Baked Chicken Chimichanga Recipe
If you’re craving bold flavors wrapped up in something irresistibly crispy (yet delightfully light), the Baked Chicken Chimichanga will absolutely win you over. Packed with juicy chicken, creamy beans, tangy salsa, zippy jalapeños, and gooey cheese, this dish brings the best of Tex-Mex straight to your kitchen without a drop of oil from frying. With every bite, you get a fiesta of textures and tastes—plus, it’s oven-baked for a lighter twist that’s weeknight easy but dinner-party impressive. Whether you’re new to homemade chimichangas or looking for a fresh spin, introducing this Baked Chicken Chimichanga to your table is a true crowd-pleaser!
Ingredients You’ll Need
The magic of this dish lies in its lineup of simple, accessible ingredients—each one brings a unique note to the symphony of flavor, color, and that all-important crunchy texture. Pull these together and you’re halfway to dinner bliss!
- Cooked shredded chicken: Rotisserie chicken works beautifully for convenience and tenderness.
- Refried beans (1 1/3 cup): Creamy and hearty, these help bind the filling and add comfort.
- Salsa (1 1/3 cup): Use a favorite—chunky, smooth, mild, or hot—to infuse moisture and zing.
- Coriander, optional (2 teaspoons): Adds a hint of earthy, citrusy flavor that lifts the whole filling.
- Chili powder (1 tablespoon): Brings warmth, depth, and unmistakable Tex-Mex personality.
- Shredded cheese (1 cup): Cheddar or Mexican blend both melt into dreamy, golden goodness.
- Green onions (6, chopped): Mild bite and fresh color; swap for regular onion if you prefer.
- Jalapeños (2-3, diced): Control the heat by adjusting quantity or removing seeds as needed.
- Butter (3 tablespoons, melted): Brushing this over the chimichangas guarantees golden, crispy perfection.
- Flour tortillas (6-8, 8-inch): Large, taco-sized tortillas fold up into the perfect crunchy package.
How to Make Baked Chicken Chimichanga
Step 1: Prep Your Oven
Start by preheating your oven to 400°F. Getting your oven hot from the beginning means those chimichangas will start to crisp up the moment they slide onto the rack, setting the stage for their signature crunch.
Step 2: Mix Up the Filling
Grab a big mixing bowl and toss in your cooked chicken, refried beans, salsa, coriander (if using), chili powder, cheese, green onions, and jalapeños. Give it all a good stir until everything is evenly coated and irresistible. This combination is truly what makes the Baked Chicken Chimichanga shine—hearty, flavorful, and super satisfying.
Step 3: Fill and Fold the Tortillas
Lay out your tortillas flat, and spoon a generous heap of the filling into the center. Be careful not to overstuff—less mess, easier folding! Fold the bottom edge up and over the filling, tuck in the sides, then roll tightly away from you to form that iconic burrito shape. This part is both fun and crucial for keeping everything tucked in during baking.
Step 4: Arrange and Brush with Butter
Place each Baked Chicken Chimichanga onto a baking sheet, seam side down so they stay wrapped. Don’t forget to brush the tops generously with melted butter—the secret to that gorgeous, browned finish! Lining your sheet with parchment helps clean-up too.
Step 5: Bake Until Crispy Perfection
Pop the tray into the hot oven and bake for 15 minutes. Then, flip each chimichanga with care, brush the other side with a bit more butter if you’ve got some left, and return to the oven for another 10 minutes. When they’re beautifully golden and crisp on all sides, you know they’re ready. Let them cool for about 5-10 minutes so no one burns their tongue when diving in!
How to Serve Baked Chicken Chimichanga
Garnishes
This is where the Baked Chicken Chimichanga becomes your signature creation. Top each serving with dollops of cool sour cream, fresh guacamole, chunky salsa, or zesty pico de gallo. A sprinkle of extra shredded cheese and some chopped cilantro add that irresistible final flourish.
Side Dishes
Make it a true Tex-Mex feast! Pair your Baked Chicken Chimichanga with classic Spanish rice, a scoop of black beans, a simple green salad, or even a crunchy slaw for balance. Don’t forget some warm tortilla chips on the side for scooping up any extra filling.
