Description
Baked Chicken Chimichangas offer a healthier alternative to traditional fried chimichangas, featuring crispy golden tortillas filled with tender, seasoned chicken, melted cheese, sautéed onions and peppers, plus optional beans or corn. This easy-to-make recipe brings bold Mexican flavors to your table with a perfect balance of crispiness and wholesome ingredients, ideal for family dinners or meal prep.
Ingredients
Scale
Protein & Filling
- 2 cups cooked, shredded chicken breasts or thighs (boneless, skinless)
- 1 cup shredded cheddar cheese or Mexican cheese blend
- 1/2 cup black beans or corn (optional)
- 1/2 cup salsa or enchilada sauce
Vegetables & Seasoning
- 1/2 cup sautéed onions
- 1/2 cup sautéed bell peppers
- 1 tablespoon Mexican seasoning blend (cumin, chili powder, garlic powder, paprika)
Wrap & Cooking
- 6 medium flour tortillas (flexible, about 8-inch)
- Olive oil or cooking spray for brushing
- Water or additional shredded cheese (to seal tortillas)
Instructions
- Prepare the Chicken Filling: Cook the chicken in a skillet with the Mexican seasoning blend, sautéed onions, and peppers until the chicken is fully cooked and the vegetables are tender. Shred the chicken finely with forks, then mix in the cheese, salsa, and optional beans or corn to create a flavorful filling.
- Assemble the Chimichangas: Lay each tortilla flat and spoon an ample amount of filling in the center. Fold the sides over the filling, then roll tightly from one end to the other to form a neat wrap. Use a little water or shredded cheese along the edges to seal the tortillas well and prevent leaks during baking.
- Prepare for Baking: Place the chimichangas seam-side down on a parchment-lined baking sheet. Lightly brush or spray the outside of each chimichanga with olive oil to promote extra crispiness during baking.
- Bake to Perfection: Bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes. Flip them halfway through baking to ensure an even golden and crunchy crust on all sides.
- Serve and Enjoy: Let the chimichangas cool for a couple of minutes after baking, then serve with your favorite garnishes and sides such as sour cream, guacamole, or salsa for a delightful meal.
Notes
- Use fresh, pliable tortillas to avoid cracks or breaks.
- Don’t overload the chimichangas with filling to keep them intact during baking.
- Brush oil evenly for uniform crispiness without greasiness.
- Flip chimichangas carefully halfway through baking.
- Use a wire rack on the baking sheet for extra crispiness.
- Make filling ahead of time for convenience.
- Rotisserie chicken can be used to save preparation time.
- For gluten-free, substitute flour tortillas with corn or gluten-free tortillas.
- To reheat leftovers, bake at 375°F (190°C) for 10-15 minutes instead of microwaving to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
Keywords: baked chicken chimichangas, healthy chimichangas, baked Mexican chicken, crispy baked chimichangas, easy chimichanga recipe, oven-baked Mexican dish