Oh my goodness, let me tell you about these baked chicken chimichangas! They’re honestly one of my favorite go-to meals when I want something that feels indulgent but is actually on the healthier side. Picture this: warm flour tortillas stuffed to the brim with tender, shredded chicken, black beans, and sweet corn, all mingling with spices that give each bite an explosion of flavor. And the best part? They’re baked, so you get that golden, crispy texture without all the grease of frying. Trust me, once you try these, you’ll be hooked! Plus, they’re super easy to whip up, making them perfect for weeknight dinners or casual gatherings with friends. You’ll love how satisfying and delicious they are while still being a *little* better for you. Let’s get started on making these tasty delights!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups cooked shredded chicken: You can use rotisserie chicken for a quick option or cook your own chicken breasts. Just make sure it’s shredded into bite-sized pieces for easy filling!
- 1 cup black beans: Make sure to drain and rinse them well to remove excess sodium and any canning liquid. They add a lovely texture and protein boost!
- 1 cup corn: You can use canned, frozen, or fresh corn. If using canned, just drain it well. The sweet crunch of corn complements the other filling ingredients perfectly!
- 1 cup shredded cheese: I love a good Mexican blend cheese for this recipe, but feel free to use your favorite cheese, like cheddar or Monterey Jack. It adds that melty goodness!
- 1 teaspoon cumin: This spice brings a warm, earthy flavor to the filling. It’s essential for that authentic Mexican taste!
- 1 teaspoon chili powder: Adds a bit of heat and depth. Adjust to your liking if you prefer more or less spice!
- 1/2 teaspoon garlic powder: For that lovely garlicky aroma without the fuss of chopping garlic!
- 1/2 teaspoon onion powder: This adds a subtle sweetness and enhances the overall flavor profile.
- 4 large flour tortillas: Choose soft, large tortillas to make rolling easier. If you can find whole wheat, that’s a healthier option too!
- Cooking spray: Helps to achieve that golden brown finish on the chimichangas without the added oil.
How to Prepare Baked Chicken Chimichangas
Preheat the Oven
First things first, you’ll want to preheat your oven to 375°F (190°C). Preheating is super important because it ensures that your chimichangas cook evenly and get that fantastic golden-brown finish. While the oven warms up, you can get everything else ready!
Prepare the Filling
In a large mixing bowl, combine your cooked shredded chicken, black beans, corn, and shredded cheese. Then, sprinkle in the cumin, chili powder, garlic powder, and onion powder. Mix everything together until it’s well combined—just think of it as a flavor fiesta! If you’re using raw chicken, make sure to cook it first, shred it, and let it cool before mixing. This way, it’ll be safe and delicious!
Assemble the Chimichangas
Now, let’s assemble those beauties! Warm the tortillas in the microwave for about 15-20 seconds; this makes them pliable and easier to work with. Scoop a generous portion of the filling into the center of each tortilla, fold in the sides, and roll them up tightly like a burrito. Don’t worry if it tears a bit; just patch it up with some extra tortilla if needed—no one will know! Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper.
Baking Instructions
Before popping them in the oven, give the tops a light spray with cooking spray to help them crisp up nicely. Bake for 25-30 minutes, or until they’re golden brown and crispy. Midway through, you can flip them over for even browning if you’re feeling fancy! Keep an eye on them because we want that perfect crunch without burning. Once they’re done, let them cool for a few minutes before serving. Wow, can you smell that? Heaven!
Tips for Success
To ensure your baked chicken chimichangas turn out perfectly every time, here are some of my favorite tips! First, don’t skip warming the tortillas; it makes all the difference in preventing tearing when you roll them up. If you have leftovers, consider making a double batch and freezing them before baking—they reheat beautifully! For an extra crispy finish, try placing the baking sheet on the middle rack of your oven. And if you want to add a little flair, brush the tops with a bit of melted butter before baking. It adds a rich flavor and enhances the golden color. Lastly, feel free to get creative with your fillings! Swap in some sautéed veggies or different beans for a fun twist. Enjoy experimenting!
