Description
These Baked Chicken Chimichangas are a delicious twist on the classic fried version, offering a crispy, flavorful meal made with tender chicken, aromatic spices, and melty cheese, all wrapped in warm flour tortillas and baked to perfection. This healthier alternative maintains the satisfying crunch and rich taste, perfect for a family dinner or casual gathering.
Ingredients
Scale
Chicken Filling
- 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)
Tortillas and Finishing
- 4 large flour tortillas
- Olive oil spray or 2 tablespoons melted butter (for brushing)
- 1/2 cup sour cream (optional, for serving)
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 and fragrant.
- Cook the Chicken: Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until they reach an internal temperature of 165°F (75°C). Alternatively, you can use pre-cooked shredded chicken to save time.
- Shred the Chicken: Once cooked, shred the chicken using two forks or chop it finely to prepare for seasoning.
- Season the Chicken: Return the shredded chicken to the skillet. Add cumin, chili powder, paprika, oregano, salt, and black pepper. Pour in the chicken broth and stir well to coat the chicken evenly. Let the mixture simmer gently for 3-4 minutes to meld the flavors.
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Assemble the Chimichangas: Lay out the flour tortillas on a clean surface. Divide the seasoned chicken mixture evenly among the tortillas, placing it in the center. Sprinkle shredded cheese on top of the chicken filling.
- Roll the Chimichangas: Fold in the sides of each tortilla, then roll tightly into burrito-style chimichangas, ensuring the filling is enclosed.
- Prepare for Baking: 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: Bake for 20-25 minutes, flipping the chimichangas halfway through the cooking time to ensure even golden-brown crispiness.
- Serve: Remove from the oven and serve warm with sour cream, salsa, guacamole, or your favorite dipping sauces for a delicious meal.
Notes
- Use pre-cooked shredded chicken to shorten prep and cook time without sacrificing flavor.
- For an extra crispy texture, brush with melted butter instead of olive oil.
- Warm tortillas slightly before assembling to make rolling easier and prevent cracking.
- Feel free to customize fillings by adding beans, rice, or vegetables as desired.
- This recipe can be doubled to serve more people; bake in batches if necessary.
