Baked Chimichanga Recipe with Chicken, Pesto, Havarti, and Caramelized Onion

This baked chimichanga recipe may be a far cry from a traditional chimichanga but the springtime flavors of the pesto, asparagus, and Havarti inside a crispy baked tortilla will have everyone asking for more.

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Okay, we can just go ahead and get it out of the way: I’m not really sure we can call these chimichangas but I’ll carry on and get to the reason why I am calling them that. (PS: I’m 100000% sure we can call them absolutely delicious and what really matters beyond that?)

This is a spring-inspired baked chimichanga with pesto, Havarti, shredded chicken, and asparagus. I paired it with a fresh and bright arugula salad. It’s honestly one of our favorite recipes that I’ve created for Rachel Cooks. (Great leftover too – I just baked them again briefly in our toaster oven and they were crispy and perfect.)

I started with quickly roasting some asparagus – I used half of it for the chimichangas and half for the salad. After I roasted the asparagus, I used the same pan for baking the chimichangas…hooray for fewer dishes!

While the asparagus roasted, I prepped the chimichangas. I found it easiest to lay all the tortillas out so I could evenly divide each ingredient. Oh my goodness! I almost forgot to mention the caramelized onions! So much good stuff in these! Honestly, you guys have to try them.

If you have shredded chicken prepped, so these came together quickly and easily. You could also use rotisserie chicken. Toss that with basil pesto and place it in the middle of a burrito-sized tortilla. Add the asparagus, caramelized onions and shredded Havarti.

Roll it up like a burrito and place seam-side down on the sheet pan you used for the asparagus. If you’re not sure how to roll a burrito or chimichanga, here’s a good step-by-step. It’s not exactly how I rolled mine but it’s probably a better method. Also, my tortillas were super soft and flexible, but if yours are stiffer, you might want to warm them briefly (20 seconds or so – I’d follow the package directions) in the microwave so they don’t crack.

Give each of them a spritz of cooking spray to help them crisp up and get golden brown. The chimichangas only take about 15 minutes to cook which is plenty of time to prep the lil’ side salad to accompany these.

I can’t say enough good things about these. They’re rich without being overwhelming, flavorful but you can taste all the components. They’re crunchy, satisfying, and easy to make.

Enjoy!

Recipe

Baked Chimichanga Recipe with Chicken, Pesto, Havarti, and Caramelized Onion

5 from 1 vote

By Rachel Gurk

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Servings: 6 servings

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This baked chimichanga recipe may be a far cry from a traditional chimichanga but the springtime flavors of the pesto, asparagus, and havarti inside a crispy baked tortilla will have everyone asking for more.

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Ingredients 

1x2x3x

For asparagus:

• ▢ 2 cups chopped asparagus (about 1-inch pieces)
• ▢ 1 teaspoon olive oil
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon ground black pepper

For Chimichanga:

• ▢ 6 burrito size (9 or 10-inch) flour tortillas
• ▢ 2 1/2 cups shredded cooked chicken breast
• ▢ 1/2 cup prepared pesto
• ▢ 1 cup roasted asparagus (from above)
• ▢ 1 cup shredded havarti cheese
• ▢ 1 cup caramelized onions
• ▢ cooking spray

For salad:

• ▢ 4 cups arugula
• ▢ 1 cup halved grape tomatoes
• ▢ 1 cup roasted asparagus (from above)
• ▢ 2 teaspoons lemon juice
• ▢ 4 teaspoons olive oil
• ▢ 1 teaspoon honey
• ▢ salt and pepper to taste

Instructions 

• Preheat oven to 425°F.
• Toss chopped asparagus with olive oil and salt and pepper on a rimmed sheet pan. Roast asparagus for 10 minutes. Remove from sheet pan and place in a bowl. (Leave oven on!)
• In a medium mixing bowl, combine shredded chicken and pesto until chicken is coated with pesto.
• Meanwhile, begin to assemble chimichangas. Lay out six tortillas and divide chicken evenly – placing it right in the middle with a border all around. Top with 1 cup of the roasted asparagus, again, dividing evenly between the six tortillas. Repeat with cheese and caramelized onions. Roll tightly like a burrito and place seam side down on the same sheet pan you used for asparagus. Repeat with all six chimichangas. Spray lightly with cooking spray (optional  – but it will help them get golden brown).
• Bake chimichangas for 15-17 minutes or until golden brown.
• Meanwhile, prep salad. Add arugula, grape tomatoes, and remaining asparagus to a large bowl. In a small bowl or measuring cup, whisk lemon juice, olive oil, and honey until combined. Taste and add salt and pepper as desired. Pour over salad and toss to combine.
• Serve chimichangas with salad immediately when chimichangas are finished cooking.

Nutrition

Serving: 1chimichanga, Calories: 867kcal, Carbohydrates: 74g, Protein: 47g, Fat: 45g, Saturated Fat: 16g, Polyunsaturated Fat: 25g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 1660mg, Fiber: 13g, Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

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