Baked Chicken Chimichangas are crispy on the outside and stuffed with juicy chicken and tasty spices on the inside. They’re like little wraps of happiness ready to be devoured!
Who can resist that golden crunch? I love whipping these up for dinner; it feels like a fun fiesta without the frying mess! You can even top them with salsa or guacamole for extra yum!
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is the star here. You can use rotisserie chicken for convenience, or cooked chicken breast or thighs from a previous meal. If you’re vegetarian, consider substituting with black beans or grilled veggies for a filling alternative.
Diced Tomatoes: Fresh tomatoes work great, but canned diced tomatoes are a fantastic time-saver. If you’re in the mood for a spicy kick, try using diced tomatoes with green chilies instead!
Onion and Bell Pepper: For a flavor boost, yellow or red onions are my favorites. You can change it up with green bell peppers, or even use poblano peppers for a smoky touch. If you’re short on time, onion powder and bell pepper flakes can be a quick substitute.
Shredded Cheese: I love using a Mexican cheese blend for extra flavor. Cheddar is also a classic choice. For a lighter option, go for reduced-fat cheese, or vegan cheese alternatives if you’re dairy-free.
Tortillas: Flour tortillas are traditional, but corn tortillas can be used for a gluten-free version. Just remember that corn tortillas can be a bit more delicate, so be gentle when rolling them up.
How Do I Get My Chimichangas Perfectly Crispy?
The key to super crispy chimichangas is the baking technique. Brushing the tortillas with olive oil or using cooking spray before baking helps them get that golden, crunchy texture without frying.
- Preheat your oven to 425°F (220°C) to ensure the heat is high enough for crispiness.
- Place the rolled chimichangas seam-side down on the baking sheet to prevent them from opening during baking.
- Bake for 20-25 minutes, keeping an eye on them to avoid over-browning. If they brown too quickly, lower the oven temp.
Letting them cool slightly before enjoying allows the filling to settle and makes for a more delightful bite. Happy cooking!
How to Make Baked Chicken Chimichangas?
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup onion, finely chopped
- 1/2 cup bell pepper, diced (red or green)
- 1 cup shredded cheese (cheddar or a Mexican blend)
- 1 tablespoon taco seasoning
For Assembling:
- 1 tablespoon olive oil
- 4 large flour tortillas
For Garnish:
- 1/4 cup cilantro, chopped
- 1/2 cup enchilada sauce (optional, for drizzling)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 25 minutes to cook. So, in total, you’re looking at about 35 minutes before you can enjoy your delicious baked chicken chimichangas.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, let’s get that oven hot! Preheat your oven to 425°F (220°C). While it’s heating up, you can prepare your baking sheet by lining it with parchment paper or giving it a light coat of cooking spray.
2. Sauté the Vegetables:
Next, grab a large skillet and heat the olive oil over medium heat. Toss in the chopped onion and bell pepper. Sauté them for about 5 minutes, or until they start to soften and smell great!
3. Mix in the Chicken:
Now it’s time to add the flavor! Stir in the shredded chicken, diced tomatoes, and taco seasoning. Mix it all together and let it cook for another 2-3 minutes until everything is heated through and well combined.
4. Prepare the Tortillas:
Lay out your flour tortillas on a clean flat surface. Take the yummy chicken mixture and divide it evenly, placing it right in the center of each tortilla.
5. Add Cheese:
Sprinkle a generous amount of shredded cheese over the chicken mixture in each tortilla. Cheese makes everything better, doesn’t it?
6. Roll Them Up:
Time to wrap these up! Roll each tortilla tightly, folding in the sides to create a nice package that encloses all that delicious filling.
7. Bake the Chimichangas:
Place the rolled chimichangas seam-side down on your prepared baking sheet. For an extra crispy finish, you can brush the tops with a little olive oil or cooking spray. Then, pop them in the oven!
8. Watch Them Bake:
Let your chimichangas bake for 20-25 minutes. You’ll know they’re ready when they’re golden brown and crispy on the outside. The aroma will also be heavenly!
9. Cool and Drizzle:
Once they’re out of the oven, let them cool for a few minutes to avoid burning your mouth. If you’d like, drizzle some enchilada sauce over the top to add extra flavor.
10. Garnish and Serve:
Finally, sprinkle some chopped cilantro on top for a burst of freshness. Your baked chicken chimichangas are now ready to enjoy! Serve them warm and savor every bite.
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Using rotisserie chicken can save time and add great flavor. Just shred the meat and skip the step of cooking the chicken; simply mix it with the other ingredients in the skillet until heated through.
What Can I Substitute for the Tortillas?
If you’re looking for a gluten-free option, use corn tortillas or gluten-free flour tortillas. Just be aware that corn tortillas can be slightly more fragile, so handle them gently while rolling.
Can I Freeze These Chimichangas?
Yes, you can freeze uncooked chimichangas! Just assemble them and place them on a baking sheet to freeze individually, then transfer them to an airtight container. When ready to bake, you can cook them straight from frozen; just add a few extra minutes to the baking time.
How to Reheat Leftover Chimichangas?
For best results, reheat chimichangas in the oven at 350°F (175°C) for about 10-15 minutes until heated through and the outside remains crispy. You can also use the microwave, but they may lose their crispiness.
