This recipe is a tribute to my grandmother, who fell in love with Mexican cuisine during her travels in the Southwest. She collected and personalized numerous recipes, and among them, these chimichangas became a household favorite for us.
Why You’ll Love This Recipe:
These Baked Chicken Chimichangas are not only packed with savory flavors and gooey cheese but are also healthier than traditional fried chimichangas. They make for a satisfying and flavorful meal without the guilt.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 large flour tortillas
- 2 tablespoons melted butter
- Optional toppings: sour cream, guacamole, diced tomatoes, shredded lettuce
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare Filling: In a large mixing bowl, combine the shredded chicken, salsa, shredded cheese, ground cumin, chili powder, garlic powder, and onion powder. Mix well to combine.
- Assemble Chimichangas: Place a large spoonful of the chicken mixture in the center of each tortilla. Fold the sides of the tortilla over the filling, then fold the bottom up and roll it tightly into a burrito shape.
- Brush with Butter: Place the rolled chimichangas seam-side down on the prepared baking sheet. Brush the tops lightly with melted butter to help them crisp up in the oven.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.
- Serve: Remove from the oven and let cool for a few minutes. Serve with your favorite toppings such as sour cream, guacamole, diced tomatoes, and shredded lettuce.
COOKING Note: These chimichangas can be made ahead of time and frozen. Simply wrap them individually in foil and store in a resealable bag in the freezer. To reheat, bake in a preheated oven at 350°F (175°C) until heated through.
Presentation Suggestions: Garnish the chimichangas with fresh cilantro, sliced jalapeños, or a squeeze of lime juice for an extra burst of flavor.
Tips:
- You can use leftover rotisserie chicken for a quick and easy shortcut.
- Experiment with different cheeses like pepper jack or a Mexican blend for added variety.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information:
- Calories: 320 per serving (1 chimichanga)
- Protein: 20g
- Sodium: 680mg
Conclusion:
These Baked Chicken Chimichangas are a delightful fusion of flavors and a crowd-pleaser for any meal. Whether it’s a weeknight dinner or a weekend gathering, they are sure to be a hit with family and friends.
Q&A on the Recipe:
- Q: Can I make these chimichangas ahead of time?
A: Yes, you can assemble the chimichangas and freeze them for later use. Just bake them from frozen, adding a few extra minutes to the cooking time. - Q: Are there any variations I can try with the filling?
A: Feel free to add in some black beans, corn, or diced peppers to the filling for extra texture and flavor. - Q: What is the best way to reheat leftover chimichangas?
A: To retain their crispiness, it’s best to reheat them in a toaster oven or regular oven rather than a microwave. - Q: Can I make these chimichangas vegetarian?
A: Absolutely! Simply swap out the chicken for grilled vegetables or a meat substitute of your choice. - Q: How can I make the chimichangas spicier?
A: Add some chopped jalapeños or a dash of hot sauce to the filling mixture for an extra kick of heat.
Feel free to get creative with this recipe and tailor it to your own preferences. Enjoy these Baked Chicken Chimichangas with loved ones and savor the delicious flavors they offer!
