Crispy Oven-Baked Chicken Chimichangas
Elevate your dinner game with these Crispy Oven-Baked Chicken Chimichangas — a healthier alternative to traditional deep-frying without sacrificing flavor or crunch. These savory parcels are filled with a delightful mixture of spiced chicken, melted cheese, and fresh green onions, all wrapped in soft flour tortillas. Perfectly baked to golden perfection, they can be customized to suit your taste, whether you prefer a zesty salsa or a creamy green chile sauce. Serve them as a satisfying one-dish meal that's not only quick to prepare but also pleasing to the eye and palate!
6
Servings
N/A
Calories
11
Ingredients
Ingredients
Picante sauce or favorite salsa
2/3 cup (Choose your preferred type and set aside.)
Ground cumin
1 teaspoon (Measuring out the spice.)
Dried oregano leaves, crushed
1/2 teaspoon (Measure the dried oregano.)
Cooked chicken, chopped
1 1/2 cups (Use leftover chicken or rotisserie chicken.)
Shredded cheddar cheese
1 cup (Shred the cheese fresh for the best melting.)
Green onions, chopped
2 (approx. 1/4 cup) (Chop finely, including some of the green tops.)
Flour tortillas (8 inch)
6 (No preparation needed, just ready to fill.)
Margarine, melted
2 tablespoons (Melt in the microwave or on the stove.)
Shredded cheddar cheese for serving
as desired (Use fresh shredded cheese.)
Chopped green onion for serving
as desired (Chop for garnish.)
Picante sauce for serving
as desired (Use for dipping.)
Instructions
1
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lightly greasing it or lining it with parchment paper.
2
In a large mixing bowl, combine the chopped cooked chicken, picante sauce or salsa, ground cumin, crushed oregano, shredded cheddar cheese, and chopped green onions. Mix until everything is well combined.
3
Lay a tortilla flat on a clean surface. Spoon approximately 1/4 cup of the chicken mixture in the center of the tortilla.
4
Fold the opposite sides of the tortilla over the filling, then roll it up from the bottom to enclose the filling completely. Place the rolled chimichanga seam-side down on the prepared baking sheet.
5
Repeat this process for all tortillas until you’ve used all the filling.
6
Brush the tops of the chimichangas generously with melted margarine to help them become crispy while baking.
7
Bake in the preheated oven for about 25 minutes, or until the chimichangas are golden brown and crispy.
8
Remove from the oven and let cool for a couple of minutes. Top with additional shredded cheese and chopped green onions before serving. Offer salsa or green chile sauce on the side for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Oven-Baked Chicken Chimichangas?
They are a healthier, oven-baked version of the traditional deep-fried Mexican dish, consisting of flour tortillas filled with spiced chicken, cheese, and green onions.
Is this recipe healthier than traditional chimichangas?
Yes, because they are baked in the oven rather than deep-fried, reducing the overall fat content while still maintaining a crispy texture.
At what temperature should I bake the chimichangas?
The oven should be preheated to 400°F (200°C) for the best results.
How long do these take to bake?
They take approximately 25 minutes to bake until they are golden brown and crispy.
What kind of chicken is best for this recipe?
You can use any cooked, chopped chicken, such as leftover roasted chicken or rotisserie chicken.
What size tortillas are recommended?
The recipe calls for 8-inch flour tortillas.
How do I ensure the chimichangas turn out crispy?
Brush the tops of the rolled tortillas generously with melted margarine before putting them in the oven.
What spices are used in the filling?
The filling is seasoned with ground cumin and crushed dried oregano leaves.
Can I use salsa instead of picante sauce?
Yes, you can use your favorite brand of salsa or picante sauce interchangeably.
What type of cheese should I use?
Shredded cheddar cheese is recommended, though you should shred it fresh for better melting.
How do I fold the chimichangas so they don't open?
Fold the opposite sides of the tortilla over the filling first, then roll it up from the bottom and place it seam-side down on the baking sheet.
How much filling should I put in each tortilla?
Use approximately 1/4 cup of the chicken mixture per tortilla.
How many chimichangas does this recipe make?
This recipe yields 6 servings.
Can I substitute margarine with butter?
Yes, melted butter can be used instead of margarine to brush the tops for crisping.
What should I serve with chicken chimichangas?
They are delicious served with extra salsa, green chile sauce, sour cream, or guacamole on the side.
Should I grease the baking sheet?
Yes, lightly grease the baking sheet or line it with parchment paper to prevent sticking.
Can I add beans to the filling?
Yes, you can easily add black beans or refried beans to the chicken mixture for added protein and fiber.
Are these chimichangas spicy?
The spice level depends on the heat of the picante sauce or salsa you choose to use.
Can I make these ahead of time?
You can prepare the filling ahead of time, but for the crispiest results, it is best to assemble and bake them just before serving.
How do I store leftovers?
Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
What is the best way to reheat leftovers?
To maintain the crunch, reheat them in an oven or air fryer at 350°F until warmed through.
Can I use corn tortillas?
Flour tortillas are recommended because they are more pliable and easier to roll without breaking compared to corn tortillas.
What toppings are recommended for serving?
Additional shredded cheddar cheese and freshly chopped green onions are perfect for garnishing.
Is it necessary to use cooked chicken?
Yes, the chicken must be pre-cooked as the baking time is only intended to heat the filling and crisp the tortilla.
Can I make this recipe vegetarian?
Yes, you can substitute the chicken with a mix of beans, corn, and sautéed peppers.
Do I need to secure the tortillas with toothpicks?
No, if you place them seam-side down on the baking sheet, they will stay closed during the baking process.
Can I freeze these chimichangas?
Yes, you can freeze them after baking. Let them cool completely, wrap them tightly, and freeze for up to 2 months.
How many green onions do I need?
You will need about 2 chopped green onions, which is roughly 1/4 cup.
Can I use a different type of cheese?
Yes, Monterey Jack, Pepper Jack, or a Mexican blend would also work well in this recipe.
Is there a specific way to prepare the green onions?
Chop them finely, including both the white parts and some of the green tops for the best flavor.