Healthier Baked Chicken Chimichangas: A Crispy Delight

Craving a crunchy, flavorful meal without all the extra grease? Look no further than Baked Chicken Chimichangas! This lighter twist on the classic deep-fried chimichanga delivers the crispy texture and savory flavors you love, minus the added fat. Whether you’re preparing dinner for the family or hosting a casual gathering, these baked chicken chimichangas will undoubtedly be a crowd-pleaser. Keep reading to learn how to make this irresistible dish and why it’s the perfect choice for a healthier yet satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 cup shredded cheese (cheddar or a blend)
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced onions
• 1/2 cup diced bell peppers (red or green)
• 1/2 cup salsa (or more to taste)
• 1 tablespoon taco seasoning (or more to taste)
• 8 large flour tortillas
• Olive oil spray
• Fresh cilantro, chopped (for garnish)
• Sour cream and guacamole (for serving, optional)

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Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray for easy cleanup.
2. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, cheese, black beans, corn, onions, bell peppers, salsa, and taco seasoning. Stir everything together until well combined. Make sure the seasoning and salsa are evenly distributed.
3. Assemble the Chimichangas: Lay a tortilla flat on a clean surface. Spoon about 1/4 cup of the filling mixture into the center of the tortilla. Fold in the sides and roll the tortilla up from the bottom to encase the filling. Place each rolled chimichanga seam-side down on the prepared baking sheet.
4. Bake: Lightly spray the tops of the chimichangas with olive oil to help them crisp up during baking. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tortillas are golden brown and crispy.
5. Serve: Allow the chimichangas to cool slightly before serving. Garnish with fresh chopped cilantro for a burst of color and flavor. Serve with optional sides of sour cream and guacamole for extra richness.

Tips for the Perfect Baked Chicken Chimichangas

• Use Rotisserie Chicken: For a time-saving option that still packs plenty of flavor, shredded rotisserie chicken is an excellent choice. It’s already cooked and adds a savory depth to your chimichangas without much effort.
• Customize Your Filling: Feel free to get creative with your filling! Add other veggies like sautéed mushrooms, spinach, or diced tomatoes to make the chimichangas even more flavorful. You can also adjust the seasoning to your taste.
• Achieve Extra Crispiness: To achieve an even crispier exterior, consider brushing the tortillas with a thin layer of olive oil before baking. This will help them turn golden and crunchy without deep frying.

Why Choose Baked Chicken Chimichangas?

Baked Chicken Chimichangas are a healthier alternative to the deep-fried version, providing all the flavor with fewer calories and less fat. Baking instead of frying reduces the amount of oil used, making this recipe a great choice for anyone mindful of their diet. Not only is it lighter, but the recipe is also incredibly easy to prepare—perfect for busy weeknights or meal prep. The crisp texture from baking gives it a satisfying crunch without the guilt of traditional frying methods.

Conclusion

Baked Chicken Chimichangas bring all the flavor and crunch you love about chimichangas, with a healthier spin. With minimal ingredients and easy steps, they’re perfect for a quick dinner or a fun dish at your next party. Whether you’re cooking for a crowd or just for yourself, this recipe is sure to hit the spot. Try it out and indulge in a delicious, guilt-free meal!

Serving and Storage Tips for Baked Chicken Chimichangas

Serving Tips:

• Garnish with Fresh Herbs: Before serving, top the chimichangas with freshly chopped cilantro. This adds a vibrant pop of color and a fresh, aromatic flavor that complements the dish perfectly.
• Pair with Side Dishes: Baked chicken chimichangas go wonderfully with sides like Mexican rice, refried beans, or a simple salad. Enhance the meal with a dollop of salsa, sour cream, or guacamole for added flavor and richness.
• Serve as Appetizers: Cut the chimichangas into smaller pieces or strips for a fun appetizer or party snack. They pair well with dipping sauces like salsa, queso, or creamy chipotle sauce.
• Keep Them Warm and Crispy: For the best texture, serve your chimichangas immediately while they’re warm and crispy. If they sit for too long, the exterior may soften. To reheat, place them in the oven to restore their crunch.

Storage Tips:

• Refrigeration: Store leftover chimichangas in an airtight container in the fridge. They will stay fresh for up to 3-4 days. Allow them to cool before storing to avoid sogginess from trapped moisture.
• Freezing: If you want to save some for later, you can freeze the chimichangas before or after baking. To freeze them before baking, assemble and roll the chimichangas, then place them on a baking sheet. Freeze them until solid, then transfer to a freezer-safe bag or container. You can store them in the freezer for up to 2-3 months.
• Reheating: When you’re ready to enjoy your frozen chimichangas, preheat the oven to 375°F (190°C) and bake for 10-15 minutes, or until hot and crispy. You can also reheat them in an air fryer for a crispier result.
• Avoid Microwave Reheating: While it’s possible to microwave the chimichangas, doing so can lead to a soggy texture. If you have to use the microwave, cover them with a damp paper towel to help retain moisture.

FAQs About Baked Chicken Chimichangas

• Can I use a different type of cheese?
  Yes! Feel free to swap the cheese for whatever variety you prefer. Monterey Jack, cheddar, or a Mexican cheese blend all work beautifully in this recipe.
• Can I prepare the chimichangas ahead of time?
  Absolutely! You can assemble the chimichangas, freeze them before baking, and bake them later. This makes them perfect for meal prep or preparing for a busy weeknight.
• Can I use a different protein instead of chicken?
  Definitely! You can substitute chicken with other proteins such as ground beef, turkey, or tofu for a vegetarian option. Adjust the seasoning and ingredients as necessary to match your protein choice.
• What can I serve with baked chicken chimichangas?
  These chimichangas pair wonderfully with classic Mexican sides such as rice, refried beans, or a fresh salad. Add some salsa, guacamole, or sour cream on the side for even more flavor.

By following these tips and tricks, you’ll ensure your Baked Chicken Chimichangas turn out delicious every time, whether you’re enjoying them fresh or storing them for later.