These Baked Chicken Chimichangas are a baked version of classic TexMex fare…and they’re really delicious! Consider making a batch of these for your next party!
Laura and I love to travel. I mean who doesn’t love getting away from the routine for a bit to explore a new place? We’re not much of the “lay on the beach for vacation” kinda people, though. We often come back from vacations needing a staycation just to relax. Both of us are foodies, and I’m also a history buff…so our vacation agenda is usually packed with historical sites and restaurants. And I wouldn’t have it any other way! But no matter where we go on vacation, our last stop is always Chipotle. I kid you not.
As we’re flying home, we always scout out a Chipotle in whatever airport we happen to be in. (The Chipotle in Washington Dulles airport is one of our faves. Yes, we have favorites.) I mean how good does a burrito bowl sound after sitting on an airplane for 8 hours? (Sorry, airplane food, it’s not you. It’s me. Actually, wait. It really is you.) It’s hard to beat a good burrito…unless you deep-fry that bad boy and cover it in cheese! That’s exactly what a chimichanga is. A deep-fried burrito covered in cheese.
One of the best chimichangas I’ve ever eaten came from a hole in the wall Mexican place in Durham, NC. Aren’t hole-in-the-wall restaurants the best?? I used to go there on weekends during college, and I still remember the place well. In fact, Laura and I got married in Durham, and we totally ate at that Mexican place twice during the week leading up to the festivities. Twice!
While chimichangas might be delicious, they aren’t exactly the most healthy thing on the menu. In fact, they very well could be the least healthy thing on the menu. (That is, unless someone figures out how to fry cheesecake…in which case, please have that person call me ASAP!) The other night, I fixed that problem and created these Baked Chicken Chimichangas. And holy TexMex food, Batman…these Baked Chicken Chimichangas are delicious!
“Wow, these actually taste like chimichangas.” Those were Laura’s words after one bite of these Baked Chicken Chimichangas. “Uh, yes, that was the goal.” Those were my words in response to Laura. Seriously though, this baked version of the TexMex classic is packed with flavor. I used a rotisserie chicken to make life a bit easier here, and then I mixed that chicken with cheese, cream cheese and some sauteed onions and jalapeno. (Yes, we still have a bag of frozen jalapenos in our freezer from last summer’s garden. The bag is smaller, but it’s still there.)
And for a fun twist, I topped these Baked Chicken Chimichangas with a bit of sour cream, homemade guac and diced tomatoes. We love to entertain, and Laura commented that these chimichangas would actually be a great party food. Just make the chimichangas themselves, but put all of the toppings in separate bowls. Then folks could go along and customize their chimichangas with whatever toppings they like. You could even get creative and do a couple types of guacamole for fun mix-and-match toppings. Ok, now I’m just getting ahead of myself. Actually, I think I’m just trying to figure out how I can make another batch of these Baked Chicken Chimichangas…they really are that good! Cheers, friends!
Did you make these Baked Chicken Chimichangas at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Baked Chicken Chimichangas
For Baked Chimichangas
- 2 Tbsp olive oil
- 1 cup white onion diced
- 1 jalapeno seeds and ribs removed, diced
- 1 tsp garlic minced
- 1½ Tbsp taco seasoning
- 2 Tbsp fresh cilantro
- 3 cups shredded cooked chicken (Tip: Use a rotisserie chicken)
- ¼ cup sour cream
- 8 oz. low-fat cream cheese softened
- 1 cup pepperjack cheese shredded
- ½ cup cheddar cheese shredded
- 16 small fajita-sized flour tortillas (see note)
- 2 Tbsp butter melted
- 2 Roma tomatoes diced
- additional sour cream
- prepared guacamole
For Baked Chimichangas
- Line a baking sheet with parchment paper; set pan aside.
- Preheat oven to 400°F.
- Using a large skillet, add olive oil and place over medium heat. Once hot, add onion and jalapeno; cook, stirring occasionally, for 3-4 minutes, or until onion has softened.
- Add garlic and continue cooking for 1-2 more minutes.
- Add taco seasoning and cilantro; stir and cook for 1-2 more minutes. Remove mixture from heat and transfer into a large mixing bowl.
- Add shredded chicken, sour cream, cream cheese, pepperjack cheese and cheddar cheese; stir until well combined.
- Spoon ¼ cup of this filling down the center of each tortilla. Fold sides in and then roll tortilla up; place seam-side down on prepared baking pan. Repeat with remaining tortillas. Brush tops of tortillas with the melted butter.
- Bake at 400°F for 20-22 minutes, or until tops are golden brown.
- Remove from oven and top each chimichanga with a spoonful of guacamole, sour cream and several diced tomatoes.