There’s just something magical about homemade baked chicken chimichangas! The crispy, golden tortillas filled with seasoned chicken and melted cheese create a delightful crunch that’s hard to resist. I remember the first time I made these for a family gathering—everyone was raving about them! The combination of spices—cumin, chili powder, and a hint of garlic—adds such a depth of flavor that keeps everyone coming back for more. Plus, they’re a breeze to whip up, making them perfect for both busy weeknights and festive occasions. Trust me, once you try these baked chicken chimichangas, they’ll become a staple in your kitchen too!
Ingredients for Baked Chicken Chimichangas
To make these delicious baked chicken chimichangas, you’ll need just a few simple ingredients that pack a punch of flavor. Here’s what you’ll need:
- 2 cups shredded cooked chicken
- 1 cup refried beans
- 1 cup shredded cheese (I love using a blend of cheddar and Monterey Jack!)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 large flour tortillas
- 1/4 cup olive oil (for brushing and that golden finish)
Make sure your chicken is nicely shredded and your cheese is ready to go. The combination of these ingredients will create a filling that’s not only tasty but also incredibly satisfying!
How to Prepare Baked Chicken Chimichangas
Now that you’ve got your ingredients lined up, let’s dive into the fun part—preparing those fabulous baked chicken chimichangas! Follow these steps, and you’ll have a mouthwatering meal ready in no time.
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). Preheating is crucial because it sets the stage for perfectly crispy chimichangas. Trust me, you don’t want to skip this part!
Prepare the Filling
In a large mixing bowl, combine the shredded chicken, refried beans, shredded cheese, cumin, chili powder, garlic powder, and onion powder. Give it a good mix until all the ingredients are evenly combined. The spices will blend beautifully with the chicken and beans, creating a flavorful filling that’s sure to impress!
Assemble the Chimichangas
Now for the fun assembly part! Take one of the large flour tortillas and place a generous portion of the filling in the center. Fold in the sides, then roll the tortilla tightly from the bottom up. You want to secure those delicious ingredients inside! Repeat this with the remaining tortillas and filling. If you find your tortillas tearing, don’t worry—just use a little extra care when rolling them up.
Bake the Chimichangas
Place your assembled chimichangas seam-side down on a baking sheet. Brush the tops with olive oil for that gorgeous golden color. Pop them in the oven and bake for 25-30 minutes, or until they’re beautifully golden brown and crispy. Keep an eye on them—when they look like they’re calling your name, they’re probably ready! You’ll know they’re done when they have that perfect crunchy texture and a lovely golden hue.
Why You’ll Love This Recipe
- Quick to prepare: You can have these baked chicken chimichangas ready in just 45 minutes—perfect for busy weeknights!
- Easy to customize: Swap out ingredients based on what you have on hand; add veggies, change the cheese, or spice it up with jalapeños!
- Flavorful: The blend of spices and fillings creates a delicious explosion of taste in every bite.
- Great for meal prep: Make a big batch, and you’ll have tasty lunches or dinners ready to go for the week!
- Crispy without the mess: Baking instead of frying means you get that crunchy texture without the hassle of hot oil splatters.
- Family-friendly: Everyone loves a good chimichanga, making this a hit with kids and adults alike!
Tips for Success
Getting those baked chicken chimichangas just right can make all the difference, so here are some of my best tips to ensure you achieve chimichanga perfection!
- Warm the Tortillas: Before you start assembling, warm the tortillas briefly in the microwave or on a skillet. This makes them more pliable and less likely to tear when you’re rolling them up.
- Don’t Overfill: It’s tempting to pack in a ton of filling, but too much can lead to messy chimichangas that burst open during baking. Stick to about 1/3 to 1/2 cup of filling per tortilla.
- Brush Generously: Make sure to brush the tops of your chimichangas with olive oil before baking. This not only helps them brown beautifully but also adds a delicious richness!
- Check for Doneness: Keep an eye on the chimichangas as they bake. They should be golden brown and crispy when done. If they’re browning too quickly, you can cover them loosely with foil to prevent burning.
- Let Them Rest: After baking, let the chimichangas sit for a few minutes before serving. This helps the filling set a bit and makes them easier to handle.
- Experiment with Seasoning: Feel free to adjust the spices to your liking! If you love heat, add some cayenne pepper or diced jalapeños to the filling for an extra kick.
