Amazing Crispy Baked Chicken Chimichangas You’ll Love

Crispy baked chicken chimichangas have become my go-to weeknight meal when I crave something satisfying and full of Southwest flavor, but want to skip the deep fryer. I remember the first time I tried making them; I was looking for a healthier alternative to the traditional fried version and stumbled upon an amazing oven-baked chicken chimichanga recipe. The smell of the spices and melting cheese filling my kitchen was incredible! These golden, crunchy delights are so easy to assemble, even on a busy Tuesday. You’ll love the tender chicken and gooey cheese wrapped in a perfectly crisp tortilla. Let’s get cooking!

Why You’ll Love These Crispy Baked Chicken Chimichangas

Get ready to fall in love with these amazing chimichangas! They’re a game-changer for busy nights.

• Super quick to assemble, especially with rotisserie chicken.
• A fantastic healthy baked chicken chimichangas option that tastes just as good as fried.
• You get that satisfyingly crunchy baked chicken chimichangas texture without all the oil.
• Packed with delicious Southwest flavors that your whole family will adore.
• Easier to make than you think, perfect for beginners!
• They’re incredibly versatile – customize with your favorite toppings.
• A guaranteed crowd-pleaser that feels like a treat.

Ingredients for Crispy Baked Chicken Chimichangas

Gathering these crispy baked chicken chimichanga ingredients is the first step to a fantastic meal. I love using rotisserie chicken because it’s already cooked and seasoned, saving me so much time. The combination of shredded chicken, hearty black beans, sweet corn, and melty cheese creates a filling that’s both flavorful and satisfying. These ingredients work together to create a delicious Southwest taste that’s hard to beat.

• 2 cups cooked shredded chicken (rotisserie chicken is my secret weapon!)
• 1 cup black beans, drained and rinsed – for that earthy texture
• 1 cup corn (fresh or frozen) – adds a touch of sweetness
• 1 cup shredded cheese (cheddar or Mexican blend) – for gooey, melty goodness
• 1/2 cup salsa – use your favorite for a flavor boost
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 6 large flour tortillas – warm them up first!
• 2 tablespoons olive oil – for brushing the tops
• Cooking spray – for extra crispiness
• Optional toppings: sour cream, guacamole, chopped cilantro, or sliced jalapeños

How to Make Crispy Baked Chicken Chimichangas

Let’s get these delicious chimichangas into the oven! This oven-baked chicken chimichanga recipe is surprisingly simple and delivers amazing results.

1. Step 1: First things first, preheat your oven to a hot 425°F (220°C). Grab a baking sheet and line it with parchment paper; this makes cleanup a breeze and helps prevent sticking.
2. Step 2: In a large bowl, I like to combine all my filling ingredients: the shredded chicken, rinsed black beans, sweet corn, glorious shredded cheese, and flavorful salsa. Then, I add the spices – cumin, chili powder, garlic powder, and onion powder – along with a good pinch of salt and pepper. Mix it all up until everything is beautifully combined. This mixture is the heart of your crispy baked chicken chimichangas!
3. Step 3: To make rolling easier, warm your flour tortillas. I usually pop them in the microwave for about 30 seconds. This makes them super pliable and less likely to tear when you’re stuffing and rolling them.
4. Step 4: Lay out a warm tortilla and spoon about half a cup of that amazing filling onto the lower third. Fold in the sides of the tortilla, then tightly roll it up from the bottom, tucking everything in securely.
5. Step 5: Place your rolled chimichangas seam-side down on the prepared baking sheet. Now, for that golden crispiness: brush the tops lightly with olive oil and give them a quick spray with cooking spray. This little trick is key to how to bake chicken chimichangas until crispy.
6. Step 6: Bake in the hot oven for 20-25 minutes. You’re looking for them to be beautifully golden brown and, of course, crispy! To ensure even cooking, flip them over about halfway through the baking time.
7. Step 7: Once they’re perfectly crisp, carefully remove them from the oven. Let them cool for just a few minutes before serving. Enjoy your homemade crispy baked chicken chimichangas with all your favorite toppings!

Pro Tips for the Best Crispy Baked Chicken Chimichangas

Want to elevate your chimichanga game? I’ve picked up a few tricks that make a huge difference in getting that perfect texture and flavor.

• For ultimate crispiness, don’t overcrowd the baking sheet. Give each chimichanga some space so the hot air can circulate around them.
• Using a good quality olive oil for brushing the tops is essential for that beautiful golden-brown finish.
• Make sure your oven is fully preheated before they go in. This jump-starts the crisping process immediately.

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

The real secret is a combination of brushing with olive oil and a quick spray of cooking spray before baking. This creates a barrier that gets wonderfully crisp. It’s the best way to avoid them becoming soggy or why my baked chimichangas not crispy is never an issue! For more delicious recipes, check out our full recipe collection.

Can I make crispy baked chicken chimichangas ahead of time?

