Baked Chimichanga

Let Me Tell You About This Baked Chimichanga…

Okay, so you know those days when you have zero patience for cleaning up splattered oil but still crave something that crunches? That’s where baked chimichanga comes storming in—seriously, they save my sanity on Taco Tuesdays. The first time I tried baking instead of frying, I was convinced it’d turn out soggy as a sponge… but, well, it actually gets crazy crispy if you do it my way. My brother calls them my “oven-bombs.” Not exactly flattering, but I’ll take it. Oh, and the time I dropped half the filling on the kitchen floor? Not recommended, but the dog appreciated it. Anyway, on to the recipe!

Why Do I Keep Making These?

I make this when my family is hangry and I don’t feel like standing over a hot stove muttering about splatter burns. They go bonkers for the crunchy shell (my son actually does this little happy dance when he hears I’m making them!). And it’s somehow less messy than pan frying, which always ends with me scrubbing the counter for an hour. Also, if you ask me, the leftovers taste even better the day after—if you’re lucky enough to have any left at all.

What You’ll Need (With My Swaps, Obviously)

• 2 cups cooked, shredded chicken (rotisserie from the store, or leftover roast; ground beef works too)
• 1 cup refried beans (sometimes I use black beans—less traditional, but I’ll survive)
• 1 cup shredded cheese (my grandma swears by Monterey Jack, but I just use whatever’s in the fridge)
• 1/2 cup salsa (jarred, fresh, or even a handful of diced tomatoes in a pinch)
• 1 tsp ground cumin (optional but not really, if you ask me)
• 1/2 tsp garlic powder (sometimes I do a little extra. I love garlic, sue me)
• 6 large flour tortillas (the 10-inch ones; you could try corn, but they always rip on me)
• 2 tbsp melted butter or a splash of olive oil—for brushing
• Pinch of salt and pepper, to taste (I tend to go overboard with the pepper, personally)

(Toppings: sour cream, guac, shredded lettuce, hot sauce, extra cheese—just dump on whatever’s around)

How I Actually Make Baked Chimichangas

1. Preheat your oven to 425°F (yep, you want it hot for that crispness). Line a baking tray with parchment or foil, unless you want a fun cleanup project later.
2. In a big-ish bowl, mix the chicken, beans, cheese, salsa, cumin, garlic powder, and your salt and pepper. (This is where I sneak a taste, because it smells amazing. You should too!)
3. Take a tortilla, scoop about 1/3 cup of filling onto the lower third, then fold the sides and roll it up burrito-style. (Don’t stress if you overfill and things leak out—happens to the best of us. Actually, sometimes it gets even crispier if a little cheese escapes.)
4. Place them seam-side down on the tray. Brush with melted butter or oil. Honestly, I’ve tried using a spray bottle, but the brush works better if you want it really crunchy.
5. Bake for 18–22 minutes, flipping once halfway-ish (like after 10 minutes). They should get all golden and puffed. If they look a little pale, just leave them for an extra couple of minutes. Don’t worry if they look a bit weird when you flip them—they’ll taste great.
6. Let them cool for like… 2 minutes, unless you want roof-of-mouth carnage. Top with whatever bits and bobs you’ve got. I always load up on sour cream and whatever salsa hasn’t been nicked by my kids.

Notes That Actually Help (I Hope)

• Tried doubling the cheese once. Didn’t regret it, but you’ll have to squish them a bit more to roll up.
• If your tortillas are a bit stiff, zap them for 10 seconds in the microwave covered with a damp paper towel. Learned that one the hard way (ripped tortillas everywhere!)
• This recipe is oddly forgiving, so if you mess up the ratios, it’ll probably still turn out fine.

I’ve Experimented—Here’s What (Maybe) Works

• You can swap in ground turkey or even leftover roast veggies for a vegetarian twist—just don’t try using only spinach and cheese like I did once. It turned out kinda soggy.
• With brown rice inside, it’s more filling, but you really have to increase the salsa or it gets a bit dry. Just a heads-up.
• If you want to see some wild variations, check out the baked chimichanga ideas on Serious Eats. Sometimes they get fancier than I ever do!

Equipment I Use (Or How I Fake It If I Don’t Have It)

• Baking tray (cookie sheet, whatever you’ve got)
• Parchment paper (sometimes I just oil the tray directly because I run out)
• Basting brush (but in a pinch, a wadded-up piece of paper towel dabbed in butter will do—trust me, it’s not fancy but it works)
• Mixing bowl and a spoon

How I Store Any Leftovers (If There Are Any)

If you somehow manage to have leftovers, toss them in an airtight container and refrigerate for up to 2 days. They reheat in the oven at 350°F for about 10 minutes (microwave is okay if you’re lazy, but you lose the crunch factor). Honestly though, in my house they’re usually gone by lunch the next day. I tried freezing them once—it worked alright, but not as good as fresh.

What We Serve These With (And My Go-To)

We usually have them with a giant bowl of shredded lettuce and tomato, plus a big scoop of guacamole (shout out to Cookie + Kate’s guac recipe—my secret weapon for every Tex-Mex night). Sometimes I go rogue and serve them with a quick corn salad or even just some tortilla chips and queso. It’s a very customizable vibe.

On Fridays, we’re usually just eating them standing around the kitchen bench, arguing about who gets the last one. Family bonding, right?

Things I’ve Learned (Aka Don’t Do What I Did)

• I once tried rushing the bake time and ended up with chewy tortillas—let them get golden and crispy, don’t be tempted to yank them out early.
• Be careful not to overload the tortillas. (I always think I can fit “just a little more” and then boom—regret and hot cheese on my socks.)
• Actually, if you flip them too early, they might leak, so give ‘em a few extra minutes on the first side. Live and learn.

FAQ (Because My Friends Won’t Stop Asking…)

• Can I make these gluten-free?
  Yeah, probably! I haven’t found a gluten-free tortilla that rolls well without cracking, but someone online insists Siete brand works. Worth a shot, let me know?
• Can I prep these ahead?
  You totally can assemble them a few hours early; just keep them wrapped in plastic in the fridge. Don’t brush with butter till just before baking though, unless you like soggy bottoms (not my vibe).
• Is there a way to make these vegan?
  Sure thing, use beans and swap out the cheese for your favorite vegan shreds. But honestly, I haven’t found a non-dairy cheese that melts quite like the real deal (yet!).
• Can I air fry instead?
  Actually, yes! 390°F for about 8–10 minutes, flip halfway. It’s a bit trickier to fit them all, but works fab, especially if your oven is occupied. My cousin swears by this method—she’s always multitasking like a maniac.
• Do I really need the parchment paper?
  Not strictly; I just got tired of prying stuck-on cheese off my baking tray. Clean-up is just way easier, that’s all.
• Why do mine bust open?
  Honestly? It happens. Just pinch the seams tight, don’t overfill, and if it still splits, well, call it rustic and move on!

Sidenote: I tried making these for a potluck once, and my neighbor brought actual deep-fried ones, so we did a taste test. Weirdly, most people preferred the baked version—even Greg, who’s normally suspicious of any “healthier alternative.” Go figure.

If you’re into trying cool new spins on Tex-Mex, you might want to poke around Mexico in My Kitchen too. It’s where I stole (err, borrowed) my first chimichanga idea many moons ago.