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featured baked chicken chimichangas

Chicken Chimichangas Recipe

Course: Main Course
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 705kcal
Author: Becky Hardin
These baked chicken chimichangas are so crispy and delicious! They're easy to make, so you can have a great Tex-Mex dinner any time. Everyone will love these homemade chimichangas, especially if you top them with cheese sauce!
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Ingredients

  • ½ cup canola oil divided
  • ¼ cup unsalted butter, divided (4 tablespoons)
  • ½ medium yellow onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 cups pulled chopped or cubed cooked chicken (rotisserie works well)
  • ½ can Rotel-style tomatoes & juice from ½ can (5 ounces)
  • Juice of 1 medium lime divided
  • 1 can Black beans drained
  • 2 cups shredded Mexican-style or Monterey Jack cheese
  • 2 cups cooked Mexican or white rice; optional
  • 6 tablespoons canola oil
  • 3 tablespoons unsalted butter
  • 8 soft flour tortillas (10-inch)
  • Queso Cheese Dip see recipe

Toppings & Sides for Serving:

Instructions

  • Adjust oven rack to middle position and heat oven to 450 degrees F.
  • Sauté diced onion, in 2 tablespoons oil and 1 tablespoon butter, over medium heat, until translucent - about 4 minutes. Add minced garlic, cumin, chili powder, salt and black pepper. Stir, set heat to low, and cook 30 seconds, stirring often.
  • Add chicken and tomatoes. Stir and cook until liquid evaporates, about 1 minute.
  • Add juice of ½ lime and beans, stir and cook until beans are heated through.
  • In a small microwave-safe dish, heat 3 tablespoons butter and 6 tablespoons canola oil until butter is melted. Stir well.
  • Brush a rimmed baking sheet with 1/3 of the butter/oil mixture and set it in the oven for 2 minutes.
  • Spread 1-tablespoon Queso cheese in the center of a tortilla. Add ½ cup chicken/bean mixture and 2 tablespoons Mexican rice. Top with 2 tablespoons shredded cheese. Fold the sides and one end of the tortilla over the filling and roll it up to the other end.
  • Remove the hot baking sheet from the oven and brush it liberally with the melted butter/oil mixture.
  • Press the filled tortilla down a little and place it seam-side down on the hot sheet pan.
  • Repeat the process with all tortillas.
  • Brush the tops of the Chimichangas with the melted butter/oil mixture and bake for 10 minutes.
  • Remove the pan from the oven and flip the Chimichangas over. Brush the seam side with melted butter/oil and bake an additional 8-10 minutes or until golden and crispy.
  • Turn off the oven and remove the Chimichangas from the oven.
  • If desired, spread 2 tablespoons Queso cheese on top of each Chimichanga and return them to the oven just to melt the cheese a little.
  • Serve Chimichangas with Mexican rice, beans, pico de gallo, shredded lettuce, sour cream, tortilla chips & salsa – whatever Mexican side dishes you love. Give a little squeeze of lime juice, and…The Best Margarita!!!
  • Enjoy!

Video

Nutrition

Calories: 705kcal | Carbohydrates: 2g | Protein: 44g | Fat: 59g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 944mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 516IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg