Baked Chicken Chimichangas

Baked Chicken Chimichangas offer all the deliciousness of traditional fried chimichangas but without the added oil and calories. Packed with tender, shredded chicken, black beans, and a flavorful blend of spices, these chimichangas are a satisfying and healthy twist on a beloved Mexican classic. Baking them in the oven ensures a crispy, golden exterior, while keeping the inside warm and full of tasty fillings. Whether you’re making them for a family dinner, a weeknight meal, or a fun fiesta with friends, these baked chimichangas are sure to become a favorite.

The beauty of baked chimichangas lies in their versatility. They’re simple to prepare, quick to bake, and customizable to suit any taste. The combination of seasoned chicken, beans, and cheese makes for a hearty filling, while the salsa adds a tangy kick. Topping them with sour cream, guacamole, or extra salsa enhances their flavor even further. Best of all, they’re a perfect make-ahead meal—great for meal prep or feeding a crowd with minimal effort. If you love Mexican-inspired dishes, these baked chicken chimichangas are a must-try.

Why You’ll Love This Recipe

Baked Chicken Chimichangas are the ideal balance of convenience and taste. The oven-baking method makes them a healthier alternative to the deep-fried version, but you won’t sacrifice any of the crispy texture or flavor. The combination of tender, shredded chicken, hearty black beans, and aromatic spices creates a filling that’s both satisfying and bursting with flavor. Adding a sprinkle of cheddar cheese before rolling the tortillas makes every bite deliciously cheesy.

What makes this recipe especially appealing is its versatility. You can easily swap out ingredients based on your dietary preferences or what you have on hand. It’s a great recipe for meal prep, too, as the chimichangas can be stored in the fridge or freezer for later. Serve them with your favorite toppings like sour cream, guacamole, or salsa, and you’ve got a crowd-pleasing meal that’s quick, easy, and incredibly flavorful.

Ingredients

• Cooked, shredded chicken
• Black beans (drained and rinsed)
• Salsa
• Ground cumin
• Chili powder
• Garlic powder
• Shredded cheddar cheese
• Flour tortillas

Variations

Add More Vegetables

For extra nutrients and color, consider adding some sautéed onions, bell peppers, or corn to the filling mixture. These vegetables will complement the chicken and beans and add a delightful crunch.

Spice It Up

If you like things spicier, you can add some diced jalapeños to the chicken mixture or sprinkle some hot sauce over the chimichangas before baking.

Make It Vegetarian

For a vegetarian version, simply omit the chicken and add more black beans or roasted vegetables, such as sweet potatoes, zucchini, or mushrooms. This will give you a filling that’s both satisfying and full of flavor.

Use Different Cheese

While cheddar cheese is the classic choice for chimichangas, you can use other varieties like Monterey Jack, Mexican blend, or even queso fresco for a different flavor.

Add a Protein Swap

Instead of chicken, you can use ground beef, turkey, or even pork. You could also try a combination of ground meats for a more complex flavor.

How to Make the Recipe

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for baking.

Step 2: Prepare the Filling

In a large mixing bowl, combine the shredded chicken, drained and rinsed black beans, salsa, ground cumin, chili powder, and garlic powder. Stir until everything is well mixed.

Step 3: Assemble the Chimichangas

Lay the flour tortillas flat on a clean surface. Place a generous spoonful of the chicken mixture in the center of each tortilla. Top with a small sprinkle of shredded cheddar cheese.

Step 4: Roll the Chimichangas

Carefully fold in the sides of the tortilla and then roll it up tightly, ensuring the filling is fully enclosed. Place each rolled chimichanga seam-side down on a baking sheet.

Step 5: Bake the Chimichangas

Bake the chimichangas in the preheated oven for 20-25 minutes, or until they’re golden brown and crispy on the outside. If you want an extra-crispy texture, you can lightly spray the tops of the chimichangas with cooking spray before baking.

Step 6: Serve

Once the chimichangas are baked to perfection, remove them from the oven and serve them hot. Garnish with additional salsa, sour cream, guacamole, or your favorite dipping sauce.

