Looking for a satisfying and flavorful Mexican-inspired dish that’s easy to make at home? Try these Baked Chicken Chimichangas! Packed with tender shredded chicken and melted cheeses, these chimichangas are baked until golden brown and crispy, making them a healthier alternative to the traditional fried version. Serve them with creamy sour cream, zesty guacamole, and fresh cilantro for a complete meal your family will love.
Ingredients:
2 cups cooked, shredded chicken
1 cup salsa
1 teaspoon ground cumin
2 tablespoons olive oil
1 teaspoon chili powder
1 cup shredded cheddar cheese
6 large flour tortillas
1 cup shredded Monterey Jack cheese
Sour cream, for serving (optional)
Guacamole, for serving (optional)
Fresh cilantro, for garnish
Instructions:
Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Mix the Filling: In a large bowl, combine the shredded chicken, salsa, ground cumin, chili powder, shredded cheddar cheese, and shredded Monterey Jack cheese. Mix well until all ingredients are evenly incorporated.
Assemble the Chimichangas: Spoon about 1/3 cup of the chicken mixture onto the center of each flour tortilla. Fold the sides of each tortilla over the filling, then roll up from the bottom to form a burrito shape.
Bake the Chimichangas: Place the chimichangas seam-side down on the prepared baking sheet. Brush the tops with olive oil for a crispy finish.
Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy.
Serve and Enjoy: Remove from the oven and serve hot. Optionally, serve with sour cream, guacamole, and garnish with fresh cilantro for added flavor and freshness.
Serving Tips:
Garnish Creatively: Sprinkle chopped fresh cilantro on top of the chimichangas just before serving for a burst of color and flavor.
Add Creamy Accents: Serve with a dollop of sour cream on the side for a creamy contrast to the crispy chimichangas.
Pair with Guacamole: Offer guacamole as a dipping sauce or spread it inside the chimichangas before rolling for extra richness.
Side Suggestions: Accompany with Spanish rice, refried beans, or a fresh green salad to complete the meal.
Make it a Meal: Turn it into a complete meal by adding Mexican rice and black beans on the side, or even a side of corn salsa for added freshness.
Storage Tips:
Refrigeration: Allow leftover chimichangas to cool completely before storing. Place them in an airtight container or wrap them tightly in foil. Refrigerate for up to 3-4 days.
Reheating: To reheat, place chimichangas on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain their crispy texture better than microwaving.
Freezing Instructions: If you want to freeze chimichangas, wrap each tightly in plastic wrap and then foil to prevent freezer burn. Label with the date and store in the freezer for up to 2-3 months. To reheat from frozen, bake in a 350°F (175°C) oven for 25-30 minutes, or until heated through.
Batch Cooking: Consider making a double batch and freezing half for future quick meals. This is especially handy for busy weeknights or unexpected guests.
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FAQs:
Can I use other meats besides chicken in this recipe?
Absolutely! You can substitute shredded beef, pork, or even ground turkey for the chicken in these chimichangas. Adjust the cooking times accordingly if using different meats.
How can I make these chimichangas spicy?
If you prefer a spicier kick, consider adding diced jalapeños or a few dashes of hot sauce to the chicken filling mixture. You can also use a spicier salsa or increase the amount of chili powder according to your taste.
Can I make these chimichangas ahead of time?
Yes, you can assemble the chimichangas ahead of time and refrigerate them until ready to bake. This is a great option for meal prepping or entertaining. Just remember to brush them with olive oil right before baking to ensure they crisp up nicely.
Are these chimichangas gluten-free?
No, this recipe uses flour tortillas which contain gluten. However, you can make them gluten-free by using gluten-free tortillas instead. Ensure all other ingredients, like spices and salsa, are also gluten-free if needed.
Conclusion:
With simple ingredients and easy steps, these Baked Chicken Chimichangas are sure to become a favorite in your household. Whether you’re cooking for a weeknight dinner or entertaining guests, this recipe offers a delicious way to enjoy a classic Mexican dish with a healthier twist. Enjoy the crunchy goodness and flavorful filling of these chimichangas, and customize with your favorite toppings for a personalized touch.
📖 Recipe:
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Baked Chicken Chimichangas
- Total Time: 40 minutes
- Yield: 6 servings
Description
Discover how to make delicious Baked Chicken Chimichangas at home with this easy recipe. Enjoy crispy tortillas filled with seasoned chicken, melted cheese, and your favorite toppings. Perfect for a family dinner or casual gathering!
Ingredients
2 cups cooked, shredded chicken
1 cup salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
6 large flour tortillas
2 tablespoons olive oil
Sour cream, for serving (optional)
Guacamole, for serving (optional)
Fresh cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix shredded chicken, salsa, ground cumin, chili powder, cheddar cheese, and Monterey Jack cheese.
- Spoon 1/3 cup of the chicken mixture onto each tortilla. Fold sides over the filling, then roll up.
- Place chimichangas seam-side down on the baking sheet. Brush with olive oil.
- Bake for 20-25 minutes until golden brown and crispy.
- Serve hot with optional sour cream, guacamole, and cilantro garnish.
Notes
For extra flavor, add diced jalapeños or customize with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
