There’s something truly comforting about the combination of smoky barbecue sauce and tender chicken, all wrapped up in a toasty tortilla. This recipe for baked BBQ chicken chimichangas is rooted in my fondest family memories. I first learned to make this dish as a way to use up leftover chicken after a big Sunday dinner. Over the years, it’s become a favorite for its simplicity and the way it brings everyone to the table with smiles on their faces. You don’t need to spend hours in the kitchen to create a meal that feels special and loved.
These baked BBQ chicken chimichangas are wonderful served with a side of creamy coleslaw or a fresh corn salad. To round out the meal, you could also whip up a batch of seasoned rice or some roasted vegetables. If you’re feeling indulgent, a dollop of sour cream and a sprinkling of fresh chopped cilantro on top of the chimichangas can add a delightful touch. And of course, don’t forget a pitcher of sweet tea or lemonade for a true Midwestern touch.
Baked BBQ Chicken Chimichangas
Servings: 4
Ingredients
2 cups cooked shredded chicken
1 cup BBQ sauce
1 cup shredded cheddar cheese
1 small onion, finely chopped
1/2 cup canned corn, drained
4 large flour tortillas
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Directions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
2. In a large bowl, combine the shredded chicken, BBQ sauce, chopped onion, corn, garlic powder, smoked paprika, salt, and pepper. Stir well to ensure everything is evenly mixed.
3. Lay out the flour tortillas on a flat surface. Divide the chicken mixture evenly among the tortillas, placing it in the center of each. Sprinkle the shredded cheddar cheese on top of the chicken mixture.
4. To roll the chimichangas, fold the sides of each tortilla in over the filling, then roll from the bottom up, securing the filling inside.
5. Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops and sides with olive oil to help them crisp up during baking.
6. Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy.
7. Remove from the oven and let cool for a few minutes before serving.
Variations & Tips
For a spicier kick, you can add some chopped jalapeños or a dash of hot sauce to the chicken mixture. If you prefer a different kind of cheese, Monterey Jack or a Mexican blend works beautifully as well. For a vegetarian version, you can replace the chicken with black beans and additional veggies like bell peppers. To take these chimichangas to the next level, try topping them with homemade guacamole or salsa before serving.
