Baked Chicken Chimichangas are like the culinary equivalent of a warm hug on a chilly day. Just imagine crispy, golden tortillas bursting with tender chicken, savory spices, and melty cheese. The aroma wafts through your kitchen, promising comfort and satisfaction with every bite. savory chicken linguine These delightful bundles are perfect for family dinners, game nights, or when you simply want to impress your friends without breaking a sweat. For more inspiration, check out this sticky honey chicken recipe recipe.
I remember the first time I made baked chicken chimichangas; it was during a casual gathering with friends. As they took their first bite, their eyes lit up like Christmas morning! The laughter and compliments filled the room, creating an unforgettable memory that still brings a smile to my face whenever I whip up this recipe. ultimate taco bowl recipe.
Why You'll Love This Recipe
- These baked chicken chimichangas are easy to prepare and require minimal cooking skills
- Their flavor profile is rich and satisfying, making them perfect for any occasion
- Visually appealing with crisp golden edges and vibrant fillings, they will catch everyone’s eye
- Plus, they’re versatile enough to allow for endless filling variations based on your preferences
Sharing this dish with family always brings smiles and compliments. turkey melt sliders Seeing everyone enjoy my chimichangas melts my heart each time.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: About 3-4 should do; adjust based on how many hungry mouths you’re feeding.
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Olive Oil: Use extra virgin for added flavor and richness.
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Fresh Garlic: Choose firm cloves for the best taste; garlic makes everything better!
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Cumin: This spice adds an earthy warmth that enhances the chicken’s flavor.
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Chili Powder: A sprinkle of this brings just the right amount of kick to your filling.
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Tortillas: Flour tortillas work best for wrapping these tasty treasures up tightly.
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Shredded Cheese: Use your favorite blend; I love Monterey Jack for its meltiness!
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Sour Cream or Greek Yogurt: For serving on the side; it adds creaminess to balance the flavors perfectly.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 400°F (200°C). Grab a large baking dish and lightly spray it with nonstick cooking spray to prevent sticking later.
Cook the Chicken: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Toss in chicken breasts along with cumin and chili powder. Cook until the chicken is no longer pink inside.
Shred the Chicken: Once cooked, remove chicken from the skillet and let it cool slightly before shredding it using two forks. It should easily fall apart into tender pieces.
Assemble Your Chimichangas: Spread some shredded chicken down the center of each tortilla. Top it with shredded cheese—don’t be shy here! Roll up each tortilla tightly while tucking in the ends to secure everything inside.
Bake Until Golden Brown: Place assembled chimichangas seam-side down in your prepared baking dish. Lightly spray them with olive oil spray for that golden crunch! Bake for about 20 minutes or until crispy and golden brown.
Serve & Enjoy!: Remove from the oven and let them cool for a few minutes before serving. Pair these delicious baked chicken chimichangas with sour cream or Greek yogurt for dipping! For more inspiration, check out this cheesy mushroom chicken lasagna recipe.
These baked chicken chimichangas are not only easy to make but also bursting with flavor that will satisfy even the pickiest eaters at your table. taco stuffed shells for a fiesta Enjoy every crispy bite!
You Must Know
- Baked Chicken Chimichangas are a flavorful twist on a classic
- They’re crispy, cheesy, and surprisingly easy to make
- The aromas that fill your kitchen will have everyone asking for seconds
- Plus, they’re a healthier alternative to fried chimichangas, so you can indulge guilt-free!
Perfecting the Cooking Process
Start by seasoning and baking the chicken until cooked through. While it cools, prepare the filling and warm the tortillas. This sequence ensures everything is ready to roll with maximum flavor.
Add Your Touch
Feel free to swap in your favorite proteins or veggies for the filling. Experiment with spices like cumin or smoked paprika to give your chimichangas a unique flavor profile that reflects your taste.
Storing & Reheating
Store leftover chimichangas in an airtight container in the fridge for up to three days. To reheat, bake at 350°F for about 10-15 minutes until crispy.
Chef's Helpful Tips
- Use fresh ingredients for optimal flavor; stale tortillas will lead to soggy results
- Don’t skip the cheese—it’s essential for melty goodness inside!
- Allow the chicken to cool before shredding for easier handling and better texture
Sharing these baked chicken chimichangas with friends at a game night was unforgettable—everyone devoured them, and I received requests for the recipe!
FAQ
What is a chimichanga?
A chimichanga is a deep-fried burrito usually filled with meat and cheese.
Can I make baked chicken chimichangas ahead of time?
Yes, prepare them and refrigerate before baking to save time later.
How do I ensure my chimichangas are crispy?
Brush them lightly with oil before baking to achieve that delightful crunch.
Baked Chicken Chimichangas
- Total Time: 35 minutes
- Yield: Serves 4
Description
Baked Chicken Chimichangas are a deliciously comforting dish that brings joy to any gathering. These crispy, golden tortillas are filled with tender chicken, savory spices, and gooey cheese, making them an irresistible choice for family dinners or game nights. Easy to prepare and packed with flavor, they are sure to impress your guests without the fuss. Serve them with sour cream or Greek yogurt for a delightful finish that will have everyone coming back for seconds.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tsp olive oil
- 2 cloves fresh garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 4 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- Sour cream or Greek yogurt, for serving
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, heat olive oil and sauté minced garlic until fragrant (about 30 seconds). Add chicken breasts along with cumin and chili powder; cook until no longer pink inside (about 7-10 minutes).
- Remove the chicken from the skillet once cooked and shred it using two forks.
- Spread shredded chicken down the center of each tortilla, top with shredded cheese, then roll tightly while tucking in the ends.
- Place chimichangas seam-side down in the prepared baking dish and lightly spray with olive oil. Bake for about 20 minutes or until golden brown.
- Let cool for a few minutes before serving with sour cream or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 1g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
