Baked Chicken Chimichanga
Experience the comforting flavors of our Baked Chicken Chimichanga, a delightful twist on a classic Mexican favorite. This dish combines tender shredded chicken, savory spices, and melty cheese, all encased in a lightly crisp tortilla. What sets these chimichangas apart is the ease of baking instead of frying, making them a healthier option without sacrificing flavor. Whether you’re hosting a family dinner, meal prepping for the week, or wanting to impress guests at a casual gathering, this dish shines in every scenario.
Perfect for any occasion, these chimichangas are not only flavorful but also incredibly customizable. Kids and adults alike will appreciate the mouthwatering filling and crispy exterior. Plus, they can be topped with your favorites like salsa, guacamole, or sour cream, making each bite a unique experience. Dive into this hearty meal and let it become a cherished recipe in your culinary repertoire.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 4 flour tortillas
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup salsa
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cooking spray
Gather all your ingredients for a delicious chimichanga experience!
Directions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the shredded chicken, cooked rice, cheese, salsa, cumin, garlic powder, salt, and pepper. Mix until well combined.
- Place about 1/3 cup of the filling mixture onto each tortilla. Fold in the sides and roll it up tightly to secure the filling.
- Arrange the chimichangas seam-side down on a baking sheet. Lightly spray the tops with cooking spray to help them crisp up.
- Bake in the preheated oven for 20-25 minutes, or until they turn golden brown and crispy. Keep an eye on them to ensure they don’t overbake!
- Serve your chimichangas warm, with extra salsa or sour cream on the side for dipping.
Tips & Variations
- Ingredient substitutions: You can swap the chicken for shredded beef, pork, or even black beans for a vegetarian option.
- Optional variations: Add sautéed vegetables like bell peppers or onions to the filling for extra flavor and nutrition.
- Storage or reheating tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy.
Recipe Information
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 4
- Difficulty level: Easy
Baked Chicken Chimichanga
Ingredients
Chimichanga Filling
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup salsa
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Chimichangas
- 4 pieces flour tortillas
- Cooking spray For crisping the chimichangas
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the shredded chicken, cooked rice, cheese, salsa, cumin, garlic powder, salt, and pepper. Mix until well combined.
- Place about 1/3 cup of the filling mixture onto each tortilla. Fold in the sides and roll it up tightly to secure the filling.
Baking
- Arrange the chimichangas seam-side down on a baking sheet. Lightly spray the tops with cooking spray to help them crisp up.
- Bake in the preheated oven for 20-25 minutes, or until they turn golden brown and crispy. Keep an eye on them to ensure they don’t overbake!
- Serve your chimichangas warm, with extra salsa or sour cream on the side for dipping.