Cheesy Baked Chicken Chimichangas
Introduction
Cheesy Baked Chicken Chimichangas are a delicious and satisfying meal perfect for any night of the week. These stuffed tortillas are filled with tender chicken, creamy cheese, and tasty vegetables, all baked until golden and crisp. Easy to make and full of flavor, this dish is sure to please your family and friends.
Why Make This Recipe
This recipe is great for many reasons. First, it combines simple ingredients that you might already have in your kitchen. Second, it’s a fun way to enjoy a Mexican-inspired dish without frying. You can bake these chimichangas to make them a bit healthier while still delivering that crunchy texture we all love. Lastly, they are perfect for leftovers, making them an excellent choice for meal prep.
How to Make Cheesy Baked Chicken Chimichangas
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup diced red bell pepper
- 1/4 cup salsa or enchilada sauce
- 4 large flour tortillas
- 1 tbsp olive oil or melted butter (for brushing)
- Chopped fresh cilantro (for garnish)
Directions:
- Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Make Filling: In a mixing bowl, combine the shredded chicken, cheddar cheese, corn, diced red bell pepper, and salsa or enchilada sauce. Mix everything well to combine.
- Fill & Roll: Take a tortilla and spoon some of the filling into the center. Fold the sides in and roll it up like a burrito. Place the rolled chimichanga seam-side down on your baking sheet. Repeat with the other tortillas.
- Bake: Brush the tops of the chimichangas with olive oil or melted butter. Bake them in the preheated oven for 20–25 minutes until they are golden brown and crispy.
- Serve: Once they are done, remove them from the oven. Garnish with chopped fresh cilantro and serve with sour cream, guacamole, or additional salsa if you like.
How to Serve Cheesy Baked Chicken Chimichangas
Cheesy Baked Chicken Chimichangas are best served warm. You can place them on a platter and pair them with sides like rice, beans, or a fresh salad. Don’t forget the sour cream, guacamole, and salsa for dipping!
How to Store Cheesy Baked Chicken Chimichangas
If you have leftovers, allow the chimichangas to cool completely before storing them. Place them in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the oven or microwave; just make sure they are heated through before serving again.
Tips to Make Cheesy Baked Chicken Chimichangas
- Make sure to use enough filling; this keeps them flavorful.
- You can swap out the cheddar cheese for other types like Monterrey Jack or pepper jack for a spicy kick.
- To crisp them up even more, you can turn on the broiler for a minute or two after baking.
Variation
Feel free to customize your fillings! You can add black beans, diced onions, or different vegetables to make them your own. You can also switch the protein to beef or make them vegetarian by using only vegetables and cheese.
FAQs
1. Can I use store-bought rotisserie chicken for this recipe?
Yes! Using rotisserie chicken is a great time-saver and adds extra flavor.
2. Can I freeze the chimichangas for later?
Yes! Make sure they are fully cooled, then wrap them tightly in plastic wrap and place in a freezer-safe bag. They should last for about 2-3 months.
3. How can I make these chimichangas spicier?
You can add jalapeños to the filling or choose spicier salsa or sauce to give them a kick.
Enjoy your delicious Cheesy Baked Chicken Chimichangas! They are easy to make and are sure to be a hit at your next meal.
Print
Cheesy Baked Chicken Chimichangas
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: N/A
Description
Delicious and satisfying baked chimichangas filled with tender chicken, creamy cheese, and tasty vegetables, perfect for any night of the week.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup diced red bell pepper
- 1/4 cup salsa or enchilada sauce
- 4 large flour tortillas
- 1 tbsp olive oil or melted butter (for brushing)
- Chopped fresh cilantro (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded chicken, cheddar cheese, corn, red bell pepper, and salsa or enchilada sauce. Mix well.
- Take a tortilla, spoon some filling into the center, fold in the sides, and roll it up tightly. Place seam-side down on the baking sheet. Repeat with the remaining tortillas.
- Brush the tops of the chimichangas with olive oil or melted butter. Bake for 20–25 minutes until golden brown and crispy.
- Remove from the oven, garnish with chopped cilantro, and serve with sour cream, guacamole, or additional salsa.
Notes
Use enough filling for the best flavor. Substitute cheddar with Monterrey jack or pepper jack for a spicier option. For extra crispiness, turn on the broiler for the last minute of baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken, chimichangas, baked, Mexican, easy dinner