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My kids love chimichangas and ask for them often – they cant get enough gooey, melted cheese and crisp and crunchy tortillas – and my Baked Chicken Chimichangas recipe has all the flavor they want, without deep frying!
This is a go-to dinner we eat a few times a month, it’s perfect with crockpot shredded chicken or boiled chicken, and is also delicious with Chicken Tinga leftovers!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
crispy Baked Chimichangas
The best part of a chimichanga, for me, is the texture contrast between the creamy ooey gooey melted cheese and the satisfying crispy crunch from the outside of the tortilla. Chimichangas are one of my favorite Tex-Mex dinners – and are definitely a favorite for both of my kids.
I designed this easy baked recipe to be incredibly adaptable (you can swap the chicken for taco seasoned ground beef, barbacoa, and even shredded pork) – or you can use more beans and vegetables for a vegetarian option.
This dinner is also awesome to make and bake ahead and freeze or refrigerate for an easy meal you can bake or microwave later – it’s the ultimate easy hearty solution for picky eaters!
How to Bake Chicken Chimichangas
To make this recipe, we will need the following ingredients:
- Refried Beans (1 can): Refried beans provide a creamy and savory element to the chimichangas. They serve as a flavorful binding agent, helping to hold the filling together while adding a rich, earthy taste.
- Soft Flour Tortillas (4 extra-large): The tortillas are the vessel that holds all the ingredients together. They become crispy on the outside when baked, creating a satisfying contrast to the creamy filling. They also contribute a neutral, slightly chewy flavor that complements the other ingredients.
- Shredded Chicken (1 pound): Shredded chicken is the protein powerhouse of this dish. It adds a hearty, meaty texture and a savory, umami flavor. Chicken also absorbs the flavors of any seasonings or sauces it’s cooked with, enhancing the overall taste of the chimichangas.
- Green Chile Sauce (1 cup, mild or medium): Green chile sauce is a key flavor component in this recipe. It provides a tangy, slightly spicy kick that adds depth and complexity to the chimichangas. The level of heat (mild or medium) can be adjusted to suit your taste.
- Monterey Jack Cheese (8 oz, shredded): Monterey Jack cheese is the melty, gooey element that holds the chimichangas together and adds a creamy richness. It also contributes a mild, slightly tangy flavor that complements the other ingredients without overpowering them.
Once you’ve assembled your ingredients, we will use the following method:
- Preheat Your Oven: Start by preheating your oven to 375°F (190°C).
- Warm the Tortillas: To make the tortillas more pliable, you can quickly warm them in the microwave or on a dry skillet for a few seconds. This makes them easier to fold without cracking.
- Assemble the Filling: Lay out each tortilla, and in the center of each one, spread a generous spoonful of refried beans. Top the beans with shredded chicken and a sprinkle of shredded Monterey Jack cheese.
- Add Green Chile Sauce: Drizzle about 1/4 cup of mild or medium green chile sauce over the chicken and cheese on each tortilla.
- Fold and Roll: Fold the sides of the tortilla over the filling, then roll it up tightly, similar to a burrito. Place each rolled chimichanga seam side down in a baking dish.
- Top with Cheese and Sauce: Sprinkle the remaining shredded Monterey Jack cheese over the top of the chimichangas. Pour any remaining green chile sauce over them as well.
- Bake: Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the chimichangas are golden brown and the cheese is melted and bubbly.
- Serve: Carefully remove the chimichangas from the oven and let them cool for a minute or two. Serve them hot with additional green chile sauce if desired.
Tips and Tricks for Baked Chicken Chimichangas
Season Your Chicken Well: When preparing the shredded chicken, season it generously with your favorite spices. Common choices include chili powder, cumin, paprika, garlic powder, and onion powder. Allow the chicken to marinate for a bit to absorb the flavors.
Choose the Right Tortillas: Use extra-large, soft flour tortillas for your chimichangas. Warming them slightly in the microwave or on a dry skillet will make them more pliable and less likely to crack when you fold and roll them.
Proper Filling Placement: When assembling your chimichangas, place the filling in the center of the tortilla and leave some space at the edges. This will make it easier to fold and roll without the filling spilling out.
Seal the Edges Well: After folding the sides of the tortilla over the filling, roll it up tightly, tucking in the edges as you go. Use a little water to moisten the edge and seal it shut to prevent any leakage during baking.
