There is something incredibly satisfying about homemade chimichangas that are crisp on the outside and bursting with flavorful, tender chicken on the inside. This Baked Chicken Chimichangas Recipe combines the warm, smoky spices of traditional Mexican cuisine with the ease of baking instead of frying, making it a healthier and just as delicious alternative. Whether you’re craving a comforting weeknight meal or a crowd-pleasing dish for guests, these chimichangas deliver on every level with their irresistible crunch and rich, savory filling.
Ingredients You’ll Need
The magic behind this Baked Chicken Chimichangas Recipe lies in its simple yet essential ingredients. Each element plays a role in building layers of flavor, texture, and visual appeal, ensuring a mouthwatering experience every time you bake them.
- 4 boneless, skinless chicken breasts: The star protein that gets tender and juicy when cooked and shredded.
- 1 tablespoon olive oil: Provides the perfect base to soften onions and garlic while adding subtle richness.
- 1 medium onion, finely chopped: Adds sweetness and depth to the filling.
- 2 cloves garlic, minced: Brings aromatic warmth that complements the spices beautifully.
- 1 tablespoon ground cumin: Offers earthy and slightly smoky undertones that define the dish’s flavor profile.
- 1 tablespoon chili powder: Gives a gentle kick while balancing the other spices.
- 1 teaspoon paprika: Adds color and a mild peppery taste.
- 1 teaspoon dried oregano: Sprinkles a touch of herbal brightness to the chicken mix.
- 1/2 teaspoon salt: Enhances all the flavors harmoniously.
- 1/4 teaspoon black pepper: Adds a subtle bite and complexity.
- 1/2 cup chicken broth: Keeps the filling juicy and saucy without heaviness.
- 1 cup shredded cheddar cheese (or Mexican blend cheese): Melts perfectly inside to create that gooey, cheesy goodness.
- 1/2 cup sour cream (optional, for serving): Adds cool creaminess as a dollop on top.
- 4 large flour tortillas: The crisp, golden wrapping that encases all that deliciousness.
- Olive oil spray or 2 tablespoons melted butter: Used to brush on the chimichangas so they bake up crispy and golden.
How to Make Baked Chicken Chimichangas Recipe
Step 1: Prepare the Chicken
Start by heating olive oil in a large skillet over medium heat. Toss in the finely chopped onion and minced garlic, letting them cook gently until softened – about 2 to 3 minutes. This base softens the aromatics and creates a flavorful foundation before adding your chicken breasts, which you will cook thoroughly on both sides until juicy and cooked through. You can also opt for pre-cooked shredded chicken if you’re looking to save time and still keep things tasty and easy.
Step 2: Shred and Season the Chicken
Once cooked, shred the chicken with two forks or chop it into small, manageable pieces. Return it to the skillet and sprinkle in the cumin, chili powder, paprika, dried oregano, salt, and black pepper. Pour in the chicken broth and stir well to evenly coat the chicken pieces, creating a slightly saucy consistency. Let it simmer for a few minutes, giving the flavors time to mingle and deepen.
Step 3: Assemble the Chimichangas
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius), and line a baking sheet with parchment paper to prevent sticking. Lay your flour tortillas on a flat surface and spoon the seasoned chicken mixture right into the center of each tortilla. Top with a generous sprinkle of shredded cheese, which will melt wonderfully during baking. Fold the sides inward and roll the tortillas tightly into burrito-like shapes, creating your chimichangas.
Step 4: Bake to Perfection
Place the rolled chimichangas seam side down on the prepared baking sheet to keep them securely closed while baking. Brush the tops lightly with olive oil or melted butter; this crucial step helps them bake up crisp and golden, with that unmistakable crunchy exterior. Bake for 20 to 25 minutes, flipping halfway through to ensure even color and texture. When they’re beautifully browned and crispy, they’re ready to come out of the oven.
Step 5: Serve and Enjoy
Serve your piping hot baked chimichangas with sides and garnishes of your choice, ready to delight every bite with layers of flavor and texture. This moment is all about enjoying comfort food made with love and a touch of spice.
How to Serve Baked Chicken Chimichangas Recipe
Garnishes
A dollop of cool sour cream balances the warm spices and crispy texture perfectly. Fresh salsa or guacamole add vibrant color and freshness to the plate. A sprinkle of chopped cilantro or sliced jalapeños can elevate both the look and the kick of your chimichangas.
Side Dishes
Pair your Baked Chicken Chimichangas Recipe with Mexican-style rice or refried beans to round out the meal. A crisp salad with lime vinaigrette or a simple corn and black bean salad offers great contrast and freshness to those hearty chimichangas.
