Baked Garlic Parmesan Potato Wedges
Crispy oven-baked garlic Parmesan potato wedges â easy, flavorful side with tips, variations, and se...
35-40
total time
6
servings
350 kcal
calories
Introduction: What Are Baked Chicken Chimichangas?
Baked chicken chimichangas are a delicious, lighter take on the traditional deep-fried chimichanga. Originating from Mexican-American cuisine, chimichangas are essentially stuffed burritos that are fried until crispy. Baking them in the oven preserves much of that satisfying crunch while cutting down on oil, calories, and messâmaking them an ideal choice for busy weeknights, family dinners, and meal prepping. This recipe focuses on tender shredded chicken, a savory and slightly spicy filling, and tortillas that crisp up beautifully in the oven. The goal is to deliver the classic chimichanga experienceâwarm, crunchy exterior with a gooey, flavorful interiorâwithout the need for a deep fryer. In this article youâll find a clear list of ingredients, step-by-step preparation and assembly instructions, oven timing and temperature guidelines, tips to maximize crispness, variation ideas to adjust spice and dietary needs, and plating suggestions that elevate presentation for casual dinners or entertaining. The baked approach is forgiving for cooks of all levels; whether youâre making a double batch for meal prep or converting the recipe to be gluten-free, the technique is simple and adaptable. We also include suggestions for accompaniments like salsas, guacamole, pico de gallo, and crema to complete the meal. Read on to learn how to make reliably crispy, flavor-packed baked chicken chimichangas that will become a household favorite.
Why Bake Instead of Fry? Benefits and Flavor Considerations
Choosing to bake chimichangas instead of frying them offers multiple advantages without sacrificing the core elements that make chimichangas beloved. Frying delivers an unmistakable crunch and a rich taste because of the oil, but it comes with higher fat content, more calories, and extra cleanup. Baking reduces the oil involved, which makes this recipe friendlier for heart-healthy plans, family meals, and meal-prep cycles where reheating is expected. Texture-wise, baking can produce an excellent crispness when techniques like brushing or spraying a light coat of oil and using high oven heat are applied. The tortilla browns and crisps in the oven while the filling steams gently inside, retaining moisture in the chicken and other ingredients. Flavor-wise, baking allows seasonings and sauces to concentrate rather than being diluted in oil; likewise, itâs easier to incorporate fresh elements like lime, cilantro, and pico after baking to preserve brightness. Nutritionally, baked chimichangas reduce saturated fat and overall calories, which can be important for people tracking macros or cooking for children. In addition, baking is saferâno hot oil splattersâand it scales well for making many chimichangas at once on sheet pans. For those seeking even more healthful swaps, baking pairs well with lower-fat cheese options, whole-wheat or gluten-free tortillas, and fresh vegetable-packed fillings. Ultimately, baking is a practical and tasty way to enjoy chimichangas with less guilt and more convenience, while still celebrating the hearty flavors and textures that define the dish.
Gathering Ingredients: What Youâll Need
Before you start cooking, gather all ingredients so assembly goes smoothly. For the baked chicken chimichangas base youâll need shredded chickenâeither rotisserie, poached breasts, or roasted thighsâfor best flavor and moistness. Mix the chicken with sautĂ©ed onions and garlic, a blend of spices such as chili powder, ground cumin, smoked paprika, and a pinch of oregano, plus salt and black pepper to taste. Add cooked beans (black or pinto) or make it bean-free if you prefer just chicken. Corn kernels, diced bell peppers, and a handful of chopped cilantro add color and texture. For binding and richness use a mix of shredded cheese (cheddar, Monterey Jack, or a Mexican blend) and a spoonful of sour cream or Greek yogurt; the dairy helps keep the filling cohesive. Youâll need large flour tortillasâ10-inch burrito-style wraps crisp best in the oven. For finishing, have oil in a spray bottle or a small bowl of olive oil to brush on the tortillas before baking; this creates a golden, crisp shell. Gather garnishes: lime wedges, fresh cilantro, pico de gallo, guacamole, hot sauce, and crema or sour cream. Kitchen tools should include a large mixing bowl, skillet for sautĂ©ing, baking sheet(s) lined with parchment or a silicone mat, and a wire rack if you want ultra-crispy bottoms. Having everything prepped and measured first shortens assembly time and ensures a consistent final product. With these ingredients and tools ready, the actual prep and assembly process becomes quick and enjoyable.