With these tips in mind, you’ll be well on your way to making the best baked chicken chimichangas that your family will rave about!
Nutritional Information
When it comes to enjoying baked chicken chimichangas, it’s great to know what you’re getting in terms of nutrition! Here’s the typical nutritional breakdown for one chimichanga:
- Calories: 320
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 600mg
- Carbohydrates: 36g
- Fiber: 4g
- Sugar: 2g
- Protein: 18g
These values are estimates and can vary based on the specific ingredients you use. Enjoying a chimichanga is not only satisfying but also a balanced choice for a delicious meal!
FAQ Section
I know you might have a few questions about these baked chicken chimichangas, so let’s dive into some of the most common ones I get asked!
Can I make these chimichangas ahead of time?
Absolutely! You can prepare the chimichangas, wrap them tightly in plastic wrap, and store them in the refrigerator for up to 24 hours before baking. Just be sure to brush them with olive oil right before you pop them in the oven.
How do I store leftover chimichangas?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I recommend reheating them in the oven to keep that crispy texture—just pop them back in at 350°F (175°C) for about 10-15 minutes.
Can I freeze baked chicken chimichangas?
Yes! You can freeze them before or after baking. If freezing before baking, wrap each chimichanga in plastic wrap and then foil, and they’ll keep for about 2 months. Bake them straight from the freezer, adding a few extra minutes to the baking time. If you freeze them after baking, let them cool completely before wrapping.
What can I substitute for the refried beans?
If you don’t have refried beans on hand, you can use black beans or pinto beans instead! Just mash them a bit for a similar texture, or if you’re not a bean fan, you could use additional chicken or some sautéed veggies for filling.
Can I use corn tortillas instead of flour tortillas?
You can use corn tortillas, but they tend to be more fragile. I’d recommend warming them up a bit in the microwave or on a skillet first to make them more pliable. Just be gentle when rolling them up!
What toppings pair well with these chimichangas?
The possibilities are endless! I love topping mine with fresh salsa, guacamole, or a drizzle of sour cream. You can also add some chopped cilantro or your favorite hot sauce for an extra kick!
Hopefully, these answers help you feel more confident in making your baked chicken chimichangas! Enjoy every crispy, cheesy bite!
Storage & Reheating Instructions
Once you’ve enjoyed your delicious baked chicken chimichangas, you might have some leftovers (if you’re lucky!). Here’s how to store them properly so they stay tasty and ready for your next meal.
To store leftovers, simply place the chimichangas in an airtight container in the refrigerator. They’ll keep well for up to 3 days. If you want to keep them for longer, consider freezing them. Just let them cool completely, then wrap each chimichanga tightly in plastic wrap followed by foil. They can be frozen for about 2 months without losing their flavor.
When it’s time to enjoy them again, you can reheat your chimichangas straight from the fridge or freezer. For the best results, I recommend using the oven. Preheat your oven to 350°F (175°C) and place the chimichangas on a baking sheet. If they were frozen, you might need to add a few extra minutes to the reheating time. Bake for about 10-15 minutes until they’re heated through and the outside is crispy again. This way, you’ll get that delightful crunch just like when they were freshly made!
And there you have it—easy storage and reheating tips to keep your baked chicken chimichangas just as delicious as the first time! Enjoy!
Imprimer
Baked Chicken Chimichangas: 7 Reasons to Love Them
- Temps Total: 45 minutes
- Rendement: 8 servings 1x
- Alimentation: Sans Gluten
Description
Baked chicken chimichangas are crispy, flavorful tortillas filled with seasoned chicken and cheese.
Ingrédients
- 2 cups cooked chicken, shredded
- 1 cup refried beans
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 large flour tortillas
- 1/4 cup olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix chicken, refried beans, cheese, cumin, chili powder, garlic powder, and onion powder.
- Place a portion of the filling on each tortilla.
- Fold the sides and roll the tortilla tightly.
- Brush each chimichanga with olive oil.
- Place on a baking sheet and bake for 25-30 minutes until golden brown.
Notes
- Serve with salsa or guacamole.
- Store leftovers in the refrigerator for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 chimichanga
- Calories: 320
- Sucre: 2g
- De Sodium: 600mg
- La graisse: 15g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 36g
- La fibre: 4g
- La protéine: 18g
- Le taux de cholestérol: 40mg
Mots-clés: baked chicken chimichangas, chicken chimichangas, baked chimichangas
