Baked Chicken Chimichangas

Last Tuesday evening, I stumbled back home after Sarah's dance recital, and all I could think was, "What can I whip up that doesn't take forever?" That's when Baked Chimichangas came to the rescue! Not only is this recipe super quick, but it also won’t leave your kitchen looking like a disaster zone. It’s a family favorite that Donald always appreciates, and even Alex can't resist asking for seconds. For more lazy-day delights, check out my gluten-free lemon crinkle cookies.

Jump to:

Why you’ll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
Recipes you may like
Baked Chicken Chimichangas

Why you’ll love this recipe

Baked Chimichangas are a healthier twist on the traditional fried version. They are filled with juicy chicken, cheesy goodness, and are perfect for busy weeknights. Plus, baking them means less mess and fewer calories. This meal brings everyone to the kitchen table without the fuss!

Ingredients

1 pound cooked and shredded skinless boneless chicken breast
15 ounce container of medium queso blanco dip
8 flour tortilla burrito shells
2 tablespoons fresh chopped cilantro
1½ cups freshly shredded Monterey jack cheese
2 teaspoons extra virgin olive oil

Step-by-step instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Mix the shredded chicken with the queso until fully coated.
Lay out a tortilla and add ½ cup of the chicken mixture, leaving room on the edges.
Add 1 teaspoon of cilantro and ¼ cup of Monterey jack cheese over the filling.
Fold and roll the tortilla tightly, placing it seam side down on the sheet.
Brush each chimichanga with olive oil.
Bake for 18-20 minutes.

Recipe tips & variations

For extra flavor, try sprinkling some chili powder or smoked paprika over the top before baking. Switch up the cheese with cheddar for a different twist, or add some jalapeños if you're feeling adventurous. This recipe is versatile enough to handle a few tweaks without losing its charm.

Storage & reheating

These chimichangas store beautifully. Simply let them cool, then wrap individually in foil or place in an airtight container. They’ll keep in the fridge for three days. To reheat, pop them back in a 350°F oven for about 10 minutes, and they’ll be good as new!

FAQs

How do you keep baked chimichangas from unrolling in the oven?

Roll them tightly and place them seam side down on the baking sheet. This keeps everything snug and in place.

Can baked chicken chimichangas be made ahead and frozen?

Absolutely! Make and roll them up, then freeze before baking. When you're ready, bake them straight from the freezer, adding a few extra minutes to the cooking time.

What type of chicken works best for making chicken chimichangas?

I find that boneless and skinless chicken breast works best because it shreds easily and absorbs flavors well. However, you can also use leftover rotisserie chicken for convenience.

Can I make baked chimichangas crispy without frying them?

Yes, brushing with a bit of olive oil before baking gives them a golden, crispy exterior without the need for frying.

Recipes you may like

In our bustling Manhattan home, finding meals like these Baked Chimichangas that are simple and bring the family together around the table makes all the hustle worth it. Give them a try and see if they become a family favorite at your house too!