These chicken chimichangas are crunchy, buttery and super easy to make! I love how simply brushing on some butter and baking them makes a crispy chimichanga very similar to the fried ones. Without the extra mess and fuss! You may also enjoy cheesy Southwestern chile bread or Enchiladas with a homemade green chile sauce.
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Baked chicken chimichangas
- 7-8 Tortillas plain or whole wheat
- 2 tablespoons butter
- 3/4 cup diced onion
- 3-4 mini sweet bell peppers, sliced *see note
- 3 cups cooked chicken, cubed or shredded packed
- 15.5 oz. mild chili beans drained
- 1 cup marinara or tomato sauce (scant)
- 2 teaspoons taco seasoning
- 1 teaspoon chili powder
- dash paprika (optional)
- salt to taste
- 1 cup shredded Mexican or taco style cheese
See topping ideas below.
Preheat oven to 425.
- Saute onions and peppers in several tablespoons olive oil until tender, then add cooked chicken, beans, marinara sauce and seasonings. Stir well and bring to a simmer for 2-3 minutes, then remove from heat and stir in shredded cheese.
- Melt butter and grease a 13 by 9 inch baking dish with additional butter.
- Take tortillas and chicken filling, then put 3/4 cup filling in the center of each tortilla. Fold the short sides of the filled tortilla first, then the long sides, creating an envelope. Place bottom side down on buttered baking dish, then brush the 2 tablespoons of melted butter on top of the chimichangas.
- Bake uncovered for 15-20 minutes, or until tops are nicely browned and slightly crispy. Cool slightly and top with your favorite toppings (ideas given below), then enjoy!
Equipment needed for these Baked Chicken Chimichangas:
- Baking dish You will need a 13 by 9 inch baking dish for the amount of chimichangas in this recipe.
- Large skillet I like to use my large Farberware skillet for sauteeing the veggies and cooking the filling in.
- Basting brush A basting brush will be needed to evenly spread the melted butter over the tops of the chicken chimichangas.
- Spatula A spatula is useful for stirring the veggies and chicken mixture while it cooks.
Optional topping ideas:
Lettuce, salsa, plain yogurt, sour cream, guacamole, tomatoes, shredded cheese. Or try it with Mary’s Sweet and Tangy Onion Dressing!
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Step 1: Saute onions and peppers in olive oil, then add chicken, beans, marinara sauce and seasonings. Simmer for a few minutes, stirring occasionally, then remove from heat and stir in the shredded cheddar cheese.
I like to cook 4-5 chicken thighs (covered in water with a few generous dashes of salt), for about an hour starting with a boil, then turning the heat to medium/low heat. Partially covered with the lid. Remove chicken and allow to cool, then pick the meat off of the bones and strain the broth. I find this makes the best, quick and easy cooked chicken and broth to use in recipes such as this one.
Step 2-3: Melt butter and grease the bottom of a 13 by 9 inch baking dish with additional butter. Place 3/4 cup (or so) of filling on the center of each tortilla, then tuck the ends and bottoms in to create a burrito. Place each burrito into the greased baking dish and brush butter over the tops.
Step 4: Bake uncovered, until the tops are golden and crispy. Cool slightly, then top the baked chimichangas with your favorite toppings and enjoy!
I used a homemade marinara in this recipe which is slightly sweeter than store bought. Prego or Rao’s tomato sauces are also slightly sweeter according to the web.
Feel free to pin for later and let me know how the recipe turned out for you!
I haven’t had a chimichanga in 5 years, since I started keto thanks for sharing
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