Welcome to the world of delicious, homemade Mexican cuisine! If you’re craving the satisfying crunch and rich flavors of a classic chimichanga but want a healthier, less messy alternative, you’ve come to the right place. Our baked chicken chimichangas recipe offers all the incredible taste without the deep-frying fuss. Imagine tender, slow-cooked Mexican shredded chicken, generously seasoned and perfectly spiced, nestled with gooey sharp cheddar cheese inside a warm tortilla, then baked to golden, crispy perfection. It’s a culinary delight that proves healthier eating can be incredibly flavorful and deeply satisfying. Get ready to transform your kitchen into your favorite Mexican eatery with this simple, mouth-watering dish.
Why You’ll Fall in Love with These Baked Chicken Chimichangas
There are countless reasons why these baked chicken chimichangas are destined to become a staple in your recipe rotation. Beyond their irresistible flavor, they offer a perfect blend of convenience, health, and pure culinary joy that makes them stand out. Let’s explore why you’ll absolutely adore whipping up a batch of these at home:
A Healthier Twist on a Beloved Classic
Traditional chimichangas are notoriously deep-fried, resulting in a heavier, oilier dish. Our baked version offers a refreshing and significantly healthier alternative. By baking them in the oven until golden brown and crispy, you dramatically reduce the fat content without sacrificing that essential crunch and satisfying texture. This makes it an ideal option for those looking to enjoy their favorite Mexican comfort food with a lighter touch, allowing you to indulge guilt-free.
Unforgettable Flavor from Slow Cooker Mexican Chicken
The secret to these chimichangas lies in the star ingredient: the slow cooker Mexican chicken. This isn’t just any shredded chicken; it’s marinated and slow-cooked to perfection, absorbing a symphony of authentic Mexican spices and flavors. The result is incredibly juicy, tender, and bursting with a rich, complex taste that takes these chimichangas from good to absolutely phenomenal. This deeply flavorful chicken mixture truly elevates the entire dish, making every bite an experience.
Effortless Preparation and Less Mess
Forget the splatters and cleanup associated with deep-frying! Baking these chicken chimichangas makes the preparation process remarkably cleaner and easier. You simply assemble them, brush with a little melted butter for extra crispiness, and pop them into the oven. This hands-off cooking method means less time scrubbing pots and pans and more time enjoying your delicious meal with family and friends. It’s a win-win for busy weeknights or relaxed weekend cooking.
Crispy, Crunchy, and Utterly Delicious
The texture of these baked chimichangas is truly remarkable. The oven transforms the tortillas into a beautifully crispy, crunchy exterior that perfectly encases the warm, tender, and oh-so-flavorful Mexican shredded chicken and melted cheddar cheese within. Each bite delivers a delightful contrast of textures and an explosion of savory goodness that will have you reaching for more.
Perfect for Repurposing Leftover Chicken
This recipe is also an excellent and creative way to utilize leftover cooked chicken. Whether you have roast chicken, grilled chicken, or even a store-bought rotisserie chicken, simply shred it and toss it with your favorite taco seasoning or enchilada sauce to create a quick and flavorful filling. It’s a fantastic way to minimize food waste while creating a whole new exciting meal.
Beyond these delightful chimichangas, we also love exploring other Mexican culinary gems at home. Some of our other cherished recipes include Grilled Mexican Street Corn Salad, Mexican Grilled Chicken (Pechuga Asada), Chili Relleno Casserole, and Frito Pie Casserole. Each offers a unique taste of authentic Mexican flavors, perfect for any occasion.
How to Craft Your Own Baked Chicken Chimichangas
Creating these delightful baked chicken chimichangas at home is a straightforward process, broken down into a few simple steps. Follow these instructions closely to achieve that perfect golden-brown crispness and flavorful filling that everyone will love.
- Prepare the Slow Cooker Mexican Chicken: Begin by preparing your slow cooker Mexican chicken according to its recipe. Once cooked, remove the succulent chicken mixture from the slow cooker. It’s crucial to drain any excess liquid thoroughly. This step is key to preventing your chimichangas from becoming soggy during baking and ensuring a wonderfully crispy exterior.
- Whip Up the Avocado Cilantro Sauce: While your chicken cools slightly, prepare the vibrant avocado cilantro sauce. In a food processor, combine sour cream, mayonnaise, ripe avocado (pitted and skinned), fresh cilantro, the juice of one lime, and salt to taste. Blend these ingredients until the mixture is beautifully smooth and creamy. Transfer the sauce to a separate bowl, cover, and refrigerate until you’re ready to serve. This cool, tangy sauce will provide a wonderful contrast to the warm, savory chimichangas.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400ºF (200ºC). Line a large baking sheet with aluminum foil for easier cleanup, then place a baking rack on top of the foil. This rack is essential for allowing air circulation, ensuring your chimichangas crisp up evenly on all sides.
