Description
These Baked Chicken Chimichangas are a healthier twist on the classic fried version, featuring tender shredded chicken seasoned with aromatic spices, wrapped in warm flour tortillas, and baked until golden and crispy. Perfect for a flavorful Mexican-inspired meal served with your favorite dipping sauces.
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)
Assembly and Baking
- 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.
- Cook the Chicken: Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Alternatively, use pre-cooked shredded chicken.
- Shred the Chicken: Once cooked, shred the chicken using two forks or chop into small pieces.
- Season the Chicken: In the same skillet, add cumin, chili powder, paprika, oregano, salt, and black pepper to the shredded chicken. Pour in chicken broth and stir to coat the chicken evenly. Let it simmer for 3-4 minutes to meld the flavors.
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Assemble the Chimichangas: Lay out tortillas on a clean surface. Divide the seasoned chicken evenly in the center of each tortilla and sprinkle shredded cheese on top.
- Roll the Chimichangas: Fold the sides of each tortilla over the filling and roll tightly into burrito-style chimichangas.
- Prepare for Baking: Place chimichangas seam side down on the lined baking sheet. Brush the tops lightly with olive oil or melted butter to ensure they become crispy while baking.
- Bake: Bake in the preheated oven for 20-25 minutes until golden brown and crispy, flipping halfway through for even baking.
- Serve: Serve hot with sour cream, salsa, guacamole, or your favorite dipping sauces and enjoy this delicious meal.
Notes
- Using pre-cooked shredded chicken can reduce preparation time significantly.
- For extra crispiness, brush chimichangas with melted butter instead of olive oil.
- Feel free to add other fillings like beans or rice to the chicken mixture for added texture and flavor.
- To make it gluten-free, substitute flour tortillas with gluten-free tortillas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best results.