Preheat Your Oven: Ensure your oven is fully preheated to the specified temperature before placing the chimichangas inside. This will help them cook evenly and achieve a crispy exterior.
Use a Baking Rack: To ensure your chimichangas get evenly crispy on all sides, place them on a baking rack set inside a baking sheet. This allows hot air to circulate around the chimichangas, resulting in a more even bake.
Brush with Oil: Before baking, lightly brush the tops of the chimichangas with oil or cooking spray. This helps them achieve that beautiful golden brown and crispy texture.
Rotate During Baking: If you notice that the chimichangas are browning unevenly, rotate the baking sheet halfway through the baking time to ensure even browning.
Serve with Fresh Toppings: Garnish your chimichangas with fresh toppings like chopped cilantro, diced tomatoes, sliced green onions, and a squeeze of lime juice for a burst of freshness.
Let Chimichangas Rest: Allow the chimichangas to rest for a few minutes after baking. This helps the filling settle and makes them easier to handle when serving.
Customize the Heat: Adjust the level of spiciness by choosing mild or medium green chile sauce, and offer hot sauce or jalapeño slices on the side for those who prefer more heat.
Variety of Sides: Serve your chimichangas with a variety of sides, as mentioned earlier, to create a balanced and satisfying meal.
FAQs
Baked chimichangas are cooked in the oven, which results in a slightly lighter and healthier version compared to the traditional fried chimichangas, which are deep-fried until crispy.
Yes, you can assemble the chimichangas ahead of time and refrigerate them until you’re ready to bake. Just be sure to wrap them tightly in plastic wrap or foil to prevent them from drying out.
To reheat baked chimichangas, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also use a microwave, but the oven will help maintain their crispiness.
Yes, you can freeze unbaked chimichangas for later use. Assemble them, wrap them individually in plastic wrap or foil, and place them in an airtight container or freezer bag. When ready to bake, there’s no need to thaw; simply bake them from frozen, adding a few extra minutes to the baking time.
While chicken is a popular choice, you can get creative with your chimichanga fillings. Try using shredded beef, ground beef, shredded pork, or even a vegetarian filling with sautéed vegetables and black beans.
Corn tortillas can be used for a gluten-free version of chimichangas. They may be smaller, so adjust the filling quantity accordingly, and you might need to lightly warm them to prevent cracking during rolling.
To seal chimichangas, moisten the edge of the tortilla with a bit of water or a beaten egg white before folding and rolling. This will help create a secure seal.
Popular toppings include sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, and sliced olives. You can customize the toppings to suit your taste.
Absolutely! You can make delicious vegetarian chimichangas by using ingredients like sautéed bell peppers, onions, black beans, and cheese as the filling.
To make baked chimichangas extra crispy, brush them with a thin layer of oil or cooking spray before baking. You can also cook them on a wire rack set inside a baking sheet to allow air circulation.
What to Serve With Baked Chicken Chimichangas
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Baked Chicken Chimichangas
Equipment
- DOWAN Casserole Dish, 9×13 Ceramic Baking Dish, Large Lasagna Pan Deep, Casserole Dishes for Oven, 135 oz Deep Baking Pan with Handles, Oven Safe and Durable Bakeware for Lasagna, Roasts, Wedding Gifts, White
Ingredients
- 1 can refried beans
- 4 extra large soft flour tortillas
- 1 pound shredded chicken
- 1 cup mild or medium green chile sauce
- 8 oz Monterrey jack cheese, shredded
Instructions
- Start by preheating your oven to 375°F (190°C).
- To make the tortillas more pliable, you can quickly warm them in the microwave or on a dry skillet for a few seconds. This makes them easier to fold without cracking.
- Lay out each tortilla, and in the center of each one, spread a generous spoonful of refried beans. Top the beans with shredded chicken and a sprinkle of shredded Monterey Jack cheese.
- Drizzle about 1/4 cup of mild or medium green chile sauce over the chicken and cheese on each tortilla.
- Fold the sides of the tortilla over the filling, then roll it up tightly, similar to a burrito. Place each rolled chimichanga seam side down in a baking dish.
- Sprinkle the remaining shredded Monterey Jack cheese over the top of the chimichangas. Pour any remaining green chile sauce over them as well.
- Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the chimichangas are golden brown and the cheese is melted and bubbly.
- Carefully remove the chimichangas from the oven and let them cool for a minute or two. Serve them hot with additional green chile sauce if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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