- Assemble Your Chimichangas: Lay a burrito-sized tortilla flat on a clean surface. Place a generous half-cup of the prepared shredded Mexican chicken mixture in the center of the tortilla. Don’t be shy with the chicken, but also be mindful not to overfill, as this can make folding difficult. Top the chicken with your desired amount of shredded cheese. Sharp cheddar adds a wonderful tang, but any good melting cheese will work. Now, it’s time to fold it up burrito-style.
Mastering the Fold: Burrito Style
Achieving a tightly wrapped chimichanga is crucial for keeping all that delicious filling inside. Here’s a simple guide to folding your tortillas perfectly:
- Fold and Roll: Once your chicken and cheese filling is centered on the tortilla, begin by folding two opposite sides of the tortilla in over the filling. These will be your shorter ends. Then, take one of the remaining longer ends and fold it tightly over the filling and the previously folded sides. Gently tuck the edge under the filling and roll it over towards the other end, creating a neat, compact package. Ensure the seams are tight to prevent any filling from escaping during baking.
- Bake to Golden Perfection: Place your neatly folded chimichangas on the prepared baking rack with the seam side down to prevent unraveling. Lightly brush both sides of each chimichanga with melted butter. This butter bath helps them achieve that beautiful golden-brown color and irresistible crispiness. Bake for approximately 20 minutes, or until they are perfectly golden and deliciously crispy. Keep a close eye on them during the last few minutes to avoid burning.
- Serve and Garnish: Once baked, carefully remove the chimichangas from the oven. Allow them to cool for a minute or two before serving. Generously top them with the prepared avocado cream sauce, along with any other desired additional toppings like diced tomatoes, a sprinkle of fresh cilantro, or extra sour cream. Serve immediately and enjoy your healthier, homemade Mexican feast!
Expert Tips for the Best Baked Chimichangas
Achieving perfect baked chimichangas every time is easy with a few simple tricks. Keep these tips in mind to ensure your chimichangas are as delicious and crispy as possible:
- Warm Leftover Chicken Thoroughly: If you’re using pre-cooked or leftover Mexican chicken, make sure to warm it through completely in the microwave or a skillet over medium-low heat before filling your tortillas. Starting with hot chicken ensures that the filling is warm and melty by the time the tortilla is golden and crispy after just 20 minutes of baking.
- Avoid Overfilling Tortillas: While it might be tempting to pack in as much filling as possible, overfilling will make your chimichangas difficult to fold and prone to bursting during baking. Aim for about a heaping 1/2 cup of filling per standard burrito-sized tortilla.
- Utilize a Baking Rack: Baking your chimichangas on a wire rack set over a foil-lined baking sheet is a game-changer. This setup allows hot air to circulate all around the chimichangas, promoting even browning and crispiness on the bottom as well as the top, preventing a soggy underside.
- Monitor Baking Closely: Oven temperatures can vary, so keep a close eye on your chimichangas, especially towards the end of the baking time. They can go from perfectly golden to burnt quite quickly. Adjust baking time as needed until they reach your desired level of crispness.
- Quick Chicken Filling Alternative: If you’re short on time and can’t prepare the slow cooker Mexican chicken from scratch, a great shortcut is to use a store-bought rotisserie chicken. Simply shred the meat and toss it generously with your favorite taco seasoning and a splash of chicken broth or enchilada sauce to infuse it with Mexican flavors.
- Choose the Right Tortillas: Opt for fresh, good-quality flour tortillas that are specifically labeled “burrito-sized.” These are typically larger and more pliable, making them easier to fill and fold without tearing.
- Brush Liberally with Butter: Don’t skimp on brushing the chimichangas with melted butter. This not only aids in browning but also contributes significantly to the irresistible crispy texture.
Delicious Variations to Elevate Your Chimichangas
One of the best things about chimichangas is their versatility! Feel free to customize your baked chicken chimichangas with these exciting variations to suit your taste or what you have on hand:
- Amp Up the Filling: Beyond the chicken and cheese, consider adding other flavorful components to your chimichanga filling.
- Beans: Stir in some creamy refried beans or hearty black beans for extra protein and fiber.
- Rice: Incorporate a scoop of savory Mexican rice to make the chimichangas even more substantial and flavorful.
- Vegetables: Sautéed bell peppers, onions, corn, or diced jalapeños can add texture, color, and a fresh burst of flavor.
- Experiment with Cheese: While sharp cheddar is fantastic, don’t hesitate to try other cheeses. Monterey Jack, Pepper Jack (for a spicy kick), or a Mexican blend can all work wonderfully, offering different melting properties and flavor profiles.
- Explore Topping Options: The possibilities for toppings are endless and can truly transform your chimichangas.
- Salsas: Beyond our avocado crema, try a vibrant pico de gallo, a smoky salsa roja, or a tangy salsa verde.
- Guacamole or Queso: A dollop of fresh guacamole or a drizzle of warm queso dip can add an extra layer of richness.
- Other Fresh Toppings: Chopped fresh onions, pickled jalapeños, crumbled cotija cheese, or a dash of your favorite hot sauce can add personalized flair.
