Crispy Baked Chicken Chimichangas

Introduction

Chimichangas are a deep-fried burrito dish originating in Mexican-American cuisine, believed to have been accidentally invented when a burrito was dropped into a deep fryer. This recipe, however, offers a healthier baked version that still delivers that crispy, golden-brown perfection without all the excess oil. These chimichangas are stuffed with a flavorful, juicy shredded chicken filling, melted cheese, and warm spices, making them the perfect comfort food for any occasion.

History of Chimichangas

The origins of chimichangas are debated, but many believe they were created in Arizona. One popular story credits Monica Flin, the founder of El Charro Café in Tucson, with the accidental invention when she dropped a burrito into a fryer and exclaimed a Spanish expletive, which she quickly changed to “chimichanga.” Over time, the dish gained popularity across the U.S., becoming a staple in Tex-Mex and Mexican-American cuisine.

Ingredients

For the Chicken Filling:

• 2 cups shredded cooked chicken (rotisserie or boiled)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• ½ cup salsa or diced tomatoes with green chilies
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons sour cream or Greek yogurt

For the Chimichangas:

• 6 large flour tortillas
• 2 tablespoons melted butter or olive oil (for brushing)
• Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes

Instructions & Methods

Step 1: Prepare the Chicken Filling

1. In a large mixing bowl, combine shredded chicken, cheese, salsa (or diced tomatoes with green chilies), and all the seasonings.
2. Stir in the sour cream or Greek yogurt for extra creaminess.
3. Mix everything well and set aside.

Step 2: Assemble the Chimichangas

1. Preheat your oven to 400°F (200°C).
2. Lay out a tortilla and place about ⅓ cup of the chicken filling in the center.
3. Fold in the sides, then roll it tightly into a burrito shape, tucking the edges to seal.
4. Place the rolled chimichanga seam-side down in a greased baking dish.

Step 3: Bake to Crispy Perfection

1. Brush each chimichanga with melted butter or olive oil to achieve a golden, crispy exterior.
2. Bake for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

Optional: Pan-Fry for Extra Crispiness

• If you prefer a crispier chimichanga, you can pan-fry them instead of baking. Simply heat 2 tablespoons of oil in a pan over medium heat and cook each chimichanga for 2-3 minutes per side until golden brown.

Benefits of Baked Chimichangas

• Healthier than fried: Baking reduces excess oil while still achieving crispiness.
• High in protein: Chicken provides lean protein to keep you full.
• Customizable: You can swap chicken for beef, beans, or veggies.
• Meal-prep friendly: Make a batch, freeze them, and reheat for quick meals.

Nutrition Information (Per Chimichanga)

• Calories: ~350
• Protein: 25g
• Carbohydrates: 35g
• Fat: 12g
• Fiber: 3g

Formation & Serving Ideas

Serve these chimichangas with fresh toppings like guacamole, salsa, sour cream, or a drizzle of queso. Pair them with Mexican rice, black beans, or a side salad for a complete meal.

Lovers of Chimichangas

Chimichanga lovers appreciate the contrast of crispy tortillas with a warm, cheesy filling. Whether you’re a Tex-Mex fan, a busy home cook, or someone who loves bold flavors, these baked chimichangas will satisfy your cravings without the guilt of frying.

Conclusion

Crispy Baked Chicken Chimichangas are a healthier take on a Tex-Mex classic. Easy to make, packed with flavor, and endlessly customizable, they’re perfect for weeknight dinners, meal prep, or family gatherings. Try this recipe today and enjoy a crispy, cheesy, flavor-packed delight!