Description
Delicious and easy-to-make baked chicken chimichangas featuring a flavorful blend of shredded chicken, cheddar cheese, and spices wrapped in crispy golden tortillas. This healthier baked version offers all the satisfying flavors of traditional chimichangas without the deep-frying, perfect for a quick Mexican-American main course.
Ingredients
Scale
Filling
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
Other
- 6 large flour tortillas
- 2 tablespoons melted butter or olive oil for brushing
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix filling: In a large bowl, combine the shredded cooked chicken, shredded cheddar cheese, salsa, ground cumin, garlic powder, onion powder, chili powder, and salt. Stir thoroughly until all ingredients are evenly mixed to ensure consistent flavor.
- Warm tortillas: Slightly warm the flour tortillas to make them pliable and easier to roll without cracking.
- Fill tortillas: Spoon about 1/3 cup of the filling mixture into the center of each warm tortilla, spreading slightly but leaving space at the edges for folding.
- Roll chimichangas: Fold the sides of each tortilla over the filling, then roll tightly from one end to form a secure burrito shape to hold the filling during baking.
- Prepare for baking: Place each rolled chimichanga seam side down on the prepared baking sheet to prevent them from unrolling while baking.
- Brush with fat: Brush the tops of the chimichangas with melted butter or olive oil to promote browning and crispiness in the oven.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the tortillas are golden brown and crisp on the outside.
- Cool and serve: Remove from the oven and let cool slightly before serving. Serve with sour cream, guacamole, or extra salsa as desired.
Notes
- You can use rotisserie chicken for convenience and added flavor.
- Serve with sour cream, guacamole, or extra salsa on the side for dipping.
- For added variety, consider adding black beans or corn to the filling mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 390
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
