Baked Chicken Chimichangas

There’s something truly special about Baked Chicken Chimichangas that transports me back to my family’s kitchen, where laughter and the aroma of delicious food reigned supreme. I remember the first time I had chimichangas at a local Mexican restaurant, and the crispy exterior filled with flavorful chicken made a lasting impression. Ever since then, I’ve been on a mission to recreate that magic at home. These baked delights are not just a meal; they are a celebration of flavors, textures, and cherished moments spent with loved ones around the table. When I serve Baked Chicken Chimichangas, I can see the joy on everyone’s faces, and it reminds me why I love cooking so much.

What to Buy for Baked Chicken Chimichangas

When gathering ingredients for Baked Chicken Chimichangas, it’s essential to choose quality components that work harmoniously together. The combination of fresh and canned items creates a rich, layered flavor that elevates the dish. The key players include tender chicken, zesty chili powder, and creamy sour cream, all of which come together to form the heart of this recipe.

• 1 tablespoon vegetable oil – Essential for sautéing the onion and providing a base for the filling.
• 1/2 cup diced onion – Adds sweetness and depth of flavor to the filling.
• 2 garlic cloves, minced – Enhances the overall taste with its aromatic qualities.
• 2 1/2 teaspoons chili powder – Brings a bit of kick and an earthy flavor that is essential to the dish.
• 1 teaspoon ground cumin – Adds warmth and a subtle spice that complements the chicken.
• 1/2 teaspoon salt – Enhances all the other flavors and ties the dish together.
• 1/2 cup tomato sauce – Provides moisture and a tangy flavor to the filling.
• 1/2 cup chicken broth – Keeps the filling moist and flavorful.
• 1 (4-ounce) can diced green chiles – Adds a mild heat and texture to the chimichangas.
• 4 cups chopped cooked chicken – The star protein of the dish, making it hearty and filling.
• 2 tablespoons sour cream – Adds creaminess to the filling, balancing the spices.
• 5 large tortillas – The vessel that holds all the delicious ingredients together.
• 1 (16-ounce) can refried beans – Creates a creamy base and adds fiber to the dish.
• 1 1/2 cups shredded Mexican cheese – Provides the cheesy goodness that melts beautifully in the oven.
• cooking spray – Ensures that the chimichangas bake up crispy.
• lettuce, salsa, cilantro, and pickled jalapenos for serving – Fresh toppings that enhance the flavor and presentation.
• 1/2 cup sour cream – Used as a drizzle to add richness on top after baking.
• 1 tablespoon lime juice – Brightens the dish and adds a zesty finish.

Baked Chicken Chimichangas Instructions

Making Baked Chicken Chimichangas is a delightful process that fills your kitchen with mouthwatering aromas. Follow these detailed steps to bring this delicious dish to life.

1. Start by heating the vegetable oil over medium heat in a large nonstick skillet. Let the oil shimmer before adding the diced onion. Cook for about 2 to 3 minutes, stirring occasionally until the onion turns translucent and fragrant. This step is crucial for building a flavorful base for your filling.
2. Once the onion is softened, add the minced garlic and sauté for an additional minute. You’ll notice the wonderful aroma filling the kitchen; this is a sign that the garlic is ready.
3. Next, sprinkle in the chili powder, ground cumin, and salt. Cook and stir for about 15 seconds, allowing the spices to bloom. This is where the magic happens, and you’ll get a burst of flavor that permeates the mixture.
4. Now, add the tomato sauce and chicken broth. Stir everything together and let it simmer for a few minutes until the mixture thickens slightly. You want it to be cohesive but not too dry; the right consistency will ensure a moist filling.
5. After the mixture thickens, stir in the diced green chiles, chopped cooked chicken, and sour cream. Mix thoroughly and remove it from heat. This is where the filling comes together and becomes rich and creamy.
6. While the filling cools a bit, place the tortillas on a plate and cover them with a damp paper towel. Microwave them for 30 seconds to make them pliable. This step is essential for successfully rolling the chimichangas without tearing.
7. Once the tortillas are warm and soft, spread about 1/5 of the refried beans into the center of each tortilla, making sure to keep it mostly in the middle.
8. Then, pile about 1/5 of the chicken mixture on top of the beans. Sprinkle approximately 1/4 cup of shredded Mexican cheese over the chicken to add that cheesy goodness.
9. For each tortilla, fold the opposite sides over the filling, then roll it up burrito-style, ensuring the filling is securely enclosed. Place each rolled chimichanga seam side down in a greased 9×13-inch baking dish.
10. Once all the chimichangas are in the dish, spray the tops with cooking spray or brush them lightly with oil or melted butter. This will help them achieve a beautiful golden-brown color while baking.
11. Preheat your oven to 400 degrees Fahrenheit and bake the chimichangas for 20 to 25 minutes. Keep an eye on them, and once they’re golden and crispy, they’re ready to be removed.
12. While they bake, prepare a simple drizzle by stirring together the remaining sour cream and lime juice. Add just enough water to make it easy to drizzle. This finishing touch adds a refreshing zing to the chimichangas.
13. Once the chimichangas are done, remove them from the oven and drizzle with the sour cream mixture. Serve immediately with toppings like lettuce, salsa, cilantro, and pickled jalapenos.

