Best 11 Baked Chicken Chimichanga Recipes

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Indulge in the tantalizing flavors of Mexican cuisine with our delectable Baked Chicken Chimichanga recipe. This dish combines the crispy texture of a chimichanga with the succulent taste of tender chicken, all enveloped in a savory sauce. Prepare to embark on a culinary journey that will leave your taste buds craving more. But that's not all! This article also offers a delightful collection of additional recipes to satisfy your cravings. From the classic Beef Chimichanga to the vegetarian-friendly Black Bean Chimichanga, and the uniquely flavored Sweet Potato Chimichanga, there's something to cater to every palate. Each recipe is meticulously crafted to deliver an authentic Mexican experience, ensuring a fiesta of flavors in every bite. So, get ready to spice up your kitchen and tantalize your taste buds with our irresistible lineup of chimichanga recipes.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED CHIMICHANGAS



Baked Chimichangas image

My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. -Angela Oelschlaeger, Tonganoxie, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half
1 can (4 ounces) chopped green chiles

Steps:

  • Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

Nutrition Facts : Calories 427 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 1306mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.

BAKED CHICKEN AND RICE CHIMICHANGAS



Baked Chicken and Rice Chimichangas image

I think you're going to love this tasty, lighter version of a restaurant classic! We'll definitely be adding these to our meal rotation--once you try them I think you will too!

Provided by Lil' Luna

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 40m

Yield 4

Number Of Ingredients 9

1 ½ cups cooked shredded chicken
⅔ cup salsa
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 ¼ cups shredded Colby-Jack cheese
4 (10 inch) burrito-size flour tortillas
1 tablespoon canola oil
Shredded cheese, sour cream, chopped tomato, cilantro, green onions, shredded lettuce, lime wedges

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl.
  • Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions. Remove from the heat.
  • Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
  • Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

Nutrition Facts : Calories 667.2 calories, Carbohydrate 50.7 g, Cholesterol 80.2 mg, Fat 27.9 g, Fiber 7.8 g, Protein 34.1 g, SaturatedFat 12.2 g, Sodium 1064.7 mg, Sugar 2.7 g

BAKED CHICKEN CHIMICHANGA



Baked Chicken Chimichanga image

Make and share this Baked Chicken Chimichanga recipe from Food.com.

Provided by indygirl79

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 ounces cream cheese
8 ounces monterey jack pepper cheese, shredded
1 1/2 tablespoons taco seasoning
1 lb cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onion (to garnish)
sour cream
salsa

Steps:

  • Stir together cream cheese, pepper jack cheese and taco seasoning.
  • Fold in chicken.
  • Divide amoung tortillas.
  • Tuck in sides and roll up each tortilla.
  • Lay seam side down in a sprayed 9" X 13" baking dish.
  • Spray tops of tortillas with cooking spray.
  • Bake @ 350 for 15 minutes.
  • Turn Chimi's over and bake an additional 15 minutes.
  • Serve with cheddar cheese, green onions, sour cream and salsa.

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. -Rickey Madden, Clinton, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
6 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
Sour cream, optional

Steps:

  • Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 613mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

BAKED CHICKEN CHIMICHANGAS RECIPE - (4.2/5)



Baked Chicken Chimichangas Recipe - (4.2/5) image

Provided by jermeysmom@msn.com

Number Of Ingredients 10

1 (8-ounce) package cream cheese
1 (8-ounce) Pepperjack cheese, shredded
1 1/2 tablespoons taco seasoning
1 pound cooked chicken, shredded
8 flour tortillas
Cooking spray
Shredded cheddar cheese
Green onions, for garnish
Sour cream
Salsa

Steps:

  • Stir together cream cheese, Pepperjack cheese and taco seasoning. Fold in chicken. Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9x13" baking dish. Spray tops of tortillas with cooking spray. Bake at 350˚F for 15 minutes. Turn Chimichangas over, and bake an additional 15 minutes. Serve with cheddar cheese, green onions, sour cream, and salsa.

HEARTY BAKED CHICKEN CHIMICHANGAS



Hearty Baked Chicken Chimichangas image

Make and share this Hearty Baked Chicken Chimichangas recipe from Food.com.

Provided by boots

Categories     Chicken

Time 32m

Yield 6 serving(s)

Number Of Ingredients 13

2 1/2 cups cooked chicken, shredded
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon chili powder
16 ounces salsa (mild or spicy)
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
6 10-inch flour tortillas
1 cup refried beans
olive oil (for basting)
sour cream
guacamole

Steps:

  • In lg saucepan, saute onion and garlic in oil until tender.
  • stir in chilli powder,salsa,cumin and cinnamon.
  • stir in shredded chicken.
  • let cool.
  • preheat oven to 450 degerees F.
  • put a heaping tablespoon of beans on each totilla top with about 1/2 cup of chicken mixture fold up the bottom, top and sides of tortilla; (may need to secure with toothpic) place chimichangas in greased baking pan, seam side down.
  • Brush all sides with oil.
  • bake 20-25 minutes or until golden brown turning every 5 minutes.

