Crispy Baked Chicken Chimichangas: 1 Awesome Recipe

Crispy baked chicken chimichangas have become my go-to weeknight meal, and I’m so excited to share this easy baked chicken chimichanga recipe with you! I remember the first time I tried making them at home, desperately wanting that crunchy, satisfying bite without the mess and calories of deep frying. The aroma of seasoned chicken and warm tortillas filling my kitchen was pure comfort. Learning how to make crispy baked chicken chimichangas that are golden brown and perfectly tender inside feels like unlocking a delicious secret. Let’s get cooking!

Why You’ll Love These Crispy Baked Chicken Chimichangas

You’re going to adore these chimichangas because they hit all the right notes:

• Incredible flavor with tender, seasoned chicken and melty cheese.
• Super quick to prepare, making them perfect for busy weeknights.
• A much healthier alternative to traditional fried chimichangas.
• These healthy chicken chimichangas baked are satisfying without being heavy.
• They’re incredibly budget-friendly, using simple, common ingredients.
• A guaranteed crowd-pleaser that even picky eaters will devour.
• Enjoy that satisfying crunch you love, but baked to perfection.
• Discover just how delicious healthy chicken chimichangas baked can be!

Ingredients for Crispy Baked Chicken Chimichangas

Gathering these crispy baked chicken chimichanga ingredients is the first step to a fantastic meal. I always make sure my chicken is fully cooked and shredded before I start mixing the filling. Here’s what you’ll need:

• 1 lb boneless, skinless chicken breasts, cooked and shredded – rotisserie chicken works great in a pinch!
• 1 can (15 oz) black beans, rinsed and drained – these add fantastic texture and fiber.
• 1 cup corn kernels – frozen or canned are both fine.
• 1/2 cup diced bell peppers – I like using a mix of red and green for color.
• 1/4 cup diced onion – yellow or white onion works best here.
• 1 tsp cumin – essential for that classic Mexican flavor.
• 1 tsp chili powder – adjust this to your spice preference.
• 1/2 tsp garlic powder – for an extra punch of savory goodness.
• Salt and pepper to taste – always season generously.
• 8 (10-inch) flour tortillas – warm them slightly so they’re easy to roll.
• Olive oil or cooking spray – for that essential crispy coating.

How to Make Crispy Baked Chicken Chimichangas

Making these oven-baked delights is simpler than you think! Follow these steps for the best results.

1. Step 1: Preheat your oven to 400°F (200°C). This high heat is key to getting that golden, crispy exterior. Line a baking sheet with parchment paper so your chimichangas don’t stick.
2. Step 2: Grab a skillet and heat a tablespoon of olive oil over medium heat. Add the 1/2 cup diced bell peppers and 1/4 cup diced onion. Sauté them until they’re nice and tender, which usually takes about 3-4 minutes. The kitchen will start smelling amazing!
3. Step 3: In a large bowl, combine the 1 lb boneless, skinless chicken breasts, cooked and shredded, with the 1 can (15 oz) black beans, rinsed and drained, and 1 cup corn kernels. Toss in the sautéed vegetables, along with 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and salt and pepper to taste. Mix everything together until it’s well combined. This filling is so flavorful!
4. Step 4: Warm your 8 (10-inch) flour tortillas. I usually do this in a dry skillet for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds. This makes them pliable and easy to roll.
5. Step 5: Spoon about 1/3 cup of the delicious chicken filling onto the center of each warm tortilla. Don’t overfill, or they’ll be hard to roll!
6. Step 6: Fold the sides of the tortilla over the filling, then roll it up tightly, like a burrito. You can seal the edge with a little water or an egg wash if needed. This completes your oven-baked chicken chimichangas recipe preparation.
7. Step 7: Place the rolled chimichangas seam-side down on your prepared baking sheet. This prevents them from unrolling during baking.
8. Step 8: Lightly brush each chimichanga with olive oil or give them a good spray with cooking spray. This is crucial for achieving that irresistible crispy coating. These baked chicken chimichanga instructions ensure maximum crunch.
9. Step 9: Bake for 20-25 minutes. About halfway through, flip them over so they brown evenly on all sides. You’re looking for a beautiful golden brown and crispy texture.
10. Step 10: Once they’re perfectly crispy, remove them from the oven. Let them cool slightly for a few minutes before serving. Enjoy your amazing homemade chimichangas!

Pro Tips for the Best Crispy Baked Chicken Chimichangas

I’ve learned a few tricks over the years to make these the absolute best. Follow these tips for a fantastic meal.

• Warm your tortillas properly! This is key to the best baked chicken chimichanga recipe. If they’re stiff, they’ll crack when you roll them.
• Don’t skip the oil or spray before baking. This is what guarantees that satisfying crunch, making them truly chicken chimichangas baked not fried.
• Ensure your filling isn’t too wet. Excess moisture can make the tortillas soggy instead of crispy.
• Let them rest for a few minutes after baking. This allows the filling to set slightly and makes them easier to handle.

What’s the secret to perfect crispy baked chicken chimichangas?

The real secret to perfectly crispy baked chicken chimichangas is a combination of a slightly drier filling and a good coating of oil or cooking spray on the outside before baking. This ensures they get golden and crunchy.