Preparing the Chicken and Filling: Step-by-Step
Start by preparing the chicken: if youâre using raw chicken, poach or roast it with simple aromatics (onion, garlic, bay leaf, and a squeeze of lime) until fully cooked and easy to shred. If using rotisserie chicken, remove the skin and bones and shred the meat with forks. Once shredded, pat the chicken dry briefly in a bowl to remove excess moisture so the filling wonât be watery. Next, sautĂ© a diced onion and minced garlic in a tablespoon of oil over medium heat until translucent and fragrant, then add diced bell peppers and cook until slightly softened. Stir in spicesâtypically chili powder, ground cumin, smoked paprika, a pinch of cayenne if you like heat, salt, and freshly ground black pepperâand toast them for 30 seconds to bloom flavors. Add the shredded chicken to the skillet and combine thoroughly with the sautĂ©ed vegetables and spices. If using beans or corn, fold them in now. For moisture and richness, stir in a few tablespoons of sour cream, crema, or plain Greek yogurt; this binds the mixture and improves texture when baked. Fold in most of the shredded cheese, reserving some to sprinkle on top before rolling. Taste and adjust seasoningâmore lime juice, salt, or fresh cilantro can brighten the filling. Let the mixture cool slightly before assembling so the tortillas wonât steam and tear. This prepared filling yields a balanced, flavorful center that stays moist without becoming soggy when baked.
Assembling Chimichangas: Folding and Preparing for Oven (Cooking Process)
Proper assembly ensures chimichangas hold together and develop an even crisp in the oven. Lay a 10-inch flour tortilla flat on a work surface and place about 3/4 to 1 cup of the cooled chicken filling slightly off-center toward the bottom third of the tortillaâdonât overfill, or it will burst. Leave a small border to allow a tight fold. Fold the short bottom edge over the filling, then fold both sides toward the center, and roll upward to form a secure burrito shape, tucking as you go to create a closed seam. Place the rolled chimichangas seam-side down on the prepared baking sheet; this helps keep them sealed while baking. If you worry about unrolling, use a small dab of enchilada sauce or beaten egg to glue the seam. For crispness, brush or spray the tops and sides lightly with olive oil or avocado oil. Optionally, sprinkle a little extra shredded cheese on top for golden, melty crust points. For even better airflow and crisper shells, place the chimichangas on a wire rack set over the baking sheet so hot air circulates under them and the bottoms wonât become soggy. Space them an inch or two apart. If you're cooking multiple batches, preheat a second baking sheet so you can swap hot pans in for consistent browning. With thoughtful folding and a light oil coating, baked chimichangas achieve a satisfying crunch similar to their fried cousins but with less oil and fuss.
Baking, Timing, and Temperature: How to Get Them Crispy
The right oven temperature and timing are crucial for crispy baked chimichangas. Preheat your oven to 425°F (220°C). This relatively high heat encourages the tortillas to brown and crisp quickly without drying out the filling. Arrange assembled chimichangas seam-side down on a parchment-lined baking sheet or on a wire rack set over a sheet pan for optimal airflow. Bake for about 15 to 20 minutes, flipping once halfway through if youâre not using a rack, to ensure even browning on all sides. If you prefer a very golden finish, broil for 1 to 2 minutes at the endâwatch closely to prevent burning. Internal temperature of the filling should reach at least 165°F (74°C) if the chicken was initially cold. For frozen pre-assembled chimichangas, bake covered with foil at 400°F (205°C) for 25 to 30 minutes, then uncover and bake a further 10 to 15 minutes until crisp. To gauge doneness, look for a deep golden-brown color and a crunchy texture when tapped with a spatula. Let chimichangas rest for 3 to 5 minutes after coming out of the oven; this helps the filling set and makes them easier to handle. If you used a wire rack, leave them on it to preserve the crisp bottom. With these oven tipsâincluding high heat, brief broil, and a short resting periodâyouâll get reliably crisp baked chimichangas that are warm and tender inside.
