Name: Baked Chicken Chimichangas for a Crunchy Tex-Mex Night
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 cups Shredded Chicken (Can substitute with ground beef or shredded pork.); 1 cup Refried Beans (Use your favorite brand or homemade.); 1 cup Salsa (Choose any variety based on taste.); 1 teaspoon Coriander (Optional; substitute with cumin if preferred.); 1 teaspoon Chili Powder (Can swap with taco seasoning.); 1 cup Shredded Cheese (Mexican cheese blend or Pepper Jack recommended.); 2 tablespoons Green Onions (Can use yellow onions instead.); 4 tablespoons Butter (Can use olive or avocado oil as a healthier option.); 4 large Tortillas (8-inch flour or whole wheat tortillas recommended.)

As the rich aroma of Tex-Mex spices wafts through my kitchen, I can’t help but feel a rush of nostalgia for bustling family gatherings. Today, I’m excited to share my easy Baked Chicken Chimichangas, a delightful twist on a classic that makes weeknight dinners not just simple, but incredibly satisfying. These golden, crispy bites wrap a scrumptious blend of shredded chicken and refried beans, ensuring every bite is a savory sensation. Plus, since they’re baked instead of fried, you can indulge without the guilt—what’s not to love? Whether you’re treating the family or hosting friends, these chimichangas are the perfect go-to meal that will leave everyone coming back for seconds. Curious about how to whip these up in no time? Let’s dive right in!

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Why Are These Chimichangas So Irresistible?

Flavorful, Crunchy Exterior: Each chimichanga boasts a perfectly baked outer layer that delivers a satisfying crunch with every bite.
Quick Preparation: This recipe is designed for the busy home cook, requiring minimal prep time while yielding a delicious Tex-Mex feast.
Versatile Filling Options: Customize your chimichangas with various proteins and veggies—think ground beef or sautéed bell peppers—to suit your taste.
Healthier Alternative: Baking instead of frying means you can enjoy all the flavor without the added calories, making them a guilt-free meal.
Crowd-Pleasing Delight: Serve these irresistible bites at your next gathering, and watch them disappear faster than you can say “delicioso!” For a complete meal, pair with a side of Baked Garlic Parmesan Potato Wedges or your favorite fresh salad.

Baked Chicken Chimichangas Ingredients

• Get ready for a scrumptious Tex-Mex delight!

For the Filling
• Shredded Chicken – Provides the main protein; substitute with ground beef or shredded pork for a different flavor profile.
• Refried Beans – Adds creaminess and texture; feel free to use your favorite brand or whip up homemade versions.
• Salsa – Offers moisture and flavor; opt for any variety based on your taste preferences.
• Coriander – Adds a warm, nutty flavor; this spice is optional and can be replaced with cumin if you need a substitution.
• Chili Powder – Enhances the Tex-Mex flavor profile; you can swap this with taco seasoning if desired.
• Shredded Cheese – Creates a rich, gooey filling; a Mexican cheese blend or Pepper Jack cheese works excellently.
• Green Onions – Provides a milder onion flavor and fresh crunch; yellow onions can be used as a tasty alternative.
• Jalapeños – Adds spice; leave seeds in for extra heat or omit them for a milder dish.

For Assembly
• Butter – Helps achieve that crispy chimichanga texture; olive or avocado oil can be a healthier option instead.
• Tortillas – Forms the container for the filling; use large flour tortillas (8 inches) or opt for whole wheat tortillas for a healthier choice.

Get ready to enjoy these delicious baked chicken chimichangas, the perfect easy Tex-Mex dinner with a crispy twist!

Step‑by‑Step Instructions for Baked Chicken Chimichangas

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This ensures a hot cooking environment for your Baked Chicken Chimichangas, leading to that delightful golden-brown crunch we all crave. While the oven warms up, gather your baking sheet and line it with parchment paper for easy clean-up later.

Step 2: Prepare the Filling
In a large mixing bowl, combine shredded chicken, refried beans, salsa, coriander (if using), chili powder, shredded cheese, green onions, and jalapeños. Mix well until all ingredients are thoroughly combined, creating a colorful and flavorful filling. Take a moment to enjoy the blend of textures and aromas that come together in this delicious mixture.

