Chicken Chimichangas

• Prep time: 25 minutes

• Cook time: 20 minutes

• Total time: 45 minutes

• Intensity/Difficulty: Medium

• Yields: 4 servings

Description

Indulge in the ultimate comfort food with these Crispy Baked Chicken Chimichangas. Packed with seasoned shredded chicken, melted cheese, and aromatic spices, wrapped in a flour tortilla, and baked to golden-brown perfection. This lighter, oven-baked alternative delivers all the satisfying crunch and rich flavor of the traditional deep-fried favorite without the heavy oil. Perfect for a vibrant weeknight family dinner or a weekend gathering with friends.

Ingredients

For the Chicken Filling:

• 2 cups cooked chicken breast, shredded

• 1 tablespoon olive oil

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 0.5 teaspoon smoked paprika

• 0.5 teaspoon salt

• 0.25 teaspoon black pepper

• 0.5 cup salsa (mild or medium)

• 0.25 cup fresh cilantro, chopped

For Assembly:

• 4 large flour tortillas (burrito size)

• 1.5 cups Mexican blend cheese, shredded

• 2 tablespoons melted butter or olive oil (for brushing)

Step-by-Step Instructions

Step 1: Pre-heat and Prepare

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray to ensure the tortillas crisp up evenly without sticking.

Step 2: Sauté the Aromatics

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced yellow onion and sauté for 3 to 4 minutes until translucent and soft. Stir in the minced garlic, ground cumin, chili powder, and smoked paprika, cooking for about 1 minute until fragrant.

Step 3: Combine the Filling

Add the shredded chicken, salsa, salt, and black pepper to the skillet with the onion and spice mixture. Stir thoroughly to combine all ingredients, letting it simmer for 3 to 5 minutes until heated through and most of the excess liquid has evaporated. Remove from heat and stir in the fresh cilantro.

Step 4: Assemble the Chimichangas

Lay a large flour tortilla flat on a clean work surface. Spoon a quarter of the warm chicken mixture into the center of the tortilla, leaving a small border around the edges. Top the chicken mixture with a generous handful of the shredded Mexican blend cheese.

Step 5: Fold Securely

Fold the left and right sides of the tortilla inward over the filling. Then, fold the bottom edge up and over the filling, rolling it tightly away from you into a secure, compact cylinder, much like a burrito. Repeat this process for the remaining three tortillas.

Step 6: Bake to Golden Perfection

Place the assembled chimichangas seam-side down on the prepared baking sheet. Brush the top and sides of each chimichanga evenly with melted butter or olive oil to promote a golden, crispy crust during baking. Bake in the preheated oven for 18 to 20 minutes, or until the tortillas are golden brown and crisp to the touch.

Step 7: Garnish and Serve

Remove the chimichangas from the oven and let them rest for 5 minutes before serving. Garnish with your favorite toppings such as sour cream, guacamole, extra salsa, or fresh lime wedges.

Chef’s Tips for Success

• Seam-Side Down: Always place your rolled chimichangas seam-side down on the baking sheet to prevent them from unrolling while in the oven.

• Tortilla Pliability: If your tortillas are stiff and prone to cracking, warm them in the microwave for 15 to 20 seconds wrapped in a damp paper towel before assembly.

• Make-Ahead Friendly: You can assemble the chimichangas ahead of time, cover them tightly, and store them in the refrigerator for up to 24 hours before brushing with oil and baking.

Nutrition Information

Serving size: 1 chimichanga

• Calories: 420 kcal

• Total Fat: 16g

  • Saturated Fat: 7g

• Cholesterol: 75mg

• Sodium: 780mg

• Total Carbohydrates: 38g

  • Dietary Fiber: 3g

  • Sugars: 3g

• Protein: 31g