Tips, Variations, and Dietary Swaps
This baked chimichanga method is flexibleâhere are smart tips and variations to adapt the recipe to different tastes and dietary needs. For extra crispness, brush tortillas with melted butter mixed with a pinch of salt instead of oil; it browns beautifully. For lower fat, use an oil spray and reduced-fat cheese or Greek yogurt instead of sour cream. To make the dish gluten-free, use large gluten-free tortillasânote that they vary in texture so choose ones labeled for burritos. For a vegetarian version, swap shredded chicken for roasted sweet potato, seasoned jackfruit, or a mix of black beans and sautĂ©ed mushrooms. Add heat with sliced jalapeños, chipotle in adobo, or cayenne pepper; tone it down with extra cheese and a dollop of crema. For smoky depth, use smoked paprika or add a tablespoon of adobo sauce from canned chipotles. Make-ahead and meal-prep tips: assemble chimichangas and freeze them on a sheet tray until firm, then transfer to a bag; bake from frozen and add an extra 10â15 minutes. Reheating can be done in a 375°F (190°C) oven for 10â12 minutes or in an air fryer at 350°F (175°C) for 6â8 minutes to revive crispness. For serving, pair chimichangas with light sides like a cabbage slaw, cilantro-lime rice, or a simple salad to balance the richness. These swaps and tips help you tailor the recipe to nutrition goals, ingredient availability, and personal flavor preferences.
Serving, Plating, and Final Presentation
Presentation elevates baked chicken chimichangas from casual comfort food to a memorable meal. Plate one or two chimichangas with a variety of colorful accompaniments to add contrasts in texture and flavor. A bright pico de galloâdiced tomatoes, red onion, cilantro, jalapeño, and lime juiceâadds freshness and acidity to cut through richness. Creamy elements such as guacamole or a drizzle of crema provide cool contrast; consider mixing crema with a little lime and chipotle powder for smoky flavor. Serve with lime wedges and a sprinkling of chopped cilantro for an aromatic finish. For crunch, a quick cabbage slaw tossed with lime and a touch of olive oil offers a crisp counterpoint. Garnish chimichangas with crumbled cotija or feta if you prefer a salty, crumbly cheese. For family-style presentation, arrange chimichangas on a large platter, nestle small bowls of salsa, guacamole, and sour cream around them, and include a bowl of cilantro-lime rice or black beans on the side. Consider the plateâs visual balance: a wedge of lime or a bright herb sprig draws the eye, while a smear of salsa or crema under the chimichanga provides a restaurant-style touch. If serving guests, provide warm tortillas or extra salsa so people can customize. Final plating should aim for warmth, contrasting colors, and a mix of texturesâcrispy exterior, creamy sauces, and fresh, zesty sidesâto make the meal as satisfying visually as it is on the palate.
Baked Chicken Chimichangas
Easy oven-baked chicken chimichangas with a crispy exterior and flavorful filling. Perfect for weeknight dinners, meal prep, and healthy twists on a Mexican-fav
total time
35-40
servings
6
calories
350 kcal
ingredients
- 2 cups cooked chicken, chopped or shredded đ
- 1 cup salsa đ
- 1 teaspoon ground cumin đż
- 1/2 teaspoon dried oregano đż
- 1 cup shredded cheddar cheese đ§
- 2 green onions, chopped đ±
- 6 (8-inch) flour tortillas đŻ
- 2 tablespoons butter, melted đ§
- Optional toppings: diced tomato đ , sour cream đ„, guacamole đ„, additional salsa đ , extra shredded cheddar cheese đ§
instructions
- Preheat your oven to 400°F (200°C) to prepare for baking the chimichangas.
- In a large bowl, combine the cooked chicken, salsa, ground cumin, dried oregano, shredded cheddar cheese, and chopped green onions, mixing thoroughly until all ingredients are evenly incorporated.
- Lay one flour tortilla flat on a clean surface and spoon a generous amount of the chicken mixture into the center of it.
- Fold the sides of the tortilla inward and then roll it tightly to fully enclose the filling, creating a secure chimichanga. Repeat this process with the remaining tortillas and filling.
- Place each rolled chimichanga seam-side down on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Brush the tops of the chimichangas lightly with melted butter to help them brown and crisp beautifully during baking.
- Bake in the preheated oven for 20 to 25 minutes, or until the chimichangas turn golden brown and achieve a crispy texture.
- Once baked, remove them from the oven and allow to cool for a few minutes before serving.
- Serve the chimichangas warm, topped with your choice of diced tomatoes, sour cream, guacamole, additional salsa, and extra shredded cheddar cheese for added flavor and presentation.
- Enjoy this delicious, family-favorite dish that brings warmth and joy to any meal!
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