Step 3: Assemble the Chimichangas
Lay a tortilla flat on a clean surface and scoop an appropriate amount of the filling into the center. Fold in the sides and then roll the tortilla tightly from the bottom to the top, ensuring the filling is securely enclosed. Repeat this process with the remaining tortillas and filling, aiming for a neat and tightly-rolled chimichanga for the best results during baking.

Step 4: Brush with Butter
Melt some butter in a small dish and use a pastry brush to gently coat each chimichanga on all sides. This step is key for achieving a crispy exterior that’s irresistibly satisfying. Arrange the chimichangas seam-side down on your prepared baking sheet, leaving space between them for even cooking.

Step 5: Bake Until Golden
Place the baking sheet in your preheated oven and bake for 15 minutes. After this initial time, carefully flip each chimichanga using tongs, and continue baking for an additional 10 minutes. They should be golden brown and crispy by the end, filled with melty goodness from the chicken and cheese inside.

Step 6: Cool Before Serving
Once baked to perfection, remove the chimichangas from the oven and let them cool for 5-10 minutes. This allows the filling to set slightly and prevents any burns when biting into these delightful Baked Chicken Chimichangas. Serve them warm, accompanied by your favorite toppings such as sour cream, guacamole, or pico de gallo for an extra burst of flavor.

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Make Ahead Options

These Baked Chicken Chimichangas are a fantastic choice for meal prep, allowing you to enjoy a delicious Tex-Mex dinner with minimal fuss during the week. You can prepare the filling (shredded chicken, refried beans, salsa, and spices) up to 3 days in advance—just store it in an airtight container in the refrigerator. When you’re ready to assemble, simply fill and roll your tortillas, brush them with butter, and bake as instructed. For the best quality, avoid assembling the chimichangas too far ahead to maintain their crunch—you can also freeze them before baking. Just pull them out the night before to refrigerate overnight, and they’ll be ready to bake straight from the freezer, ensuring that your Baked Chicken Chimichangas taste just as delicious as fresh!

Storage Tips for Baked Chicken Chimichangas

Fridge: Store any leftover Baked Chicken Chimichangas in an airtight container for up to 3 days. This keeps them fresh while allowing you to enjoy flavorful meals throughout the week.

Freezer: For longer storage, wrap individual chimichangas tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. They can be baked directly from frozen, but adjust cooking time to 20 minutes at 375°F.

Reheating: To reheat, place leftover chimichangas in the oven at 350°F for 12-15 minutes. This will restore their crispy texture, making them just as delightful as when freshly baked!

What to Serve with Easy Baked Chicken Chimichangas

As you savor these golden, crispy delights, consider pairing them with vibrant sides that elevate your meal experience to new heights.

Spanish Rice: A classic that complements Tex-Mex dishes perfectly, offering a fragrant blend of spices and tomato sauce that enhances every bite.
Fresh Guacamole: Creamy and zesty, this dip adds a smooth texture and refreshing flavor, balancing the crispy chimichangas beautifully.
Zesty Corn Salad: A crunchy mix of sweet corn, bell peppers, and lime dressing adds brightness and a fresh contrast to the richness of the chimichangas.
Refried Beans: Creamy and savory, they provide a delicious, layered experience and match perfectly with the flavors of the filling.
Pico de Gallo: Fresh and vibrant, this salsa adds a burst of flavor with its tomatoes, onions, and a touch of lime, enhancing every bite.
Sour Cream: A dollop on the side offers a cool, creamy element that perfectly complements the warmer spices in your chimichangas.
Chilled Margarita: Sip on this classic cocktail, as its citrusy freshness effortlessly cuts through the richness of the meal, making it a delightful pairing.
Chocolate Flan: For a sweet ending, this smooth dessert combines richness and a hint of sweetness that echoes the comforting theme of your meal.
Grilled Veggies: As a delicious and nutritious option, colorful grilled veggies provide a smoky flavor and satisfying crunch that complements the crispy chimichangas.

Baked Chicken Chimichangas Variations

Feel free to make these easy, delicious chimichangas your own with these fun twists and swaps!

