions about making Baked Chicken Chimichanga.
Can I use turkey instead of chicken?
Yes, you can easily substitute shredded turkey for chicken in this recipe. It will taste just as delicious!
How do I make my chimichangas spicier?
To increase the heat level, add more jalapeños or include some cayenne pepper or hot sauce into your filling mixture.
What is the best cheese for Baked Chicken Chimichanga?
A blend of cheddar and Monterey Jack provides great flavor and melting qualities. Feel free to experiment with other cheeses you enjoy.
How do I customize my chimichanga filling?
You can add various vegetables like bell peppers or corn, or substitute refried beans with black beans or pinto beans based on your preference.
Can I bake these ahead of time?
Absolutely! You can assemble them ahead of time, store them covered in the fridge, and bake them when you’re ready to serve.
Final Thoughts
Baked Chicken Chimichangas are a versatile dish that brings the flavors of Mexico right to your kitchen. With easy customization options, you can tailor them to suit any taste. Whether you’re serving these for a family dinner or a casual gathering, they are sure to impress. Give this recipe a try and enjoy the deliciousness!
Baked Chicken Chimichanga
Baked Chicken Chimichangas are a delightful, healthier take on a classic Mexican favorite. This easy recipe features tender shredded chicken mixed with creamy refried beans, zesty salsa, and gooey melted cheese, all wrapped in a crispy tortilla. Perfect for casual dinners, game days, or meal prep, these chimichangas offer bold flavors and a satisfying crunch without the extra calories from frying. Customize your chimichangas to suit your family’s taste preferences with various toppings and salsas. Serve them with your favorite sides for an unforgettable meal that everyone will love!
- Total Time: 40 minutes
- Yield: Serves 6
Ingredients
- 2 cups cooked shredded chicken
- 1 1/3 cup refried beans
- 1 1/3 cup salsa
- 1 tablespoon chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- 6–8 large taco-sized flour tortillas
- 3 tablespoons melted butter
Instructions
- Preheat your oven to 400°F.
- In a large mixing bowl, combine cooked shredded chicken, refried beans, salsa, chili powder, and shredded cheese; mix well.
- Spread filling in the center of each tortilla. Fold the bottom edge up over the filling, fold in the sides, and roll tightly.
- Place seam-side down on a baking sheet and brush tops with melted butter.
- Bake for 15 minutes; flip and bake for an additional 10 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg