My kids beg me to make this Baked Chicken Chimichanga! This Chimichanga Recipe is so easy. A 30 minute dinner recipe the whole family will love. Our Baked Chimichanga Recipe is one you will add to your family meal rotation on a regular basis.
WHAT IS A CHIMICHANGA?
A Chimichanga is a deep-fried burrito that is popular in Tex-Mex, Southwestern U.S. cuisine. Chimichangas are typically prepared by filling a flour tortilla with a few different ingredients. The chimichanga is then folded up into a rectangular package. Chimichangas are usually deep fried but can also be baked.
The most common Chimichanga ingredients are:
- rice (Spanish Rice or Cilantro Rice)
- cheese
- beans (black or refried)
- shredded beef
- shredded chicken
CHIMICHANGA TOPPINGS
Wondering what you can serve these with? Common toppings that can be served along with your baked chimichangas are the following:
- olives
- guacamole
- salsa
- salsa verde
- sour cream
- avocados
- tomatoes
- shredded lettuce
- lime wedges
- cilantro
- chopped onions
- shredded cheese
CHIMICHANGA
If you are looking for a no hassle recipe that can literally be made in 30 minutes, this is it. You really just throw all the ingredients together and can have a delicious dinner recipe on the table in a half hour.
Baked Chimichangas can also be made and then frozen to be pulled out when you need an even faster dinner option. So we like to double the recipe sometimes and then freeze half of them before baking. Then all you need to do is throw them in a pre-heated oven to bake them for dinner.
BAKED CHICKEN CHIMICHANGAS
Chicken chimichangas are a healthier alternative to the deep fried ones because they are rubbed with a little bit of oil to get a good crisp shell and then baked in a 425 degree oven for 20 minutes until they are a nice, golden crispy brown color.
HOW TO FREEZE CHIMICHANGAS
Make-Ahead Tip:
To freeze, place chimichangas in freezer containers or seal in plastic wrap or a baggie before baking them. Label, and freeze for up to 6 months. To prepare, let thaw for about 30 minutes. Then rub a little bit of oil on the top of the chimichangas and bake in a 425 degree preheated oven about 25 minutes or until heated through and nice and crispy.
BAKED CHIMICHANGA SUPPLIES
- Jelly Roll Pan
- Hot Pad Oven Mitt
- Silicone Baking Mat
- Salsa or Sour Cream Dispenser
- Lime Juicer
- Kitchen Hand Towel
- saucepan
- spurtle
BAKED CHIMICHANGA RECIPE VIDEO
Watch our quick video to see how to put together this delicious chimichanga recipe. So easy anyone can make them.
OVEN BAKED CHIMICHANGAS
This delicious recipe has been adapted slightly from one of my favorites to follow for great recipes. See the original over at LilLuna.com.
Chicken Chimichangas
Ingredients
- 1 1/2 cup chicken cooked and shredded
- 2/3 cup salsa
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp canola oil or vegetable oil divided
- 1 package Knorr Fiesta Sides Spanish Rice or other rice
- 1 1/4 cup colby jack cheese shredded
- 4-8 flour tortillas depending on the size
Instructions
-
Combine the cooked shredded chicken with salsa, cumin, and oregano; set aside.
-
Prepare Mexican Rice according to package directions (cover and simmer for 7 minutes). Remove from the heat.
-
Stir in the chicken mixture and cheese with the rice.
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Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet.
-
Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees.
-
Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges.
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*recipe slightly adapted from LilLuna.
OTHER EASY DINNER RECIPES
- Baked Ravioli
- Garlic Cheddar Chicken Strips
- Spaghetti Carbonara
- Cashew Chicken
- Slow Cooker Chicken Tacos
- Baked Ranch Chicken
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SO delicious! Love how fast and easy it was too. Definitely adding this one to our regular dinner rotation.
Yum, yum!! Love chimichangas! These would be great with other meat or refried beans, too.
Kristyn- It really would!
This looks delicious!
What a great idea. I never even thought of baking instead of frying a chimichanga. I bet is is an excellent bit of crunch without all that oil. I love it!
Scarlet- I do love the crunch! I hope you enjoy the recipe!
Your link to LilLuna takes us to Ulta.com
I love the idea of baking the chimichangas instead of frying them (I hate the mess of frying… and the oil burns!).
Me too! They taste great and are healthier!
These look super delicious and somewhat healthy. I’ll try them for sure this coming weekend.
Keep sharing such recipes Amy.
Mike-The are a family favorite. Hope you give them a try!
thanks for sharing such an awesome recipe, i like it.
Richard- You are welcome! Glad you enjoyed it!
yum yum, perfect recipe is here!!
So happy you liked it! It’s a favorite at our house too!
Yum, yummy, I will be making this tomorrow. Thanks for sharing.
Ivory- You will have to let me know if you like it.
Thank you so much for this baked chimichanga recipe! So delicious and really easy to make! Highly recommended!
Allyssa- Thank you!
We love chimichangas!! And, the fact that they are baked is even better! They have a nice crunch!
Kristyn- I love that they are baked too!
And, I always thought chimichangas were so complicated to make, but I was wrong. Easy & very family-friendly!
Natalie- They really are so simple to make.
I love how delicious this is, but how baking helps it be a little healthier too! Everyone loves these.
Katie- So happy everybody loved these.