Crispy Baked Chicken Chimichangas Recipe for Fiesta Night

Crispy golden baked chicken chimichangas have transformed my weeknight dinner routine completely.

Mexican-inspired comfort arrives with minimal effort and maximum flavor.

These delightful parcels combine tender shredded chicken and melty cheese inside a perfectly crisped tortilla.

No deep-fryer needed for this healthier version that still delivers incredible crunch.

Authentic spices dance through each bite, creating a mouthwatering experience you’ll want to repeat.

Weeknight meals just got way more exciting with this simple yet spectacular dish.

Trust me, these chimichangas will become your new go-to dinner solution.

Tips For Golden Baked Chicken Chimichangas Every Time

• Customize Chicken Filling: Swap shredded chicken with ground turkey, beef, or plant-based protein for diverse flavor profiles and dietary needs.
• Prevent Soggy Chimichangas: Pat chicken mixture dry before assembling to avoid excess moisture, ensuring crispy exterior when baking or frying.
• Healthier Baking Technique: Use cooking spray instead of oil, reducing calories while maintaining crisp texture. Place chimichangas on a wire rack for even browning and crunchier results.
• Make-Ahead Magic: Prepare chicken filling and assemble chimichangas in advance, storing them covered in the refrigerator for up to 24 hours before cooking.
• Gluten-Free Adaptation: Replace wheat tortillas with gluten-free alternatives and use corn tortillas for a celiac-friendly version of this delicious dish.

How To Store Baked Chicken Chimichangas Without Losing Crunch

• Refrigerate leftover chimichangas in an airtight container for up to 3-4 days.
• Keep them sealed tightly to maintain freshness and prevent moisture.
• Wrap each chimichanga individually in aluminum foil or plastic wrap before storing to preserve texture and flavor.
• Reheat in the oven at 350°F for 10-15 minutes to restore crispiness, avoiding microwave which can make the tortilla soggy.
• Freeze fully cooled chimichangas for maximum 2 months by placing them in freezer-safe containers or heavy-duty freezer bags.
• Label containers with date and contents for easy tracking.
• Thaw overnight in the refrigerator before reheating.
• When ready to eat, warm in the oven to help restore their original crispy exterior and prevent soggy texture.
• Avoid refreezing previously frozen chimichangas to maintain quality and food safety standards.

Perfect Sides For Baked Chicken Chimichangas

• Sip Spicy Margarita Magic: Complement the crispy, flavorful chimichangas with a tangy margarita featuring jalapeño-infused tequila, which echoes the dish's Mexican-inspired heat and adds a zesty kick.
• Pair with Zesty Salsa Verde: Choose a bright, fresh salsa verde that cuts through the richness of the chicken and provides a vibrant, acidic contrast to the crispy tortilla exterior.
• Cool Down with Creamy Guacamole: Serve a smooth, chunky guacamole alongside the chimichangas to balance the warm, crispy texture and provide a cool, creamy counterpoint to the spicy filling.
• Refresh with Mexican Cerveza: Select a light, crisp Mexican beer like Modelo Especial or Corona, which helps cleanse the palate and offers a refreshing contrast to the hearty, fried chimichangas.

Ways To Spice Up Baked Chicken Chimichangas

• Vegetarian Veggie Chimis: Swap chicken with black beans, roasted sweet potatoes, and sautéed bell peppers. Add quinoa for extra protein and mix in cumin and smoked paprika for depth of flavor. Keep the same crispy technique but focus on plant-based ingredients.
• Seafood Coastal Chimis: Replace chicken with sautéed shrimp or crab meat. Incorporate lime zest and chopped cilantro into the filling. Use a lighter seafood-friendly seasoning blend and serve with fresh pico de gallo.
• Spicy Southwestern Chimis: Increase heat by adding jalapeños, cayenne pepper, and hot sauce to the chicken mixture. Mix in pepper jack cheese for extra kick. Top with a spicy chipotle cream sauce for bold flavor intensity.
• Green Chile Chicken Chimis: Boost green chile presence by adding more diced green chiles and using green chile sauce. Incorporate roasted green chiles directly into the filling for enhanced southwestern flavor profile.

FAQs About Baked Chicken Chimichangas

• What type of chicken works best for this recipe?

Boneless, skinless chicken breasts or shredded rotisserie chicken are perfect because they’re tender, easy to shred, and absorb the taco seasoning flavors beautifully.

• Can I make these chimichangas spicier?

Absolutely! Add diced jalapeños to the filling, use a hot taco seasoning blend, or include some cayenne pepper to increase the heat level according to your spice preference.

• Is the baking method as good as frying?

The baking method is a healthier alternative that still delivers crispy results. While it might not be exactly like deep-frying, it creates a nice golden exterior and is much less messy and calorie-intensive.

• Do I have to use refried beans?

No, the refried beans are optional. They add extra flavor and help bind the filling, but you can skip them if you prefer or don’t have them on hand without compromising the overall taste of the chimichangas.

Why Baked Chicken Chimichangas Are Crispy And Full Of Flavor

• Speedy Weeknight Winner: Whip up these chimichangas in under 30 minutes, making them perfect for busy families craving delicious Mexican-inspired meals without spending hours in the kitchen.
• Customize Your Flavor Adventure: Easily swap ingredients like chicken for beef, turkey, or vegetarian protein, and adjust spice levels to suit every family member's taste preferences, creating a versatile crowd-pleaser.
• Healthier Cooking Hack: Opt for the baked version to significantly reduce oil content, transforming this typically deep-fried dish into a lighter, more nutritious meal that doesn't compromise on crispy texture or incredible flavor.
• Party-Perfect Crowd Pleaser: These chimichangas are ideal for game nights, potlucks, and casual gatherings, offering a hands-on, interactive dining experience that guests will love assembling and devouring together.