Nutritional Information
When it comes to baked chicken chimichangas, you can enjoy a delicious meal without feeling guilty! Here’s a breakdown of the typical nutritional values per serving (1 chimichanga). Keep in mind these are estimates, so actual values may vary based on specific ingredients and portion sizes:
- Calories: 350
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 45g
- Fiber: 6g
- Sugar: 2g
- Protein: 20g
With this nutritional profile, you can feel good about enjoying these tasty chimichangas as part of a balanced meal! They’re packed with protein and fiber, making them both satisfying and nourishing. Happy cooking!
FAQ Section
Can I freeze baked chicken chimichangas?
Absolutely! Freezing baked chicken chimichangas is a fantastic way to enjoy them later. Just let them cool completely after baking, then wrap each chimichanga tightly in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to 2 months. When you’re ready to enjoy, simply reheat them in the oven at 375°F (190°C) for about 20-25 minutes until heated through. You might want to cover them with foil for the first part of reheating to prevent them from getting too brown. Easy peasy!
What can I serve with baked chicken chimichangas?
These chimichangas pair wonderfully with a variety of sides! I love serving them with a fresh salsa or zesty guacamole for dipping—just the perfect touch of creaminess and flavor. You could also whip up a side of Mexican rice or refried beans for a full-on fiesta on your plate. For a lighter option, a simple green salad with lime vinaigrette adds a refreshing balance. Honestly, you can’t go wrong with any of these tasty accompaniments!
Can I customize the filling?
Why You’ll Love This Recipe
- Healthier Option: Baked instead of fried, these chimichangas are lower in fat but still packed with flavor!
- Quick Preparation: With just a few simple steps, you can have a delicious meal ready in about 45 minutes.
- Customizable: Feel free to tweak the filling to suit your taste—there are endless possibilities!
- Family-Friendly: Kids and adults alike will love these flavorful wraps, making them a hit at the dinner table.
- Meal Prep Friendly: They freeze well, so you can make a batch ahead of time for quick meals later.
- Delicious Flavors: Each bite bursts with a delightful mix of spices, chicken, beans, and cheese—what’s not to love?
Serving Suggestions
When it comes to serving baked chicken chimichangas, I love to create a little feast that complements their flavors perfectly! Here are some of my favorite ideas:
- Fresh Salsa: A vibrant tomato salsa adds a zesty kick that pairs beautifully with the rich filling. You can make it fresh with diced tomatoes, onions, cilantro, and a squeeze of lime!
- Guacamole: Creamy guacamole is a must! It not only enhances the flavors but also adds a luxurious, smooth texture that balances the crispiness of the chimichangas.
- Mexican Rice: Fluffy Mexican rice seasoned with spices is a classic side that rounds out the meal. It’s filling and complements the chimichangas perfectly!
- Refried Beans: A side of refried beans adds heartiness and protein, making your meal even more satisfying. You can go for traditional pinto or black beans, depending on your preference!
- Simple Green Salad: A light salad with mixed greens, avocado, and a lime vinaigrette can brighten up your plate. It’s refreshing and adds a nice crunch!
- Cheesy Queso Dip: For a fun twist, serve some warm queso dip on the side for dipping. Who can resist cheesy goodness? It makes for an indulgent treat!
Mix and match these sides, and you’ll have a delightful spread that will impress everyone at your table. Enjoy your delicious meal!
Print
Baked Chicken Chimichangas: 7 Reasons You’ll Love Them
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Baked chicken chimichangas are a flavorful and healthier version of the traditional fried dish.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 large flour tortillas
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the chicken, black beans, corn, cheese, cumin, chili powder, garlic powder, and onion powder.
- Warm the tortillas slightly to make them pliable.
- Place a portion of the filling in the center of each tortilla.
- Fold the sides over the filling and roll tightly.
- Place the chimichangas seam-side down on a baking sheet.
- Spray the tops with cooking spray.
- Bake for 25-30 minutes until golden brown.
Notes
- Serve with salsa or guacamole.
- Use rotisserie chicken for convenience.
- Customize filling with your favorite ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
Keywords: baked chicken chimichangas, healthy chimichangas, Mexican recipes
