Welcome to Your New Favorite Baked Chicken Chimichangas!
Baked chicken chimichangas are a delightful twist on traditional Mexican fare, offering crispy, golden shells filled with savory chicken and flavorful spices. With my background in cooking, I can assure you that this easy and satisfying recipe will become a staple in your home. After trying numerous variations, this version stands out for its balance of flavor and convenience.
Why Make This Recipe
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Flavorful Comfort Food: The combination of tender chicken, melted cheese, and zesty spices delivers a comforting dish that your whole family will love.
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Healthier Option: By baking instead of frying, you reduce the fat and calories while still enjoying that satisfying crunch.
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Easy Meal Prep: You can make the filling ahead of time and have a quick dinner ready in under 30 minutes on busy weeknights.
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Customizable: This recipe allows for personalization, whether you want to add more veggies, spice it up with jalapeños, or switch proteins.
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Perfect for Any Occasion: Whether it’s a casual family dinner or a gathering with friends, chimichangas are always a hit. I love making these for game days, as they’re easy to share and devour.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
- Cooking Method: Baking
This recipe involves baking chicken chimichangas until the tortillas are golden and crispy. You can prepare the filling ahead of time for added convenience.
My Experience Making This Recipe
When testing this baked chicken chimichanga recipe, I had a few hiccups with getting the tortillas to stay closed. But after a few tries, I discovered that sealing them tightly with a pinch and a bit of water works wonders! It was an enjoyable journey of perfecting the filling and pursuing that ideal crunch.
How to Make Baked Chicken Chimichangas
To begin, you’ll prepare a filling with cooked, shredded chicken, black beans, cheese, and your favorite spices. Once your mixture is ready, it’s all about rolling the tortillas tightly, sealing them, and then baking them until they’re beautifully golden. Expect a comforting aroma to fill your kitchen—it’s hard to resist!
Expert Tips for Success
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Choose the Right Tortillas: Use large flour tortillas to prevent tearing. Look for 10-inch tortillas; they will hold more filling and roll easier.
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Season Your Chicken Well: Whether you use rotisserie chicken or cook it fresh, make sure to season it well with cumin, chili powder, and garlic powder for maximum flavor.
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Don’t Overfill: As tempting as it is to pack in the filling, overstuffing can cause the chimichangas to burst open while baking. A couple of tablespoons should do the trick.
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Heat the Tortillas: Warming the tortillas slightly before rolling makes them more pliable and less likely to crack.
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Brush with Oil: Lightly brushing the tops with olive oil before baking helps them crisp up nicely.
How to Serve Baked Chicken Chimichangas
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Salsa and Sour Cream: Serve with a side of fresh salsa and a dollop of sour cream for dipping.
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Guacamole: Create a mouthwatering combination by adding guacamole, which adds creaminess and flavor.
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Salad Side: Pair with a light salad to balance the dish—think crisp lettuce with tomato and avocado.
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Themed Dinner Night: Consider serving these on "Taco Tuesday" or as part of a Mexican-themed feast with Mexican rice and refried beans.
Storage and Reheating Guide
Store leftover baked chicken chimichangas in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze them, wrap each chimichanga individually in plastic wrap and place them in a freezer-safe zip-lock bag for up to 3 months.
To reheat, bake them in the oven at 350°F (175°C) for about 15-20 minutes until heated through and crispy. For microwave reheating, place them on a microwave-safe plate and cover with a damp paper towel for about 2 minutes on high, but this may soften the tortilla.
Recipe Variations
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Vegetarian Option: Substitute the chicken with a mixture of black beans, corn, and sautéed bell peppers for a hearty vegetarian chimichanga.
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Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling for an extra zing.
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Cheese Lovers: Incorporate various cheeses like pepper jack, queso blanco, or even cream cheese for creaminess.
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Low-Carb Version: Use lettuce wraps or low-carb tortillas to create a healthier version.
Nutritional Highlights
Baked chicken chimichangas provide protein from the chicken and fiber from beans, making them a filling meal. Opt for low-fat cheese to cut down on calories if desired. Be mindful if you have any allergies; this recipe contains gluten (from tortillas) and dairy (from cheese and sour cream).
Troubleshooting Common Issues
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Chimichangas Are Soggy: Ensure you bake them long enough, and avoid overfilling to help maintain crispy texture.
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Tortillas Crack: Be sure to warm the tortillas before rolling; this will help keep them soft and pliable.
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Filling Leaks Out: Pinch the edges tightly and consider a little water along the seam to seal better.
Frequently Asked Questions
1. Can I use store-bought rotisserie chicken?
Absolutely! Using rotisserie chicken is a great time-saver and adds tons of flavor to the filling.
2. How do I make these gluten-free?
Switch to gluten-free tortillas, and make sure your filling ingredients do not contain gluten.
3. Can I bake these ahead of time?
Yes! You can assemble them and refrigerate them before baking. Just increase the baking time slightly to ensure they are warmed through.
4. What should I serve with chimichangas?
They pair wonderfully with sides like Mexican-style rice, beans, or a fresh salad for a balanced meal.
Print
Baked Chicken Chimichangas
- Total Time: 35
- Yield: 4 servings 1x
- Diet: None
Description
A delightful twist on traditional Mexican fare, these baked chicken chimichangas feature crispy tortillas filled with savory chicken, cheese, and zesty spices.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 4 large flour tortillas (10 inches)
- Olive oil for brushing
- Salsa, for serving
- Sour cream, for serving
- Guacamole, for serving
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, black beans, cheese, cumin, chili powder, and garlic powder until well mixed.
- Place a couple of tablespoons of the filling in the center of each tortilla.
- Roll the tortillas tightly and seal the edges by pinching and using a bit of water if necessary.
- Brush the tops with olive oil for added crispiness.
- Arrange the chimichangas seam side down on a baking sheet.
- Bake for 20 minutes or until golden and crispy.
- Serve warm with salsa, sour cream, and guacamole.
Notes
Adjust the spiciness by adding jalapeños or hot sauce to the filling. Use large tortillas to prevent tearing.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg