Baked Chicken Chimichangas Recipe

Baked Chicken Chimichangas Recipe

Nothing brings comfort like a hearty dish of baked chicken chimichangas. These tasty bundles are filled with seasoned chicken, savory cream cheese, and a delightful mix of spices, all nestled inside a crispy tortilla. With their rich flavors and satisfying textures, they make a perfect option for dinner or a fun party snack. Not to mention, they are easy to prepare, allowing you to enjoy quality time with family and friends while the oven does all the work.

Imagine biting into a golden, crispy exterior only to discover a warm and creamy filling bursting with flavor. Each bite is a wonderful mix of soft chicken, melty cheese, and the subtle kick of spices, making these chimichangas utterly irresistible. Whether served with sour cream, salsa, or guacamole, they elevate any meal into something special.

Perfect for a cozy family dinner or a festive gathering, baked chicken chimichangas are sure to impress. They are not only delicious but also versatile, accommodating various dietary preferences and serving occasions.

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min

How to make Baked Chicken Chimichangas

Ingredients:

• 2 Tbsp vegetable oil (1 oz)
• ½ yellow onion, small diced (about 100g)
• 2 garlic cloves, minced (1 Tbsp)
• 2 chicken breasts, cut into small strips (500g)
• 1 Tbsp chili powder
• ½ tsp cumin
• ¼ tsp paprika
• ¼ tsp salt
• ¼ tsp freshly cracked black pepper
• ¼ cup chicken broth (2 oz)
• 1 8 oz can tomato sauce (227g)
• 2 cups Colby Jack cheese, shredded (8 oz)
• 4 oz cream cheese
• 1 16 oz can refried beans
• 4 large flour tortillas
• Non-stick cooking spray
• ¼ cup sour cream (for topping)

Step-by-Step Instructions:

1. Gather all ingredients. Dice the yellow onion and mince the garlic. Cut the chicken breasts into small strips. Preheat the oven to 400°F and grease an 8×8 inch oven-safe baking dish.
2. Heat the vegetable oil in a medium sauté pan over medium heat. Once the oil is hot, add the diced onions and minced garlic. Sauté for about 2 minutes until they are softened and fragrant.
3. Add the chicken strips to the pan. Season them with chili powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes, stirring occasionally until the chicken is lightly cooked on the outside.
4. Pour in the chicken broth to deglaze the pan, stirring and scraping up any browned bits. Reduce the liquid by half over 3-4 minutes to concentrate the flavors.
5. Stir in the canned tomato sauce and allow the mixture to simmer for 4-5 minutes until thickened. Stir occasionally to prevent sticking to the pan.
6. Remove the pan from heat. Stir in shredded Colby Jack and cream cheese until fully melted and the mixture is creamy.
7. Lay out the large flour tortillas. Evenly spread refried beans over each tortilla, leaving a 2-inch border. Spoon the chicken and cheese filling evenly in the center of each tortilla. Fold in the sides and roll up tightly like burritos, sealing the filling inside.
8. Place the assembled chimichangas seam-side down into the greased baking dish. Lightly spray the tops with non-stick cooking spray to help them crisp up.
9. Bake in the preheated oven for 10-15 minutes, or until the tortillas are golden brown and crispy on top.
10. Remove the chimichangas from the oven and serve hot, topped with sour cream and any additional desired toppings such as salsa or guacamole.

Pro Tips

• Use fresh ingredients: Fresh chicken, onions, and spices make a significant difference in flavor. Avoid using pre-cooked chicken for a fresher taste.
• Don’t overfill: Make sure not to overstuff the tortillas. If they are too full, they might break open during baking, causing the filling to spill out.
• Use a non-stick spray generously: A good layer of non-stick spray on top of the chimichangas ensures they come out crispy rather than soggy.
• Experiment with spices: Feel free to customize the spices according to your taste! Adding a dash of cayenne for extra heat can take these chimichangas to the next level.
• Let them cool before serving: Allowing the chimichangas to cool for a couple of minutes after baking makes them easier to handle and helps the filling set a little better.

Why You’ll Love This Recipe

Baked chicken chimichangas are not just flavorful but also incredibly simple to whip up. With straightforward ingredients and easy-to-follow steps, you can make these from scratch without any hassle. The creamy chicken and cheese filling wrapped in a crispy tortilla serves as a delightful dish anyone can enjoy.

This recipe fits various dietary preferences too. It’s adaptable; if you want a vegetarian option, swap out the chicken for beans or vegetables. You can even make them gluten-free by using corn tortillas. They are perfect for family dinners, game night, or any casual gathering.

How to Serve Baked Chicken Chimichangas

To present these delicious chimichangas, arrange them on a large platter, draping them with fresh toppings like sour cream, salsa, or guacamole. For added color and freshness, sprinkle chopped cilantro or green onions on top.

Pair them with sides like Mexican rice, black beans, or a fresh salad for a balanced meal. For drinks, a chilled margarita or a refreshing iced tea makes an excellent complement to the rich flavors.

How to Store Baked Chicken Chimichangas

Leftover chimichangas can be kept in the refrigerator for up to 3-4 days. Make sure to store them in an airtight container to maintain freshness. For longer storage, they can be frozen for up to 2-3 months. When ready to eat, they can be reheated in the oven for a crispy texture or in the microwave for a quicker option.

Tips to Make Baked Chicken Chimichangas

• Season well: Adjust the spices to your liking, but be careful not to oversalt the filling as the refried beans can be salty too.
• Use a thermometer: Ensure that the chicken reaches an internal temperature of 165°F to ensure it is fully cooked.
• Timing is crucial: Keep an eye on the chimichangas while baking to achieve that perfect golden color without burning them.
• Try alternative toppings: Instead of sour cream, consider using Greek yogurt for a tangy flavor or avocado slices!

Variation

• Vegetarian Version: Replace chicken with an assortment of sautéed vegetables like bell peppers and zucchini. You can still use the same spices for flavor.
• Spicy Chimichangas: Add diced jalapeños or a splash of hot sauce to the filling for an extra kick.
• Creamy Spinach: Incorporate cooked spinach into the cheese filling for a green, healthy twist.
• Lower Carb Option: Use low-carb tortillas or lettuce wraps to keep it keto-friendly.

Nutrition Information:

• Serving Size: 1 chimichanga
• Calories: 420
• Protein: 24g
• Carbs: 30g
• Fat: 22g
• Fiber: 6g
• Sugar: 2g

This recipe offers a great balance of protein and healthy fats, making it filling without going overboard on calories. The homemade aspect allows you to adjust ingredients according to your health goals.

Storage and Reheating

• Microwave: Place the chimichanga on a microwave-safe plate and heat on high for 1-2 minutes until warmed through.
• Oven: Reheat in a preheated oven at 350°F for about 10-15 minutes for a crispy texture.
• Skillet: Warm in a skillet over medium heat for 5-7 minutes, turning occasionally until heated throughout.

Customization Ideas

• Add more veggies: Feel free to fold in some diced bell peppers or corn for added flavor and texture.
• Different cheeses: Mix up the types of cheese according to your preference, like pepper jack for a spicy twist or cheddar for a classic take.
• Topping creativity: Experiment with different toppings like sliced olives, green onions, or fresh pico de gallo for added layers of flavor.

Common Mistakes to Avoid

1. Skimping on seasoning: Make sure the filling is well-seasoned before rolling; bland food is often a disappointment.
2. Using cold tortillas: If the tortillas are too cold, they may crack. Warm them slightly to make rolling easier.
3. Not measuring ingredients: Eyeballing seasonings might lead to imbalanced flavors. Measure spices for the best results.
4. Skipping the baking spray: Don’t forget to use cooking spray, as it helps achieve that golden brown texture on the outside.
5. Overfilling: Avoid the urge to load too much filling into each tortilla; it will only make rolling difficult and lead to spills.

