The day my husband and I decided to try something new for dinner, it turned into a little family event. Our kids, who are typically very picky eaters, were curious but hesitant when they saw the ingredients laid out. I had picked up some flour tortillas at the market earlier that morning, along with a rotisserie chicken and all the usual taco fixings.
What I didn’t expect was how much fun it would be to get everyone involved in rolling the chimichangas together. My son was in charge of sprinkling cheese (and sneaking a few bites), while my daughter carefully rolled each tortilla into the perfect package.
As we baked them in the oven, the anticipation grew, and when they finally came out golden and crispy, the whole house smelled amazing. My husband, who’s usually quick to offer compliments, couldn’t stop raving about how crunchy they were on the outside and how tender the chicken filling was on the inside. Even my picky eaters were asking for seconds.
It felt like a little celebration in our home, and I realized how simple meals, like baked chicken chimichangas, can create lasting memories for the whole family. It’s amazing how cooking together can bring everyone to the table—literally and figuratively.
Short Description
Baked chicken chimichangas are a healthier twist on the classic fried chimichangas, featuring a savory filling of shredded chicken, cheese, and spices. With a crispy golden crust and a melt-in-your-mouth center, they’re perfect for any occasion.
Key Ingredients
For the Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/4 cup diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
For the Chimichangas:
- 6 large flour tortillas
- Cooking spray
For Serving:
- Sour cream
- Guacamole
- Salsa
Tools Needed
- Large mixing bowl
- Baking sheet
- Parchment paper
- Cooking spray
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures the chimichangas bake evenly and don’t stick to the sheet.
Step 2: Prepare the Filling
In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, diced green chilies, cumin, chili powder, garlic powder, cayenne pepper (if you’re using it), and a pinch of salt and pepper. Stir until all ingredients are well incorporated.
The mixture should have a nice balance of creamy, cheesy texture with a little zing from the salsa and spices.
Step 3: Assemble the Chimichangas
Place one of the flour tortillas on a flat surface. Scoop a generous portion of the chicken mixture into the center of the tortilla, being careful not to overfill.
Fold the sides of the tortilla over the filling and then roll it up tightly, making sure the seam is on the bottom to keep the filling secure.
Step 4: Arrange on Baking Sheet
Place the rolled chimichangas seam-side down on your prepared baking sheet. Repeat this process for the remaining tortillas. Make sure there’s a little space between each chimichanga so they can crisp up properly.
Step 5: Bake to Perfection
Lightly spray the chimichangas with cooking spray to give them that golden, crispy exterior. Place the baking sheet in the preheated oven and bake for 20-25 minutes.
You’ll know they’re done when they’re golden brown and crispy on all sides. For an extra crunch, you can flip them halfway through baking.
Step 6: Serve
Once they’re baked to perfection, remove them from the oven and let them cool for a few minutes. Serve with sour cream, guacamole, and salsa on the side for dipping.
Why You’ll Love This Recipe
Healthy Option: Baking instead of frying gives you all the crispy, satisfying texture with far less oil, making it a healthier alternative.
Easy to Make: The step-by-step process is simple and quick, making it perfect for busy weeknights.
Flavorful: A combination of cheeses, spices, and salsa gives you a perfect balance of savory and just the right amount of heat.
Versatile: Perfect as a main course or served as a fun appetizer for a party. Pair with a side of Mexican rice or a fresh salad for a complete meal.
Mistakes to Avoid & Solutions
1. Overfilling the tortillas: If you add too much filling, the chimichangas may burst open during baking. Keep the filling modest to ensure they stay tightly rolled.
Solution: Use only a scoop or two of the filling, depending on the size of your tortillas. You want a well-packed roll, but not overstuffed.
2. Not using parchment paper: Without parchment paper, the chimichangas may stick to the baking sheet.
Solution: Always line your baking sheet with parchment paper or a silicone mat.
3. Undercooking the chimichangas: To get a crispy finish, make sure to bake them long enough.
Solution: Bake for at least 20-25 minutes, until they are golden brown and crispy.
Serving and Pairing Suggestions
Serve these chimichangas with a side of Mexican rice or black beans for a complete meal.
Pair with a refreshing margarita or a light, crisp Mexican beer.
They also make for a fun family-style meal where everyone can dip and enjoy their chimichangas with guacamole, salsa, and sour cream.
Storage and Reheating Tips
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for about 10 minutes to restore their crispy texture. You can also reheat them in a skillet over medium heat for a few minutes on each side.
FAQs
1. Can I use a different type of cheese?
Yes, you can substitute the cheeses with any cheese you like, such as pepper jack for extra heat or mozzarella for a milder option.
2. Can I use ground chicken instead of shredded?
Absolutely! Ground chicken will work well, but make sure to cook it thoroughly before mixing with the other ingredients.
3. How can I make these spicier?
Add extra cayenne pepper, jalapeños, or a spicy salsa to give them more heat.
4. Can I freeze these chimichangas?
Yes, you can freeze the unbaked chimichangas for up to 2 months. Just assemble them, wrap them tightly in plastic wrap, and store them in a freezer bag. Bake from frozen for an additional 5-10 minutes.
5. Can I make these without tortillas?
You could try using lettuce wraps for a low-carb version. Keep in mind that the texture will be different, but the flavor will still be delicious.
Tips & Tricks
If you want an even crispier texture, brush the chimichangas with a little olive oil before baking.
Make sure the tortillas are slightly warmed before rolling them to avoid cracking.
For an extra cheesy bite, sprinkle some additional cheese on top of the chimichangas during the last 5 minutes of baking.
Recipe Variations
Vegetarian Chimichangas: Swap the chicken for black beans and corn for a vegetarian-friendly version. Add a bit of chopped spinach for added flavor.
Beef Chimichangas: Use ground beef in place of the chicken. Season it with the same spices and sauté with onions and bell peppers for extra flavor.
Southwest Chicken Chimichangas: Add some roasted red peppers or diced tomatoes to the filling for a more Southwest-inspired twist.
Final Thoughts
Looking back, these baked chicken chimichangas turned into more than just a meal; they became a reminder of the importance of family time and shared experiences. We didn’t just enjoy great food, but we also created memories that my kids will likely carry with them.
The best part is that this dish is so easy to make, yet it brings people together every time. Whether it’s a busy weeknight or a lazy Sunday, these chimichangas are guaranteed to put a smile on everyone’s face.
Chi-Chi's Baked Chicken Chimichangas
Ingredients
For the Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ½ cup salsa
- ¼ cup diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- Salt and pepper to taste
For the Chimichangas:
- 6 large flour tortillas
- Cooking spray
For Serving:
- Sour cream
- Guacamole
- Salsa
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Filling: In a bowl, mix shredded chicken, Monterey Jack and cheddar cheeses, salsa, green chilies, cumin, chili powder, garlic powder, cayenne pepper, and salt and pepper.
- Assemble the Chimichangas: Place a tortilla on a flat surface, add a generous scoop of the filling, fold the sides over, and roll it up tightly, sealing the seam underneath.
- Arrange on Baking Sheet: Place the rolled chimichangas seam-side down on the baking sheet. Leave a little space between each one.
- Bake to Perfection: Spray the chimichangas with cooking spray. Bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
- Serve: Let the chimichangas cool for a few minutes. Serve with sour cream, guacamole, and salsa for dipping.
