Baked Chicken Chimichangas

Baked chicken chimichangas are easy and healthier to make at home.  You’re going to love making Mexican food at home!

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You are going to love this recipe. The slow cooker Mexican chicken is TO DIE FOR! It takes these baked chimichangas over the top.

Why You’ll Love These

Baking instead of frying makes these chicken chimichangas healthier and way less messy to prepare. Since technically chimichangas are fried I guess these could be called oven baked burritos too.

Key Ingredients

• Chicken – This recipe for baked chicken chimichangas uses our shredded Mexican chicken recipe. It’s made in a slow cooker and full of fantastic flavor!
• Cheese – Shredded sharp cheddar cheese.
• Tortillas – You will need large burrito size tortillas, 10-inch.
• Avocado Cilantro Sauce – Sour cream, mayo, avocado, cilantro, fresh lime juice, salt, and pepper.

Tips

• Don’t overfill the tortillas, it will make them hard to fold.
• Using a rack to bake them on helps them crisp up all over not just on the top.
• Watch them closely! You don’t want burned baked chimichangas.
• If you don’t have the time to make the Mexican chicken, you could shred some rotisserie chicken, and toss it with taco sauce.

Variations

• Add some refried beans, black beans, or Mexican rice.
• Try different toppings like queso or guacamole.
• Pico de gallo

How to Make Baked Chicken Chimichangas

Make the slow cooker Mexican chicken.

Remove the chicken mixture from the slow cooker and drain the excess liquid. (see all the liquid in this photo) You don’t want all that liquid in your chicken chimichangas, it will make them soggy.

Prepare the avocado cilantro sauce by adding the sour cream, mayo, avocado, cilantro, lime juice, and salt (to taste) to the food processor and blend until smooth.

Place in a separate bowl and refrigerate.

Preheat the oven to 400ºF. Line a baking sheet with foil and add a baking rack on top.

Layout the tortilla, place a heaping 1/2 cup of shredded chicken in the middle, top it with the desired amount of shredded cheese and fold up burrito style.

How To Fold

Fold two sides in over the filling, then from one end of the tortilla fold it over the filling and sides. Gently tuck and roll over towards the other end.

Place them on the rack seam side down. Brush with melted butter on both sides.

Bake for about 20 minutes or until brown and crispy.

Top with the avocado cream sauce and any additional toppings you desire.

Serve!

Crispy, crunchy outside, and juicy, tender, oh so flavorful Mexican shredded chicken inside.

Who needs deep-fried chimichangas?

More Delicious Recipes

• Frito Pie Casserole Recipe
• Crispy Pork Carnitas Recipe

Baked Chicken Chimichangas Recipe

Crispy, healthy and filled with the best shredded Mexican chicken EVER!

5 from 2 votes

Print Pin Rate

Course: Main Course, Main Dish

Cuisine: American, Mexican, Tex-Mex

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 757kcal

Author: Don’t Sweat The Recipe

Ingredients

 

1x2x3x

• 1 recipe of Slow Cooker Mexican Chicken
• 6 burrito size tortillas
• 2 cups shredded sharp cheddar cheese
• 3 Tbsp. melted butter

For the Avocado-Cilantro Sauce:

• ¼ cup sour cream
• ½ cup mayo
• 1 ripe avocado, pitted and skinned
• ¼ cup cilantro, chopped
• Juice of 1 lime
• Salt to taste

Optional Toppings

• tomatoes
• sour cream
• cilantro
• salsa

US Customary – Metric

Instructions

• Prepare Mexican Chicken according to recipe directions. Drain excess liquid from chicken.
• Prepare the avocado cilantro sauce by adding the sour cream, mayo, avocado, cilantro, lime juice, and salt to taste to the food processor and blend until smooth. Place in a separate bowl and set in the refrigerator.
• Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top.
• Prepare the chimichangas by adding a heaping 1/2 cup filling to each tortilla, top with the desired amount of cheese and roll up burrito style.
• Place chimichangas on the baking rack and brush both sides lightly with the melted butter.
• Bake for 20 minutes or until golden. Watch closely you don't want them to burn.

Notes

Leftovers

Allow the filling to cool: Before storing it, ensure it has cooled down to room temperature. 

Use airtight containers: Transfer the leftover filling to an airtight container or sealable plastic bag.

Refrigeration: Place the filled containers in the refrigerator promptly. The filling can be stored in the refrigerator for up to 3 to 4 days.

Freezing (optional): If you want to store the filling for a longer period, you can freeze it. Place the filling in a freezer-safe container or freezer bag, removing as much air as possible. The filling can be stored in the freezer for up to 2 to 3 months.

Thawing and reheating: When you’re ready to use the stored filling, thaw it in the refrigerator overnight if frozen. Reheat the filling in a saucepan or microwave until it reaches a safe internal temperature of 165°F (74°C) before using it to make fresh chimichangas or incorporating it into other dishes.

Nutrition

Calories: 757kcal | Carbohydrates: 34g | Protein: 47g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 165mg | Sodium: 951mg | Potassium: 864mg | Fiber: 4g | Sugar: 4g | Vitamin A: 773IU | Vitamin C: 5mg | Calcium: 359mg | Iron: 3mg

Recipe inspired by TheGirlWhoAteEverything

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