Tips for Making the Recipe

• Don’t Overfill the Tortillas: It can be tempting to stuff the chimichangas with lots of filling, but be careful not to overfill. Too much filling can make it difficult to roll them up, and they may burst open during baking.
• Crispy Chimichangas: To get extra crispiness, lightly spray the outside of the tortillas with cooking spray or brush them with olive oil before baking. This will help the tortillas turn golden and crunchy.
• Warm the Tortillas: If your tortillas are cold or stiff, heat them for a few seconds in the microwave to make them more pliable. This will make rolling them up easier and prevent them from cracking.
• Bake on a Rack: For an even crispier result, you can place the chimichangas on a wire rack set over the baking sheet. This allows air to circulate around the chimichangas as they bake, ensuring they’re crispy on all sides.

How to Serve

Baked Chicken Chimichangas are delicious on their own, but you can elevate them with a variety of toppings and side dishes. Here are some ideas:

• Toppings: Serve with fresh salsa, sour cream, guacamole, or a drizzle of Mexican crema. You can also sprinkle some fresh cilantro on top for added flavor.
• Side Dishes: Pair your chimichangas with Mexican rice, refried beans, or a fresh avocado salad. For a lighter side, a simple side of Mexican street corn (elote) or a cucumber and tomato salad works beautifully.
• Make it a Platter: Arrange the chimichangas on a platter with your favorite dipping sauces, like salsa, queso dip, or chipotle ranch dressing. This makes for an appealing appetizer or party dish.

Make Ahead and Storage

Storing Leftovers

Leftover baked chicken chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. To keep them from getting soggy, store any dipping sauces separately.

Freezing

To freeze the chimichangas, let them cool completely after baking. Wrap each chimichanga tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat, bake directly from frozen at 400°F (200°C) for 25-30 minutes, or until heated through and crispy.

Reheating

To reheat leftover chimichangas, place them on a baking sheet and bake at 375°F (190°C) for 10-15 minutes until heated through. You can also reheat them in the microwave for a quicker option, but they won’t be as crispy.

FAQs

1. Can I fry these chimichangas instead of baking them?

Yes, if you prefer a traditional fried chimichanga, you can heat oil in a large skillet and fry each chimichanga for 3-4 minutes on each side, or until golden brown. Just be mindful of the oil temperature to prevent them from becoming greasy.

2. Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas can be used, but they may break more easily. You can soften them by lightly warming them in the microwave or on a hot skillet before filling and rolling.

3. Can I make these chimichangas ahead of time?

You can prepare the chimichangas in advance, roll them up, and store them in the refrigerator for up to 24 hours before baking. Simply bake them when you’re ready to serve.

4. Can I use other types of beans?

Yes, you can swap black beans for refried beans, pinto beans, or even kidney beans if preferred.

5. How do I make these spicier?

To add heat, include diced jalapeños in the filling or sprinkle some red pepper flakes over the chimichangas before baking. You can also serve with a spicy salsa.

6. Can I use a different type of cheese?

Feel free to use Monterey Jack, pepper jack, or a Mexican cheese blend in place of cheddar cheese for a different flavor.

7. Can I make these chimichangas vegetarian?

Yes, simply omit the chicken and add more black beans, roasted vegetables, or a combination of both for a tasty vegetarian version.

8. Can I bake these chimichangas at a lower temperature?

For best results, bake at 400°F for a crispy texture. Baking at a lower temperature may result in softer chimichangas, but it can be done at 375°F for a slightly longer bake time.

9. How do I make these chimichangas gluten-free?

Use gluten-free tortillas to make the chimichangas gluten-free. Ensure all other ingredients (such as salsa and spices) are gluten-free as well.

10. Can I freeze the chimichangas before baking them?

Yes, you can freeze unbaked chimichangas. Simply assemble them, wrap them tightly in plastic, and freeze. Bake directly from frozen at 400°F for 25-30 minutes

when ready to eat.

Conclusion

Baked Chicken Chimichangas are a delicious and healthier alternative to the traditional fried version, offering all the crispy goodness and savory flavor you crave, without the excess oil. With a filling of seasoned chicken, black beans, and melted cheese, these chimichangas are both satisfying and versatile. You can customize them with your favorite toppings, make them ahead of time, and store any leftovers for later. Whether you’re feeding a family or entertaining guests, these baked chimichangas are guaranteed to be a hit!

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