Can I make crispy baked chicken chimichangas ahead of time?

You absolutely can assemble these ahead! Prepare the filling and roll the chimichangas up to 24 hours in advance. Store them seam-side down on a baking sheet, covered tightly with plastic wrap, in the refrigerator. You might need to add a few extra minutes to the baking time if they’re cold.

How do I avoid common mistakes with crispy baked chicken chimichangas?

The biggest pitfalls are overfilling the tortillas, which makes them hard to roll, and not oiling them enough before baking, which prevents them from getting crispy. Also, be sure to warm your tortillas first so they don’t crack.

Best Ways to Serve Crispy Baked Chicken Chimichangas

These versatile chimichangas are delicious on their own, but serving them with the right accompaniments really elevates the meal. They’re fantastic with a dollop of cool sour cream or a generous scoop of guacamole for a creamy contrast to the crispy tortilla. I love serving them with a side of Mexican rice and refried beans for a complete, hearty dinner. For more recipe inspiration, check out our full recipe collection.

For a truly satisfying experience, consider serving your chicken chimichangas baked with cheese melted over the top, alongside a fresh pico de gallo. This combination offers a wonderful balance of flavors and textures that everyone will enjoy. If you’re looking for other chicken dishes, you might enjoy our Zucchini Noodle Chicken Alfredo or our Teriyaki Chicken Sheet Pan Supper.

Nutrition Facts for Crispy Baked Chicken Chimichangas

Here’s a breakdown of the nutritional highlights for one serving of these delicious, baked chimichangas:

• Calories: 380
• Fat: 12g
• Saturated Fat: 3g
• Protein: 20g
• Carbohydrates: 50g
• Fiber: 7g
• Sugar: 3g
• Sodium: 450mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used. For more information on healthy eating, you can refer to resources like the MyPlate initiative from the USDA.

How to Store and Reheat Crispy Baked Chicken Chimichangas

Don’t worry if you have leftovers of these delicious easy oven baked chicken chimichangas; storing and reheating them is a breeze! Once they’ve cooled completely, wrap individual chimichangas tightly in plastic wrap, then in aluminum foil. This double layer helps maintain their texture. Store them in an airtight container in the refrigerator for up to 3-4 days, or freeze them for up to 3 months for a quick meal later. If you’re interested in other make-ahead meals, consider our Jalapeno Buffalo Chicken Casserole.

To reheat, the best method for restoring that delightful crispiness is in the oven. Place the frozen or refrigerated chimichangas on a baking sheet and bake at 350°F (175°C) for about 15-20 minutes for refrigerated or 25-30 minutes for frozen, until heated through and crispy again. You can also use an air fryer for a super quick crisp-up!

Frequently Asked Questions About Crispy Baked Chicken Chimichangas

What are baked chicken chimichangas?

Baked chicken chimichangas are a healthier twist on the classic fried version. They feature a savory chicken filling wrapped in a tortilla and then baked in the oven until golden and crispy. It’s a fantastic way to enjoy the flavors you love with less oil and fuss.

Can I use a different type of tortilla?

While flour tortillas are traditional and work best for rolling and crisping, you can experiment with corn tortillas if you prefer. Just be aware that corn tortillas can be more prone to cracking when rolled, so warming them very well is essential. You might not achieve quite the same level of crispiness as with flour. For more tips on cooking techniques, you can explore resources on Serious Eats techniques.

How do I achieve a ‘lightly fried’ texture in the oven?

To get that satisfying crunch in your lightly fried chicken chimichangas oven style, the key is a generous coating of olive oil or cooking spray on the outside of the rolled chimichangas before baking. Baking at a high temperature, like 400°F (200°C), also helps achieve that crispy texture without deep frying.

What are some other filling options for baked chicken chimichangas?

You can get creative with the filling! Beyond chicken, try seasoned ground beef or turkey, shredded pork, or even a vegetarian filling with black beans, corn, and roasted sweet potatoes. The possibilities are endless for these versatile baked wonders. For a similar flavor profile, you might enjoy our Ground Turkey and Peppers Stir-Fry.

Variations of Crispy Baked Chicken Chimichangas You Can Try

Once you’ve mastered the basic recipe, don’t be afraid to get creative! There are so many delicious ways to switch up these homemade crispy chicken chimichangas baked. You can easily adapt them to fit different dietary needs or flavor preferences.

• Vegetarian Delight: Swap the chicken for extra beans, corn, and sautéed sweet potatoes for a hearty vegetarian filling. The crispy baked chicken filling chimichangas concept works perfectly with plant-based ingredients too!
• Spicy Kick: Amp up the heat by adding finely diced jalapeños or a pinch of cayenne pepper to the filling. You can also offer a spicy dipping sauce on the side.
• Cheesy Goodness: Mix in your favorite shredded cheese like Monterey Jack or cheddar directly into the chicken filling before rolling. This adds an extra layer of gooey deliciousness.
• Different Proteins: Feel free to substitute the shredded chicken with seasoned ground beef, shredded pork, or even ground turkey for a different flavor profile.

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