Baked Chicken Chimichangas Recipe

If you’re craving something crispy, cheesy, and packed with flavor but want to skip the deep frying, you’re going to love my Baked Chicken Chimichangas Recipe. This recipe brings all the rich, comforting Tex-Mex vibes right into your kitchen without the extra oil mess. When I first tried baking instead of frying, I was amazed at how golden and crispy these chimichangas still get—plus, they feel a bit lighter and are insanely addictive. Keep reading, because I’m sharing all my favorite tips and tricks so your baked chimichangas turn out perfect every time!

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Ingredients You’ll Need

The magic of this Baked Chicken Chimichangas Recipe lies in its simple but bold ingredients. The melty combination of Colby Jack and cream cheese mixed with perfectly seasoned chicken filling makes it irresistibly creamy. Plus, the refried beans add that authentic, hearty texture you’ll appreciate.

• Vegetable oil: Just a little helps sauté the aromatics and chicken to juicy perfection.
• Yellow onion: Adds natural sweetness and depth—make sure to dice it finely so it cooks evenly.
• Garlic cloves: Fresh minced garlic is a must for that irresistible bite.
• Chicken breasts: I like to use small strips so they cook quickly and mix well with the sauce.
• Chili powder: This is the backbone of the smoky, spicy flavor in the filling.
• Cumin: A little earthy warmth that really rounds out the taste.
• Paprika: Adds brightness and a subtle smoky note.
• Salt and freshly cracked black pepper: Seasoning essentials to bring all the flavors alive.
• Chicken broth: Used to deglaze the pan and build a rich base for the sauce.
• Tomato sauce: I prefer canned tomato sauce for its smooth texture and mild tang.
• Colby Jack cheese: Melts beautifully and adds creamy, mellow flavor.
• Cream cheese: This is my secret weapon for luscious richness.
• Refried beans: Spread in the tortillas for that classic, hearty layer.
• Large flour tortillas: Burrito-sized works best for easy rolling and filling hold.
• Non-stick cooking spray: To help get those tortilla edges golden and crispy without frying.
• Sour cream: For topping—adds cool creaminess to balance the spices.

Variations

I love how versatile this Baked Chicken Chimichangas Recipe is—you can tweak it easily to suit your mood, what you have on hand, or dietary preferences. It’s a great base for some fun experimentation!

• Vegetarian version: Swap the chicken for sautéed mushrooms or roasted veggies—and maybe double up on the refried beans for that hearty feel.
• Spice it up: Add diced jalapeños or a splash of hot sauce inside for an extra kick; my family enjoys the mild heat, but you can dial it up or down.
• Cheese options: Feel free to use pepper jack for a zesty twist or a blend of cheeses you love; I found Colby Jack melts the creamiest.
• Make it gluten-free: Use gluten-free tortillas and double-check your canned goods and broth for certification.

How to Make Baked Chicken Chimichangas Recipe

Step 1: Sauté the Aromatics for Flavor

Start by heating your vegetable oil over medium heat in a sauté pan. Toss in the finely diced yellow onions and minced garlic—this is where the flavor foundation builds. Sauté for about 2 minutes until fragrant and soft, but not browned. This step really wakes up the filling and makes all the difference, so don’t rush it.

Step 2: Cook and Season the Chicken

Add the chicken strips to the pan and sprinkle with chili powder, cumin, paprika, salt, and pepper. Stir frequently as the chicken cooks for 2–3 minutes until it’s mostly cooked through. The spices should toast slightly, releasing their aroma—you’ll already start to crave this.

Step 3: Build the Sauce

Pour in the chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom—that’s pure flavor. Let the broth reduce by about half over 3-4 minutes. Then add the tomato sauce and simmer, stirring occasionally, until the sauce thickens, around 4-5 minutes. This sauce is what’ll keep your chimichangas juicy and tasty!

Step 4: Stir in the Creamy Cheeses

Turn off the heat and stir in the shredded Colby Jack and cream cheese until everything melts into a smooth, cheesy filling. This step adds that luscious creaminess I know you’ll love—don’t skip it!

Step 5: Assemble the Chimichangas

Lay out your flour tortillas and evenly spread refried beans over each, leaving at least a 2-inch border for rolling. Spoon the chicken and cheese filling into the center, then fold in the sides and roll them up just like a burrito. This assembly method keeps the filling secure and ensures everything cooks evenly.

Step 6: Bake to Golden Perfection

Place the seam side down in a greased 8×8 baking dish. Give the tops a light spray with non-stick cooking spray so they crisp up beautifully. Pop them in a preheated 400°F oven for 10–15 minutes until they’re golden and slightly crispy. This is where the magic happens—watch them transform without messy frying!

Step 7: Add the Finishing Touches

Once out of the oven, top each chimichanga with a generous dollop of sour cream. If you’re feeling fancy, I enjoy adding fresh cilantro or a squeeze of lime—these little extras take the flavor up a notch.

How to Serve Baked Chicken Chimichangas Recipe

Garnishes

I like to keep it simple with a dollop of sour cream and a sprinkle of chopped fresh cilantro—just enough to brighten the rich flavors. Sometimes I add diced avocado or a fresh pico de gallo for extra texture and freshness. Trust me, these garnishes make the whole dish pop!

Side Dishes

To round out the meal, my go-to sides are a crisp green salad with lime vinaigrette or some Mexican-style street corn (elote) for a real treat. Rice and beans work great, too, if you want a more traditional, filling spread.

Creative Ways to Present

For special occasions, I like to slice the chimichangas diagonally and fan them out on a large platter, drizzling with chipotle crema and sprinkling on crumbled queso fresco. It looks impressive but is so easy to do—and your guests will think you spent hours in the kitchen!

Make Ahead and Storage

Storing Leftovers

Leftover chimichangas keep well in an airtight container in the fridge for up to 3 days. I usually arrange them seam side down so they hold their shape better and reheat more evenly.

Freezing

If you want to prep in advance, these chimichangas freeze beautifully. After assembling (but before baking), wrap each one tightly in plastic wrap and then foil. When ready to bake, thaw overnight in the fridge and then bake as usual. This trick saved me on busy weeknights more times than I can count!

Reheating

To reheat, I like to bake them at 350°F for about 10-12 minutes—this keeps the tortilla crispy without drying out the filling. Microwaving works in a pinch but tends to make the exterior soggy, so I only do that if I’m really short on time.

FAQs

Final Thoughts

I absolutely love how this Baked Chicken Chimichangas Recipe brings together comfort food and convenience. It’s perfect for days when you want that crispy, cheesy goodness without the hassle of frying. After many tries, this has become my family’s favorite go-to, and I hope it brings the same joy to your table. Give it a try—you might just find your new favorite weeknight dinner that feels like a little celebration!

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