If you’ve been craving something that brings together bold flavors and crispy, cheesy goodness without the hassle of deep-frying, then this Baked Chicken Chimichangas Recipe is your new best friend in the kitchen. These golden pockets filled with tender shredded chicken, black beans, and a vibrant blend of spices deliver all the comfort and excitement you want from Mexican-inspired cuisine, but in a lighter, easier form. Whether you’re feeding family or impressing guests, this recipe will quickly become a go-to for busy weeknights or casual get-togethers.
Ingredients You’ll Need
This Baked Chicken Chimichangas Recipe depends on a handful of simple but essential ingredients that each bring something special to the table—whether it’s texture, flavor, or color. Using everyday pantry staples and fresh elements makes this dish straightforward yet full of personality.
- Cooked, shredded chicken: The hearty protein base that soaks up all the delicious spices.
- Black beans: Adds creamy texture and a boost of fiber for a well-rounded filling.
- Salsa: Brings tanginess and moisture, keeping the filling vibrant and juicy.
- Ground cumin: Infuses the mixture with warm, earthy notes essential to Mexican flavors.
- Chili powder: Adds mild heat and a depth of spice for a balanced kick.
- Garlic powder: Enhances the savory profile without overpowering the other ingredients.
- Shredded cheddar cheese: Melts beautifully inside, adding gooey richness and a sharp finish.
- Flour tortillas: The sturdy yet soft canvas that holds everything together and bakes to a crisp perfection.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 400°F (200°C). Getting it hot early ensures the tortillas crisp up nicely, creating that irresistible crunchy exterior we all love.
Step 2: Prepare the Filling
In a large bowl, toss together the shredded chicken, drained black beans, salsa, cumin, chili powder, and garlic powder. This combination blends tender meat, creamy beans, and fresh spice into one flavorful mixture that’s just begging to be wrapped in a tortilla.
Step 3: Assemble Your Chimichangas
Lay out each flour tortilla flat and add a generous spoonful of the filling right in the center. Don’t forget to sprinkle a bit of shredded cheddar cheese on top—this step creates a luscious, melty surprise inside. Carefully roll up the tortilla, folding in the sides as you go to keep the filling secure.
Step 4: Prepare for Baking
Place each rolled chimichanga seam-side down on a baking sheet. This stops them from unraveling and helps achieve that golden-brown crunch on the outside while keeping everything sealed inside.
Step 5: Bake to Perfection
Pop the baking sheet into your preheated oven and bake for 20-25 minutes. Keep an eye out for that beautiful golden color, signaling your chimichangas are crispy and ready to be devoured.
Step 6: Serve and Enjoy
Once baked, these chimichangas are perfect served right away with your favorite toppings or dips—think salsa, sour cream, or guacamole for an extra layer of flavor and creaminess.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
Garnishes add a fresh, vibrant touch that complements the rich, savory filling inside the chimichangas. Consider a sprinkle of chopped cilantro or green onions for a pop of color and brightness. Dollops of cool sour cream or creamy guacamole add the perfect contrast in texture, rounding out each bite beautifully.
Side Dishes
Pair your chimichangas with simple sides that balance the meal. A fresh, crisp salad with lime vinaigrette can lighten things up, or opt for Mexican-style rice and refried beans to keep the feast authentic and filling. Even roasted corn on the cob with a smudge of chili-lime butter would be fantastic alongside.
Creative Ways to Present
For a fun twist, cut the baked chicken chimichangas in half and arrange them on a platter with an array of colorful salsas, pickled jalapeños, and avocado slices. Serving with a vibrant dipping sauce trio lets everyone mix and match flavors, making meal time interactive and exciting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and you probably will!), store the chimichangas in an airtight container in the refrigerator for up to 3 days. Keeping the crispy texture intact might be tricky in the fridge, but reheating properly helps regain some crunch.
Freezing
To freeze, wrap each chimichanga tightly in plastic wrap and store in a freezer bag for up to 2 months. This way, you’ll have a delicious homemade meal ready whenever the craving strikes—just pop them from freezer to oven.
Reheating
For best results, reheat chimichangas in a preheated oven at 375°F (190°C) for about 10-15 minutes or until warm and crispy again. Avoid microwaving if you want to keep that satisfying crunch, though it works in a pinch.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is an excellent shortcut that adds great flavor and saves prep time for the Baked Chicken Chimichangas Recipe.
Is this recipe spicy?
This recipe has a mild to medium spice level thanks to the chili powder and cumin, but you can easily adjust the heat by adding more chili powder or a dash of hot sauce to suit your taste.
Can I make these chimichangas gluten-free?
Yes! Simply swap the flour tortillas for gluten-free tortillas, and you’ll have a gluten-friendly version that doesn’t compromise on flavor or texture.
What dipping sauces go well with baked chimichangas?
Salsa, guacamole, and sour cream are classic choices, but you can also try queso dip, chipotle mayo, or even a fresh pico de gallo for variety.
Can I add vegetables to the filling?
Definitely! Diced bell peppers, corn, or sautéed onions can be mixed into the filling to add extra crunch, sweetness, and nutrition.
Final Thoughts
This Baked Chicken Chimichangas Recipe truly hits the sweet spot between easy weeknight cooking and delicious, crowd-pleasing flavor. With simple ingredients, minimal prep, and that unbeatable crispy texture without frying, it’s a fantastic recipe to add to your dinner rotation. I can’t wait for you to try it and discover how effortlessly tasty homemade Mexican-inspired food can be!
Print
Baked Chicken Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Description
These Baked Chicken Chimichangas are a delicious and healthier twist on the classic fried version. Filled with shredded chicken, black beans, and spices, then wrapped in flour tortillas and baked until golden and crispy, they offer a perfect balance of flavors and textures. Ideal for a quick weeknight dinner or casual gathering, served with salsa, sour cream, or guacamole.
Ingredients
Filling
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup salsa
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
Tortillas and Cheese
- 6 (8-inch) flour tortillas
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready for baking the chimichangas.
- Prepare the filling: In a large bowl, mix together the cooked shredded chicken, drained black beans, salsa, ground cumin, chili powder, and garlic powder until thoroughly combined.
- Assemble the chimichangas: Spoon an even amount of the chicken mixture onto the center of each flour tortilla. Sprinkle each with a little shredded cheddar cheese.
- Roll the tortillas: Carefully roll up each tortilla, folding in the sides to encase the filling securely, and place them seam-side down on a baking sheet to prevent them from unrolling during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the chimichangas are golden brown and have a crispy exterior.
- Serve: Remove from the oven and serve warm, optionally accompanied by extra salsa, sour cream, or guacamole for dipping.
Notes
- You can substitute black beans with pinto beans or refried beans for a different texture.
- For extra crispiness, lightly brush the tortillas with oil before baking.
- Leftover chimichangas can be refrigerated and reheated in the oven to maintain crispiness.
- Feel free to add chopped onions, cilantro, or jalapeños to the filling for additional flavor.
