Easy Baked Chicken Chimichangas are a weeknight dinner dream, offering a healthier, baked take on this beloved Tex-Mex classic without sacrificing flavor. This recipe simplifies the process, making a restaurant-quality meal achievable in your own kitchen.
Key Ingredients for Easy Baked Chicken Chimichangas
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded (rotisserie chicken works great!)
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup shredded Monterey Jack or cheddar cheese (or a blend)
- 8 (8-inch) large flour tortillas
- 1/4 cup melted butter or olive oil for brushing
How to Make Easy Baked Chicken Chimichangas
This dish is a triumph of simple assembly and oven-baking, resulting in a delightfully crispy exterior and a gooey, flavorful filling. The secret lies in the perfectly seasoned shredded chicken and the quick, efficient assembly before a short bake. With a preparation time of just 20 minutes and a baking time of 15 minutes, dinner is on the table incredibly fast.
Step-by-Step Instructions
- Preheat Your Oven and Prepare the Filling: Preheat your oven to 400°F (200°C). In a medium bowl, combine the shredded cooked chicken, chili powder, cumin, garlic powder, salt, and pepper. Mix thoroughly to ensure the chicken is evenly coated with the spices.
- Add Beans and Cheese: To the seasoned chicken mixture, add the rinsed and drained black beans and the shredded cheese. Stir everything together until well combined. The cheese will start to melt slightly as it mixes with the warm chicken.
- Warm the Tortillas: Gently warm the flour tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by briefly heating them in a dry skillet over medium-low heat for about 15-20 seconds per side. This makes them more pliable and less likely to tear when rolling.
- Assemble the Chimichangas: Lay a warmed tortilla flat. Spoon about 1/2 cup of the chicken and bean filling evenly across the center of the tortilla. Be careful not to overfill, as this can make rolling difficult.
- Roll and Secure: Fold the sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla up into a log shape, tucking in the sides as you go. It should resemble a burrito.
- Arrange for Baking: Place the rolled chimichangas seam-side down in a single layer on a large baking sheet. Repeat this process with the remaining tortillas and filling.
- Brush with Butter/Oil: In a small bowl, melt the butter or warm the olive oil. Generously brush the tops and sides of each rolled chimichanga with the melted butter or oil. This is crucial for achieving that signature crispy exterior during baking.
- Bake to Golden Perfection: Place the baking sheet in the preheated oven. Bake for 12-18 minutes, or until the chimichangas are golden brown and crispy on the outside. You might want to flip them halfway through if you prefer even crispiness on all sides, though this is optional.
- Serve and Enjoy: Carefully remove the chimichangas from the oven. Let them cool for a minute or two before serving.
Why You’ll Love This Easy Baked Chicken Chimichangas
You’ll adore these Easy Baked Chicken Chimichangas not just for their incredible taste, but for the sheer joy of simplifying a beloved dish. The star is the perfectly seasoned shredded chicken nestled inside a wonderfully crisp, golden-brown tortilla, offering that satisfying crunch with every bite. It’s a fantastic, budget-friendly alternative to dining out, allowing you to recreate that restaurant experience at home for a fraction of the cost, proving that delicious indulgence doesn’t have to break the bank.
The delightful contrast between the tender, flavorful filling and the baked-to-perfection shell is truly something special, especially when complemented by your favorite toppings like salsa, sour cream, guacamole, or a sprinkle of fresh cilantro. It’s a healthier twist on a fried favorite, delivering all the beloved flavors without the extra oil. Unlike traditional fried chimichangas that can be heavy, this baked version is lighter yet equally satisfying, making it a perfect weeknight meal. Don’t wait – gather your ingredients and whip up these amazing Easy Baked Chicken Chimichangas tonight!
Storing and Reheating Tips
To store your delicious Easy Baked Chicken Chimichangas, allow them to cool completely after baking. Once cooled, wrap them tightly in plastic wrap or place them in an airtight container. They will stay fresh in the refrigerator for up to 3 days.
For reheating, the best method to regain some crispiness is to place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the exterior is warmed and slightly crisped. If you’re in a hurry, you can microwave them, but be aware they will lose their crispiness and become softer. To freeze for future meals, wrap each cooled chimichanga individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven as described above.
Final Thoughts
Easy Baked Chicken Chimichangas are a fantastic way to enjoy a classic dish with less fuss and more health. Encourage your readers to give this simple, flavorful recipe a try for a satisfying meal that’s both wallet-friendly and delicious.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Easy Baked Chicken Chimichangas
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a medium bowl, combine the shredded cooked chicken, chili powder, cumin, garlic powder, salt, and pepper. Mix thoroughly to ensure the chicken is evenly coated with the spices.1 pound boneless, skinless chicken breasts or thighs, cooked and shredded, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon garlic powder, to taste salt, to taste black pepper
- To the seasoned chicken mixture, add the rinsed and drained black beans and the shredded cheese. Stir everything together until well combined. The cheese will start to melt slightly as it mixes with the warm chicken.1 (15-ounce) can black beans, 1 cup shredded Monterey Jack or cheddar cheese
- Gently warm the flour tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by briefly heating them in a dry skillet over medium-low heat for about 15-20 seconds per side. This makes them more pliable and less likely to tear when rolling.8 (8-inch) large flour tortillas
- Lay a warmed tortilla flat. Spoon about 1/2 cup of the chicken and bean filling evenly across the center of the tortilla. Be careful not to overfill, as this can make rolling difficult.
- Fold the sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla up into a log shape, tucking in the sides as you go. It should resemble a burrito.
- Place the rolled chimichangas seam-side down in a single layer on a large baking sheet. Repeat this process with the remaining tortillas and filling.
- In a small bowl, melt the butter or warm the olive oil. Generously brush the tops and sides of each rolled chimichanga with the melted butter or oil. This is crucial for achieving that signature crispy exterior during baking.1/4 cup melted butter or olive oil
- Place the baking sheet in the preheated oven. Bake for 12-18 minutes, or until the chimichangas are golden brown and crispy on the outside. You might want to flip them halfway through if you prefer even crispiness on all sides, though this is optional.
- Carefully remove the chimichangas from the oven. Let them cool for a minute or two before serving.