Baked Chicken Chimichangas Recipe
Baked Chicken Chimichangas Recipe is a easy Mexican recipe that serves 4. 380 calories per serving. Recipe by Easy Family Recipes on YouTube.
Prep: 13 min | Cook: 12 min | Total: 30 min
Cost: $9.90 total, $2.48 per serving
Ingredients
- 1 pound Chicken Breast (boneless, skinless, cut into bite‑size pieces)
- 8 pieces Flour Tortillas (6‑inch size; can use corn tortillas for gluten‑free)
- 1 cup Black Beans (drained and rinsed; from a 15‑oz can)
- 1 cup Shredded Mexican Blend Cheese (can be a mix of cheddar and Monterey Jack)
- 1 cup Enchilada Sauce (store‑bought or homemade)
- 2 tablespoons Olive Oil (for sautéing chicken and brushing tortillas)
- 2 tablespoons Taco Seasoning (store‑bought blend)
- 2 tablespoons Fresh Cilantro (chopped, for garnish (optional))
Instructions
Preheat Oven
Set the oven to 425°F (220°C) and let it preheat while you prepare the filling.
Time: PT4M
Temperature: 425°F
Cook the Chicken
Heat 1 tablespoon of olive oil in a skillet over medium‑high heat. Add the chicken pieces, sprinkle with taco seasoning, and sauté until the chicken is cooked through and lightly browned, about 5 minutes.
Time: PT5M
Mix Filling
Transfer the cooked chicken to a mixing bowl. Add the drained black beans and ½ cup of shredded cheese. Stir to combine.
Time: PT2M
Assemble Chimichangas
Lay a tortilla flat on a clean surface. Place about ¼ cup of the filling in the center, fold the sides over, then roll tightly into a shell. Place the seam side down on the prepared baking sheet. Repeat with all tortillas.
Time: PT2M
First Bake – Crisp the Shells
Bake the assembled chimichangas in the preheated oven for 8 minutes, or until the tortillas are lightly golden and crisp.
Time: PT8M
Temperature: 425°F
Add Sauce & Cheese, Finish Baking
Remove the sheet, spoon ¼ cup of enchilada sauce over each chimichanga, then sprinkle the remaining ½ cup of cheese on top. Return to the oven and bake for an additional 4 minutes, until the sauce is bubbly and the cheese is melted.
Time: PT4M
Temperature: 425°F
Serve
Allow the chimichangas to rest for 2 minutes, then garnish with chopped cilantro if desired. Serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 380
- Protein
- 25 g
- Carbohydrates
- 30 g
- Fat
- 18 g
- Fiber
- 5 g
Dietary info: Can be made gluten‑free with corn tortillas, Can be dairy‑free using dairy‑free cheese
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Breast: Rotisserie chicken, shredded, Turkey breast
- Instead of Flour Tortillas: Corn tortillas, Low‑carb tortillas
- Instead of Black Beans: Pinto beans, Refried beans
- Instead of Shredded Mexican Blend Cheese: Dairy‑free shredded cheese, Cheddar only
- Instead of Enchilada Sauce: Salsa verde, Tomato sauce with chili powder
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Taco Seasoning: Homemade mix of chili powder, cumin, garlic powder, onion powder
- Instead of Fresh Cilantro: Fresh parsley
Equipment Needed
- Oven
- Baking Sheet
- Skillet
- Mixing Bowl
- Measuring Cups
- Spatula or Wooden Spoon
- Knife and Cutting Board
Critical Steps — Do Not Skip
- Cook the chicken until fully done (165°F).
- Seal the tortilla edges tightly to prevent filling leakage.
- Bake until the tortilla shell is golden and crisp.
Chef Tips from the Video
- Brush the tortillas with a little oil for extra crunch.
- For extra flavor, add a pinch of smoked paprika to the taco seasoning.
- Serve with a squeeze of fresh lime juice for brightness.
Troubleshooting
Tortilla cracks while rolling.
