Baked Chicken Chimichangas a healthy baked version of a classic Mexican restaurant dish that are easy to make and packed with flavor!
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There are a few recipes that stick with you. As a food blogger, not many of my recipes appear in our kitchen again since I am on to the next meal idea. These Chimichangas, though? Three times and counting.
Baked Chicken Chimichangas were one of the first recipes I posted on this blog and with as delicious as they are, and as popular on Pinterest, I felt they needed a little update. I have made a few tweaks to the recipe, added a recipe label and made the photos reflect the true mouth-watering essence that is a crispy chimichanga <3.
All the heart eyes here, guys.
With the popularity of this on Pinterest, I am pretty sure you are all aware of the many reasons to love these little Mexican favorites, but for the sake of being through, let’s recap.
- They are baked yet crispy. Which seems like some type of voodoo, but is totally real life and easy to achieve
- The filling can be made ahead of time, making these perfect for a fun Friday night eat-in meal
- Healthy…yes, I am going there. Just ignore that smoked gouda cheese sauce for second and accept the fact that this is WORLDS healthier than its super deep fried restaurant counterpart #fistbump
- Shredded rotisserie chicken is a must, because you get the night off from chicken baking and hello flavor
- Microwaved quinoa – YES. Cheat sheet below on that one, you’re welcome.
Tried and true, here it is:
- 1 cup rinsed quinoa in a VERY large microwaveable container (this is very important as the quinoa tends to run to the outside of all containers)
- Add 2 cups chicken broth (vegetable broth is great too, I just always have chicken on hand)
- Mix till all the quinoa is combined with the broth and place the container on a large plate (in case those quinoa get crazy—it happens)
- Cover and microwave for 3-4minutes, stir.
- Microwave for 4-5minutes and remove.
- Stir and incorporate all quinoa from sides of container.
- Let set for 5-10minutes or until quinoa has soaked all the chicken broth.
Another prompt for this recipe redo was in an effort to perfect a recipe that seems to be quite the crowd-pleaser. It came to mind almost immediately when reading the many incredible posts in the Pinch of Yum series Feeding a Broken Heart.
When someone I care about goes through a tragedy, whatever it may be, I tend to feel a bit helpless. My heart wants to reach out to them in anyway possible but what? Nothing seems appropriate, short of prayers. But, food –a basic essential need that a broken soul can’t even fathom concerning themselves with- I can provide that.
Baked Chicken Chimichangas all heated with cheese sauce on top and left with love on that hurting friend’s doorstep and a bag of chips and salsa to top it all off. Sounds like a little baby step towards healing to me.
Enjoy the delicious comfort that is Baked Chicken Chimichangas, friends <3.
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations!
- 2.5 cups shredded rotisserie chicken
- 1 small red onion, diced
- 2 bell peppers, diced
- 1 cup cooked quinoa
- ¾cup diced cilantro + extra for topping
- 1tbsp. Adobo sauce
- 1.5 cup store bought salsa, divided
- 1 cup corn
- 10 medium tortillas
- 1 tbsp. butter, melted
- 1 cup cheese sauce (see below)
Smoked Gouda Cheese Sauce
- 1.5 cups shredded smoked gouda
- 2 tbsp. salted butter
- 4 tbsp. flour
- 2 cups skim milk
- ½ tsp. salt
- ¼ tsp. pepper
- 3 cloves garlic, minced
- Preheat oven to 400 degrees.
- Add quinoa, chicken, adobo sauce and half of salsa, toss to combine.
- Heat nonstick skillet to medium and add onions and peppers. Cook until tender, about 3-4 minutes and add to chicken mixture.
- Heat 2 tbsp. butter until melted in the same skillet and add flour and garlic. Whisk until all butter is absorbed.
- Whisk continuously while added ½ cup of milk at a time until all milk is used. Turn heat to low and stir in cheese and spices. Once cheese is completely melted, set aside and add 1 cup of sauce to chicken mixture.
- Stir chicken mixture to combine and add about ½ cup mixture to the center of a tortilla. Fold in sides of tortilla over mixture, then side closest to you and roll. Repeat process until all tortillas are filled and on cooling rack inside baking sheet.
- Brush on 1 tbsp. melted butter to tops and sides of chimichanga and place in oven for 10minutes and then switch to broil and watch carefully until tops have browned slightly (1-2 minutes).
- Place Chimichangas on a platter and pour remaining cheese sauce over the top and add remaining salsa and cilantro (as pictured), if desired.