Serving Occasions

Baked chicken chimichangas are fantastic for almost any occasion. They make an excellent quick dinner option on busy nights and are festive enough for celebrations like Cinco de Mayo or Super Bowl parties. Whether enjoyed with family or served to guests, they are sure to be a hit.

Why Make This Recipe

This baked chicken chimichanga recipe offers a wonderful balance of flavors, simplicity, and versatility that sets it apart from typical Mexican fare. Unlike fried versions, which can be heavy, baking gives them a lighter feel while still delivering on crunch and taste. It’s an exciting way to recreate your favorite restaurant dish in your home kitchen, allowing for personalization and creativity.

FAQs

1. Can I use shredded rotisserie chicken?
   Absolutely! This is a great shortcut if you’re short on time. Just mix the shredded chicken with your spices and proceed with the recipe.

2. How can I make it gluten-free?
   Use gluten-free tortillas instead of standard flour tortillas, and check that your canned products like beans and sauces are gluten-free.

3. What if I don’t have cream cheese?
   You can substitute it with sour cream or Greek yogurt for a similar creamy texture and tangy flavor.

4. Can I prepare these ahead of time?
   Yes! Assemble the chimichangas, cover them tightly, and store them in the fridge for a few hours before baking.

5. What dips go well with this recipe?
   Salsa, guacamole, and queso are fantastic accompaniments that enhance the flavors and make for a fun dipping experience.

Nutrition information is approximate and may vary based on specific ingredients or measurement variations.

Baked Chicken Chimichangas

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• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

Delicious baked chicken chimichangas filled with a creamy chicken and cheese mixture, wrapped in crispy tortillas. Perfect for dinner or snacks.

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Ingredients

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• 2 Tbsp vegetable oil
• ½ yellow onion, small diced
• 2 garlic cloves, minced
• 2 chicken breasts, cut into small strips
• 1 Tbsp chili powder
• ½ tsp cumin
• ¼ tsp paprika
• ¼ tsp salt
• ¼ tsp freshly cracked black pepper
• ¼ cup chicken broth
• 1 8 oz can tomato sauce
• 2 cups Colby Jack cheese, shredded
• 4 oz cream cheese
• 1 16 oz can refried beans
• 4 large flour tortillas
• Non-stick cooking spray
• ¼ cup sour cream (for topping)

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Instructions

1. Gather all ingredients. Dice the yellow onion and mince the garlic. Cut the chicken breasts into small strips. Preheat the oven to 400°F and grease an 8×8 inch oven-safe baking dish.
2. Heat the vegetable oil in a medium sauté pan over medium heat. Add the diced onions and minced garlic, sauté for about 2 minutes until softened and fragrant.
3. Add the chicken strips to the pan, season with chili powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes, stirring occasionally until lightly cooked on the outside.
4. Pour in the chicken broth to deglaze the pan, stirring to scrape up any browned bits. Reduce the liquid by half over 3-4 minutes.
5. Stir in the canned tomato sauce and allow to simmer for 4-5 minutes until thickened.
6. Remove from heat and stir in shredded Colby Jack and cream cheese until fully melted and creamy.
7. Lay out the large flour tortillas and evenly spread refried beans on each, leaving a 2-inch border. Spoon the chicken and cheese filling in the center of each tortilla, fold in the sides and roll up tightly, sealing the filling inside.
8. Place chimichangas seam-side down into the greased baking dish. Lightly spray the tops with non-stick cooking spray.
9. Bake for 10-15 minutes until tortillas are golden brown and crispy.
10. Remove from the oven and serve hot, topped with sour cream and additional toppings like salsa or guacamole.

Notes

Use fresh ingredients for better flavor. Allow chimichangas to cool before serving for easier handling.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 chimichanga
• Calories: 420
• Sugar: 2g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 24g
• Cholesterol: 75mg