Warm the tortillas in the microwave for 10‑15 seconds before assembling; they become more pliable.
Filling is too wet and makes the shell soggy.
Drain any excess liquid from the beans and pat the cooked chicken dry with paper towels before mixing.
Cheese does not melt.
Make sure the oven is fully preheated and bake the final step for the full 4 minutes; cover with foil if the top browns too quickly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap each chimichanga tightly in foil and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the chicken and prepare the filling up to step 3; store in the fridge for up to 24 hours.
- Assemble the chimichangas and keep them covered; bake when ready.
Frequently Asked Questions
What is the cultural significance and history of chicken chimichangas in Mexican‑American cuisine?
Chimichangas are believed to have originated in the southwestern United States, especially Arizona, where a rolled, deep‑fried tortilla filled with meat became a popular street‑food staple. Over time, the baked version emerged as a lighter, family‑friendly adaptation while retaining the bold flavors of Mexican cuisine.
What are the traditional regional variations of chimichangas in the United States?
In Arizona and New Mexico, chimichangas are often deep‑fried and served with red or green enchilada sauce. Some regions add rice or corn inside, while others use shredded pork or beef instead of chicken. The baked version, like this recipe, is a modern, lower‑fat twist that still honors the original flavors.
How is a baked chicken chimichanga traditionally served in Mexican‑American households?
Baked chimichangas are typically served hot, topped with enchilada sauce and melted cheese, and accompanied by sides such as guacamole, sour cream, salsa, or a simple cabbage slaw. They are often enjoyed as a main dinner dish or as a handheld snack at family gatherings.
What occasions or celebrations are chicken chimichangas associated with in Mexican‑American culture?
Chimichangas are popular at casual family gatherings, game‑day parties, and weekend meals. Because they are easy to make in large batches, they are also a favorite for pot‑lucks and community fundraisers.
What authentic ingredients are essential for traditional chicken chimichangas versus acceptable substitutes?
Traditional ingredients include corn or flour tortillas, shredded chicken, cheese (often a Mexican blend), and enchilada sauce. Acceptable substitutes are rotisserie chicken for convenience, dairy‑free cheese for lactose‑intolerant diners, and corn tortillas for a gluten‑free version.
What other Mexican dishes pair well with baked chicken chimichangas?
Serve them alongside Mexican rice, refried beans, a fresh pico de gallo salad, or a simple avocado‑lime slaw. A side of guacamole and a cold cerveza or agua fresca makes a complete meal.
What are the most common mistakes to avoid when making baked chicken chimichangas at home?
Common errors include overfilling the tortillas, which causes them to burst, not sealing the edges tightly, and baking at too low a temperature, resulting in soggy shells. Follow the steps for sealing and use a hot oven to achieve a crisp crust.
Why does this recipe use a high‑heat bake instead of deep‑frying the chimichangas?
Baking at 425°F creates a crunchy exterior with far less oil, making the dish healthier and quicker to prepare. It also reduces mess and the safety hazards associated with hot oil.
Can I make the baked chicken chimichangas ahead of time and how should I store them?
Yes. Prepare the chicken filling up to step 3 and store it in the refrigerator for up to 24 hours. Assemble the chimichangas, cover them, and refrigerate; bake them when ready. Leftovers reheat well in a 350°F oven for 10 minutes.
What does the YouTube channel Easy Family Recipes specialize in?
The YouTube channel Easy Family Recipes focuses on quick, budget‑friendly meals that families can prepare together. Their videos emphasize simple ingredient lists, minimal equipment, and cooking times of 30 minutes or less.
How does the YouTube channel Easy Family Recipes' approach to Mexican cooking differ from other cooking channels?
Easy Family Recipes adapts classic Mexican dishes into streamlined, eight‑ingredient versions that fit a busy family schedule, whereas many other channels showcase more elaborate or traditional preparations that require longer cooking times and specialty ingredients.
Last updated: August 29, 2026