Creative Ways to Present
For a fun twist, slice chimichangas into smaller bite-sized pieces and serve as appetizers with assorted dipping sauces. Alternatively, line them up on a colorful platter garnished with lime wedges and avocado slices for a vibrant party spread that’ll impress every guest.
Make Ahead and Storage
Storing Leftovers
Leftover baked chicken chimichangas keep well in an airtight container in the refrigerator for up to 3 days. The flavors even meld together beautifully after a day in the fridge, making them a tempting next-day treat.
Freezing
You can freeze fully assembled chimichangas before baking. Wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 2 months. When ready to enjoy, bake them directly from frozen, adding a few extra minutes to the baking time to ensure they cook through perfectly.
Reheating
To maintain that crispy exterior, reheat chimichangas in the oven or toaster oven at 375 degrees Fahrenheit for about 10 to 15 minutes, rather than using a microwave. This prevents them from becoming soggy and helps revive that golden crunch you love.
FAQs
Can I use shredded rotisserie chicken for this recipe?
Absolutely! Using pre-cooked shredded rotisserie chicken saves time and still keeps your chimichangas juicy and flavorful. Just mix it with the spices and chicken broth as instructed.
Is it possible to make these gluten-free?
Yes! Simply swap the flour tortillas for gluten-free tortillas available at many grocery stores. The rest of the recipe remains the same, resulting in equally delicious chimichangas.
Can I add vegetables to the filling?
Definitely! Diced bell peppers, corn, or even sautéed mushrooms mix wonderfully into the seasoned chicken filling, adding extra texture, color, and nutrients.
What cheese works best if I don’t have cheddar?
A Mexican cheese blend or Monterey Jack are great substitutes that melt well and complement the spices beautifully. Feel free to experiment with what you have on hand!
Can I make these vegan or vegetarian?
You can! Substitute the chicken with seasoned beans, diced tofu, or sautéed vegetables and follow the same steps. Use vegan cheese and tortilla options to keep the dish plant-based.
Final Thoughts
This Baked Chicken Chimichangas Recipe is a true crowd-pleaser that combines ease, comfort, and incredible flavor in every crispy bite. It’s the perfect dish to have on rotation whether you’re feeding a family, hosting friends, or simply craving a delicious homemade meal. Give it a try — I promise it will become one of your go-to favorites in no time!
Print
Baked Chicken Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Baked Chicken Chimichangas are a healthier twist on the classic fried version, featuring tender shredded chicken seasoned with aromatic spices, wrapped in warm flour tortillas, and baked until golden and crispy. Perfect for a flavorful Mexican-inspired meal served with your favorite dipping sauces.
Ingredients
Chicken Filling
- 4 boneless, skinless chicken breasts (or 2 cups cooked shredded chicken)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
Assembly and Baking
- 4 large flour tortillas
- Olive oil spray or 2 tablespoons melted butter (for brushing)
- 1/2 cup sour cream (optional, for serving)
Instructions
- Prepare the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
- Cook the Chicken: Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Alternatively, use pre-cooked shredded chicken.
- Shred the Chicken: Once cooked, shred the chicken using two forks or chop into small pieces.
- Season the Chicken: In the same skillet, add cumin, chili powder, paprika, oregano, salt, and black pepper to the shredded chicken. Pour in chicken broth and stir to coat the chicken evenly. Let it simmer for 3-4 minutes to meld the flavors.
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Assemble the Chimichangas: Lay out tortillas on a clean surface. Divide the seasoned chicken evenly in the center of each tortilla and sprinkle shredded cheese on top.
- Roll the Chimichangas: Fold the sides of each tortilla over the filling and roll tightly into burrito-style chimichangas.
- Prepare for Baking: Place chimichangas seam side down on the lined baking sheet. Brush the tops lightly with olive oil or melted butter to ensure they become crispy while baking.
- Bake: Bake in the preheated oven for 20-25 minutes until golden brown and crispy, flipping halfway through for even baking.
- Serve: Serve hot with sour cream, salsa, guacamole, or your favorite dipping sauces and enjoy this delicious meal.
Notes
- Using pre-cooked shredded chicken can reduce preparation time significantly.
- For extra crispiness, brush chimichangas with melted butter instead of olive oil.
- Feel free to add other fillings like beans or rice to the chicken mixture for added texture and flavor.
- To make it gluten-free, substitute flour tortillas with gluten-free tortillas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best results.
