Baked Chicken Chimichangas are a healthier version of the classic deep-fried Mexican dish. These crispy burritos are filled with tender shredded chicken, creamy cheese, and flavorful seasonings, then baked until golden brown. They are easy to make, delicious, and perfect for a weeknight meal or a casual gathering. Serve them with your favorite toppings like salsa, sour cream, or guacamole for a complete and satisfying dish.
Table of Contents
- Ingredients
- Instructions
- Tips for Perfect Chicken Chimichangas
- Recipe Variations
- FAQs
- Serving Suggestions
- Conclusion
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup salsa
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 6 large flour tortillas
- 2 tbsp melted butter or cooking spray
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, cheddar cheese, cream cheese, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Assemble the Chimichangas: Lay a tortilla on a flat surface. Spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Fold in the sides, then roll up tightly like a burrito. Place the rolled chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
- Brush with Butter: Brush the tops of the chimichangas with melted butter or lightly spray them with cooking spray to help them crisp up in the oven.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.
- Serve: Serve the chimichangas hot with your favorite toppings like salsa, sour cream, guacamole, or chopped fresh cilantro.
Tips for Perfect Chicken Chimichangas
- Don’t Overfill: Be careful not to overfill the tortillas, as this can make it difficult to roll them tightly and keep the filling inside.
- Secure the Roll: Place the chimichangas seam-side down on the baking sheet to prevent them from unrolling while baking.
- Brush with Butter: Brushing with melted butter or using cooking spray ensures the chimichangas get nice and crispy in the oven without the need for frying.
Recipe Variations
- Beef Chimichangas: Substitute the shredded chicken with ground beef or shredded beef for a different flavor.
- Vegetarian Chimichangas: Use black beans, corn, and bell peppers instead of chicken for a vegetarian option.
- Spicy Chimichangas: Add diced jalapeños or extra chili powder to the filling for a spicy kick.
FAQs
Q: Can I make these ahead of time?
A: Yes! You can assemble the chimichangas ahead of time, cover them, and store them in the refrigerator for up to 24 hours. Bake them when ready to serve.
Q: How do I store leftovers?
A: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain their crispiness.
Q: Can I freeze chimichangas?
A: Absolutely! Wrap each chimichanga individually in foil and place them in a freezer-safe bag. Freeze for up to 3 months. To reheat, bake them straight from frozen at 400°F (200°C) until heated through.
Serving Suggestions
- With Rice and Beans: Serve the chimichangas with a side of Mexican rice and refried beans for a complete meal.
- With a Fresh Salad: Pair with a simple green salad or a Mexican-inspired salad for a lighter accompaniment.
- With Dipping Sauces: Serve with salsa, guacamole, or queso for dipping.
Baked Chicken Chimichangas are a fantastic alternative to traditional fried chimichangas, offering all the flavor with less guilt. They’re easy to make, customizable, and perfect for any occasion. Whether you’re making them for a weeknight dinner or a fun party dish, these crispy, cheesy chimichangas are sure to be a hit. Give this recipe a try, and enjoy the delicious taste of homemade Mexican comfort food!