Ingredients For Baked Chicken Chimichangas

• Chicken: Shredded, tender protein that forms the main filling of the chimichangas.
• Cheese: Melty element that adds richness and flavor to the chicken mixture.

• Onion: Aromatic base that provides depth to the filling.
• Green Bell Pepper: Adds crunch and mild sweetness to the mixture.
• Green Chilies: Offers a subtle heat and authentic southwestern flavor.
• Garlic: Provides intense, sharp flavor to the chicken filling.

• Tortillas: Soft flour wraps that hold the filling and become crispy when cooked.
• Refried Beans: Optional creamy layer that adds extra texture and flavor.
• Taco Seasoning: Blend of spices that gives classic Mexican-style taste.
• Chicken Broth: Keeps the filling moist and enhances overall flavor.

• Olive Oil: Used for sautéing vegetables and initial cooking.
• Vegetable Oil: For frying or brushing before baking to achieve crispy exterior.
• Sour Cream: Cool, tangy topping that balances the dish.
• Salsa: Adds fresh, zesty flavor.
• Guacamole: Creamy avocado-based topping.
• Fresh Cilantro: Bright, herbal garnish that adds freshness.

How To Make Baked Chicken Chimichangas In Your Oven

Step 1: Create Flavor-Packed Chicken Filling

• Diced onions
• Green bell peppers

Cook until vegetables soften and become translucent. Add minced garlic and let it dance around for a minute. Introduce shredded chicken, green chilies, taco seasoning, and chicken broth to the party. Stir everything together and let it simmer until heated through. Pull the skillet off the heat and fold in shredded cheese for extra richness.

Step 2: Wrap Up the Deliciousness

Lay out a tortilla like a blank canvas. Optional: Spread a layer of refried beans across the center. Scoop a generous heap of the chicken mixture right in the middle. Fold the sides of the tortilla over the filling, then roll from the bottom up, creating a tight little package. Secure with toothpicks if needed. Repeat this process until all tortillas are transformed into delectable bundles.

Step 3: Crisp Up the Chimichangas

Choose your cooking adventure:

Frying Method:

Pour vegetable oil into a large skillet, about an inch deep. Heat until it shimmers with excitement. Carefully slide chimichangas into the oil, seam-side down. Fry for 2-3 minutes on each side until they turn a gorgeous golden brown.

Baking Method:

Crank the oven to 400F. Arrange chimichangas on a baking sheet. Brush with oil or melted butter for extra crispiness. Bake for 20-25 minutes until they’re beautifully golden and crisp.

Step 4: Dress and Serve

• Dollop of sour cream
• Fresh salsa
• Creamy guacamole
• Chopped cilantro

Serve immediately and watch everyone’s eyes light up!

Baked Chicken Chimichangas Recipe

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4.8 from 8 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Mexican chicken chimichangas deliver crispy golden perfection with minimal effort. Packed with savory shredded chicken, melted cheese, and zesty spices, these irresistible rolls promise a delightful journey through authentic southwestern flavors you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 cups (450g) cooked, shredded chicken

Vegetables and Seasonings:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 can (4 ounces) diced green chilies
• 1 tablespoon taco seasoning

Additional Fillings and Accompaniments:

• ½ cup (120 milliliters) chicken broth
• 1 cup (120 grams) shredded cheddar or Monterey Jack cheese
• 1 can (15 ounces) refried beans (optional)
• 8 large flour tortillas
• Vegetable oil, for frying

For Serving:

• Sour cream
• Salsa
• Guacamole
• Chopped fresh cilantro

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Instructions

1. Craft a vibrant chicken filling by sautéing diced onions and green bell peppers in olive oil until they become translucent and fragrant. Introduce minced garlic and allow it to release its aromatic essence for a brief moment.
2. Incorporate shredded chicken, diced green chilies, and taco seasoning into the vegetable mixture. Pour in chicken broth and simmer, allowing the flavors to meld and intensify. Remove from heat and fold in shredded cheese, creating a rich and cohesive filling.
3. Prepare the tortillas by spreading a thin layer of refried beans across the center. Generously spoon the warm chicken mixture onto each tortilla, ensuring an even distribution.
4. Carefully fold the sides of the tortilla inward, then roll from the bottom to create a secure, compact package. Use toothpicks to hold the seam if necessary, preventing the filling from escaping during cooking.
5. For a crispy exterior, brush the assembled chimichangas with oil or melted butter. Place them on a baking sheet and slide into a preheated oven at 400F (200C).
6. Bake until the tortillas turn golden brown and develop a crisp, enticing texture, approximately 20-25 minutes. The exterior should be beautifully bronzed and slightly crunchy.
7. Once cooked, remove from the oven and let rest briefly. Garnish with dollops of sour cream, fresh salsa, creamy guacamole, and a sprinkle of chopped cilantro.
8. Serve immediately while hot, allowing guests to enjoy the crisp exterior and steaming, flavorful interior of these delectable chimichangas.

Notes

• Customize the filling by swapping chicken with ground beef, pulled pork, or black beans for a vegetarian option that keeps the dish super versatile and exciting.
• Reduce oil absorption by using a wire rack when baking to ensure crispy edges without excess grease, creating a healthier version of this classic Mexican-inspired dish.
• Control spice levels by adjusting taco seasoning intensity or choosing mild green chilies, making the recipe perfect for families with different heat preferences.
• Prep chimichangas ahead of time and freeze uncooked for quick weeknight meals, wrapping tightly in plastic wrap and storing in freezer bags to maintain maximum flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 2g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 22g
• Cholesterol: 70mg