Baked Chicken Chimichangas
Baked chicken chimichangas feature tender shredded chicken wrapped in crispy tortillas, topped with cheese and flavorful picante sauce, perfect for a satisfying Mexican-inspired meal.
Ingredients
Instructions
- Warm tortillas in oven or microwave until they are pliable.
- Chop cilantro and add to picante sauce.
- Brush one side of each tortilla with melted butter.
- Lay the buttered side down on a work surface.
- Place about 1/4 cup of chicken, 2 tablespoons of cheese, and 1 tablespoon of picante sauce on the bottom of each tortilla.
- Fold or roll the tortillas to enclose the filling.
- Place the assembled chimichangas on a baking sheet.
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until golden brown.
- Serve hot, garnished with additional cilantro if desired.
Tips & Substitutions
For extra flavor, consider adding black beans or corn to the chicken mixture. If you prefer a bit of heat, try incorporating diced jalapeños. You can also substitute the Monterey Jack with Pepper Jack cheese for a spicier kick. Ensure tortillas are sufficiently warmed to prevent tearing when rolling. Experiment with different salsas, like a homemade pico de gallo, for diverse taste options.
Serving Suggestions
Serve your baked chicken chimichangas with a side of refried beans or Mexican rice for a complete meal. A fresh salad or guacamole also pairs wonderfully. For a fun twist, try them with a drizzle of sour cream or a side of homemade guacamole. They also pair beautifully with Green Rice(Arroz Verde Mexican) for a vibrant presentation.
Storage & Reheating
Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also use an air fryer for a crispy texture, heating at 350°F for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken Chimichangas contains roughly 513 calories, with 10g protein, 35g carbohydrates, and 37g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of protein and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these chimichangas ahead of time?
Yes, you can assemble the chimichangas a day in advance. Just cover them tightly with plastic wrap and refrigerate. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes to ensure they are heated through.
Can I freeze baked chimichangas?
Absolutely! Allow the chimichangas to cool completely, then wrap them individually in foil or plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, bake from frozen at 375°F for about 30-35 minutes.
What can I use instead of chicken?
You can substitute shredded beef, pork, or even sautéed vegetables for a vegetarian option. For a unique twist, try using the filling from Chicken Tostado Casserole for a different flavor profile that still fits within the theme of Mexican recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).