Looking for a healthier and easy-to-make twist on a classic Mexican dish? Try these Baked Chicken Chimichangas! Loaded with shredded rotisserie chicken, fresh salsa, and shredded cheese, they're packed with flavor but with half the calories of traditional fried versions. Perfect for a quick weeknight dinner or a fun weekend meal with family and friends, top them off with your favorite toppings and enjoy! 😊
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What is Chicken Chimichangas?
Baked Chicken Chimichangas are a healthier alternative to the classic deep-fried Mexican dish. This recipe involves filling flour tortillas with shredded rotisserie chicken, fresh salsa, shredded cheese, and spices, then rolling them up and baking until crispy and golden. The result is a flavorful and satisfying meal perfect for a quick weeknight dinner or a fun weekend meal with family and friends. These Baked Chicken Chimichangas are a delicious twist on a traditional Mexican favorite without all the added calories and fat from frying.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Rotisserie chicken: pre-cooked and shredded chicken, a great time-saving ingredient for this recipe.
- Fresh salsa: a blend of fresh tomatoes, onions, peppers, and other seasonings that add a bright and zesty flavor to the filling.
- Ground cumin: a spice that adds a warm and earthy flavor to the chicken mixture.
- Cayenne or ground black pepper: spices that add heat and depth to the dish.
- Crushed oregano leaves: an herb that adds a subtle and savory flavor to the filling.
- Mexican cheese or pepper jack cheese: a type of cheese that melts well and adds a creamy and tangy flavor to the dish.
- Green onions: also known as scallions, add a mild and slightly sweet onion flavor to the filling.
- Flour tortillas: a type of thin, unleavened flatbread that is commonly used in Mexican cuisine.
- Butter: used to brush the chimichangas before baking, which helps them turn golden and crispy.
- Toppings: such as diced tomato, sour cream, guacamole, salsa, shredded Mexican cheese, cheese dip, chopped cilantro, chopped lettuce, lime wedges, etc., which can be added to the baked chimichangas for added flavor and texture.
Tools you'll need
How to Make Chicken Chimichangas
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 400 °F. Line the baking sheet with parchment paper or spray with non-stick spray. Add the shredded chicken, salsa, cumin, black pepper, oregano, cheese, and green onions; stir well to combine. Spoon the chicken mixture evenly into the center of each tortilla. Warm tortillas in the microwave for 20 to 30 seconds to make them nice and soft. Arrange the tortillas on a work surface.
Spoon the chicken mixture evenly into the center of each tortilla, placing it on the upper half of each. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go—place seam-side down on a baking sheet. Brush the Chicken Chimichangas with melted butter. Bake at 400 °F for 25 minutes or until the Chicken Chimichangas are golden brown and crispy. Garnish with desired toppings. Enjoy our Chicken chimichangas!
Substitutions
- Rotisserie Chicken: If you don't have rotisserie chicken on hand, you can use cooked chicken breast or chicken thighs. Cook the chicken until fully cooked and tender, then shred it using forks or pulsing it in a food processor.
- Fresh Salsa: If you don't have fresh salsa, substitute it with jarred salsa or canned diced tomatoes with green chilies. Look for salsa varieties that suit your preferred level of heat and flavor.
- Mexican Cheese or Pepper Jack Cheese: If you don't have Mexican cheese or pepper jack cheese, you can use shredded cheddar cheese, Monterey Jack cheese, or a blend of Mexican-style cheeses. Choose a cheese that melts well and complements the flavors of the dish.
- Flour Tortillas: While flour tortillas are traditionally used for chimichangas, you can also use whole wheat or corn tortillas. Corn tortillas will yield a slightly different texture and flavor, but they can still be delicious.
- Toppings: The toppings for chimichangas can vary based on personal preference. Feel free to use your favorite toppings such as diced tomatoes, sour cream, guacamole, chopped cilantro, shredded lettuce, sliced jalapeños, or a drizzle of hot sauce. Customize the toppings to suit your taste.
Variations
- Beef Chimichangas: use cooked and shredded beef instead of chicken.
- Shrimp Chimichangas: use cooked and chopped shrimp instead of chicken.
- Pork Chimichangas: use cooked and shredded pork instead of chicken.
- Veggie Chimichangas: use a mixture of sautéed vegetables such as onions, bell peppers, mushrooms, and zucchini instead of chicken.
How to Serve
Serve the Baked Chicken Chimichangas with your favorite toppings such as diced tomato, sour cream, guacamole, salsa, shredded Mexican cheese, cheese dip, chopped cilantro, chopped lettuce, lime wedges, etc.
How to Store & Re-Heat
To store: Allow them to cool completely after baking. Place them in an airtight container or wrap them tightly in aluminum foil to prevent moisture loss and maintain their freshness. Store the chimichangas in the refrigerator for up to 3-4 days.
