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Baked Chicken Chimichangas

are a delightful twist on the classic fried version, offering all the crispy, flavorful goodness with less oil and guilt. If you’re craving a filling, delicious Mexican-inspired dish that’s not overly heavy, this recipe is perfect for you. Chimichangas are typically deep-fried, but baking them allows you to still enjoy a crunchy exterior while keeping things on the lighter side
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Equipment

  • Baking sheet
  • Parchment paper or non-stick spray
  • Large skillet
  • Mixing bowl
  • Measuring cups and spoons
  • Tongs
  • Aluminum foil

Ingredients
  

  • For the Chimichangas:
  • 2 cups cooked shredded chicken rotisserie chicken works well
  • 1 cup shredded cheese cheddar, Monterey Jack, or a Mexican blend
  • 1/2 cup salsa or diced tomatoes with green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 6 large flour tortillas
  • 2 tablespoons olive oil or melted butter for brushing
  • For Serving:
  • Sour cream
  • Guacamole
  • Salsa
  • Chopped cilantro
  • Lime wedges

Instructions
 

  • Step 1: Prepare the Filling
  • In a large mixing bowl, combine the shredded chicken, cheese, salsa (or tomatoes with chilies), cumin, chili powder, garlic powder, onion powder, and salt and pepper. Stir until well-mixed.
  • Step 2: Assemble the Chimichangas
  • Preheat the oven to 400°F (200°C).
  • Lay out the tortillas on a flat surface. Spoon about 1/3 cup of the chicken mixture onto the center of each tortilla.
  • Fold the sides of the tortilla in toward the center, then fold the bottom edge up over the filling. Roll tightly to form a burrito-like shape.
  • Place the chimichangas seam-side down on a baking sheet lined with parchment paper or lightly sprayed with non-stick spray.
  • Step 3: Bake the Chimichangas
  • Brush the tops of the chimichangas with olive oil or melted butter. This will help them get crispy in the oven.
  • Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.
  • Step 4: Serve
  • Remove the chimichangas from the oven and let them cool slightly before serving.
  • Serve with sour cream, guacamole, salsa, and any other toppings you enjoy, such as chopped cilantro or lime wedges.
  • Prep Time:
  • 15 minutes
  • Cook Time:
  • 25 minutes
  • Total Time:
  • 40 minutes
  • Nutrition (per chimichanga):
  • Calories: 340
  • Fat: 15g
  • Carbohydrates: 30g
  • Protein: 22g
  • Fiber: 2g
  • Sugar: 2g
  • Sodium: 650mg
  • These Baked Chicken Chimichangas are perfect for a quick and satisfying meal. Crispy on the outside and packed with savory chicken and melted cheese on the inside, they’re sure to become a new favorite in your recipe rotation! Plus, with the option to customize the fillings, they offer endless possibilities for creativity.