Baked Chicken Chimichangas 🌯
A Comforting Crispy Delight
There’s nothing quite like the satisfying crunch of a perfectly baked chimichanga, especially when it’s stuffed with a savory, cheesy chicken filling. These Baked Chicken Chimichangas are the ultimate blend of comfort and convenience, offering all the indulgence of traditional fried chimichangas without the extra calories. Ideal for busy weeknights or casual get-togethers, this recipe will bring a touch of Mexican-inspired flavor to your table, making it a family favorite.
Ingredients Overview
Cooked Chicken (2 cups, shredded)
Using pre-cooked or rotisserie chicken adds a layer of convenience to this recipe. Shredding the chicken ensures it mixes seamlessly with the other ingredients, allowing each bite to be filled with flavor.
Salsa (1 cup)
Salsa serves as both a seasoning and a binder in this dish. Opt for your favorite salsa, whether it’s mild, medium, or hot, to adjust the spice level to your liking.
Cheddar Cheese (1 cup, shredded)
Sharp cheddar cheese introduces a rich, tangy flavor that melts beautifully, creating that gooey, cheesy texture everyone loves.
Monterey Jack Cheese (1 cup, shredded)
This cheese is known for its creamy, smooth texture, which balances out the sharpness of the cheddar. It also adds a mild, buttery flavor to the filling.
Diced Green Chilies (1 can, 4 oz)
These mild chilies add a subtle kick of heat and a bit of crunch, enhancing the overall texture of the chimichangas without overpowering the other flavors.
Ground Cumin (1 teaspoon)
Cumin brings a warm, earthy aroma that is quintessential in Mexican cuisine, adding depth and complexity to the filling.
Chili Powder (1 teaspoon)
A staple in Mexican dishes, chili powder adds a gentle heat and a rich red color, rounding out the spice profile of the filling.
Garlic Powder (1/2 teaspoon)
Garlic powder infuses the chicken mixture with a robust, savory undertone that complements the spices beautifully.
Onion Powder (1/2 teaspoon)
Onion powder adds a sweet and pungent flavor without the texture of raw onions, keeping the filling smooth and uniform.
Salt (1/4 teaspoon)
A touch of salt is essential to bring out the flavors of the other ingredients, ensuring a well-seasoned filling.
Flour Tortillas (8 large)
Flour tortillas are the perfect canvas for your chimichangas. They bake up crisp and golden while holding the filling securely.
Butter (2 tablespoons, melted)
Brushing the tortillas with melted butter before baking ensures they turn golden brown and crispy, mimicking the texture of fried chimichangas.
Optional Toppings
Finish your chimichangas with a selection of toppings like sour cream, guacamole, additional salsa, or chopped cilantro for a fresh and vibrant contrast to the rich filling.
Step-by-Step Cooking Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
Getting your oven nice and hot ensures that the chimichangas bake evenly and achieve that perfect golden crispiness.
2. Prepare the Filling
In a large mixing bowl, combine the shredded chicken, salsa, shredded cheddar cheese, shredded Monterey Jack cheese, diced green chilies, ground cumin, chili powder, garlic powder, onion powder, and salt. Mix well until all ingredients are evenly distributed.
This step is where all the magic happens. Take your time to mix everything thoroughly so that each bite of the chimichanga is bursting with flavor. The cheeses will help bind the ingredients together, creating a rich and creamy filling.
3. Assemble the Chimichangas
Place a generous scoop of the chicken mixture in the center of each flour tortilla. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a sealed burrito shape.
Folding and rolling your chimichangas tightly is key to keeping all that delicious filling inside. The goal is to create a neat, compact package that will bake evenly and hold together well.
4. Bake the Chimichangas
Place the chimichangas seam-side down on a baking sheet. Brush the tops with melted butter. Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy.
Brushing the chimichangas with butter is a crucial step for achieving that desirable crispiness. As they bake, the tortillas will turn a beautiful golden color, with a satisfying crunch in every bite.
