Baked Chicken Chimichangas recipe
Craving a deliciously satisfying meal that’s easy to prepare and bursting with flavor? These Baked Chicken Chimichangas are the perfect solution. With a savory blend of shredded chicken, melted cheese, and spices wrapped in a warm tortilla, they deliver comfort in every bite.
Baked to a golden, crispy perfection, these chimichangas feature a hint of spice from green chilies and salsa, balanced by creamy Monterey Jack cheese. Each bite is packed with a satisfying mix of textures and flavors, creating a dish that’s sure to impress.
Serve these chimichangas with your favorite sides like sour cream, guacamole, and a sprinkle of fresh cilantro. Ideal for a family dinner or a casual gathering, they bring warmth and joy to any table.
Baked Chicken Chimichangas: Ingredients
Shredded Chicken: The heart of this dish, tender chicken brings a satisfying, protein-rich bite that pairs perfectly with the rich, warm spices.
Monterey Jack Cheese: This creamy, melty cheese adds a smooth, rich layer that balances the spice and creates a deliciously gooey texture inside the crisp tortilla.
Salsa: Bursting with vibrant tomato and zesty spices, the salsa adds a juicy kick that blends seamlessly with the savory filling.
Diced Green Chilies: These mild peppers introduce a subtle heat that brightens the flavor profile, adding a touch of warmth without overpowering the dish.
Flour Tortillas: Soft yet sturdy, these tortillas are the perfect vessel for the flavorful filling, baking to a crispy, golden brown for that classic chimichanga crunch.
Recipe Tips
- Perfecting the Chicken Mixture: For a more flavorful filling, consider adding a squeeze of lime juice to the chicken mixture before assembling. The acidity from the lime balances the richness of the cheese and enhances the overall taste. Additionally, ensure the chicken is finely shredded so it blends seamlessly with the other ingredients. This allows for even distribution of flavors, ensuring every bite is packed with a delightful combination of cheesy, spicy, and savory goodness.
- Achieving the Perfect Crisp: Brushing the chimichangas with olive oil or using cooking spray is key to achieving a golden, crispy exterior without frying. For extra crunch, flip the chimichangas halfway through the baking time, ensuring both sides get that beautiful golden-brown finish. Keeping an eye on them during the last few minutes of baking can prevent over-browning, resulting in the ideal crispiness that makes every bite a satisfying crunch.
- Customizing Spice Levels: If you prefer a milder flavor, reduce the amount of chili powder or swap it with smoked paprika for a more subtle smoky taste. For those who love a little extra heat, add a few dashes of hot sauce or a pinch of cayenne pepper to the chicken mixture. Feel free to adjust the spice level to suit your preference, making these chimichangas versatile for everyone at the table.
What to Serve with Baked Chicken Chimichangas
- Mexican Rice: A side of fluffy Mexican rice makes the perfect complement to the savory flavors of these chimichangas. The tomato and spice-infused grains balance the richness of the cheese and chicken, creating a well-rounded meal. It’s an easy side dish that pairs beautifully with the salsa’s tangy notes, bringing a taste of the Southwest to your table.
- Refried Beans: Creamy refried beans are a classic companion to any Mexican-inspired dish, and these baked chimichangas are no exception. The smooth texture of the beans contrasts nicely with the crispy tortilla, while their earthy flavor adds depth to the meal. Top them with a sprinkle of cheese for an extra indulgence.
- Fresh Salad with Lime Vinaigrette: Lighten up your plate with a crisp salad of chopped lettuce, tomatoes, and avocado, dressed in a simple lime vinaigrette. The freshness of the salad balances the richness of the chimichangas, offering a refreshing bite between each savory, cheesy mouthful. It’s a great way to add some crunch and brighten up your meal.
FAQ
1. Can I make these chimichangas ahead of time?
Yes, you can prepare the chicken filling up to two days in advance and store it in the refrigerator. When ready to assemble, simply fill the tortillas, roll them up, and bake as directed. This makes them a great option for busy weeknights or meal prep.
2. Can I freeze the chimichangas?
Absolutely! Once assembled but before baking, you can freeze the chimichangas on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag. When ready to eat, bake directly from frozen at 400 degrees Fahrenheit, adding about 10 minutes to the cooking time.
3. How can I make these chimichangas vegetarian?
For a vegetarian version, replace the shredded chicken with black beans or sautéed vegetables like bell peppers, onions, and zucchini. Ensure the vegetable filling is not too wet to prevent soggy tortillas. The cheese and spices will still create a delicious, hearty filling.
4. What can I use if I don’t have Monterey Jack cheese?
If you don’t have Monterey Jack cheese on hand, you can use other melting cheeses like cheddar, mozzarella, or a Mexican blend. Each will bring a slightly different flavor, but all will work well to achieve that ooey-gooey cheesy interior.
Baked Chicken Chimichangas
Ingredients
- Olive oil or cooking spray for greasing
- Optional: Sour cream guacamole, chopped fresh cilantro for garnish
Instructions
- Begin by preheating the oven to 400°F, allowing it to reach a warm and inviting temperature.
- In a spacious mixing bowl, combine the shredded chicken, grated cheese, salsa, green chilies, ground cumin, dried oregano, and chili powder. Season the mixture with salt and pepper, ensuring the flavors are balanced.
- Lay a flour tortilla flat on a clean surface. Place a generous amount of the chicken mixture along the center of the tortilla. Fold the sides inward, then roll the tortilla tightly to enclose the filling.
- Repeat the process with the remaining tortillas, placing each rolled chimichanga seam-side down on a greased baking sheet. Ensure there is adequate space between each one for even cooking.
- Lightly brush the tops of the chimichangas with olive oil or apply cooking spray, allowing them to achieve a golden brown hue as they bake.
- Position the baking sheet in the preheated oven, baking for 25 to 30 minutes. The chimichangas should reach a deep golden brown, indicative of a perfectly crisp exterior.
- After baking, allow the chimichangas to rest briefly, enabling the filling to settle. Serve warm, accompanied by extra salsa, sour cream, guacamole, and a sprinkling of fresh cilantro if desired.