Yes, you absolutely can! Assemble the chimichangas completely, wrap them tightly in plastic wrap, and refrigerate them for up to 24 hours before baking. This is a lifesaver for busy weeknights. You might also enjoy our Teriyaki Chicken Sheet Pan Supper for another quick meal idea.

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

The biggest mistake is not warming the tortillas, which can lead to tearing during rolling. Also, avoid overfilling them, as this makes them hard to seal and can cause them to burst open during baking. Learning proper tortilla handling is key, much like when preparing Persian chicken.

Best Ways to Serve Crispy Baked Chicken Chimichangas

These chimichangas are incredibly versatile and pair wonderfully with a variety of sides, making them perfect for any occasion. I love serving them with a dollop of cool sour cream or creamy guacamole to balance the spices. For a complete meal, consider a side of simple cilantro lime rice or a fresh, crisp salad.

If you’re looking for an easy healthy chicken chimichanga recipe that’s satisfying, serving them with a side of black beans and corn salsa is a fantastic option. They’re also great alongside some seasoned baked sweet potato fries for a fun, flavorful dinner that everyone will enjoy. For more flavorful chicken dishes, explore our Zucchini Noodle Chicken Alfredo.

Nutrition Facts for Crispy Baked Chicken Chimichangas

Here’s a look at the nutritional breakdown for one serving of these delightful chimichangas. They’re packed with flavor and protein, making them a satisfying meal.

• Calories: 375 (This is an estimate, as the exact number can vary based on your ingredients.)
• Fat: 15g
• Protein: 25g
• Carbohydrates: 35g
• Fiber: 5g

Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, you can consult resources like the Academy of Nutrition and Dietetics.

How to Store and Reheat Crispy Baked Chicken Chimichangas

Once your delicious chimichangas have cooled down, proper storage is key to keeping them tasty. I always let them cool completely on a wire rack before packing them away. This prevents any steam from making them soggy. For refrigerated storage, place the cooled chimichangas in an airtight container or wrap them tightly in plastic wrap and then foil. They should stay fresh in the fridge for about 3 to 4 days. If you want to keep these tasty treats longer, you can freeze them for up to 3 months! Just wrap each one individually in plastic wrap, then in foil, and place them in a freezer-safe bag. When you’re ready to enjoy them again, the best way to reheat is in the oven at around 350°F (175°C) for about 10-15 minutes, or until heated through and still a bit crispy. This method helps restore that wonderful crunch. Reheating in the microwave is faster but won’t give you that satisfying crispness.

Frequently Asked Questions About Crispy Baked Chicken Chimichangas

What are baked chicken chimichangas?

Baked chicken chimichangas are a healthier take on the traditional deep-fried Mexican dish. Instead of frying, they’re assembled with a savory chicken filling, rolled in a tortilla, and then baked in the oven until they achieve a delightful golden-brown crispiness. They offer all the delicious Southwest flavors you love without the extra oil.

Can I use a different type of meat for these?

Absolutely! While this recipe calls for chicken, you can easily swap it out for seasoned ground beef, shredded pork, or even a vegetarian filling with beans and vegetables. The key is to ensure your filling is flavorful and not too wet, which helps maintain the chimichanga’s crispiness. You might also like our Romanian Fried Meatballs for a different flavor profile.

How do I make sure my baked chimichangas stay crispy?

To ensure they stay wonderfully crisp, make sure you don’t overfill the tortillas, as this can lead to them bursting. Also, giving them enough space on the baking sheet and brushing the tops with oil and cooking spray are crucial steps. Reheating them in the oven rather than the microwave also helps maintain their crunch. For another crispy option, try our Jalapeno Buffalo Chicken Casserole.

Are there any easy healthy chicken chimichanga recipe variations?

Yes! For an easy healthy chicken chimichanga recipe, try using whole wheat or low-carb tortillas. You can also pack them with extra veggies like bell peppers or zucchini, and reduce the amount of cheese. Serving them with a side salad or fresh salsa instead of sour cream also keeps them lighter. Consider our Mediterranean Chicken Zucchini Bake for a healthy twist.

Variations of Crispy Baked Chicken Chimichangas You Can Try

Once you’ve mastered the basic recipe, there are so many fun ways to switch up these chimichangas! I love experimenting with different flavors and dietary needs to keep things exciting.

• Spicy Southwest Kick: For those who love a bit of heat, add diced jalapeños or a pinch of cayenne pepper to the filling. You can also use a spicy salsa for an extra flavor punch, creating truly spicy baked chicken chimichanga recipes.
• Veggie Lover’s Delight: Bulk up the filling with sautéed bell peppers, onions, or zucchini. This makes for even more flavorful baked chicken chimichangas and adds extra nutrients.
• Cauliflower Power: For a lighter, more veggie-forward option, try mixing in finely riced cauliflower with the shredded chicken. This is a fantastic way to create healthier baked chicken chimichangas without sacrificing taste.
• Air Fryer Shortcut: Want them even quicker and extra crunchy? Try cooking these in your air fryer! Air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway, for incredibly crunchy baked chicken chimichangas.

Print