Recipe Variations about Baked Chicken Chimichangas

If you’re looking to shake things up, there are countless variations of Baked Chicken Chimichangas that you can try. Here are some ideas to inspire your next batch!

• Vegetarian Version: Substitute the chicken with black beans or lentils for a hearty vegetarian option.
• Spice it Up: Add more heat by incorporating jalapeños or a spicy salsa into the filling.
• Cheesy Goodness: Experiment with different types of cheese, such as pepper jack or queso fresco, for added flavor.
• BBQ Twist: Try mixing in some BBQ sauce with the chicken for a sweet and smoky flavor.
• Freezing Tips: If you have leftovers, you can freeze the assembled but unbaked chimichangas. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.
• Serving Options: Serve with fresh guacamole, pico de gallo, or a side of Mexican rice for a complete meal.
• Breakfast Chimichangas: Fill with scrambled eggs, cheese, and veggies for a delicious breakfast option.

Serving Ideas for Baked Chicken Chimichangas

When it comes to serving Baked Chicken Chimichangas, the presentation can make all the difference. Here are some delicious ways to serve this delightful dish:

• Fresh Toppings: Top with lettuce, salsa, cilantro, and pickled jalapeños to add freshness and a pop of color to the plate.
• Rice Pairing: Serve alongside flavorful Mexican rice or cilantro-lime rice for a complete meal that satisfies.
• Dips and Sides: Accompany with guacamole or a side of black beans for a heartier dish.
• Casual Gatherings: These chimichangas make a fantastic option for casual gatherings or game day. Set up a topping bar and let guests customize their own!
• Lunch or Dinner: Perfect for both lunch and dinner, these chimichangas can easily be part of a quick weeknight meal or a sit-down family dinner.
• Seasonal Serving: Consider serving with a refreshing summer salad or roasted vegetables for a light and healthy touch.
• Storage Solutions: If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven to retain crispiness.

FAQ

Conclusion

Baked Chicken Chimichangas truly bring comfort and joy to any table, marrying flavors and textures that satisfy the palate. Their versatility allows you to make them your own, making gatherings even more memorable. So why not try making them tonight? You’ll find that they not only taste great but also create lasting memories with family and friends around the dinner table.

Baked Chicken Chimichangas

The ultimate comfort food for any occasion, Baked Chicken Chimichangas are crispy, filled with tender chicken, and bursting with flavor. Perfect for a quick weeknight dinner or a gathering with friends, these baked beauties are sure to impress and satisfy your cravings. Make them tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Mexican

Servings 5 servings

Calories 350 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Skillet
• Chef's Knife
• Saucepan
• Cutting Board
• Baking Sheet
• Oven

Ingredients

  

• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 2 garlic cloves minced
• 2 1/2 teaspoons chili powder I like ancho or chipotle chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 cup tomato sauce
• 1/2 cup chicken broth
• 1 4-ounce diced green chiles
• 4 cups chopped cooked chicken
• 2 tablespoons sour cream
• 5 large tortillas
• 1 16-ounce refried beans
• 1 1/2 cups shredded Mexican cheese
• cooking spray
• lettuce for serving
• salsa for serving
• cilantro for serving
• pickled jalapenos for serving
• 1/2 cup sour cream
• 1 tablespoon lime juice

Instructions

 

• Heat vegetable oil over medium heat in a large nonstick skillet. Add diced onion and cook for 2 to 3 minutes.Add garlic and cook 1 minute.
• Add chili powder, ground cumin, and salt. Cook and stir for 15 seconds.
• Add tomato sauce and chicken broth and simmer until thickened.
• Stir in the diced green chiles, chopped cooked chicken and sour cream. Remove from heat.
• Place the tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds.
• Spread 1/5 of the refried beans on the middle of each tortilla, keeping it mostly in the center.
• Pile 1/5 of the chicken mixture on top of the beans on each tortilla. Place 1/4 cup of shredded Mexican cheese on top of the chicken mixture.
• For each tortilla, fold opposite sides over and then roll up burrito-style. Place seam side down in a greased 9×13-inch baking dish.
• Spray the tops with cooking spray or brush with oil or melted butter and bake in a 400 degree oven for 20 to 25 minutes.
• In a small bowl, stir together the sour cream and lime juice. Add enough water to make it easy to drizzle.
• Remove chimichangas from oven, drizzle with sour cream and serve with toppings.

Notes

Extra tips or suggestions here.

Keyword Baked Chicken Chimichangas, baked chicken recipes, easy chimichanga recipe, Mexican comfort food