Baked chicken chimichangas are easy and healthier to make at home. You’re going to love making Mexican food at home!
You are going to love this recipe. The slow cooker Mexican chicken is TO DIE FOR! It takes these baked chimichangas over the top.
Why You’ll Love These
Baking instead of frying makes these chicken chimichangas healthier and way less messy to prepare. Since technically chimichangas are fried I guess these could be called oven baked burritos too.
- Chicken – This recipe for baked chicken chimichangas uses our shredded Mexican chicken recipe. It’s made in a slow cooker and full of fantastic flavor!
- Cheese – Shredded sharp cheddar cheese.
- Tortillas – You will need large burrito size tortillas, 10-inch.
- Avocado Cilantro Sauce – Sour cream, mayo, avocado, cilantro, fresh lime juice, salt, and pepper.
- Don’t overfill the tortillas, it will make them hard to fold.
- Using a rack to bake them on helps them crisp up all over not just on the top.
- Watch them closely! You don’t want burned baked chimichangas.
- If you don’t have the time to make the Mexican chicken, you could shred some rotisserie chicken, and toss it with taco sauce.
- Add some refried beans, black beans, or Mexican rice.
- Try different toppings like queso or guacamole.
- Pico de gallo
How to Make Baked Chicken Chimichangas
Make the slow cooker Mexican chicken.
Remove the chicken mixture from the slow cooker and drain the excess liquid. (see all the liquid in this photo) You don’t want all that liquid in your chicken chimichangas, it will make them soggy.
Prepare the avocado cilantro sauce by adding the sour cream, mayo, avocado, cilantro, lime juice, and salt (to taste) to the food processor and blend until smooth.
Place in a separate bowl and refrigerate.
Preheat the oven to 400ºF. Line a baking sheet with foil and add a baking rack on top.
Layout the tortilla, place a heaping 1/2 cup of shredded chicken in the middle, top it with the desired amount of shredded cheese and fold up burrito style.
How To Fold
Fold two sides in over the filling, then from one end of the tortilla fold it over the filling and sides. Gently tuck and roll over towards the other end.
Place them on the rack seam side down. Brush with melted butter on both sides.
Bake for about 20 minutes or until brown and crispy.
Top with the avocado cream sauce and any additional toppings you desire.
Crispy, crunchy outside, and juicy, tender, oh so flavorful Mexican shredded chicken inside.
Who needs deep-fried chimichangas?
They are basically the same thing, but chimichangas are fried.
Typically enchiladas have less filling and are baked in a sauce. Chimichangas are not covered in a sauce.
Absolutely? Wrap unbaked chimichangas in aluminum foil, then place them in a freezer-safe bag, and freeze them for up to 3 months.
To cook from the frozen chimichangas brush with butter, and bake at 400 degrees F for about 40 minutes, or until hot throughout. Thawed bake for about 25 minutes.
Place in an air-tight container, and refrigerate for up to 4 days.
More Delicious Recipes
Baked Chicken Chimichangas Recipe
- 1 recipe of Slow Cooker Mexican Chicken
- 6 burrito size tortillas
- 2 cups shredded sharp cheddar cheese
- 3 Tbsp. melted butter
For the Avocado-Cilantro Sauce:
- ¼ cup sour cream
- ½ cup mayo
- 1 ripe avocado, pitted and skinned
- ¼ cup cilantro, chopped
- Juice of 1 lime
- Salt to taste
- sour cream
- Prepare Mexican Chicken according to recipe directions. Drain excess liquid from chicken.
- Prepare the avocado cilantro sauce by adding the sour cream, mayo, avocado, cilantro, lime juice, and salt to taste to the food processor and blend until smooth. Place in a separate bowl and set in the refrigerator.
- Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top.
- Prepare the chimichangas by adding a heaping 1/2 cup filling to each tortilla, top with the desired amount of cheese and roll up burrito style.
- Place chimichangas on the baking rack and brush both sides lightly with the melted butter.
- Bake for 20 minutes or until golden. Watch closely you don't want them to burn.
Recipe inspired by TheGirlWhoAteEverything