Nutrition Facts : Calories 420.8, Fat 14.5, SaturatedFat 3.2, Cholesterol 43.8, Sodium 1125.5, Carbohydrate 48.7, Fiber 5.9, Sugar 4.4, Protein 24

SHORTCUT OVEN-BAKED CHICKEN CHIMICHANGAS



Shortcut Oven-Baked Chicken Chimichangas image

Mimic the crunch of a chimichanga by brushing these with oil and baking them. Our children love to have them when they get home late after school activities. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup canola oil, divided
1 small onion, chopped
1 rotisserie chicken, skin removed, shredded (about 3-1/2 cups)
1 package (8.8 ounces) ready-to-serve long grain rice
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chiles
2 teaspoons minced chipotle peppers in adobo sauce
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Mexican cheese blend
1/3 cup chopped fresh cilantro
6 flour tortillas (10 inches), warmed
Salsa

Steps:

  • Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven., In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro. , Spoon 1 cup chicken mixture across bottom third of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush preheated baking pan with some of the remaining oil. Place chimichangas seam side down; brush tortillas with oil. Bake until crisp and golden, about 15 minutes, turning halfway through baking. Serve with salsa.

Nutrition Facts : Calories 704 calories, Fat 31g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1081mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 6g fiber), Protein 41g protein.

BAKED CHICKEN CHIMICHANGAS



Baked Chicken Chimichangas image

Make and share this Baked Chicken Chimichangas recipe from Food.com.

Provided by McGelby

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 cups chopped cooked chicken
2/3 cup picante sauce
1/3 cup green onion, slices
3/4-1 teaspoon ground cumin
1/2 teaspoon oregano leaves (crushed)
1/2 teaspoon salt
8 (7 -8 inch) flour tortillas
1/4 cup melted butter
1 cup shredded monterey jack cheese or 1 cup cheddar cheese

Steps:

  • Preheat oven to 475.
  • Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan.
  • Simmer 5 minutes or until most of liquid is evaporated.
  • Brush one side of tortillas with butter.
  • Spoon about 1/3 cup of chicken mixture onto unbuttered sides.
  • Top with 2 tablespoons cheese.
  • Fold 2 sides over filling and fold ends down.
  • Place seam side down in 13x9x2 inch baking dish.
  • Bake in 475 degree oven about 13 minutes or until crisp and golden brown.
  • Top with guacamole, sour cream and additional picante sauce.

Nutrition Facts : Calories 675.4, Fat 33.6, SaturatedFat 16.1, Cholesterol 121.3, Sodium 1493.5, Carbohydrate 54.2, Fiber 4.1, Sugar 3.6, Protein 38

CHICKEN CHIMICHANGAS



Chicken Chimichangas image

Crispy outside with gooey cheese inside, this homemade Mexican favorite had our testers saying, "Hello, delicious!" Pair with Spanish rice or serve with chips and salsa for a restaurant-quality meal prepared in minutes. -Bridget Harrison, Cedar Hill, Missouri

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11

3 Honey & Spice Baked Chicken breast halves, cubed
1 cup refried beans
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
6 flour tortillas (8 inches), warmed
3/4 cup shredded cheddar cheese
Oil for deep-fat frying
Optional toppings: sour cream, salsa con queso dip, shredded lettuce, chopped tomatoes and chopped seeded jalapeno pepper

Steps:

  • In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick., In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice.

Nutrition Facts : Calories 640 calories, Fat 43g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 806mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.

BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE



Baked Chicken Chimichangas with Green Sauce image

Yield 8

Number Of Ingredients 14

2 (10.5 ounce) cans cream of chicken soup
2 (4 ounce) cans diced green chiles (drained)
5 pitted green olives
1 jalapeno pepper (seeded and diced)
2 Tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1 (1 ounce) package taco seasoning mix (just use half)
3 boneless skinless chicken breasts (cooked and shredded)
8 (10 inch) flour tortillas
1/4 cup olive oil
1 cup shredded cheddar cheese (for topping)
1/2 cup sour cream (for topping)
6 green onions (sliced)

Steps:

  • Preheat oven to 350 degrees F.
  • Pour cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
  • Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
  • In a large bowl, stir together cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.
  • Fold in the chicken and mix until well combined.
  • Evenly divide mixture among the 8 tortillas.
  • Fold each tortilla into a rectangular packet around the filling.
  • Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray.
  • Brush all sides of each chimichanga with a small amount of olive oil.
  • Bake for 15 minutes, pull pan out and turn over each chimichanga.
  • Bake for 15 minutes more.
  • Place chimichangas on a plate, and ladle the warm sauce over top.
  • Sprinkle with cheddar cheese, sour cream, and green onions.

OVEN-FRIED CHICKEN CHIMICHANGAS



Oven-Fried Chicken Chimichangas image

A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.

Provided by Miss Annie

Categories     One Dish Meal

Time 45m

Yield 6 Chimichangas

Number Of Ingredients 11

2/3 cup picante sauce or 2/3 cup your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

Steps:

  • Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
  • Place about 1/4 cup of the chicken mixture in the center of each tortilla.
  • Fold opposite sides over filling.
  • Roll up from bottom and place seam-side down on a baking sheet.
  • Brush with melted margarine.
  • Bake at 400°F for 25 minutes or until golden.
  • Garnish with additional cheese and green onion and serve salsa on the side.

Tips:

  • Use fresh ingredients for the best flavor.
  • Be sure to season the chicken generously with salt and pepper before cooking.
  • Cook the chicken until it is cooked through but still juicy.
  • Use a variety of fillings in your chimichangas, such as shredded chicken, ground beef, or beans.
  • Be sure to seal the chimichangas tightly before baking.
  • Bake the chimichangas until they are golden brown and crispy.
  • Serve the chimichangas with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

Conclusion:

Baked chicken chimichangas are a delicious and easy-to-make meal that is perfect for any occasion. They are filled with flavorful ingredients and baked to perfection. Serve them with your favorite dipping sauce and enjoy!

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