Baked Chicken Chimichangas offer a healthier twist on the traditional fried version, maintaining all the delicious flavors with less fat. These chimichangas are filled with a savory chicken mixture and baked to crispy perfection. Perfect for a satisfying weeknight meal, they’re a family favorite that combines ease of preparation with fantastic taste.
Ingredients:
– 450g (1 pound) cooked chicken breast, shredded
– 1 cup (150g) shredded cheddar cheese
– 1 cup (150g) shredded Monterey Jack cheese
– 1 cup (240g) salsa
– 1 can (400g, 14 ounces) black beans, drained and rinsed
– 1 cup (150g) corn kernels (fresh, frozen, or canned)
– 1/2 cup (120ml) sour cream
– 1 teaspoon (5g) ground cumin
– 1 teaspoon (5g) garlic powder
– 1 teaspoon (5g) onion powder
– 1/2 teaspoon (2.5g) chili powder
– 8 large flour tortillas
– Cooking spray
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. In a large bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, salsa, black beans, corn, sour cream, ground cumin, garlic powder, onion powder, and chili powder. Mix well to combine.
3. Place a tortilla on a flat surface and spoon about 1/4 cup (60g) of the chicken mixture into the center.
4. Fold in the sides of the tortilla and then roll it up tightly from the bottom. Place the rolled chimichanga seam-side down on the prepared baking sheet.
5. Repeat with the remaining tortillas and filling.
6. Lightly spray the tops of the chimichangas with cooking spray.
7. Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.
8. Allow the chimichangas to cool slightly before serving.
Serving Suggestions:
– Serve with guacamole, salsa, or sour cream on the side.
– Pair with a fresh green salad or Mexican rice for a complete meal.
– Garnish with chopped cilantro and a squeeze of lime for extra flavor.
Cooking Tips:
– For extra crispy chimichangas, brush them with a bit of melted butter before baking.
– If you prefer a spicier filling, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
– Use leftover rotisserie chicken to save time on cooking the chicken breast.
Storing Recommendations:
– Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
– To reheat, bake in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
– You can also freeze the chimichangas for up to 3 months. Wrap each chimichanga tightly in aluminum foil and place in a freezer-safe bag. Reheat from frozen at 350°F (175°C) for about 25-30 minutes.
Nutritional Information (per chimichanga):
– Calories: 350 kcal
– Protein: 20g
– Fat: 15g
– Carbohydrates: 35g
– Fiber: 6g
– Sugar: 3g
FAQs:
1. **Can I use whole wheat tortillas?**
– Yes, whole wheat tortillas can be used for a healthier option.
2. **Can I make these chimichangas vegetarian?**
– Absolutely, substitute the chicken with more black beans, corn, and add some sautéed bell peppers and onions.
3. **What other cheeses can I use?**
– You can use any melty cheese like mozzarella, Colby Jack, or even a spicy pepper jack.
4. **How do I prevent the chimichangas from becoming soggy?**
– Ensure you drain the black beans and corn well, and avoid overfilling the tortillas.
Total Calories: 350 kcal per chimichanga
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Number of Servings: 8 servings