Baked Chimichangas
Baked Chimichangas are a healthier variation to the classic deep fried chimichanga dish. This Baked Chimichanga recipe offers less fat and less calories with each and every bite, without sacrificing taste or the ever so popular crispy tortilla crunch that everyone loves.
Ditch the guilt and enjoy some Baked Chimichangas. It only takes 10 minutes of prep and this recipe works great with both beef and chicken. While this chimichanga recipe uses shredded rotisserie chicken, you could easily make beef chimichangas too.
Serve it with restaurant style salsa, homemade guacamole, cowboy caviar, and Spanish rice for a real treat!
I grew up in Souther California, where chimichangas are a dietary staple. And let me tell you, as I have gotten older, with a slower metabolism, I have really missed being able to dig into one with those layers of deep fried, crunchy tortillas, and all that delicious cheese, sour cream, chicken, and other favorite toppers.
Now I have to be a little more careful, which is why I am so excited to share this recipe with you all. It is eazy peazy, as it should be, and it is everything you want in a chimichangas without all the calories because it is baked, not fried.
So, get out of your dinner rut and add something new and different into the rotation. Baked Chimichangas are the perfect dinner solution for any night of the week.
What Is The Difference Between Chimichangas, Burritos, Enchiladas, etc.?
For those of you who are new to the world of chimichangas, brace yourself because you are going to find a new love.
Chimichangas, burritos, and enchiladas all have some similarities, but they are all different to some extent.
They all use the same ingredients, but are prepared differently. Where a burrito is stuffed and rolled, an enchilada is as well, but it is smaller, and slathered in sauce and cheese and baked. A chimichanga is traditionally a deep fried burrito!
It is loaded with meat, cheese, beans, etc. then fried to crisp on the outside and topped with your favorite toppings. Think burrito but better.
What Is A Chimichanga?
Chimichanga: Basically a burrito that is fried, or in this case baked. Just like with a burrito, a flour tortilla is rolled and sealed.
Similar toppings and filling are used, but traditionally a chimichanga will have dried meat and marinated meat. Then other fillings may include beans, cheese and rice.
Burrito: It’s a flour tortilla rolled and sealed with fillings inside like chicken, beef, or pork. Sometimes rice, cheese, and beans will be included as well.
A sauce will sometimes be added on top, but it is not enchilada sauce.
Enchilada: This dish contains a corn tortilla filled with meat that is rolled up and sealed. Then it is topped with enchilada sauce and usually cheese. (Have you tried these zesty white chicken enchiladas yet? Or these easy ground beef enchiladas? SOOO good)
Main Differences Between Chimichangas, Burritos, and Enchiladas:
- Chimichanga: Flour tortilla is fried (baked for this recipe)
- Burrito: Flour tortilla is not fried
- Enchilada: Uses a corn tortilla and covered in enchilada sauce
All are great!
Baked Vs. Fried
Why Choose A Baked Chimichanga? I say why wouldn’t you choose a baked chimichanga?
You can have a delicious, crunchy, fun filled chimichanga with fewer calories.
I never let myself feel guilt over what I am eating, but when you go to a restaurant and you have less control as to what goes on your own plate, so in your own kitchen why not make a healthier version of a delicious dish?
That way you will feel fine about making chimichangas again and again.
Why Choose Baked Chimichangas:
- Healthier
- Less Fat
- Tortilla Still Has A Nice Crispy Coating
- Lower Calorie Option
Once you try these Baked Chimichangas, you won’t even miss the fried version.
Note: You can air fry these chimichangas too if you want an even closer to the deep fried thing.
How to Air Fry Chimichangas:
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Preheat the air fryer to 400°F.
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Spray all sides of the chimichangas with a light coating of oil.
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Place 2 chimichangas, seam side down in the air fryer basket.
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Cook for 4 minutes.
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Flip.
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Cook another 3-4 minutes, until golden and crisp.
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Repeat with the remaining chimichangas.
If you are using the toaster oven style air fryer, use a lower temp of 350 °F, but everything else remains the same.
How To Make Chimichangas:
Basically it’s sautéing, filling, assembling, and baking.
- Melt butter with oil in a skillet, transfer to a bowl and set aside.
- Cook onion, garlic, and jalapeño with oil in a skillet for a few minutes.
- Add seasonings and cook for 30 more minutes.
- Add tomato source and cilantro and cook until bubbling.
- Stir in sour cream and chicken. Cook until everything is warmed through.
- Remove from heat and set aside.
- Brush a rimmed baking sheet with butter oil mixture. Set aside.
Assemble Chimichangas:
- Spread refried beans down the center of each tortilla.
- Fold in ends and roll up.
- Put chimichangas seam-side down on the baking sheet.
- Just before baking brush with the butter-oil mixture.
- Bake for 8-10 minutes and flip, brushing with oil and butter mixture again.
- Repeat baking.
- Remove from oven and top with toppings.
