Baked Chicken Chimichangas

Crispy, cheesy, and packed with flavor, these Baked Chicken Chimichangas are a lighter twist on the deep-fried Tex-Mex favorite. Loaded with seasoned shredded chicken, gooey melted cheese, and your favorite fillings, then oven-baked to golden perfection, they deliver all the satisfying crunch with none of the extra oil. Ideal for a weeknight dinner or casual gathering, this dish is a crowd-pleaser every time.

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Why You’ll Love This Recipe
Crispy Without Frying – Baked to golden perfection with minimal oil.
Fast & Easy – Ready in under 40 minutes.
Packed with Flavor – Savory chicken, spices, beans, and melty cheese.
Great for Meal Prep – Freeze for a quick and satisfying future meal.
Family-Friendly – Everyone loves these crispy Tex-Mex wraps.

Ingredients You’ll Need

For the Chimichangas:

• 2 cups cooked, shredded chicken (rotisserie or leftovers work great)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheddar or Monterey Jack cheese
• ½ cup salsa or enchilada sauce
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• 6 large flour tortillas (burrito-size)
• 2 tbsp olive oil or melted butter (for brushing)

Optional Toppings:

• Sour cream or Greek yogurt
• Diced avocado or guacamole
• Salsa or pico de gallo
• Chopped fresh cilantro
• Lime wedges
• Shredded lettuce or hot sauce

Tools You’ll Need
Large bowl
Baking sheet
Pastry brush
Aluminum foil or parchment paper
Tongs or spatula

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil for easy cleanup.

Step 2: Mix the Filling
In a large bowl, combine shredded chicken, black beans, cheese, salsa, cumin, chili powder, garlic powder, onion powder, and salt.
Stir well until everything is evenly mixed.

Step 3: Assemble the Chimichangas
Warm tortillas slightly to make them pliable.
Spoon about ½ to ¾ cup of filling into the center of each tortilla.
Fold in the sides, then roll up tightly from the bottom to seal.
Place seam-side down on the prepared baking sheet.

Step 4: Brush and Bake
Brush the tops of the chimichangas with olive oil or melted butter to help them crisp.
Bake for 20–25 minutes, flipping halfway through to ensure even browning.
Bake until the tortillas are golden and crispy.

Step 5: Serve with Toppings
Remove from the oven and let cool for a few minutes.
Serve hot with your favorite toppings like sour cream, guacamole, and salsa.

Tips for the Best Baked Chimichangas
Warm Your Tortillas – Prevents cracking when rolling.
Brush Generously – Oil or butter helps achieve a crisp exterior.
Don’t Overfill – Makes rolling easier and prevents bursting.
Flip Halfway – For even browning on both sides.
Use a Wire Rack – Place on a rack over the baking sheet for extra crispness.

Serving Suggestions
With Mexican Rice – A classic side to complete the meal.
With a Fresh Salad – Lighten it up with a crisp green salad or slaw.
With Corn on the Cob – Grilled or elote-style corn pairs perfectly.
As a Party Platter – Slice into halves and serve with dipping sauces.
With Refried Beans – A creamy, protein-rich side dish option.

How to Store & Reheat

Storing:
Refrigerate: Store cooled chimichangas in an airtight container for up to 4 days.
Freeze: Wrap each one individually in foil and freeze in a zip-top bag for up to 2 months.

Reheating:
Oven: Reheat at 375°F for 10–15 minutes until hot and crispy.
Air Fryer: Heat at 350°F for 6–8 minutes.
Microwave: Use for a quick reheat, but the tortilla may soften.

Frequently Asked Questions

1. Can I use different beans or no beans at all?
Yes! Use pinto beans, refried beans, or skip the beans entirely.

2. Can I make it vegetarian?
Absolutely—replace the chicken with more beans, sautéed vegetables, or tofu.

3. Can I use corn tortillas?
Corn tortillas tend to crack—stick with flour tortillas for best results.

4. What cheese works best?
Cheddar, Monterey Jack, or a Mexican blend melt well and add great flavor.

5. Can I prep them ahead of time?
Yes! Assemble and refrigerate or freeze unbaked chimichangas until ready to bake.

Final Thoughts
Baked Chicken Chimichangas are a delicious way to enjoy the crispy, cheesy goodness of a classic Mexican-inspired dish—without the fryer. With simple ingredients, bold flavor, and a healthier cooking method, these chimichangas are a must-try for any Tex-Mex lover.

Give them a spot in your weekly rotation—you won’t regret it!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: Tex-Mex / American

Nutritional Information (Per Chimichanga):
Calories: 410 | Protein: 28g | Carbohydrates: 29g | Fat: 20g | Fiber: 5g | Sodium: 650mg

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