Description
Baked Chicken Chimichangas are a healthier twist on the classic deep-fried chimichanga. These crispy, golden-wrapped chicken burritos are baked to perfection, filled with seasoned chicken, cheese, and your favorite Mexican flavors. Perfect for a family meal, game day, or any night you crave Mexican food without the extra grease!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or 2 cups cooked shredded chicken)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/2 cup sour cream (optional, for serving)
- 4 large flour tortillas
- Olive oil spray or 2 tablespoons melted butter (for brushing)
Instructions
- Prepare the Chicken:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
- Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until the chicken is cooked through (internal temperature of 165°F/75°C). Alternatively, use pre-cooked shredded chicken.
- Once the chicken is cooked, shred it using two forks or chop it into small pieces.
- Season the Chicken:
- In the same skillet, add the cumin, chili powder, paprika, oregano, salt, and pepper to the shredded chicken. Pour in the chicken broth, stirring until the chicken is well-coated and the mixture is slightly saucy. Let it simmer for 3-4 minutes to combine the flavors.
- Assemble the Chimichangas:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lay out the flour tortillas on a clean surface. Divide the seasoned chicken mixture evenly among the tortillas, placing the filling in the center. Sprinkle the shredded cheese over the chicken.
- Fold the sides of the tortillas in and roll them up tightly into burrito-style chimichangas.
- Bake the Chimichangas:
- Place the chimichangas seam side down on the prepared baking sheet. Brush the tops lightly with olive oil or melted butter to help them crisp up in the oven.
- Bake in the preheated oven for 20-25 minutes or until the chimichangas are golden brown and crispy, flipping them halfway through for even baking.
- Serve:
- Serve the baked chicken chimichangas with a side of sour cream, salsa, guacamole, or your favorite dipping sauce. Enjoy!
Notes
- Freezing Tip: These chimichangas freeze well! To freeze, assemble them and then place them on a baking sheet to freeze individually before transferring to a freezer-safe bag. When ready to eat, bake from frozen at 400°F for 25-30 minutes.
- Customize the Filling: Add your favorite ingredients like black beans, corn, or diced tomatoes for extra flavor and texture.
- Healthy Option: Use whole wheat tortillas for a healthier version.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25mg
- Cholesterol: 65mg