Quick & Crispy Baked Chicken Chimichangas Recipe Everyone Will Love
Crispy golden chicken chimichangas have been my secret weapon for impressing dinner guests.
My abuela first shared this incredible recipe during a memorable family gathering in mexico.
Southwest flavors dance through each delectable bite, creating a seriously addictive meal.
Flour tortillas cradle tender seasoned chicken with zesty spices that make mouths water.
Baking instead of deep-frying keeps these little bundles lighter and more nutritious.
Minimal ingredients and straightforward steps mean you can whip up this crowd-pleaser in under an hour.
The combination of melted cheese, savory chicken, and crunchy exterior guarantees clean plates every single time.
Prepare to become the culinary hero at your next meal celebration.
What Makes Baked Chicken Chimichangas a Weeknight Hero
Capture the Flavors
Whip up delicious chimichangas in under 30 minutes with minimal cooking skills required. Versatile recipe allows swapping ingredients based on pantry supplies.
Packed with tender shredded chicken, melted cheese, and customizable toppings that appeal to kids and adults alike. Perfect for casual dinners or weekend gatherings.
Skip traditional deep-frying by using the oven method. Reduces oil consumption while maintaining that satisfying crispy exterior, making it a lighter alternative to restaurant versions.
Adaptable recipe works great for weeknight dinners, potlucks, game day snacks, or casual entertaining. Easily scaled up for larger groups or prepared in advance.
Ingredients List for Baked Chicken Chimichangas
Main Protein:
Chicken: Tender and flavorful base for the filling, shredded for easy mixing and distribution.
Green Chilies: Adds mild heat and authentic Mexican flavor to the chicken mixture.
Aromatic Vegetables:
Onion, Green Bell Pepper: Provide depth of flavor and aromatic base for the chicken filling.
Garlic: Brings robust, pungent taste that enhances overall dish complexity.
Chicken Broth: Keeps chicken mixture moist and adds extra savory dimension.
Shredded Cheese: Melts beautifully, creating creamy texture and rich flavor.
Wrapper and Additional Components:
Tortillas: Soft flour tortillas serve as the crispy, golden exterior for the chimichanga.
Refried Beans: Optional layer that adds creamy texture and extra protein.
Cooking Fats:
Olive Oil, Vegetable Oil: Provides necessary fat for sautéing and frying, ensuring golden crispy exterior.
Serving Accompaniments:
Sour Cream, Salsa, Guacamole, Fresh Cilantro: Classic toppings that add freshness, tang, and color to the dish.
How to Bake Perfect Chicken Chimichangas
Step 1: Craft Flavorful Chicken Base
Warm olive oil in a skillet
Toss in diced onions and green bell peppers
Sauté until vegetables soften and become translucent
Add minced garlic and cook briefly
Mix in shredded chicken, green chilies, taco seasoning, and chicken broth
Simmer until ingredients meld together
Fold in shredded cheese
Remove from heat
Step 2: Build Your Chimichanga Masterpiece
Spread tortilla flat on clean surface
Optional: Layer refried beans in center
Spoon generous chicken mixture onto tortilla
Fold tortilla sides inward
Roll tightly from bottom up
Secure with toothpicks if needed
Repeat for remaining tortillas
Step 3: Transform Into Crispy Delight
Frying Method:
Pour vegetable oil into large skillet
Heat oil until shimmering
Carefully place chimichangas seam-side down
Fry until golden brown on each side
Transfer to paper towel-lined plate
Baking Method:
Preheat oven to 400F
Arrange chimichangas on baking sheet
Brush with oil or melted butter
Bake until exterior turns golden and crispy
Step 4: Create Flavor Explosion
Add dollop of sour cream
Sprinkle fresh salsa
Garnish with guacamole
Top with chopped cilantro
Serve immediately while piping hot
Smart Tips for Baked Chicken Chimichangas
Choose Lean Protein: Select skinless chicken breast for a healthier, lower-fat version of the chimichanga that doesn't compromise on flavor.
Prevent Tortilla Tearing: Warm tortillas slightly before filling to make them more pliable and reduce the chance of splitting during rolling.
Boost Nutritional Value: Add extra vegetables like diced zucchini or spinach to the chicken mixture for increased nutrients and flavor complexity.
Bake for Healthier Option: Skip deep-frying and use the oven method to significantly reduce oil content while maintaining a crispy exterior.
Customize Dietary Needs: Swap regular tortillas for gluten-free alternatives and use dairy-free cheese to accommodate different dietary restrictions.
Storing and Reheating Baked Chicken Chimichangas the Right Way
Store leftover chimichangas in an airtight container within 2 hours of cooking. Place them in a single layer to prevent soggy spots and maintain crispiness.
Wrap each chimichanga individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months for best quality and taste.
Preheat oven to 350°F. Unwrap frozen chimichangas and place on a baking sheet. Bake for 15-20 minutes until heated through and crispy, ensuring even warming.
Warm chimichangas in a lightly oiled skillet over medium heat for 3-4 minutes per side. This method helps restore the original crispy texture while heating the filling thoroughly.
Great Pairings for Baked Chicken Chimichangas
Zesty Beverage Matches for Chimichangas
Tequila-based cocktails with lime and salt perfectly cut through the rich, crispy chicken filling, balancing the spicy taco seasoning and creating a vibrant Mexican-inspired dining experience.
