Oh my goodness, let me tell you about these baked chicken chimichangas! They’re like a fiesta wrapped in a tortilla, but without the guilt of frying. I’ve always loved chimichangas, but I wanted a healthier spin that wouldn’t make me feel weighed down. That’s when I discovered baking them instead! My family can’t get enough of these crispy, cheesy delights, and they always ask for them during our family taco nights. Trust me, once you take a bite, you’ll be hooked, and you’ll feel great knowing you’re treating yourself to something delicious yet wholesome!
Ingredients List
Here’s what you’ll need to make these scrumptious baked chicken chimichangas! I always recommend gathering everything beforehand so you can dive right into the cooking. Here’s a clear breakdown of the ingredients:
- 2 cups cooked shredded chicken (I love using rotisserie chicken for extra flavor!)
- 1 cup packed shredded cheese (cheddar or a Mexican blend works wonders)
- 1 cup black beans, rinsed (this adds a nice protein boost)
- 1 cup corn (frozen corn is perfectly fine; just thaw it first)
- 1 teaspoon chili powder (for that lovely warmth)
- 1 teaspoon cumin (it gives a great earthy flavor)
- 8 large flour tortillas (the bigger, the better for wrapping!)
- 1/4 cup salsa (choose your favorite brand or homemade)
- Cooking spray (to help them crisp up beautifully)
Make sure everything is prepped and ready to go, and you’ll be on your way to chimichanga heaven!
How to Prepare Baked Chicken Chimichangas
Getting ready to make these baked chicken chimichangas is super simple! Just follow these steps, and you’ll be savoring them in no time. I promise, it’s easier than you might think!
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). Preheating is crucial because it creates that perfect crispy texture on the outside while keeping the filling warm and gooey. No one likes a soggy chimichanga, right?
Mix the Filling
In a large bowl, combine the cooked shredded chicken, shredded cheese, black beans, corn, chili powder, cumin, and salsa. Give it a good mix! I like to use my hands to really combine everything. You want each bite to be bursting with flavor, so don’t skimp on the mixing!
Prepare the Tortillas
Now, let’s warm up the tortillas. Pop them in the microwave for about 30 seconds. This makes them soft and pliable, so they won’t crack when you roll them. Trust me, it’s a game changer!
Assemble the Chimichangas
Take a tortilla and spoon a generous portion of that delicious filling onto the center. Then, fold in the sides and roll it up tightly, tucking in the ends as you go. This ensures nothing spills out while baking. It’s like wrapping a little present of goodness!
Bake the Chimichangas
Place your rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Give the tops a light spray with cooking spray to help them turn golden brown and crispy. Bake them in the preheated oven for about 25–30 minutes, or until they’re beautifully crisp and golden. You’ll know they’re ready when your kitchen smells amazing!
Tips for Success
Now, let me share some of my top tips to ensure your baked chicken chimichangas turn out absolutely perfect! First off, if you have leftover chicken lying around, use that! It cuts down on prep time and adds even more flavor. Don’t be afraid to adjust the spices; if you love a little heat, throw in some extra chili powder or even a dash of cayenne pepper. Also, make sure to space them out on the baking sheet so they can crisp up nicely without steaming each other. And one last thing—keep an eye on them during the last few minutes of baking. Every oven is a bit different, and you want that golden perfection without overdoing it. Happy cooking!
Nutritional Information
Alright, let’s talk numbers! Here’s the estimated nutritional breakdown for each baked chicken chimichanga. Keep in mind that these values can vary a bit depending on the specific ingredients you use, but it’ll give you a good idea:
- Calories: 300
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Sugar: 2g
- Protein: 20g
- Sodium: 400mg
- Cholesterol: 50mg
These baked chicken chimichangas are a delightful balance of flavor and nutrition, making them a fantastic choice for a satisfying meal without the guilt!
FAQ Section
Can I use different fillings?
Absolutely! One of the best things about baked chicken chimichangas is how versatile they are. You can easily swap out the chicken for shredded beef, cooked shrimp, or even a medley of veggies for a vegetarian option. Just make sure whatever you choose is pre-cooked and seasoned to your liking. My personal favorite twist is adding sautéed bell peppers and onions to the mix—talk about flavor!