Creative Ways to Present
Get playful: serve individual chimichangas on plates with a swirl of crema across the top, or set up a DIY topping bar so everyone can customize. Hosting a party? Cut them in halves or thirds for finger food that disappears in minutes! Arrange them on a platter and sprinkle with chopped green onions and fresh lime wedges for eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Chicken Chimichanga keeps well in the fridge for up to three days. Cool completely before storing in an airtight container. Don’t forget to jot down what’s inside—future-you will be thrilled to rediscover this treat!
Freezing
To freeze, wrap each cooled chimichanga individually in foil or plastic wrap, then store in a freezer bag for up to three months. This makes lunch or dinner prep a breeze—just grab what you need, whenever you need it.
Reheating
For the best texture, reheat your Baked Chicken Chimichanga in the oven at 375°F until heated through and the outside is crisp again. The microwave works in a pinch, but you’ll lose a bit of that coveted crunch—try giving them a quick pass under the broiler after microwaving for the best of both worlds.
FAQs
Can I use corn tortillas instead of flour?
Traditional chimichangas use flour tortillas for their pliability and strength. Corn tortillas are more prone to breaking, but if you gently warm and double-layer them, you might be able to swing it—the flavor is fantastic!
Is the coriander essential?
No need to worry if you don’t have coriander on hand—the Baked Chicken Chimichanga filling is still delicious without it. It just adds a subtle undertone, so skip or substitute with a little extra cumin if you want.
How can I make these vegetarian?
It’s easy! Swap the chicken for extra beans, sautéed veggies, or even seasoned tofu. Just be sure to keep the seasonings bold so that every bite pops with flavor.
What’s the secret to really crispy baked chimichangas?
Generous brushing with melted butter (or a neutral oil, if preferred) and baking at a high heat are the secrets. Flipping them halfway through ensures an even, golden crunch all around.
Can I add rice to the filling?
Absolutely! Stir in half a cup of cooked rice to bulk up the filling and add extra texture. Just be cautious not to overstuff, or you’ll have a tortilla that won’t close properly.
Final Thoughts
Once you try a homemade Baked Chicken Chimichanga, it’s hard to go back to takeout. With its crispy shell, melty filling, and limitless serving options, this recipe is destined to become a household favorite. Don’t wait for a special occasion—treat yourself (and your loved ones) to a plateful of this Tex-Mex perfection soon!
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Baked Chicken Chimichanga Recipe
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
These Baked Chicken Chimichangas are a delicious and easy-to-make Mexican-inspired dish that is perfect for a weeknight dinner or entertaining guests. Filled with shredded chicken, refried beans, salsa, and cheese, these chimichangas are baked until crispy and golden brown, then topped with your favorite toppings for a flavorful meal.
Ingredients
For the Chimichangas:
- 2 cups cooked shredded chicken
- 1 1/3 cup refried beans
- 1 1/3 cup salsa (your favorite kind)
- 2 teaspoon coriander (optional)
- 1 tablespoon chili powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- 6 green onions (chopped or regular onion)
- 2–3 jalapeños (diced with seeds (adjust to your spice preference))
- 3 tablespoons butter (melted)
- 6–8 large taco sized flour tortillas (8-inches)
Instructions
- Preheat oven to 400°F.
- Spread filling in the center of each tortilla.
- Place the chimichangas seam-side down on a large baking sheet.
- Let the chimichangas cool slightly for 5-10 minutes before serving.
In a large bowl, mix together the chicken, refried beans, salsa, coriander (if using), chili powder, cheese, green onions, and jalapeños.
Fold the bottom edge of the tortilla up over the filling, then fold in the sides. Roll up tightly to form a burrito shape. Don’t overfill the tortilla.*
Brush the tops generously with melted butter. Bake for 15 minutes, then carefully flip and bake for an additional 10 minutes, or until golden brown and crispy.
Enjoy them with your favorite toppings, such as sour cream, guacamole, salsa, or pico de gallo.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 355
- Sugar: 2g
- Sodium: 690mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 65mg
Keywords: Baked Chicken Chimichanga, Chimichanga recipe, Mexican chimichanga