Light lagers like Corona or Modelo Especial offer a refreshing counterpoint to the crunchy, hearty chimichangas, cleansing the palate between each delicious bite.
A fruity white wine sangria packed with oranges and lemons provides a bright, tangy companion that complements the dish's robust flavors and adds a festive touch to the meal.
A beer cocktail mixed with tomato juice, lime, and hot sauce mirrors the chimichangas' zesty profile, creating a harmonious and exciting flavor combination that intensifies the overall dining experience.
Variations for Baked Chicken Chimichangas
Vegetarian Chimichanga: Replace chicken with black beans, roasted sweet potatoes, or a mix of sautéed vegetables like zucchini, mushrooms, and corn for a hearty plant-based filling.
Gluten-Free Option: Use corn tortillas instead of flour tortillas and ensure taco seasoning is gluten-free. Substitute refried beans with mashed pinto beans or skip them entirely.
Low-Carb Wrap: Swap tortillas with large lettuce leaves or use low-carb tortilla alternatives. Fill with grilled chicken, reduce bean content, and add extra cheese for a keto-friendly version.
Seafood Variation: Substitute chicken with seasoned shrimp or white fish like tilapia. Add cajun or southwest spices to complement the seafood and create a unique flavor profile.
Spicy Mexican chicken chimichangas bring zesty flavors straight from traditional kitchens. Crispy golden shells packed with tender seasoned chicken promise a delightful meal that satisfies hungry palates and delivers authentic southwestern comfort.
Ingredients
Scale
Protein:
2 cups (450 grams) cooked, shredded chicken
Vegetables and Aromatics:
1 small onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
1 can (4 ounces) diced green chilies
Cheese and Beans:
1 cup (120 grams) shredded cheddar or Monterey Jack cheese
1 can (15 ounces) refried beans (optional)
Seasonings and Liquids:
1 tablespoon olive oil
1 tablespoon taco seasoning
½ cup (120 milliliters) chicken broth
Tortillas and Cooking Fat:
8 large flour tortillas
Vegetable oil, for frying
Serving Accompaniments:
Sour cream
Salsa
Guacamole
Chopped fresh cilantro
Instructions
Craft a zesty chicken medley by sautéing aromatics in a skillet, gently caramelizing diced onions and vibrant green bell peppers until translucent and tender.
Infuse the mixture with minced garlic, releasing its pungent essence for a brief moment before introducing shredded chicken, tangy green chilies, robust taco seasoning, and a splash of savory chicken broth.
Simmer the mixture until the flavors meld harmoniously, allowing the liquid to reduce and concentrate the taste profile.
Fold in melted cheese, creating a creamy, luxurious filling that binds the ingredients with rich, velvety texture.
Lay out soft tortillas and spread a thin layer of creamy refried beans across the center as a flavor-enhancing foundation.
Generously spoon the aromatic chicken mixture onto each tortilla, positioning it strategically to ensure even distribution.
Execute precise folding techniques, tucking sides inward and rolling tightly to create neat, compact parcels that seal in the filling.
Choose your cooking method: for a traditional approach, submerge chimichangas in hot oil, frying until they transform into golden, crispy vessels with a satisfying crunch.
Alternatively, embrace a healthier technique by brushing the rolled chimichangas with oil and baking in a preheated oven until they achieve a beautiful, bronzed exterior.
Elevate the dish with a flourish of garnishes – dollops of cool sour cream, vibrant salsa, creamy guacamole, and a sprinkle of fresh cilantro to introduce brightness and complexity.
Notes
Customize the chicken filling by swapping shredded chicken with ground beef, turkey, or plant-based protein for varied dietary preferences.
Reduce oil content by using an air fryer or baking method, creating a healthier version without compromising crispy texture.
Enhance flavor complexity by adding smoky spices like cumin or chipotle powder to the chicken mixture for deeper taste profiles.
Make the recipe gluten-free by using corn tortillas and checking taco seasoning ingredients for potential wheat-based additives.
Asheville-Buncombe Technical Community College Associate of Applied Science in Culinary Arts Focus: Comprehensive training in culinary techniques, kitchen management, and menu planning, with a special emphasis on grilling and outdoor cooking.
Dave Mitchell is the heart behind Daves Grill, a cook, writer, and lover of all things grilled. He studied Culinary Arts at Asheville-Buncombe Technical Community College and spent years cooking, testing, and sharing recipes that actually work.
Dave started Daves Grill to keep things simple: one great recipe at a time. His food is bold, easy to follow, and made for real people with regular kitchens. From juicy steaks to quick sides, Dave’s recipes bring the heat without the hassle.
Dave Mitchell
Founder & Chief Recipe Developer
Expertise
Education
Asheville-Buncombe Technical Community College
Associate of Applied Science in Culinary Arts
Focus: Comprehensive training in culinary techniques, kitchen management, and menu planning, with a special emphasis on grilling and outdoor cooking.
Dave Mitchell is the heart behind Daves Grill, a cook, writer, and lover of all things grilled. He studied Culinary Arts at Asheville-Buncombe Technical Community College and spent years cooking, testing, and sharing recipes that actually work.
Dave started Daves Grill to keep things simple: one great recipe at a time. His food is bold, easy to follow, and made for real people with regular kitchens. From juicy steaks to quick sides, Dave’s recipes bring the heat without the hassle.