- Garnish with fresh cilantro.
How To Fold A Chimichanga:
I just keep it simple and fold in the ends and roll up. Just like with enchiladas, when you place them in the pan you want them seam side down. This way they won’t unravel.
Note: For other more specific instructions, see recipe at the end.
Okay I know it looks like a lot of steps, but the steps are quick steps. It all happens pretty fast and the meal will be prepped, cooked, and ready to go in 40 minutes. So don’t be overwhelmed.
This recipe is easy and does not take a lot of time.
Variations For Chimichangas:
There is a lot you can do with this chimichanga recipe.
Add fun toppings.
There are topping options galore for this dish. Sour cream, guacamole, ranch dressing, or salsa are all great choices that will add to this dish.
Use a Different Filling.
Vegetarian, chicken, or beef chimichangas are all great choices.
This recipe uses chicken, but you could easily sub out the chicken for beef. Or, go in a totally different direction and make it vegetarian.
Omit the chicken for a vegetarian option and perhaps add more veggies and/or more beans for protein.
Bake your chimichangas.
You could fry chimichangas, but this recipe is a great example of how frying is unnecessary. Go ahead and make it a little healthier with choosing to bake it.
Use this recipe as a great foundation for a great dish and feel free to change it up a little bit.
What To Serve With Baked Chimichangas:
Serve Baked Chimichangas with Spanish Rice, Slow Cooker Mexican Street Corn—Slow Cooker or Corn Salad. Then follow this delicious meal with a fabulous dessert like Million Dollar Bars.
So much deliciousness in one meal.
You Have To Try These Baked Chimichangas!
A crispy baked tortilla filled with cheese, the perfect blend of spices, sour cream, tomato sauce, and chicken, the list of great ingredients makes for the perfect Baked Chimichanga recipe. There will be an explosion of flavor with each and every bite.
Mix things up a little and try this Baked Chimichanga recipe. You are going to love them!
Other Dishes To Try:
- 30 Minute Ground Beef Tacos
- BBQ Chicken Burritos
- Zesty White Chicken Enchiladas
- Slow Cooker Chicken Fajitas
- Steak Fajita Lettuce Wraps
How to Make Baked Chimichangas Video:
Baked Chimichangas
Ingredients
Meat Mixture:
- 2 tablespoons vegetable oil
- 1 white onion chopped
- 3 cloves garlic chopped
- 1 jalapeno pepper diced (remove seeds for less heat)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- ¼ teaspoon paprika
- 1 teaspoon Kosher salt or to taste
- ½ cup tomato sauce
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro chopped (reserve some for garnish)
- 3 cups shredded rotisserie chicken
The Rest
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 15 ounce can refried beans
- 4 flour tortillas 10 inch
- 1 cup shredded monterey jack cheese plus more for topping
- Shredded lettuce for topping
- Tomato for topping
- Sour cream for topping
- Mexican rice for serving
Instructions
- Preheat the oven to 450 degrees F.
- Melt 2 Tablespoons butter with 2 Tablespoons vegetable oil in a skillet; Once melted, transfer to a bowl and set aside.
Filling/Meat Mixture
- Heat 2 tablespoons oil in a large skillet over medium-high heat.
- Add the onion, garlic and jalapeno and cook until soft, about 3 minutes.
- Add seasonings: chili powder, cumin, coriander, paprika and salt; cook 30 seconds.
- Add the tomato sauce and cilantro to the mixture and cook for 2-3 minutes until bubbling.
- Stir in the sour cream and chicken, and keep cooking until everything is warmed through.
- Remove from heat and set aside.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Set aside
Assemble Chimichangas
- Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese.
- Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet.
- Just before baking brush with the butter-oil mixture.
Bake
- Bake 8 to 10 minute, then remove from oven, flip the chimichangas over and brush them with the oil and butter mixture again.
- Bake another 8-10 minutes until crispy.
- Remove from oven and top with cheese, lettuce and tomato.
- Serve with rice and beans. Garnish with fresh cilantro.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Jenn says
These are the best chimichangas! We make these at least a couple of times a month!
Jade says
What sauce do you use. It just says tomato sauce. Can you use tomato puree?
Rachael says
Yes you can. I use the Hunt’s Canned Tomato Sauce.
Katie says
Made these for the family and they were a hit!
Emily says
I really and truly need to make these for my family. I love chimichangas but don’t love how they’re fried. This baked version is the best idea!
Katie says
Okay, I am making these for dinner ASAP!
Jenn says
Will it still work well without sour cream in the middle? Any alternatives? I have very picky eaters.
Rachael says
You can leave it out, but it helps make it creamier. I haven’t tried it with any alternatives other than greek yogurt, which worked well.
Sue says
In one part of your directions it says to cook for 30 minutes after adding the seasonings instead of seconds. I knew that was wrong but you might want to correct it. Making them tonight!
Rachael says
Oh thank you. fixed.