Baked Chicken Chimichangas Recipe

Have you ever found yourself craving the rich, satisfying crunch of a chimichanga, but wishing there was a way to enjoy that classic Tex-Mex flavor without the deep-fried guilt? In a world where convenience often means compromising on health, it’s no wonder over 65% of home cooks are actively seeking healthier versions of their favorite comfort foods. And what if we told you that you could achieve that irresistible golden-crisp exterior and a wonderfully savory filling, all baked to perfection in your own oven? Get ready to discover the joy of Baked Chicken Chimichangas—a recipe that proves delicious doesn’t have to mean unhealthy!

What Are Baked Chicken Chimichangas?

Traditionally, chimichangas are deep-fried burritos, resulting in a wonderfully crispy tortilla shell that encases a flavorful, often meat-based filling. Our baked version keeps all the beloved elements – the tender shredded chicken, the zesty spices, the melty cheese – but swaps the frying for baking. This technique achieves a satisfyingly crisp tortilla that’s both lighter and significantly easier to prepare at home. Imagine a golden-brown package, bursting with Tex-Mex goodness, baked until perfectly tender and slightly crispy, all without a single drop of excess oil. It’s the comfort food you love, reinvented for a healthier lifestyle.

Ingredients for Baked Chicken Chimichangas

The beauty of this recipe lies in its customizable nature and the readily available ingredients. We’ve aimed for a balanced flavor profile, but feel free to adjust the spice levels and seasonings to your personal preference!

For the Shredded Chicken

• 2 cups cooked shredded chicken: This is your flavor base. Rotisserie chicken is a fantastic shortcut for convenience, or you can poach/bake chicken breasts or thighs until tender.
• 1 tablespoon olive oil: For sautéing aromatics and adding richness.
• 1/2 small onion, finely chopped: Provides a sweet, pungent depth. Yellow or white onions work best.
• 2 cloves garlic, minced: The essential aromatic that awakens the flavors.
• 1 teaspoon chili powder: The heart of Tex-Mex flavor, offering warmth and a gentle heat. You can use mild or medium.
• 1/2 teaspoon cumin: Adds an earthy, slightly smoky note. Crucial for authentic Tex-Mex taste.
• 1/4 teaspoon smoked paprika: For a distinct smoky undertone and a hint of color.
• Salt and freshly ground black pepper to taste: To enhance all the other flavors.
• 1/4 cup chicken broth (or water): To moisten the chicken and meld the spices.
• Optional: A pinch of cayenne pepper or red pepper flakes: For those who love an extra kick.

For the Chimichanga Filling

• 1 (15-ounce) can black beans, rinsed and drained: Adds fiber, protein, and a creamy texture.
• 1 cup cooked rice: White or brown rice works. It helps bind the filling.
• 1/2 cup corn, fresh, frozen, or canned: For pops of sweetness and texture.
• 1 cup shredded Monterey Jack or cheddar cheese (or a blend): For that irresistible melty goodness. Use vegan cheese for a dairy-free option.
• 2 tablespoons chopped fresh cilantro: Adds a bright, fresh herbaceous note.
• Optional: 1/4 cup diced pickled jalapeños: For a tangy, spicy element.

For Assembly and Baking

• 4 large (10-12 inch) flour tortillas: These need to be pliable enough to roll. Warm them slightly if needed.
• 2 tablespoons olive oil or cooking spray: To brush onto the chimichangas for crisping.

Optional Toppings

• Salsa
• Sour cream or Greek yogurt
• Guacamole or sliced avocado
• Shredded lettuce
• Diced tomatoes
• Extra cilantro

Timing is Everything

Compared to traditional deep-fried chimichangas, which can take just as long (or longer!) when factoring in oil heating and frying time, these baked beauties offer a more hands-off approach. The prep time is fairly standard for a filled and rolled dish, while the baking time is where you truly save on effort and cleanup. For weeknight convenience, prep the chicken mixture ahead of time to shave off crucial minutes!

Step-by-Step Instructions

Let’s get cooking! Follow these simple steps for perfectly baked chimichangas.

Step 1: Cook the Chicken

If you’re not using pre-cooked rotisserie chicken, start by cooking your chicken. You can boil chicken breasts or thighs until tender and then shred them, or bake them until cooked through. For this recipe’s chicken filling, you’ll need about 2 cups of shredded chicken. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the shredded chicken, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the chicken in the spices. Pour in the chicken broth and let it simmer for 5-7 minutes, allowing the flavors to meld and the chicken to moisten. If using, stir in the pinch of cayenne pepper or red pepper flakes. Remove from heat.

Step 2: Prepare the Filling

In a medium bowl, combine the seasoned shredded chicken mixture, the rinsed and drained black beans, cooked rice, corn, shredded cheese, chopped cilantro, and optional diced jalapeños. Mix everything together until well combined. Taste and adjust seasoning if needed. You want the filling to be flavorful and savory.

Step 3: Assemble the Chimichangas

Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. To assemble, lay one large flour tortilla flat. Spoon about half of the filling mixture onto the center of the tortilla. Fold in the sides of the tortilla about halfway, then tightly roll up from the bottom, tucking in the filling as you go. Repeat with the remaining tortillas and filling. Ensure they are rolled snugly to prevent them from opening during baking.

Step 4: Bake to Golden Perfection

Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops and sides of each chimichanga with olive oil or lightly spray them with cooking spray. This step is crucial for achieving that beautiful golden-brown, slightly crispy exterior. Bake for 20-25 minutes, or until the tortillas are golden brown and slightly crisp. Flipping them halfway through baking can ensure even crisping, but it’s not strictly necessary if you brush generously.*

Step 5: Serve and Enjoy

Once baked to perfection, carefully remove the chimichangas from the oven. Let them cool for a minute or two before serving. These are best enjoyed hot, right out of the oven, so you can experience the delightful contrast between the crispy shell and the warm, savory filling. Garnish generously with your favorite toppings like salsa, sour cream, guacamole, or fresh cilantro!

Nutritional Information

While exact nutritional values vary based on ingredients and portion sizes, these baked chicken chimichangas are a lighter alternative to their fried counterparts. A typical serving (1 chimichanga, assuming 4 servings) would be approximately:

• Calories: 400-500 kcal
• Protein: 25-35g
• Fat: 15-25g (significantly less than fried versions)
• Carbohydrates: 30-40g
• Fiber: 5-8g

(Note: These are estimates. For precise information, calculate using your specific ingredients and quantities.)

Healthier Alternatives & Flavor Preservation

We’ve already made a healthier swap by baking instead of frying. But here are more ways to keep these chimichangas delicious and light:

• Tortillas: For even fewer carbs and more fiber, try using whole wheat tortillas. Lightly warm them to make them more pliable.
• Cheese: Opt for reduced-fat Monterey Jack, cheddar, or a Mexican blend. You can also use a sprinkle of cotija cheese for strong flavor with less volume.
• Beans: Black beans are great, but pinto beans or even refried beans (look for low-fat versions) can also be used.
• Fillings: Bulk up the filling with finely diced bell peppers and zucchini for added nutrients and volume without extra calories.
• Toppings: Choose salsa, pico de gallo, a dollop of plain Greek yogurt instead of sour cream, or fresh avocado slices over creamy, heavy sauces.

Serving Suggestions

These baked chicken chimichangas are a complete meal on their own, but they pair wonderfully with classic Mexican and Tex-Mex sides. Consider serving them with:

• Mexican rice
• Cilantro lime rice
• A fresh green salad with a light vinaigrette
• Refried beans (opt for healthier versions)
• Corn salsa

Don’t forget the toppings! A generous dollop of salsa, a swirl of light sour cream or Greek yogurt, and some freshly mashed guacamole will elevate your chimichanga experience.

Common Mistakes to Avoid

To ensure your baked chimichangas are a success, steer clear of these common pitfalls:

• Overfilling the Tortillas: This makes them difficult to roll and can cause them to burst open during baking.
• Not Sealing Them Properly: Ensure the seam is tucked underneath and the sides are folded in to keep the filling contained.
• Skipping the Oil/Spray: The oil or cooking spray is essential for achieving that desirable crispy, golden exterior. Don’t skimp!
• Underbaking: Make sure they are baked long enough to get golden and a little crispy, not just warmed through.
• Using Stale Tortillas: Stale tortillas are brittle and will crack when you try to roll them. Warm them slightly in a dry skillet or microwave if they feel stiff.

Storing Chimichangas

Leftover baked chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through and slightly crisped again. Microwaving will make them soft, so the oven is preferred for best texture. You can also freeze cooled chimichangas for up to 1 month; thaw in the refrigerator overnight and then reheat as directed.

Frequently Asked Questions