Ready in: 45 minutes · Serves: 4-6 · Technique: Baking · Storage: Up to 3 days in the fridge.Quick Answer
Baked Chicken Chimichangas are easy to prepare and deliver a deliciously crispy, flavorful bite perfect for festive gatherings.As the holiday season approaches here in New York City, I'm constantly searching for cozy meals that can feed a crowd while still feeling festive. One dish that I've recently fallen in love with is Baked Chicken Chimichangas. They are deliciously crispy on the outside, stuffed with savory flavors, and perfect for gatherings or simply cozying up at home.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Deliciously crispy on the outside, providing the perfect texture contrast to the savory filling.
- Easy to prepare for a crowd, making it an ideal dish for holiday gatherings.
- Versatile ingredients allow for customization, so you can tailor the flavors to your preference.
- Can be prepped ahead of time and frozen, offering convenience for busy hosts.
- Comfort food at its finest, ensuring warmth and satisfaction during chilly evenings.
Ingredients
Gather these ingredients to create delicious Baked Chicken Chimichangas.
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup refried beans
- 1 cup shredded cheese (a blend of Monterey Jack and cheddar)
- 1 cup salsa
- 1 tablespoon taco seasoning
- 4 large flour tortillas
- Olive oil spray
Optional Toppings
- Sour cream
- Guacamole
- Chopped cilantro
How to Make Baked Chicken Chimichangas (Step-by-Step)
Follow these simple steps to prepare your Baked Chicken Chimichangas.
Step 1: Preheat Your Oven
Start by preheating your oven to 375°F (190°C). The smell of that warm oven will set the stage for what's to come.
Step 2: Mix It Up
In a large mixing bowl, combine the shredded chicken, refried beans, half of the cheese, salsa, and taco seasoning. The vibrant colors of the mixture will be mouthwatering as the reds of the salsa peek through the creamy beans.
Step 3: Assemble
Lay a tortilla flat on a clean surface. Spoon about ⅓ cup of the chicken mixture onto the center of the tortilla. Fold in the sides, then roll it up tightly, tucking in the ends. Repeat this with the remaining ingredients.
Step 4: Prepare to Bake
Arrange the rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Give each chimichanga a light spray of olive oil to ensure they turn a lovely golden brown as they bake.
Step 5: Bake to Perfection
Place them in the preheated oven and bake for 20-25 minutes or until they are beautifully crisp. Keep an eye on them as they bake, letting the nutty aroma of the tortillas mingle with the spices fill your kitchen.
Common Mistakes to Avoid
- Overstuffing: It can be tempting to pack in more filling, but this can make rolling them up a challenge and could result in a messy bake.
- Skipping the Oil Spray: Don't underestimate the importance of that light oil coating to achieve a beautiful, crisp exterior.
- Ignoring Doneness: Be sure to keep an eye on the chimichangas as they bake. If they look golden and crispy, that's your cue to take them out!
Tips and Tricks for Success
- Serving Size: These chimichangas are perfect for popping in the oven before guests arrive. Consider doubling the recipe if you're hosting for the holidays.
- Freezing Tips: If you want to make these in advance, assemble the chimichangas and freeze them before baking. When you're ready, bake them straight from the freezer-just add an extra 10-15 minutes to the cooking time.
- Customizing Fillings: Feel free to add black beans, corn, or sautéed peppers to the filling for more texture and flavor.
Variations
- Use shredded beef or pork instead of chicken for a different protein option.
- Try different cheeses such as pepper jack for a spicy kick.
- Substitute whole wheat tortillas for a healthier alternative.
- Add diced jalapeños or spicy salsa for additional heat.
How to Serve
- Top with sour cream, guacamole, or chopped cilantro for added flavor.
- Serve alongside a fresh salad or Mexican rice for a complete meal.
- Offer various dipping sauces like salsa verde or enchilada sauce.
Make Ahead and Storage
- Make Ahead: Assemble chimichangas in advance and refrigerate until ready to bake.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven for best results, ensuring they crisp back up nicely.
- Freezing: Assemble and freeze before baking, then bake straight from the freezer with an extra 10-15 minutes cooking time.
Recipe Notes / What I Learned
Throughout my journey of perfecting these chimichangas, I discovered that the secret to a crisp shell lies in the oil spray and slightly undercooking the filling so it doesn't seep into the tortillas. This simple technique has elevated my chimichanga game beyond what I expected!
Yield and Serving Size
Yield: 4 · Serving Size: 1 chimichanga
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 25g protein · 40g carbs · 10g fat
Recipe by:
Crispy Baked Chicken Chimichangas for Holidays
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine cooked chicken, refried beans, half of the cheese, salsa, and taco seasoning.
- Lay a tortilla flat, spoon about ⅓ cup of the chicken mixture onto the center, fold in the sides, then roll it up tightly.
- Arrange rolled chimichangas seam-side down on a baking sheet lined with parchment paper and spray each with olive oil.
- Bake for 20-25 minutes until golden brown and crispy.
Notes
FAQs
1. Can I use beans other than refried beans in the chimichangas?
Yes, you can substitute black beans, pinto beans, or any other variety you prefer. Just make sure they are cooked and seasoned to your liking.
2. How can I make these chimichangas vegetarian?
To make vegetarian chimichangas, simply omit the chicken and add more beans, vegetables like sautéed peppers, or even some cooked quinoa for added protein.
3. Can I prepare Baked Chicken Chimichangas in advance?
Absolutely! You can assemble the chimichangas ahead of time and freeze them. When ready to serve, bake them straight from the freezer, adding extra time as needed.
4. What should I serve with chimichangas?
These chimichangas pair wonderfully with sour cream, guacamole, salsa, or a fresh salad. You can also serve them with rice or chips for a more substantial meal.
5. Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used, but they are more fragile than flour tortillas. Make sure to warm them up first to prevent cracking when rolling.
