Baked Chicken Chimichanga Recipe

5 from 127 votes

Baked Chicken Chimichanga Recipe

Baked Chicken Chimichangas are like a crispy burrito, stuffed with chicken + cheese. Everyone will love this simple restaurant-style recipe!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

Ingredients

1 ½ cup chicken, cooked and shredded
⅔ cup salsa
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
2 tablespoons canola or vegetable oil, divided
1 (5.4-ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 ¼ cup colby jack cheese, shredded
4 flour tortillas, burrito sized

Instructions

Preheat the oven to 425°F.
In a large bowl, combine the cooked, shredded chicken with salsa, cumin, and oregano. Set aside.
Prepare your Knorr® Fiesta Sides™rice according to package directions (cover and simmer for 7 minutes) or rice recipe. Remove from heat.
Stir in the chicken mixture and cheese. Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet. Brush with the remaining oil and bake in the oven for 20 minutes or until golden brown and crispy.
Serve with your favorite toppings: shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, salsa, guacamole, and lime wedges.

Video

Notes

Recipe Tips.

Finely shred the chicken so it blends with the rice and melts together with the cheese in every bite.
Instead of using packaged rice, you can use homemade rice. Sometimes we use about 2 ½ cups leftover Spanish Rice in ours!
We have a fried chicken chimichanga recipe, or you can air fry them. Fold them as directed and spray/brush each side with olive oil. Working in batches, fry the chimichangas at 400°F for about 8 minutes, flipping halfway.

Prep ahead. Assemble but do not bake. Cover and refrigerate for up to 24 hours, or wrap each tightly in plastic, place in a freezer-safe container or zip-top bag, and freeze for up to 3 months.

Bake from frozen by heating the oven to 400°F, placing seam side down on a parchment-lined sheet, brushing lightly with oil, covering with foil for 20 minutes, then uncovering and baking 10 to 15 minutes more until crisp and 165°F in the center; rest 3 to 5 minutes before serving.

Store leftovers. Refrigerate in an airtight container for 3 to 4 days, or wrap each with plastic wrap and place in a freezer zip-top bag. Freeze for up to 3 months.

Reheat on a rack in the oven at 425°F for about 35 minutes, or thaw overnight first and heat for about 20 minutes.

For more substitutions and tips, check out the full recipe post

Nutrition