5. Serve and Enjoy
Remove from the oven and let cool for a few minutes before serving. Serve with optional toppings such as sour cream, guacamole, additional salsa, and chopped cilantro.
Letting the chimichangas cool slightly ensures they hold together better when you cut into them. Serve them with your favorite toppings to add a fresh and flavorful contrast to the rich, cheesy filling.
Helpful Tips
Tip: To save time, you can use pre-cooked rotisserie chicken or leftover chicken. Just be sure to shred it finely.
Tip: For an extra crispy finish, flip the chimichangas halfway through baking.
Tip: Customize the spice level by choosing a mild, medium, or hot salsa and adjusting the amount of chili powder.
Storage and Reheating Tips
Storing:
Place leftover chimichangas in an airtight container and store them in the refrigerator for up to 3 days.
Reheating:
To reheat, place the chimichangas on a baking sheet and warm them in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy again. You can also reheat them in an air fryer for 5-7 minutes at 350°F (175°C) for a quicker option.
Frequently Asked Questions
1. Can I use corn tortillas instead of flour tortillas?
Corn tortillas are not recommended for this recipe as they may crack and break during baking. Flour tortillas are softer and more pliable, making them perfect for chimichangas.
2. Can I freeze the chimichangas before baking?
Yes! Assemble the chimichangas and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. When ready to bake, place them in the oven directly from the freezer, adding an extra 10 minutes to the baking time.
3. What type of salsa should I use?
You can use any salsa you prefer. If you like a smoky flavor, try a chipotle salsa. For a fresh taste, go with a salsa verde.
4. How can I make this recipe spicier?
Add more chili powder, or include some chopped jalapeños or a dash of hot sauce to the filling for extra heat.
5. Can I make these chimichangas ahead of time?
Yes, you can assemble the chimichangas ahead of time and refrigerate them until you’re ready to bake. Just brush with butter and bake as directed.
6. What sides go well with chimichangas?
Serve your chimichangas with a side of Mexican rice, refried beans, or a fresh salad for a complete meal.
7. How can I make this recipe gluten-free?
Use gluten-free flour tortillas and make sure all your other ingredients, such as salsa and seasoning, are labeled gluten-free.
8. Can I add vegetables to the filling?
Absolutely! Add some sautéed bell peppers, onions, or corn to the filling for extra flavor and texture.
9. What can I substitute for chicken?
You can use ground beef, turkey, or even shredded pork as a substitute for chicken.
10. How do I keep the chimichangas from getting soggy?
Ensure your filling is not too wet, and bake the chimichangas until they are crispy. Also, letting them cool slightly before serving will help them maintain their crispiness.
11. Can I use low-fat cheese?
Yes, low-fat cheese can be used, but the texture and flavor might be slightly different. Full-fat cheese melts better and has a richer flavor.
12. Is there a way to make this recipe dairy-free?
Yes, you can use dairy-free cheese and butter substitutes. Just make sure they melt well and taste good.
13. What’s the best way to shred the chicken?
Use two forks to pull apart the chicken, or for a quicker method, use a stand mixer with the paddle attachment on low speed.
14. Can I use a different type of meat?
Yes, ground beef or turkey can work well in this recipe, just be sure to adjust the seasoning as needed.
15. How do I make the chimichangas extra crispy?
Brush with a little more butter before baking, and consider flipping them halfway through the bake time for even crispiness.
16. What’s the best way to serve these for a party?
Cut the chimichangas in half and serve with a variety of dipping sauces like salsa, guacamole, and sour cream.
17. Can I use canned chicken?
Yes, but be sure to drain it well and mix it thoroughly with the other ingredients to ensure a good texture.
18. How can I make this recipe vegetarian?
Replace the chicken with black beans or a mix of beans and sautéed vegetables.
19. How do I keep the filling from leaking out?
Be sure to fold the tortillas tightly and place them seam-side down on the baking sheet.