Different Proteins: Swap shredded chicken for ground beef or pulled pork carnitas for a tasty new flavor profile everyone will love. It’s a great way to mix things up and adapt to your family’s preferences.
Vegetable Boost: Add sautéed vegetables such as bell peppers, zucchini, or mushrooms to the filling for an extra nutrition-packed twist. This not only enhances the flavor but also makes your meal more colorful and vibrant!
Creamy Avocado: Incorporate diced avocado into the filling for an extra creamy texture that pairs beautifully with the spicy flavors. You can’t go wrong with this luscious addition!
Heat Adjustment: If you’re a fan of spice, leave the jalapeño seeds in. For a milder dish, you can simply omit them for a family-friendly option that won’t burn the taste buds.
Cheesy Variations: Try using Pepper Jack cheese for a creamy kick or a Mexican cheese blend for a more traditional taste. Both will melt beautifully and add to the delectable filling.
Tortilla Substitute: Use whole wheat tortillas instead of regular flour ones for a healthier choice that still holds up well to the baked goodness. They add a nice nutty flavor too!
Flavorful Spice Swap: If you want a different flavor kick, replace chili powder with taco seasoning or smoked paprika for a unique twist. It might just become your new favorite!
Garnish Ideas: Top off your chimichangas with fresh cilantro or dollops of sour cream and guacamole for an extra flavor explosion! It’s a delightful way to elevate your dish while adding freshness to each bite.

For more scrumptious recipes and ideas, consider pairing your chimichangas with a side of Baked Pesto Salmon or enjoying them alongside some Grilled Chicken Skewers. Happy cooking!

Expert Tips for Baked Chicken Chimichangas

Keep It Tightly Rolled: Ensure that you don’t overfill the tortillas; rolling them tightly will help prevent spills and guarantee a nice, crunchy outside.
Control the Heat: If you’re sensitive to spice, be cautious with jalapeño seeds; omitting them makes for a milder chimichanga, perfect for the whole family.
Perfect Reheating: To maintain crispiness, reheat leftover Baked Chicken Chimichangas in the oven at 350°F for 12-15 minutes rather than microwaving.
Experiment with Fillings: Don’t hesitate to customize your chimichangas with proteins or veggies—ground beef or sautéed zucchini can add exciting new flavors!
Use Parchment Paper: Lining your baking sheet with parchment paper helps prevent sticking and makes clean-up a breeze, ensuring you enjoy every bite without the hassle.

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Baked Chicken Chimichangas Recipe FAQs

What type of chicken should I use for chimichangas?
Absolutely! You can use shredded rotisserie chicken for convenience, or poach your own chicken breasts. Just cook the chicken until it reaches 165°F, shred using two forks, and it’s ready for your chimichangas!

How can I tell if my tortillas are ripe for rolling without breaking?
I often recommend using fresh, soft tortillas. If they have a few days of age or become dry, warming them for about 10-15 seconds in the microwave can help make them pliable and less likely to crack when rolling.

What’s the best way to store leftover chimichangas?
To keep your leftover Baked Chicken Chimichangas fresh, pop them in an airtight container and refrigerate for up to 3 days. If you’re planning to enjoy them later, for the best taste and texture, I suggest freezing them instead.

Can I freeze chimichangas before baking?
Yes, for sure! Wrap each chimichanga tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. When you’re ready to cook them, bake directly from frozen at 375°F for about 20 minutes. Just keep an eye on them to ensure they’re heated through.

What if my chimichangas are too soggy after baking?
Very! If that happens, it usually means excess moisture from the filling or the tortillas. To avoid sogginess, make sure to use less salsa, drain ingredients well, and avoid overfilling. If you’re reheating leftovers that are soggy, place them in the oven at 350°F for 12-15 minutes to regain some crispiness.

Are baked chicken chimichangas safe for kids with allergies?
Of course! Yet, it’s vital to check all labels for allergens, especially regarding cheese and tortillas, which can contain gluten. You can create a gluten-free version by using corn tortillas or gluten-free flour tortillas. Always double-check with your family members regarding any specific dietary restrictions.