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This baked chicken chimichanga recipe is a reliable choice when you're craving something hearty but want to keep things simple in the kitchen. It combines shredded chicken, melted cheese, and just the right amount of spice wrapped up in a crispy tortilla, all baked to golden perfection. It&s a crowd-pleaser that feels special without demanding too much hands-on time.
I threw this together late one evening after a busy day and it became an instant favorite that we keep coming back to on busy weeknights.
Ingredients
- 2 cups cooked shredded chicken: offers a lean protein base that absorbs all the spices and salsa really well
- Shredded Monterey Jack and cheddar cheese: provide a melty, flavorful combination freshly shredded cheese always melts better than pre-shredded
- Salsa: brings moisture and bright tang pick a salsa with good balance, not too watery or too chunky
- Diced green chilies: add a subtle kick and a bit of texture canned ones work fine but look for a reputable brand
- Ground cumin and chili powder: give warmth and classic southwestern flavors fresh spices are key for real depth
- Garlic powder: adds a subtle savory note, while the optional cayenne pepper brings heat if you like it spicy
- Large flour tortillas: are easier to roll when warmed briefly look for ones that are flexible but sturdy enough to hold the filling
- Cooking spray: helps achieve that golden crispy finish without deep frying
- Sour cream, guacamole, and extra salsa: round out the dish with creamy, fresh, and tangy elements for dipping
Instructions
- Build The Filling:
- In a large bowl combine the shredded chicken, both cheeses, salsa, diced green chilies, cumin, chili powder, garlic powder, and cayenne pepper if using. Season with salt and pepper. Stir everything together until evenly mixed. This blend is the heart of the chimichangas, so taste and adjust seasoning with care.
- Prep The Tortillas:
- Warm the flour tortillas in the microwave for 20 to 45 seconds to make them pliable and easy to roll without tearing. You want them warm but not hot. This simple step prevents breakage when rolling.
- Assemble The Chimichangas:
- Spoon about one third cup of the chicken mixture into the center of each tortilla. Fold the bottom edge over the filling first, then fold in the sides, and finally roll tightly from bottom to top. Place each rolled chimichanga seam side down on the prepared baking sheet. This folding method locks in the filling for neat, contained pockets.
- Spray For Crispness:
- Lightly spray the tops and sides of each chimichanga with cooking spray. This is the secret to achieving that golden brown crisp crust in the oven without frying.
- Bake To Perfection:
- Bake in a preheated oven at 425 degrees Fahrenheit for 15 to 20 minutes. Flip the chimichangas halfway through baking for even browning. The chimichangas should be a deep golden brown and piping hot inside. Double check that the internal temperature reaches 165 degrees Fahrenheit for safe eating.
- Rest And Serve:
- Allow the chimichangas to cool for two to three minutes before serving. This brief rest lets the filling set slightly so it won’t gush out with the first bite. Serve warm alongside sour cream, guacamole, and salsa for an authentic touch.
One of my favorite things about this recipe is the way the cheese melts down to a gooey, stringy texture that holds everything together in every bite. It quickly became a staple in my family’s meal rotation and always gets a round of approval even from picky eaters.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or toaster oven to help bring back that crispy outer texture. Microwave reheats faster but can make the tortilla less crunchy.
Ingredient Swaps
Feel free to use rotisserie chicken or even shredded turkey if you prefer. If you want a vegetarian twist try swapping the chicken for black beans and corn with extra spices. Pepper jack cheese can replace either cheese for a little extra heat.
Serving Ideas
Serve along with a fresh chopped salad or quick slaw to balance the richness. Add a squeeze of lime over the top or a handful of chopped cilantro for brightness. Try different toppings like pico de gallo or pickled jalapeños for added flavor contrast.
Cultural Context
Chimichangas are a popular Tex-Mex dish believed to have originated in Arizona. Often fried, this baked version is a modern, lighter take that still delivers on taste and texture. It&s a dish that blends Mexican flavors with American home cooking ease.
Seasonal Twists
In cooler months add hearty roasted vegetables like peppers and onions inside the filling. In summer toss in fresh corn kernels and diced tomatoes for a fresher bite. Consider swapping flour tortillas for whole wheat or spinach tortillas to subtly vary flavor and nutrition.
Uses simple ingredients and straightforward method. Baking keeps the mess minimal and cleanup easy. Flexible recipe that welcomes many creative tweaks and additions.
Frequently Asked Recipe Questions
- → What type of cheese works best for the filling?
Monterey Jack and cheddar blend well, offering a creamy texture and mild sharpness that melt beautifully inside the chimichangas.
- → How can I make the chimichangas crispier?
After baking, briefly broil the chimichangas for 1-2 minutes, watching closely to avoid burning, for an extra crispy outer crust.
- → Can I prepare these ahead of time?
You can assemble the chimichangas ahead, keep them refrigerated, and bake just before serving to maintain freshness and crispness.
- → What spices enhance the filling's flavor?
Cumin, chili powder, garlic powder, and a touch of cayenne pepper balance warmth and depth, elevating the chicken's taste.
- → What are suitable toppings to serve with?
Sour cream, guacamole, and extra salsa add refreshing and creamy contrasts that complement the spiced filling beautifully.