Baked Chicken Chimichangas Recipe

My favorite weeknight Tex-Mex-inspired dinner. Chimichangas are chicken chimichangas with chicken, refried beans and cheese. They also include chopped green chilies and lots of other spices.

Baked Chicken Chimichangas Recipe

My favorite weeknight Tex-Mex dish is the baked chicken chimichangas. It’s not something I have ever made on weekends, though. They are so delicious. I don’t know why. This recipe has been my favorite for six years. I don’t know why I didn’t share it sooner.

Table of Contents

What is Chimichanga?

Chimichangas, a traditional deep-fried burrito with chicken, beef, spices and vegetables, are small. This recipe was inspired by a healthier, simpler version I found on Cooking light. Although I am not a regular Cooking Light user, I love this recipe. The chimichangas are delicious and can be made in just 25 minutes.

My chicken chimichangas contain diced chicken, refried green chiles and lots of spices. They also include a mixture of Mexican cheeses. They’re a Mexican-inspired meal that the whole family will love.

How to make Baked Chimichangas?

I combine the fully cooked chicken with all the remaining ingredients/spices to make a meat-based mixture. We can now place the filling onto a burrito-sized tortilla and seal it with a burrito. Bake for a few minutes at high heat for a crisp exterior and nice sear.

To give the chimichangas a crunchier appearance, spray them with cooking spray.

Diced Chicken Versus Shredded

Two cups of diced chicken are required for this recipe. However, shredded rotisserie chicken makes it much faster and gives it a nice texture. Two cups of shredded chicken would be a good choice. You will get a creamier and more tender chimichanga.

It would help if you only used small pieces of chicken. Larger chunks of chicken can fall apart, making it difficult to mix with the other ingredients.

Sour Cream Drizzle

Adding drizzled cream to this recipe is one of the greatest things ever. To add a little flair, I use sour cream to reduce the consistency and mix it in a Ziploc bag. You can drizzle each chimichanga professionally by turning the corner. It’s all the little things that matter in life.

Baked Chicken Chimichangas Recipe

Quick Overciew

PREP TIME 10
COOK TIME 20
TOTAL TIME: 30 MINS
YIELD 6 CHIMICHANGAS
CATEGORY: DINNER
MEXICAN CUISINE

My favorite weeknight Tex-Mex-inspired dinner. Chimichangas are chicken chimichangas with chicken, cheese, refried beans and lots of spices.

Baked Chicken Chimichangas

Ingredients

1 lb diced boneless, skinless chicken (breast and tenders work).
6, 8-inch soft flour tortillas
1/2 cup Mexican mix cheese
16 ounces of fat-free refried beans in a can
Chop green chiles in a 4.5-ounce can drained
1/2 chopped yellow onion
1 tablespoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper to your liking
Olive oil and cooking spray to cook with
Guacamole, salsa, and sour cream are optional.
1-2 cloves garlic, minced

Ingredients for Sour Cream Drizzle

3-4 tablespoons of sour cream
1 tablespoon water

Cooking Steps & Instructions

Preheat oven to 500 degrees F. Mix the sour cream and water in a small bowl until it becomes smooth and creamy. It should be thin enough to drizzle but not too thick. Set aside.
Heat oil in a pan or skillet on medium heat. Stir in the chopped chicken and onion. Let it simmer for 6-8 minutes.
Stir in the garlic, green chiles, and spices. Let simmer for 2 minutes, stirring frequently. Turn off the heat.
Place the tortillas on a plate and evenly distribute two tablespoons of refried bean mixture down the middle of each tortilla. Distribute the chicken filling evenly down each tortilla.
Sprinkle with cheese to your liking.
Roll the tortilla into a tight burrito by folding it in the ends.
Place the chimichangas on a baking sheet to ensure that they are tightly wrapped. Spray the chimichangas with cooking spray.
Transfer the chimichangas to the oven. Bake on the top rack for 7-10 mins or until golden brown.
Serve immediately with salsa, guacamole and a drizzle of sour cream.

This recipe can also be made with shredded rotisserie poultry. I would heat it again to ensure that the chicken is warm before baking. You don’t want large chunks of chicken, no matter what you do. It’s best to eat small.

Baked Chicken Chimichangas