Baked Chicken Chimichanga is a delightful and simple twist on your favorite Mexican restaurant meal. This dish features tender shredded chicken, creamy refried beans, zesty salsa, and melty cheese, all wrapped in a crispy tortilla. Perfect for weeknight dinners or festive gatherings, these chimichangas are sure to impress with their rich flavors and satisfying crunch.
Why You’ll Love This Recipe
- Quick Preparation: With just 15 minutes of prep time, you can have a delicious meal on the table in no time.
- Flavorful Filling: The combination of spices, chicken, and cheese creates an irresistible taste that will please everyone.
- Customizable: Adjust the spice level or add extra ingredients to make this dish your own.
- Healthy Option: Baking instead of frying keeps these chimichangas lighter without sacrificing flavor.
- Perfect for Meal Prep: These chimichangas can be made ahead and stored for quick meals throughout the week.
Tools and Preparation
To prepare your Baked Chicken Chimichanga efficiently, having the right tools is essential.
Essential Kitchen Tools
- Mixing bowl
- Baking sheet
- Brush for butter
- Sharp knife
- Cutting board
Why These Tools Matter
- Mixing bowl: A large bowl is vital for combining all your flavorful filling ingredients evenly.
- Baking sheet: Ensures that all your chimichangas cook evenly and get perfectly crispy.
- Brush for butter: Helps evenly coat the tops of your chimichangas for that golden finish.
Ingredients
Ingredients:
– 2 cups cooked shredded chicken
– 1 1/3 cup refried beans
– 1 1/3 cup salsa (your favorite kind)
– 2 teaspoon coriander (optional)
– 1 tablespoon chili powder
– 1 cup shredded cheese (cheddar or Mexican blend)
– 6 green onions (chopped or regular onion)
– 2-3 jalapeños (diced with seeds; adjust to your spice preference)
– 3 tablespoons butter (melted)
– 6-8 large taco sized flour tortillas (8-inches)
How to Make Baked Chicken Chimichanga
Step 1: Preheat the Oven
Preheat your oven to 400°F. This ensures that your chimichangas will bake evenly and become crispy.
Step 2: Mix the Filling
In a large mixing bowl, combine the following ingredients:
1. Add the cooked shredded chicken.
2. Stir in the refried beans.
3. Pour in the salsa, followed by the optional coriander, chili powder, and shredded cheese.
4. Finally, mix in the chopped green onions and diced jalapeños. Blend everything until well combined.
Step 3: Prepare the Tortillas
Take each tortilla and:
1. Lay it flat on a clean surface.
2. Spoon some of the filling mixture into the center of each tortilla.
3. Fold up the bottom edge over the filling, then fold in both sides.
4. Roll up tightly from the bottom to form a burrito shape. Be careful not to overfill.
Step 4: Bake Your Chimichangas
Place each rolled chimichanga seam-side down on a large baking sheet:
1. Brush the tops generously with melted butter using a kitchen brush.
2. Bake for about 15 minutes before carefully flipping them over.
3. Bake for an additional 10 minutes or until they are golden brown and crispy.
Step 5: Serve and Enjoy!
Once baked, let your chimichangas cool slightly for about 5–10 minutes:
1. Serve them warm with toppings like sour cream, guacamole, salsa, or pico de gallo as desired.
2. Enjoy this delightful Baked Chicken Chimichanga with family and friends!
How to Serve Baked Chicken Chimichanga
Baked Chicken Chimichangas are versatile and can be enjoyed in many ways. Whether you want a simple meal or a festive gathering, these delicious chimichangas can be paired with various toppings and sides to elevate your dining experience.
Fresh Toppings
- Sour Cream: A dollop of sour cream adds creaminess and balances the spices.
- Guacamole: Fresh guacamole brings a creamy texture and rich flavor to each bite.
- Pico de Gallo: This fresh salsa made with tomatoes, onions, and cilantro adds brightness and crunch.
- Shredded Lettuce: Crisp lettuce provides a refreshing contrast to the warm chimichangas.
Salsas
- Green Salsa: Made from tomatillos, this tangy salsa complements the flavors beautifully.
- Mango Salsa: A sweet and spicy mango salsa pairs perfectly for those who enjoy a fruity twist.
Side Dishes
- Mexican Rice: Fluffy rice seasoned with spices makes an excellent accompaniment.
- Refried Beans: Creamy refried beans can enhance the meal’s overall flavor profile.
How to Perfect Baked Chicken Chimichanga
To make your Baked Chicken Chimichangas even better, consider these helpful tips. They will ensure that you achieve the perfect texture and flavor every time.
- Boldly Season Your Filling: Don’t be shy with spices. The combination of chili powder and coriander gives your filling a robust flavor.
- Ensure Proper Folding: Tightly roll the tortillas without overfilling them. This helps prevent any spills during baking.
- Use Quality Cheese: Choose high-quality cheese for melting. A good blend melts beautifully and enhances taste.
