Baked Chimichangas
Baked Chimichangas – Crispy, crunchy, cheesy, flavorful chicken or pork, beans, and cheese wrapped in a big flour tortilla and topped with guacamole create an indulgent yet guilt-free munch. You’ll forget they’re baked!
They say fried food tastes better, right? Wrong! These amazing baked chimichangas are an exception to the rule.
They have everything you want in a fried chimichanga—crispy, crunchy, cheesy, and full of flavor. Then, to make them even better and healthier, top them with guacamole instead of the creamy white cheese sauce. They’re so versatile and satisfying.
What Are Chimichangas?
I’ve never been to a Mexican restaurant in the States that didn’t have chimichangas on the menu. And I have to admit, they’re what I usually order. The goodness of spicy chicken or beef with onions and amazing seasonings wrapped in a flour tortilla, deep-fried, and covered in a decadent cheese sauce is irresistible. But we can do better, can’t we?
Why Baked Chimichangas Are Better
While we all know deep-fried foods are less than ideal, they’re just so darn delicious. Baking is a much healthier alternative, albeit not quite as tasty. That’s because fat is the carrier of flavor.
However, you can enjoy the best of both worlds if you brush your chimichangas with oil or butter and bake them. The oil carries flavor and delivers the crunchiness so typical of fried food. And if you have an air fryer, this is the perfect occasion to break it out.
Recipe Ingredients
- Seasonings – Onions, garlic, tomatoes, chipotle in adobo, taco seasoning, cumin, and chicken broth provide the classic Mexican flavor.
- Meat – Chicken, pork, or beef are the classic chimichanga filling. Your meat should already be cooked at assembly time, so this is also an excellent leftover makeover recipe.
- Beans – While not a classic filling, it is an economical way to stretch meat.
- More Fillings – Cheddar cheese, green onions, and cilantro take it over the top.
- Tortillas – The large flour tortillas made for burritos are the ones you want for chimichangas.
- Guacamole – I replaced the delicious but high-fat cheese sauce with guacamole. It may still be high-fat, but it’s a healthy fat.😉
How to Bake Chimichangas
- Preheat oven to 400°F (205℃).
- Seasoning – In a medium-large skillet, heat the oil. Then add the onions, garlic, tomatoes, and chipotle in adobo sauce. Sauté for 2-3 minutes, stirring constantly to prevent burning.
- Meat Filling – Add the chicken, pork or beef, taco seasoning, cumin, cilantro, and ½ cup chicken broth or water. Bring to a boil and simmer for 8-10 minutes until the liquid evaporates (stir occasionally to prevent sticking). Remove from the heat.
- Assembly – Generously grease the baking sheet with cooking spray or brush it with butter. Place about ⅓-½ cup of the meat sauce in the center of each tortilla, leaving a 2-inch border on both ends. Top with beans, cheese, and cilantro. Fold in the ends and roll up like a burrito.
- Bake – Place the chimichangas seam-side down on the baking sheet and brush with the butter or oil. Bake 8-10 minutes per side, brushing generously with oil or butter after flipping with a spatula. Bake until golden brown.
- Serve – Remove from the oven, garnish with desired toppings, and serve with guacamole.
What Goes With Baked Chimichangas
This deliciousness goes with a side of pickled jalapenos and your choice of salsa. Restaurant style or mango salsa are two great choices.
Baked Chimichangas
Ingredients
- 1 tablespoon cooking oil
- 1 medium onion, chopped
- 1 teaspoon (3g) minced garlic
- 1 large tomato
- 2 teaspoons chipotle in adobo sauce
- 2½-3 cups (310-375g) cooked chicken or pork, shredded
- 2 teaspoons (5-6g) taco seasoning
- 1 teaspoon (2g) ground cumin
- ½ cup chicken broth
- 6 burrito-sized tortillas
- 2 cups (480g) refried beans (or canned beans)
- 1 cup (170g) shredded cheddar cheese
- ¼ cup chopped cilantro
- 2 tablespoons melted butter or canola oil
- 2 green onions, chopped (about ¼ cup)
- 1-2 cups guacamole
Instructions
- Preheat oven to 400°F (205℃).
- In a medium-large skillet, heat the oil. Then add the onions, garlic, tomatoes, and chipotle in adobo sauce. Sauté for 2-3 minutes, stirring constantly to prevent burning.
- Add the chicken, pork or beef, taco seasoning, cumin, and ½ cup chicken broth. Bring to a boil and simmer for 8-10 minutes, stirring occasionally, until the liquid evaporates. Remove from the heat.
- Generously grease the baking sheet with cooking spray or brush it with butter. Place about ⅓-½ cup of the meat sauce in the center of each tortilla, leaving a 2-inch border on both ends. Top with beans, cheese, and cilantro. Fold in the ends and roll up like a burrito.
- Place the chimichangas seam-side down on the baking sheet and brush with the butter or oil. Bake 8-10 minutes per side, brushing generously with oil or butter after flipping with a spatula. Bake until golden brown.
- Remove from the oven, garnish with green onions, and serve with guacamole.
Emily , you are not the only one. Thanks for taking the time to let me know how you feel.
omg so good im in love
Let me know how you like it. They really are simple and impressive. Thanks for stopping by!
Impressive ,go girl I’m loving it I’m gonna brack about this to my Hispanic friends just so simply to fix than I thought .thanks.