Baked Chicken Chimichangas: A Delicious and Healthy Twist on a Classic Recipe

Baked Chicken Chimichangas are a delightful twist on a classic Mexican favorite that I absolutely adore. Imagine biting into a crispy, golden tortilla filled with tender, seasoned chicken, beans, and a medley of spices that dance on your palate. This dish not only satisfies your cravings but also brings a touch of warmth and comfort to any meal. Historically, chimichangas originated in the southwestern United States, where they became a beloved staple in Tex-Mex cuisine. What I love most about Baked Chicken Chimichangas is their versatility; they can be easily customized to suit any taste preference, making them a hit at family gatherings or casual weeknight dinners. Plus, baking instead of frying means you can enjoy this indulgent dish with a little less guilt, while still savoring that satisfying crunch. Trust me, once you try these baked delights, they will quickly become a favorite in your household!

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup salsa
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 8 large flour tortillas
• 1/4 cup olive oil or cooking spray
• 1/2 cup sour cream (for serving)
• 1/4 cup chopped fresh cilantro (for garnish)
• Optional: sliced jalapeños, avocado, or additional salsa for serving

Preparing the Filling

1. In a large mixing bowl, combine the shredded chicken, black beans, corn, and shredded cheese. I love using a mix of cheeses for extra flavor, so feel free to get creative!
2. Add the salsa, cumin, chili powder, garlic powder, and onion powder to the bowl. Mix everything together until well combined. The spices really elevate the flavor of the filling, so don’t skip this step!
3. Once the filling is mixed, taste it and adjust the seasoning if necessary. You can add more salsa for moisture or more spices if you like it spicier.

Preparing the Tortillas

1. Preheat your oven to 400°F (200°C). This will ensure that your chimichangas get nice and crispy.
2. To make the tortillas easier to work with, I recommend warming them slightly. You can do this by placing them in a microwave for about 20-30 seconds or wrapping them in foil and placing them in the oven for a few minutes.
3. Once warmed, lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken filling onto the center of the tortilla. Be careful not to overfill, as this can make rolling difficult.

Rolling the Chimichangas

1. To roll the chimichanga, fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, tucking in the sides as you go. It should look like a burrito when you’re done.
2. Repeat this process with the remaining tortillas and filling. I usually set the rolled chimichangas seam-side down on a baking sheet to keep them from unrolling.

Preparing for Baking

1. Once all the chimichangas are rolled, it’s time to prepare them for baking. If you’re using olive oil, brush each chimichanga lightly with oil on all sides. This will help them crisp up nicely in the oven.
2. If you prefer, you can also use cooking spray for a lighter option. Just make sure to coat them evenly.
3. Arrange the chimichangas on a baking sheet lined with parchment paper or a silicone baking mat. Make sure they are spaced out to allow for even cooking.

Baking the Chimichangas

1. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chimichangas are golden brown and crispy. I like to flip them halfway through to ensure they get evenly crispy on all sides.
2. Keep an eye on them towards the end of the baking time to prevent burning. Every oven is different, so adjust the time as needed.

Serving the Chimichangas

1. Once they are done baking, remove the chimichangas from the oven and let them cool for a few minutes. This will make them easier to handle and prevent burns.
2. To serve, place the chimichangas on a platter. I like to drizzle some extra salsa over the top for added flavor and color.
3. Serve with a dollop of sour cream on the side and sprinkle with fresh cilantro for a pop of freshness. If you’re feeling adventurous, add some sliced jalapeños or avocado for extra toppings!

Conclusion:

In summary, this Baked Chicken Chimichangas recipe is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of tender, seasoned chicken wrapped in a crispy tortilla, all baked to perfection, creates a delightful dish that is both satisfying and full of flavor. Plus, it’s a healthier alternative to the traditional fried version, allowing you to indulge without the guilt! For serving suggestions, consider pairing these chimichangas with a side of fresh guacamole, zesty salsa, or a dollop of sour cream to enhance the flavors even further. You can also customize the filling by adding your favorite ingredients, such as black beans, corn, or even some spicy jalapeños for an extra kick. If you’re feeling adventurous, try swapping the chicken for shredded beef or sautéed vegetables for a vegetarian option. I encourage you to give this Baked Chicken Chimichangas recipe a try and make it your own! Once you’ve whipped up this delicious dish, I’d love to hear about your experience. Share your thoughts, variations, or any tips you discovered along the way. Cooking is all about creativity and sharing, so let’s inspire each other in the kitchen! Happy cooking! Print