To reheat: You can use several methods when you're ready to reheat the chimichangas. Preheat your oven to 350°F (175°C) for the best results. Remove the chimichangas from the refrigerator and place them on a baking sheet. Reheat them in the oven for about 10-15 minutes, or until they are heated through and the outer crust becomes crispy. This method helps to restore their original texture and ensures even heating.
Make-Ahead
You can assemble the chimichangas and refrigerate them until ready to bake. To do this, assemble the chimichangas as instructed, then cover and refrigerate for up to 1 day. When ready to bake, brush with melted butter and bake as directed.
Tips for Making The Best Chicken Chimichangas
- Use Moist Chicken: To ensure juicy and flavorful chimichangas, use moist and tender chicken. Rotisserie chicken works great for convenience, or you can cook and shred chicken breasts or thighs specifically for this recipe.
- Season the Filling Well: Don't skimp on the seasoning for the chicken filling. Use a combination of cumin, chili powder, garlic powder, and onion powder to add depth of flavor.
- Choose the Right Tortillas: Opt for large flour tortillas that are pliable and can hold a generous amount of filling. This will make it easier to roll and wrap the chimichangas without tearing them.
- Properly Fill and Roll: Spoon the chicken mixture onto the tortilla, leaving some space around the edges to prevent overfilling. Fold in the sides of the tortilla over the filling, then tightly roll it up, tucking in the edges as you go. This helps prevent the filling from leaking out during baking.
- Brush with Butter: Before baking, brush the chimichangas with melted butter. This adds flavor and helps the tortillas crisp up and turn golden brown in the oven.
- Ensure Proper Sealing: Press the edges of the chimichangas firmly to ensure they are sealed well. This helps maintain their shape and prevents the filling from escaping while baking.
- Bake at the Right Temperature: Preheat the oven to the recommended temperature and bake the chimichangas until they are crispy and golden brown. This ensures even cooking and adds a nice crunch to the outer shell.
- Don't Forget the Toppings: Serve the chimichangas with your favorite toppings such as salsa, guacamole, sour cream, or shredded cheese. These toppings add extra flavor and freshness to each bite.
- Customize to Your Preference: Feel free to customize the filling by adding ingredients such as diced bell peppers, corn, or black beans. You can also experiment with different cheeses or spice levels to suit your taste.
- Allow to Rest Before Cutting: After baking, let the chimichangas rest for a few minutes before cutting into them. This allows the filling to set and makes it easier to handle without the ingredients spilling out.
FAQ
Can I make this recipe without cheese?
You can omit the cheese or use a dairy-free alternative.
Can I make this recipe gluten-free?
You can use gluten-free tortillas to make this recipe.
Can I use vegetable oil instead of butter to brush the chimichangas?
You can use vegetables or any other oil to brush the chimichangas.
Can I add beans to the filling?
Add cooked and drained beans such as black beans, pinto beans, or refried beans to the filling to add more flavor and protein.
Can I make this recipe spicy?
You can adjust the amount of cayenne or black pepper to make the recipe spicier. You can add some diced jalapeño peppers or hot sauce to the filling.
Can I use corn tortillas instead of flour tortillas?
You can use corn tortillas if you prefer. However, they may be more fragile and harder to roll than flour tortillas.
Related Recipes:
Recipe
Easy Chicken Chimichangas
Ingredients
- 2-½ cups rotisserie chicken , shredded
- 1 cup of fresh salsa or your favorite store-bought salsa
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper or ground black pepper
- ½ teaspoon crushed oregano leaves
- 2 cups Mexican cheese or pepper jack cheese or any cheese you like , shredded
- 3 green onions , chopped
- 6 10-inch flour tortillas
- 2 tablespoons butter , melted
- Serve , if desired, with your favorite toppings such as; Diced tomato, sour cream, guacamole, salsa, shredded Mexican cheese, cheese dip, chopped cilantro, chopped lettuce, lime wedges, etc.
Instructions
- Preheat the oven to 400 °F. Line 1 baking sheet with parchment paper or spray with non-stick spray. In a large bowl, add the shredded chicken, salsa, cumin, black pepper, oregano, cheese, and green onions; stir well to combine. Spoon the chicken mixture evenly in the center of each tortilla.
- Warm tortillas in the microwave for 20 to 30 seconds to make them nice and soft. Arrange the tortillas on a work surface. Spoon the chicken mixture evenly in the center of each tortilla, placing it on the upper half of each. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go—place seam-side down on a baking sheet. Brush the Chicken Chimichangas with melted butter.
- Bake at 400 °F for 25 minutes or until the Chicken Chimichangas are golden brown and crispy. Garnish with desired toppings. Enjoy our CHicken chimichangas!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.