Baked Chicken Chimichangas are a delicious twist on the traditional fried version, offering a healthier alternative without sacrificing flavor. Here’s a simple recipe to make them at home:
Ingredients:
- 2 cups cooked shredded chicken breast
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 can (4 ounces) diced green chilies
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 6 large flour tortillas
- Cooking spray or olive oil
Optional toppings:
- Sour cream
- Guacamole
- Salsa
- Chopped fresh cilantro
- Chopped green onions
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded chicken, shredded cheese, diced green chilies, salsa, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.
- Lay out the flour tortillas on a clean surface. Spoon the chicken mixture evenly onto each tortilla, leaving some space around the edges.
- To fold the chimichangas, fold the sides of each tortilla over the filling, then fold the bottom over the filling and roll it tightly until it forms a burrito shape.
- Place each chimichanga seam side down on the prepared baking sheet. Make sure they’re placed with some space between them so they can bake evenly.
- Lightly spray the tops of the chimichangas with cooking spray or brush them with olive oil. This will help them brown and crisp up in the oven.
- Bake in the preheated oven for about 20-25 minutes, or until the chimichangas are golden brown and crispy.
- Once baked, remove the chimichangas from the oven and let them cool for a few minutes before serving.
- Serve your baked chicken chimichangas with your favorite toppings such as sour cream, guacamole, salsa, chopped cilantro, and green onions.
Enjoy your delicious and healthier version of chicken chimichangas!
