- Preheat the oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the chicken: Cook the chicken breast if not already cooked, then shred using forks or chop into small pieces.
- Mix the filling: In a bowl, combine shredded chicken, queso blanco dip, Monterey Jack cheese, and chopped cilantro. Mix until well incorporated.
- Assemble the chimichangas: Lay out a tortilla, spoon a portion of the filling into the center, fold in the sides, and roll tightly. Repeat with remaining tortillas.
- Brush with oil: Place the chimichangas seam-side down on the prepared baking sheet. Brush the tops with extra virgin olive oil for a golden finish.
- Bake: Bake for 15–20 minutes, until tortillas are golden brown and crispy, and cheese is melted inside.
- Serve: Garnish with extra cilantro, salsa, or sour cream as desired. Serve hot and enjoy immediately.
Serving and Storage
Serve baked chicken chimichangas warm, ideally with a side of salsa, guacamole, or a simple salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness or microwave for convenience.
For longer storage, chimichangas can be frozen before baking. Wrap individually in foil and freeze for up to 2 months. Bake directly from frozen, adding 5–10 extra minutes to the cooking time.
Tips:
- Don’t overfill the tortillas; this prevents tearing during rolling and baking.
- Use large burrito-sized tortillas for easy folding and filling.
- Brush with olive oil generously to achieve a golden, crispy texture.
- Add extra spices such as cumin or chili powder to the filling for a flavor boost.
- Pair with fresh toppings like diced tomatoes, avocado, or shredded lettuce for extra freshness.
Conclusion:
These 30-minute baked chicken chimichangas offer a quick, satisfying, and cheesy meal that rivals the traditional fried version. Crispy on the outside, gooey and flavorful on the inside, they’re perfect for busy weeknights, parties, or anytime a fast comfort food hit is needed. Quick, easy, and customizable, they’re a crowd favorite that’s ready in just half an hour.
FAQ:
Can I use rotisserie chicken?
Yes, pre-cooked rotisserie chicken is perfect for this recipe and saves time.
Can these be made ahead of time?
Yes, assemble and refrigerate them for a few hours. Bake just before serving.
Can I add vegetables?
Absolutely! Diced bell peppers, onions, or corn can be added to the filling for extra flavor and texture.
Can I make them spicier?
Yes, add chopped jalapeños, chili powder, or hot sauce to the filling.
Are these freezer-friendly?
Yes, wrap uncooked chimichangas in foil and freeze for up to 2 months. Bake from frozen, adding extra time.