Baked Chicken Chimichangas: Easy and Delicious Recipe

Introduction

If you’re craving Tex-Mex flavors without the guilt of fried food, this recipe for Baked Chicken Chimichangas is exactly what you need. Chimichangas are traditionally deep-fried burritos filled with delicious ingredients like chicken, cheese, and spices. This baked version offers the same irresistible taste and crunch while being a healthier option. Perfect for a weeknight dinner or a family gathering, these chimichangas combine tender shredded chicken, creamy cheeses, and zesty spices in a crispy tortilla shell.

In this guide, we’ll walk you through the step-by-step process of making these flavorful chimichangas, provide tips for customization, and share helpful storage and serving suggestions. By the end, you’ll have a go-to recipe for a dish that’s both satisfying and simple to prepare.

Why You’ll Love This Recipe

1. Healthier Alternative: By baking instead of frying, you’ll enjoy all the crunch and flavor without the extra oil.
2. Quick and Easy: With minimal prep and baking time, you can have a delicious meal ready in under an hour.
3. Customizable: Adapt the ingredients to suit your taste or dietary needs.
4. Family-Friendly: Kids and adults alike will love the cheesy, savory filling wrapped in a crispy tortilla.

Ingredients

To make eight Baked Chicken Chimichangas, you’ll need the following ingredients:

For the Filling:

• 8 oz cream cheese, softened
• 8 oz Pepperjack cheese, shredded
• 1 1/2 tablespoons taco seasoning
• 1 pound cooked chicken, shredded (rotisserie chicken works great)

For the Chimichangas:

• 8 large flour tortillas
• Cooking spray

For Garnish:

• Shredded cheddar cheese
• Green onions, thinly sliced
• Sour cream
• Salsa or pico de gallo

Optional ingredients:

• Chopped jalapeños for extra heat
• Black beans or corn for added texture
• Cilantro for garnish

Step-by-Step Instructions

Step 1: Prepare the Filling

1. In a large mixing bowl, combine the softened cream cheese, shredded Pepperjack cheese, and taco seasoning. Mix until the ingredients are evenly combined and creamy.
2. Add the shredded chicken to the bowl. Use a spatula or your hands to fold the chicken into the cheese mixture until fully incorporated. Set aside.

Step 2: Assemble the Chimichangas

1. Lay a flour tortilla flat on a clean surface. Spoon about 1/8th of the chicken and cheese mixture into the center of the tortilla.
2. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to the top, creating a burrito-like shape. Make sure the ends are tucked in to secure the filling.
3. Repeat this process for the remaining tortillas and filling.

Step 3: Bake the Chimichangas

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
3. Place the rolled chimichangas seam-side down in the prepared baking dish. Spray the tops of the chimichangas with cooking spray to help them crisp up in the oven.
4. Bake for 15 minutes. Remove the dish from the oven, carefully flip each chimichanga, and bake for an additional 15 minutes or until golden brown and crispy.

Step 4: Garnish and Serve

1. Once baked, remove the chimichangas from the oven and let them cool slightly.
2. Garnish with shredded cheddar cheese, green onions, and a dollop of sour cream. Serve with salsa or pico de gallo on the side.
3. Enjoy your crispy, cheesy, and flavorful chimichangas!

Tips for Success

• Warm the Tortillas: To prevent cracking, warm the tortillas slightly in the microwave or on a skillet before assembling.
• Don’t Overfill: Adding too much filling can make it difficult to roll the tortillas and may cause them to burst while baking.
• Secure the Seam: Placing the chimichangas seam-side down ensures they stay rolled during baking.
• Use Cooking Spray Generously: Spraying the tops of the chimichangas helps them achieve that golden, crispy texture.

Customizations and Variations

One of the best things about this recipe is its versatility. Here are some ideas to switch things up:

• Spicy Chimichangas: Add diced jalapeños or a drizzle of hot sauce to the filling for an extra kick.
• Vegetarian Version: Swap the chicken for black beans, rice, or roasted vegetables.
• Cheese Options: Use cheddar, Monterey Jack, or a dairy-free alternative instead of Pepperjack cheese.
• Toppings Galore: Experiment with guacamole, chopped tomatoes, or shredded lettuce as additional toppings.
• Mini Chimichangas: Use smaller tortillas for bite-sized versions, perfect for appetizers or snacks.

Nutritional Information (Per Serving)

These baked chimichangas are a healthier alternative to the fried version. Here’s the approximate nutritional breakdown:

• Calories: 410
• Carbohydrates: 34g
• Protein: 24g
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 820mg
• Potassium: 320mg
• Fiber: 2g
• Sugar: 2g
• Vitamin A: 600IU
• Calcium: 250mg
• Iron: 2mg

Serving Suggestions

Pair your chimichangas with classic Tex-Mex sides for a complete meal:

• Mexican Rice: A flavorful side dish made with tomatoes, onions, and spices.
• Refried Beans: Creamy and savory, they complement the chimichangas perfectly.
• Fresh Salad: A crisp, refreshing salad with a tangy vinaigrette balances out the richness of the dish.
• Chips and Guacamole: Serve alongside for a fun and festive touch.

Storing and Reheating

Storage

• Refrigerate: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
• Freeze: For longer storage, wrap each chimichanga in aluminum foil or plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months.

Reheating

• Oven: Reheat refrigerated chimichangas in a preheated oven at 350°F for 10-15 minutes to retain their crispiness.
• Air Fryer: Heat them in an air fryer at 375°F for 5-7 minutes for an even crispier texture.
• Microwave: While convenient, reheating in the microwave may result in a softer texture.

Frequently Asked Questions (FAQs)

Q: Can I use corn tortillas instead of flour tortillas? A: Yes, but keep in mind that corn tortillas are smaller and less flexible, making them harder to roll. Warm them before assembling to prevent cracking.

Q: Can I prepare these ahead of time? A: Absolutely! Assemble the chimichangas and store them in the refrigerator for up to 24 hours before baking. Alternatively, freeze them for later use.

Q: What can I use instead of cream cheese? A: Greek yogurt or a dairy-free cream cheese substitute works well as a replacement. The texture and flavor will vary slightly.

Q: How can I make this dish gluten-free? A: Use gluten-free tortillas and ensure that your taco seasoning is gluten-free.

Q: Can I use leftover turkey instead of chicken? A: Yes, this recipe is a great way to use up leftover turkey, especially after the holidays.

Creative Ways to Use Leftovers

If you have leftover chimichangas or filling, don’t let it go to waste! Here are some creative ideas:

1. Chimichanga Quesadillas: Chop up leftover chimichangas and use them as a filling for quesadillas.
2. Taco Bowls: Add the filling to a bowl of rice or lettuce for a quick and easy taco bowl.
3. Nacho Topping: Crumble leftover chimichangas over tortilla chips, then add cheese, salsa, and guacamole for loaded nachos.
4. Soup Garnish: Slice leftover chimichangas into strips and use them as a topping for tortilla soup.

Conclusion

Baked Chicken Chimichangas are a versatile and delicious dish that’s perfect for any occasion. With their crispy exterior, creamy filling, and customizable toppings, they’re sure to become a family favorite. This healthier alternative to traditional fried chimichangas doesn’t compromise on flavor, making it an excellent choice for both weeknight dinners and festive gatherings.

So, gather your ingredients, follow this easy guide, and enjoy the satisfaction of homemade Tex-Mex goodness. Don’t forget to share your creations and any variations you try. Happy cooking!