Cheesy Chicken Chimichangas Recipe
Baked chimichangas are a mouth-watering dinner that everyone will devour. Baking still gives you a super crispy tortilla without having to deep fry them. These homemade chimichangas are filled with chicken, rice, beans, and so much cheese! That queso on top really makes them perfect.
How to make Baked Chicken Chimichangas
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What’s the difference between chimichangas, burritos, and enchiladas?
There are quite a few traditional differences between these 3 foods, but I’m going to focus on the main things that separate these delicious dishes. Chimichangas and burritos are pretty similar (lots of ingredients wrapped in a tortilla), but traditionally, chimichangas are deep fried. The good news is we can get that same crispy tortilla by baking instead of frying! So think of these as crispy burritos. And since they often have sauces or extra ingredients served as toppings, you’ll want to eat them with a fork instead of your hands. The process of making baked chimichangas and enchiladas is similar, but they’re quite different as well. Chimichangas are going to have a crispier tortilla and usually a lot more filling. Enchiladas, on the other hand, are usually a bit smaller with only a couple of main ingredients inside the tortilla. They’re also slathered in sauce and/or cheese (although these can be topped with cheese sauce as well). Try these Cheesy Chicken Enchiladas or Salsa Verde Chicken Enchiladas.
What to serve with these?
There’s a lot of filling in these chicken chimichangas, but we’re not done there. I like to add plenty of toppings as well as add extra ingredients on the side. Top them off with queso, salsa, diced tomatoes, taco sauce, or guacamole. On the side, I love serving these with refried beans, Mexican rice, and chips and salsa. And of course these taste even better with a margarita, if you need a refreshing drink.
How do you fold chimichangas?
When assembling these baked chimichangas, you’ll be foliding them like a burrito. The real trick is just getting those sides tucked in and making sure the ends fold over them. Don’t overfill the tortillas. It also helps that you’ll be placing the “seam” side down in the baking dish, so you shouldn’t have filling falling out. Serve these baked chicken chimichangas on Cinco de Mayo, or any night when you’re craving a cheesy Mexican dish. And don’t forget to add your favorite toppings and sides!
More Cinco de Mayo Recipes we Love
Baked Chicken Empanadas Chicken Mole Beef Empanadas Air Fryer Chicken Taquitos Beef Folded Tortilla Quesadilla Chicken Taquitos Homemade Tamales Chicken Tinga Queso Smothered Chicken Fajitas
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