Baked Chimichangas are a healthy twist to the classic Tex-Mex chimichanga recipe. You don’t have to give up that crispy flour shell even though these are baked instead of fried because they come out nice and crispy from your oven! These chicken chimichangas are packed with a mildly-spiced yet aromatic blend of chicken, herbs, and vegetables plus a secret ingredient that really sets these chicken chimichangas apart from those other recipes! Once you taste them, your family will ask for this Chicken chimichangas recipe over and over again!
First off, what is a chimichanga anyway?
Chimichangas are a Tex-Mex entree that is usually composed of a flour tortilla stuffed with shredded meat or cheese & beans and then deep-fried to a delicious golden brown. In other words, Chimichangas are deep-fried burritos. Here you swap out that added fat and oil from frying and opt for a healthier baked version of this Tex-Mex classic.
Ingredients And Tools
For this recipe, you will start with leftover or rotisserie chicken. You can chop or shred the chicken ahead of time. Most times, I roast off extra chicken and shred it after it’s cooled to prepare this dish.
Main ingredients
- Herbs and spices
- Chicken
- tortilla shells
- green chili sauce
Tools
- Non-Stick Skilled
- Rimmed Baking Tray
- Pastry Brush
How to Make Baked Chimichangas
For this baked chimichangas recipe, you will start with leftover or rotisserie chicken. You can chop or shred the chicken ahead of time. I usually roast off extra chicken and shred it after it’s cooled to prepare this dish. The green chile Verde sauce adds something special to this dish but if you prefer you can buy a pre-made sauce for your baked chimichangas.
As I mentioned earlier, chimichangas are typically served plain but you will love these fully dressed so don’t skip the chile Verde and garnishes of fresh guacamole, pico de gallo, and sour cream. The flavors are absolutely amazing!
- Melt the butter in a skillet; add the onion, garlic, and jalapeno. Cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon, and 1 teaspoon salt; toast for 30 seconds. Add the tomato and cilantro and cook an additional 2 minutes.
- Stir in the chicken and 1/4 cup of sour cream and warm through. Remove from the heat and allow to cool slightly to allow handling.
- Spread refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Note: Slightly warming the tortillas before rolling makes them a little more pliable for the rolling steps.
- Place chicken mixture on top of refried beans.
- Top with shredded cheese of choice.
- Fold the tortilla sides in toward the center.
- Fold the bottom of the tortilla up toward the center.
- Brush the tops with melted butter and place on a rimmed baking sheet [paid link].
Special tips for rolling Chicken Chimichangas
Folding chimichangas can be a little tricky at first, but after one or two it gets easier. The trick is to fold and tuck in the ingredients as you go. Keep rolling until the end of the tortilla shell is under the chimichanga. If you have trouble, check out this youtube video: https://youtu.be/j5Sm_umARa0 . The embedded video by Thrillist is below.
FAQs
Can Chimicahnagas be frozen?
Absolutely! You can opt to freeze after the rolling step or after the baking step. Either would be fine.
How do I reheat baked chimichangas?
In the microwave, cook at half power in 1-minute intervals until you reach your desired temperature.
In the oven, cover with foil and bake 10 to 15 minutes. Then uncover and bake another 5 to crisp up.
In the air fryer, set the air fryer to 350 degrees F and cook for about 9 minutes or until heated through.
Can baked chimichangas be made ahead?
If you are making them ahead to freeze, yes. Otherwise, the tortilla shell would become soggy over time.
Other Great Mexican Recipes
- Mexican Shredded Beef
- Mexican Shredded Chicken
- Mexican Meatball Soup
- Chicken Birria Tacos
- Easy Tamale Pie
What do I serve with Chimichangas?
When I think of chimichangas, I immediately think the perfect sides are Mexican rice and refried beans. Of course, you could also serve this with a side of pico de Gallo fresh salsa on shredded lettuce like a Mexican salad and fresh guacamole. Another flavorful and popular side dish is Mexican Street Corn (called elote) which includes the flavor profiles from the tangy fresh cilantro, Cojita cheese, and spices.
Chimichanga Recipe Variations
- Beef – Try shredded beef in place of the chicken.
- Vegetarian _ Try bean & cheese by heating shredded cheese into refried beans and heat until combined.
- Vegan – Swap out the chicken for vegan meat and dairy products. Use vegetable broth in place of the chicken broth.
- Gluten-free – Swap out the flour tortillas for gluten-free versions or make homemade gluten-free tortillas.
- Keto / Low Carb – Swap out low-carb tortillas ( like Mission Carb Balance) or omit the tortilla completely and serve chicken and sauce over a bed of lettuce or steamed cauliflower.
Baked Chimichangas with Chile Verde Sauce
Equipment
- Oven
- Non-stick skillet
Ingredients
For the Chicken Chimichangas
- 2 tablespoons Butter unsalted
- 1 medium Onion , diced
- 3 cloves Garlic , minced
- 1 medium Jalapeno pepper , seeded and diced – for spicier leave in the seeds and vein or opt for serrano peppers.
- 1 1/2 tsp Chili powder
- 1/2 tsp Ground cumin
- pinch Cinnamon
- Kosher salt to taste
- 2 Tomato small, seeded and diced, divided
- 2 1/2 cups shredded leftover or rotisserie chicken about 1 pound. See alternate filling variations.
- 2 tbsp cilantro fresh, chopped
- 1/4 cup sour cream
- 1 15-ounce can refried beans
- 6 10-inch flour tortillas regular or gluten-free
- 1-1/2 cups shredded Monterrey jack cheese or your preferred cheese like Colby Jack, Jalapeno, or Habanero.
Green Chili sauce ingredients:
- 1 tsp vegetable oil
- 1/2 cup onion , diced
- 1/2 tsp garlic , minced
- 1/8 tsp chili powder
- 1/8 tsp cumin
- 1/8 tsp sugar
- salt to taste
- 2 4-ounce cans green chilies drained & rinsed
- 1 cup chicken broth unsalted. Use vegetable broth or water if vegan alternative
- 1/4 cup fresh cilantro , rough chopped
Optional Garnishes & Toppings
- Lettuce shredded
- Sour cream
- Tomatoes diced
- Cilantro fresh, chopped
- Limes sliced into wedges
- Guacamole
- Pico de Gallo fresh salsa
Instructions
Chimichanga Filling
- Preheat the oven to 450° F. Melt the butter in a skillet; add the onion, garlic, and jalapeno, and cook until soft, about 3 minutes. Add the spices and toast for about 30 seconds. Add the tomato and cilantro and cook an additional 2 minutes. Stir in the chicken and 1/4 cup of sour cream and warm through. Remove from the heat and cool slightly.
- Spray a rimmed baking sheet [paid link] with non-stick cooking spray. Spread 2 tablespoons of refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the sides and from the end closest to you, tuck and roll the chimichanga up until the end flap of the tortilla is under the chimichanga. P
- Put the chimichangas seam-side down on the baking sheet; brush the tops with melted butter. Bake 15 to 20 minutes or until you reach your desired golden-brown color.
Green Chile Sauce
- While the chimichangas are in the oven, prepare the chile Verde sauce. Saute the onion and garlic in a skillet with vegetable oil. Add the spices and cook for about 30 seconds.
- Next, stir in the chopped green chiles and cook for another 2 minutes. Add 1 cup chicken broth and simmer until thickened. Carefully pour into a blender [paid link] along with the cilantro and puree the sauce.
- Serve on top of baked chimichangas with other optional garnishes.
Notes
FAQs
Can Chimicahnagas be frozen?
How do I reheat baked chimichangas?
Can baked chimichangas be made ahead?
If you are making them ahead to freeze, yes.What should I serve with Chimichangas?
When I think of chimichangas, I immediately think the perfect sides are Mexican rice and refried beans. Of course, you could also serve this with a side of pico de Gallo fresh salsa on shredded lettuce like a Mexican salad and fresh guacamole. Another flavorful and popular side dish is Mexican Street Corn (called elote) which includes the flavor profiles from the tangy fresh lime, cojita cheese, cilantro, and spices.Chimichanga Recipe Variations
- Beef – Try shredded beef in place of the chicken.
- Vegetarian _ Try bean & cheese by heating shredded cheese into refried beans and heat until combined.
- Vegan – Swap out the chicken for vegan meat and dairy products. Use vegetable broth in place of the chicken broth.
- Gluten-free – Swap out the flour tortillas for gluten-free tortillas or make gluten-free tortillas.
Nutrition
This post was originally posted in 2013, it has been updated with new photos and added content to help you successfully create this recipe each and every time. The recipe ingredients were not unchanged.
So tasty. These are amazing