How can I make these chimichangas spicier?
If you’re looking to kick up the heat in your baked chicken chimichangas, I’ve got a few handy tips for you! Start by using a spicy salsa instead of mild. You can also add extra chili powder or a pinch of cayenne pepper to the filling. For a real fiery punch, toss in some diced jalapeños or even a splash of hot sauce. Just be careful; you don’t want to set your taste buds on fire!
Can I freeze baked chicken chimichangas?
Yes, you can! Freezing baked chicken chimichangas is a fantastic way to have a quick meal ready whenever you need it. Just let them cool completely after baking, then wrap each chimichanga tightly in plastic wrap and place them in a freezer bag. They’ll keep well for up to 2 months. When you’re ready to enjoy them, just reheat in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. You’ll love having these little treasures on hand for busy nights!
Why You’ll Love This Recipe
- Quick prep time—ready in just 15 minutes!
- Easy clean-up with minimal dishes to wash.
- Flavorful filling packed with seasoned chicken, black beans, and cheese.
- A healthier alternative to fried chimichangas, so you can indulge guilt-free.
- Perfect for meal prep—great for busy weeknights or a crowd-pleasing dinner.
- Customizable with your favorite spices and fillings to suit any palate.
Trust me, once you try these, they’ll become a staple in your kitchen!
Storage & Reheating Instructions
If you happen to have any baked chicken chimichangas left over (which is rare in my house!), storing them properly is key to keeping that deliciousness intact. Let them cool completely before wrapping each chimichanga in plastic wrap or foil. You can also place them in an airtight container—just be sure to separate layers with parchment paper to prevent sticking.
For short-term storage, they’ll last in the fridge for about 3-4 days. When you’re ready to enjoy them again, preheat your oven to 350°F (175°C). Place the chimichangas on a baking sheet and reheat for about 20-25 minutes, or until they’re warmed through and crispy again. You’ll really appreciate that crunch when you bite in! Enjoy!
Serving Suggestions
To take your baked chicken chimichangas to the next level, serve them with a dollop of creamy sour cream or a generous scoop of fresh guacamole. They make the perfect partners for adding that extra richness and flavor! You might also consider a side of Mexican rice or a zesty corn salad to round out the meal. Trust me, these combinations will have everyone coming back for seconds!
Drucken
Baked Chicken Chimichangas: 5 Irresistible Secrets Revealed
- Gesamtzeit: 45 minutes
- Ertrag: 8 servings 1x
- Ernährung: Low Fat
Beschreibung
Baked chicken chimichangas are filled tortillas baked to a crispy finish, loaded with seasoned chicken and cheese.
Zutaten
- 2 cups cooked shredded chicken
- 1 cup shredded cheese
- 1 cup black beans, rinsed
- 1 cup corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 8 large flour tortillas
- 1/4 cup salsa
- Cooking spray
Anweisungen
- Preheat your oven to 400°F (200°C).
- In a bowl, mix chicken, cheese, black beans, corn, chili powder, cumin, and salsa.
- Warm tortillas in the microwave for 30 seconds to make them pliable.
- Spoon a portion of the mixture onto each tortilla.
- Roll the tortilla tightly, tucking in the ends.
- Place 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 sour cream or guacamole.
- Use leftover chicken for quicker preparation.
- Adjust spices to your taste.
- Prep Time: 15 minutes
- Kochen Zeit: 30 minutes
- Kategorie: Main Dish
- Methode: Baking
- Küche: Mexican
Ernährung
- Portionsgröße: 1 chimichanga
- Kalorien: 300
- Zucker: 2g
- Natrium: 400mg
- Fett: 10g
- Gesättigte Fettsäuren: 4g
- Ungesättigte Fette: 5g
- Trans Fat: 0g
- Kohlenhydrate: 36g
- Faser: 5g
- Protein: 20g
- Cholesterin: 50mg
Keywords: baked chicken chimichangas, chicken chimichangas, baked chimichangas, Mexican recipes