- Brush Generously with Butter: Applying melted butter on top before baking ensures a golden-brown crust that’s crispy and inviting.
Best Side Dishes for Baked Chicken Chimichanga
Pairing your Baked Chicken Chimichangas with complementary side dishes can create a well-rounded meal. Here are some fantastic options that will enhance your dining experience.
- Mexican Street Corn (Elote): Grilled corn on the cob slathered in creamy sauce is flavorful and fun to eat.
- Black Bean Salad: A refreshing salad made from black beans, corn, peppers, and lime juice adds nutrition and zest.
- Cilantro Lime Rice: Fragrant rice cooked with fresh cilantro and lime is light yet bursting with flavor.
- Chips and Salsa: Crispy tortilla chips served alongside fresh salsa make for an excellent starter.
- Zucchini Fritters: These crispy fritters add a veggie-rich option that’s sure to please everyone at the table.
- Grilled Vegetables: Seasonal vegetables grilled until tender pair beautifully with the richness of chimichangas.
- Avocado Salad: Fresh avocado mixed with tomatoes, onions, and lime creates a light, creamy side dish.
- Corn Tortilla Chips: Serve warm chips for added crunch alongside your chimichangas for extra dipping fun!
Common Mistakes to Avoid
When making Baked Chicken Chimichanga, it’s easy to overlook a few key details. Here are some common mistakes to avoid for the best results.
- Bold Filling: Overfilling the tortilla can lead to messy chimichangas. Be sure to leave enough space at the edges when adding your filling.
- Bold Skipping Spices: Omitting spices like chili powder or coriander can dull the flavor. Always season your filling well for a tasty dish.
- Bold Ignoring Tortilla Quality: Using low-quality tortillas may result in breakage during baking. Opt for large, sturdy flour tortillas that hold up well.
- Bold Neglecting Preheating: Failing to preheat your oven can affect cooking time and texture. Always preheat to ensure even baking and crispiness.
- Bold Forgetting Cooling Time: Cutting into chimichangas immediately after baking can cause the filling to spill out. Let them cool for a few minutes before serving.
Refrigerator Storage
- Store Baked Chicken Chimichangas in airtight containers.
- They can be kept in the refrigerator for up to 3 days.
Freezing Baked Chicken Chimichanga
- Wrap each chimichanga tightly in plastic wrap and then in aluminum foil.
- They can be frozen for up to 2 months.
Reheating Baked Chicken Chimichanga
- Bold Oven: Preheat the oven to 350°F (175°C) and bake for about 15-20 minutes until heated through.
- Bold Microwave: Place on a microwave-safe plate and heat for 1-2 minutes, checking frequently.
- Bold Stovetop: Heat in a non-stick skillet over medium heat until warmed through, turning occasionally.
Frequently Asked Questions
How do I customize my Baked Chicken Chimichanga?
You can add various ingredients such as black beans, corn, or different types of cheese. Adjust toppings like sour cream or guacamole based on personal preference.
Can I use different meats for this recipe?
Absolutely! Ground beef, turkey, or lamb work well with this recipe if you prefer something other than chicken.
What should I serve with Baked Chicken Chimichanga?
These chimichangas pair nicely with sides like Mexican rice, refried beans, or a fresh salad.
How do I make them spicier?
Increase the amount of jalapeños or add some diced serrano peppers to the filling for an extra kick.
Conclusion
Baked Chicken Chimichanga is not only a delightful dish but also versatile and easy to customize. Perfect for weeknight dinners or gatherings, this recipe allows you to tweak flavors and ingredients based on personal tastes. Give it a try and enjoy every delicious bite!
Baked Chicken Chimichanga
- Total Time: 40 minutes
- Yield: Serves approximately 6 chimichangas 1x
Description
Baked Chicken Chimichangas are a delightful take on a classic Mexican dish, perfect for quick weeknight meals or entertaining guests. This recipe features tender shredded chicken, creamy refried beans, zesty salsa, and melted cheese, all wrapped in a crispy tortilla and baked to perfection. It’s a healthier alternative to frying, allowing you to enjoy the satisfying crunch without the extra calories. With simple ingredients and 15 minutes of prep time, these chimichangas are not only easy to make but also customizable to suit your family’s tastes. Serve them warm with fresh toppings like guacamole or sour cream for a delicious meal everyone will love!
Ingredients
- 2 cups cooked shredded chicken
- 1 1/3 cup refried beans
- 1 1/3 cup salsa (your favorite)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 6–8 large flour tortillas (8-inch)
- 3 tablespoons butter (melted)
Instructions
- Preheat your oven to 400°F.
- In a mixing bowl, combine cooked shredded chicken, refried beans, salsa, shredded cheese, and any desired spices.
- Lay each tortilla flat and fill with the mixture. Fold up the bottom edge, tuck in the sides, and roll tightly.
- Place seam-side down on a baking sheet and brush the tops with melted butter.
- Bake for 15 minutes, flip them over gently, and bake for an additional 10 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 55mg
