Baked Chicken Chimichangas

Baked Chicken Chimichangas  are a super easy and guilt-free way to enjoy this Mexican restaurant favorite any night of the week!

Are Chimichangas Authentic Mexican Food? 

If you travel to Mexico, there's a good chance you won't find any chimichangas. (Unless you're at a restaurant catering to American tourists).

Chimichangas are a Mexican-American fusion dish that originates from Tucson, Arizona. 

Where Was The Chimichanga Invented?

There are two restaurants in Tucson that claim to be the founders of the chimichanga. 

One story from 1922 tells that at El Charro restaurant the owner, Monica Flin, accidentally dropped a burrito into the deep fryer. Instead of swearing in her frustration, she said "chimichanga". 

The other claim comes from Woody Johnson, the founder of Macayo's Mexican Kitchen. Woody claims he invented the chimichanga in 1946 as a way to give new life to day-old burritos. His name for his creation was the Spanish equivalent of "golden monkeys". 

However, if you look a little closer at the roots of this dish, you will find a dish in authentic Mexican cuisine called chivichangas. These are essentially small, fried burritos that are commonly eaten as snacks. 

So, the concept of frying burritos probably wasn't invented in Tucson. (Sorry to any Tucsonians reading this.) As for the idea to make them bigger and meal-sized, we'll leave it up to Monica and Woody to duke it out. 

Why Are Chimichangas Called Chimichangas? 

The name "chimichanga" is the combination of two Spanish words: "chimi" and "changa". "Chimi" comes from a word that means "seared", while "changa" means "female monkey" and is sometimes considered a minor curse word or insult. 

Monica's use of the word "chimichanga" was actually a phrase that is equivalent to "thing-a-ma-jig". And Woody's use of the word was a more literal combination of "chimi" (seared or golden) and "changa" (monkey). 

What is the Difference Between a Burrito and a Chimichanga? 

Essentially, a chimichanga is simply a deep fried burrito. 

You can find any number of fillings in either a burrito or a chimichanga and very often the fillings are quite similar. 

Our Baked Chicken Chimichangas Recipe

We love getting chimichangas at Mexican restaurants. There's something about the crispy outside and hot, cheesy, flavorful inside that is so comforting and satisfying. 

However, they are often a bit of a heavier dish, being deep fried and all. And, whenever we thought about making them at home, the idea of heating up enough oil to fry burritos just wasn't on the top of our desire list. 

So, for today's recipe, we're making chimichangas that rival our favorite Mexican restaurant, AND that we'd be comfortable whipping up for a weeknight dinner. 

This recipe is easy and there is no deep-fat frying required. 

By baking the chimichangas in the oven, you don't have to worry about a hot pot of oil, and you lighten up the dish considerably. So, you can enjoy these delicious chicken chimichangas without guilt as a weeknight meal.

They're so delicious and pretty (if we do say so ourselves) that they'd even make a great dish for serving a dinner party.

As a bonus, you can make the burritos ahead of time and then bake them into crispy chimichangas right before serving. That means you have some super easy pre-dinner party (or pre-dinner) prep. 

How do You Serve a Chimichanga? 

Traditionally you serve chimichangas over a bed of lettuce, with extra cheese and garnishes sprinkled on top. 

If you're looking for side dishes to serve with your chimichangas, refried beans or rice are common accompaniments. 

How to Reheat a Chimichanga

Reheating leftover chimichangas is quite easy in the oven or toaster oven. 

Simply preheat your oven or toaster oven to 350F and bake for 5-10 minutes until the outside is crispy again and the inside filling is warm. 

How to Freeze Chimichangas 

Another thing we love about these chimichangas is they make GREAT freezer meals. 

Simply wrap up each of your chimichanga burritos, but don't bake them. 

Wrap each un-baked chimichanga in aluminum foil and place it in a labeled freezer bag. 

When you're ready to bake your chimichanga, you can remove it from the freezer (and from its wrapping). Place it on a baking sheet and brush with a little extra oil or butter. Then, bake at 425F for 35-40 minutes if frozen or 25-30 minutes if thawed. 

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Yield: 5 chimichangas

Baked Chicken Chimichangas

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Baked Chicken Chimichangas are a super easy and guilt-free way to enjoy this Mexican restaurant favorite any night of the week!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

For The Filling

• 1 tablespoon oil
• 1 small onions, minced
• 1 small tomato, diced
• 2 ½ c cooked shredded chicken
• 1 teaspoon oregano
• ½ teaspoon chili powder
• ½ teaspoon cumin
• 1 c re-fried beans
• 1 ½ c chihuahua cheese (or other soft, shredded, melting Mexican cheese)
• Salt and pepper, to taste

Putting It All Together

• 2 tablespoon melted butter
• 2 tablespoon oil
• 5 medium (8”) flour tortillas

For Serving

• Shredded iceberg lettuce
• Chopped cilantro
• Sour cream
• Diced tomato
• Chihuahua cheese (or other soft, shredded, melting Mexican cheese)
• Mexican rice and extra re-fried beans (if desired)

Instructions

For The Filling

1. Preheat your oven to 425F.
   
2. Heat oil In a medium skillet over medium heat. Add the onions and sauté until lightly golden, 3-5 minutes.
   
3. Add the diced tomato and cook for an additional 1-2 minutes, until softened.
   
4. Add shredded, cooked chicken, oregano, chili powder, and cumin.
   
5. Remove the pan from the heat and mix in the re-fried beans and ½ c cheese.
   
6. Taste the filling and add salt and pepper, as desired.
   

Putting It All Together

1. In a small bowl, mix melted butter with oil.
   
2. Brush one side of a tortilla with the melted butter mixture. Flip the tortilla and place ½ c of chicken filling onto the center of the un-buttered side, shaping the filling into a horizontal line and leaving a nice border. Top the filling with extra cheese.
   
3. Fold the sides over the filling, then fold the bottom up and continue to roll the burrito, tucking the filling in.
   
4. Place the burrito, seam side down, on a greased baking sheet. Brush again with the melted butter mixture.
   
5. Continue with the remaining filling and tortillas.
   
6. When all have been shaped, place them into the pre-heated oven and bake for 25 -30 minutes, until golden, turning the pan once, halfway through.
   
7. Remove the chimichangas from the oven when golden. Let stand for 5 minutes before serving with extra cheese, shredded lettuce, diced tomatoes, sour cream, more re-fried beans, or your choice of toppings and accompaniments.
   

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/