Frequently Asked Questions About Baked Chicken Chimichangas
The core difference between burritos and chimichangas lies in their preparation after assembly. Both are typically made with a large flour tortilla filled with various ingredients like meat, cheese, beans, and rice. However, a burrito is usually served soft, either fresh or lightly grilled. A chimichanga, on the other hand, is deep-fried until golden brown and crispy. Our baked version offers a healthier alternative that achieves a similar crispy texture without the frying, essentially making them oven-baked burritos with a chimichanga-like crispness.
While both are delicious Mexican dishes wrapped in tortillas, their preparation and presentation are distinct. Chimichangas (whether fried or baked) are typically filled generously and designed to be a standalone, crispy, handheld meal, often served with toppings on the side or on top. Enchiladas usually have a lighter filling, are rolled, and then completely covered in a savory sauce (like red chili sauce or green enchilada sauce) before being baked, resulting in a softer, saucier dish eaten with a fork. Chimichangas are all about that crispy exterior; enchiladas are all about the sauce and soft tortilla.
Absolutely! These baked chicken chimichangas are fantastic for meal prep. You can prepare and assemble them ahead of time. Wrap the unbaked chimichangas individually in aluminum foil, then place them in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to cook, you can bake them directly from frozen. Brush them with melted butter and bake at 400°F (200°C) for about 40 minutes, or until thoroughly heated through and golden. If thawed first, they will bake in approximately 25 minutes.
To store any leftover baked chimichangas, allow them to cool completely to room temperature first. Then, place them in an airtight container and refrigerate for up to 3-4 days. For best results when reheating, we recommend using an air fryer or oven at 350°F (175°C) for 10-15 minutes to help restore their crispiness. Microwaving is an option for quick reheating, but it may result in a softer tortilla.
Explore More Delicious Mexican-Inspired Creations
If you loved these baked chicken chimichangas, you’re sure to enjoy these other flavorful recipes that bring the vibrant tastes of Mexican cuisine right to your table. Perfect for family dinners, gatherings, or simply satisfying your cravings for something delicious.
Mexican Ground Beef And Rice Casserole
Ninja Foodi Mexican Pinto Beans (Charro Beans)
Chicken Enchilada Rice Casserole
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Baked Chicken Chimichangas Recipe
Crispy, healthy and filled with the best shredded Mexican chicken EVER!
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Ingredients
- 1 recipe of Slow Cooker Mexican Chicken
- 6 burrito size tortillas
- 2 cups shredded sharp cheddar cheese
- 3 Tbsp. melted butter
For the Avocado Crema Sauce:
- ¼ cup sour cream
- ½ cup mayo
- 1 ripe avocado, pitted and skinned
- ¼ cup cilantro, chopped
- Juice of 1 lime
- Salt to taste
Optional Toppings
- tomatoes
- sour cream
- cilantro
- salsa
Instructions
- Prepare Mexican Chicken according to recipe directions. Drain excess liquid from chicken.1 recipe of Slow Cooker Mexican Chicken
- Prepare the avocado crema sauce by adding the sour cream, mayo, avocado, cilantro, lime juice, and salt to taste to the food processor and blend until smooth. Place in a separate bowl and set in the refrigerator.¼ cup sour cream, ½ cup mayo, 1 ripe avocado, pitted and skinned, ¼ cup cilantro, chopped, Juice of 1 lime, Salt to taste
- Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top.
- Prepare the chimichangas by adding a heaping 1/2 cup filling to each tortilla, top with the desired amount of cheese and roll up burrito style.2 cups shredded sharp cheddar cheese, 6 burrito size tortillas
- Place chimichangas on the baking rack and brush both sides lightly with the melted butter.3 Tbsp. melted butter
- Bake for 20 minutes or until golden. Watch closely, you don’t want them to burn. Garnish as desired.tomatoes, sour cream, cilantro, salsa
Notes
Leftovers –
Allow the filling to cool: Before storing it, ensure it has cooled down to room temperature.
Use airtight containers: Transfer the leftover filling to an airtight container or sealable plastic bag.
Refrigeration: Place the filled containers in the refrigerator promptly. The filling can be stored in the refrigerator for up to 3 to 4 days.
Freezing (optional): If you want to store the filling for a longer period, you can freeze it. Place the filling in a freezer-safe container or freezer bag, removing as much air as possible. The filling can be stored in the freezer for up to 2 to 3 months.
Thawing and reheating: When you’re ready to use the stored filling, thaw it in the refrigerator overnight if frozen. Reheat the filling in a saucepan or microwave until it reaches a safe internal temperature of 165°F (74°C) before using it to make fresh chimichangas or incorporating it into other dishes.
Nutrition
Calories: 757kcal
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Carbohydrates: 34g
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Protein: 47g
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Fat: 47g
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Saturated Fat: 18g
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Cholesterol: 165mg
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Sodium: 951mg
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Potassium: 864mg
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Fiber: 4g
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Sugar: 4g
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Vitamin A: 773IU
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Vitamin C: 5mg
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Calcium: 359mg
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Iron: 3mg
Recipe inspired by TheGirlWhoAteEverything