Easy Baked Chicken Chimichangas for Dinner

This oven baked chicken chimichangas recipe is a quick & easy twist to classic deep fried Mexican chimichangas. Rather than being fried in oil, this tortilla stuffed with chicken and cheese is baked at high heat to give it a perfectly crispy crunch – without it dripping in oil! This recipe is a perfect weeknight dinner idea and can even be made and frozen ahead.

Why you’ll love this chimichanga recipe

This recipe came after we got together with some friends for a Mexican themed potluck. These chimichangas are melt-in-your-mouth delicious and easy to make. You can bake them according to the directions below – or you can do like my boys do. They grab them out of the freezer one at a time and heat them in the microwave for a quick after school snack.

This has become one of my favorite freeze ahead meals. It is so easy to make a double batch, freeze them in ziploc bags, and then just pull out the amount we need for a dinner and bake them up.

Ingredients you’ll need for this baked chimichangas recipe

• 2 1/2 cups shredded or chopped cooked chicken
• 2/3 cup salsa
• 1/4-1 teaspoon cumin
• 1/2 teaspoon crushed oregano
• 1/2 teaspoon salt
• 8-9 -7-8 inch flour tortillas
• 1/4 cup melted butter
• 1 cup shredded Monterey Jack or mozzerella cheese

Step by step instructions to make baked chicken chimichangas

1. Combine shredded cooked chicken, salsa, cumin, oregano, and salt in a saucepan. Simmer 5 minutes or until most of liquid has evaporated.
2. To assemble the chimichangas, brush one side of tortillas with butter. Spoon 1/3 cup meat mixture onto center of unbuttered sides, put about 2 Tbsp. cheese on top. Fold 2 sides over filling, fold ends down.

Once the chicken and salsa are all simmered into deliciousness, I set up an assembly station on the counter like this:

Brush butter on one side of the tortilla, flip it over (so the butter side sits on the pile of tortillas underneath and then fill it.

1. To bake right away, place seam side down on a baking sheet. Bake in preheated oven at 475 degrees about 13 minutes or until crisp and golden brown.

1. Serve with your favorite toppings like salsa, sour cream, shredded lettuce, and guacamole.

How to freeze chicken chimichangas

Assemble these according to the preceding steps, then store them in a sealed container or a ziploc freezer bag for later use; they maintain quality for as long as 6 months.

For chimichangas straight from the freezer, bake them at 400 degrees for 30 to 35 minutes. Alternatively, allow them to thaw entirely in the refrigerator before baking them as suggested (475 degrees for 13 minutes).

Could you explain the distinction between a burrito and a chimichanga?

In reality, burritos and chimichangas share many resemblances! Typically, burritos are baked, whereas chimichangas are prepared by frying them in oil; consequently, these oven-baked chimichangas closely resemble Mexican burritos.

Since chimichangas should possess a crisp exterior, using high heat during baking achieves this desirable trait through a more healthful approach than deep-frying in oil.

Here are some additional simple dinner concepts you can prepare in advance

• Prepare ahead lasagna
• Crock Pot Taco Soup
• Creamy Chicken Enchiladas