Baked chicken chimichangas are an easy, healthier version of this classic Mexican dish. Instead of frying in oil, we bake these chimichangas in the oven with just a spritz of oil.
Now, if I have the option to bake or fry in several inches of oil, I will always choose baking. Baking will always be the healthier option over frying. Plus, I don’t want that splattery mess.
We love Mexican-inspired meals. Tacos, enchiladas, and bowls regularly appear on my menus. Chimichangas probably aren’t made at home quite as often, but they are certainly easy enough. Next time Taco Tuesday rolls around, mix it up with Chimichangas!
Elements
Canola Oil: I use canola oil to cook the chicken and onion and to spray the tops of the shells to help them crisp up.
Chicken Breast: Use one small chicken breast for two chimichangas.
Onion & Garlic: Adds flavor.
Chili Powder, Cumin, & Cayenne Pepper: Chili powder and cumin are in all of my Mexican-inspired recipes. Cayenne pepper brings the heat.
Salt: Enhances the flavors.
Cilantro: Use fresh cilantro inside the chimichanga and sprinkle it over the top. I love the fresh flavor cilantro adds to Mexican-inspired dishes.
Black Beans: My favorite beans are a great source of plant-based protein; they add texture and flavor. You could also use pinto beans if you prefer.
Sour Cream: A bit of sour cream brings the filling ingredients together.
Flour Tortillas: Use a large-size tortilla meant for burritos. A large shell is needed to hold the ingredients and make the chimichanga easier to fold.
Mexican Cheese: You can use bagged pre-shredded cheese. Monterey Jack or Cheddar cheese would also be fine.
Salsa: Your favorite salsa is a nice finishing touch over the top of the chimichangas.
Preparation
After preheating the oven, add the chicken and onion to a skillet. I like to sprinkle in the spices while the chicken cooks. Once the chicken is cooked and the onion is soft, add garlic and stir for a minute. Add cilantro, sour cream, and black beans.
Once the filling is heated through, lay out two tortilla shells. Spread the cheese in the center of each shell. Divide the filling in half and spread over the cheese. Be sure to leave room on all sides of the filling to fold the shell.
Am I an expert at folding burritos and chimichangas? Not even close! I found this video helpful as I was trying to perfect my technique. Give it a try. As I see it, as long as the filling is enclosed, you are good. 🙂
Place your folded chimichangas, seam side down, in a baking pan. Spray the top lightly with canola. Bake for 10 minutes. Carefully flip them over and spray again with oil. Bake for another 8-10 minutes until browned to your liking. I like the shell to get lightly browned and crispy.
Flip the chimis back over seam side down to serve. They look better seam side down. Spread salsa over the top and sprinkle with additional cilantro. Mexican roasted veggies are an easy side dish alongside your baked chicken chimichangas.
Baked Chicken Chimichangas
Ingredients
- 2 tsp canola oil plus extra to brush over tortillas
- 1 small chicken breast chopped
- ¼ cup onion chopped
- 1 clove garlic minced
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- salt to taste
- 1 Tbsp cilantro chopped, plus extra for topping
- 1 Tbsp sour cream
- ½ cup black beans
- 2 large flour tortillas
- ½ cup Mexican blend cheese
- salsa for topping
Instructions
- Preheat the oven to 425° F.
- Heat the canola oil in skillet over medium heat. Add the chicken and onion. Cook until the chicken is cooked through and onions are tender, 7-10 minutes. Add garlic and stir for one minute.
- Add the chili powder, cumin, cayenne pepper, and cilantro, Stir in the sour cream and black beans and warm through. Remove from the heat.
- Spray a baking sheet or pan with oil. Spread the cheese evenly between the two tortillas, leaving a 2-inch border on both ends. Divide the chicken and bean mixture between the two tortillas. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush or spray with oil. Bake 8 to 10 minutes per side, flipped the tortilla and brushing again after you flip. Top with salsa and additional cilantro.