Baked Chicken Chimichangas Recipe

Introduction
Baked Chicken Chimichangas are a healthier, flavorful twist on the classic deep-fried chimichanga. This Mexican-inspired dish features seasoned shredded chicken wrapped in flour tortillas, baked to crispy perfection. The result is a crispy, golden exterior and a tender, juicy filling that is absolutely irresistible. Perfect for dinner, this dish can be served with a side of guacamole, sour cream, or salsa for an extra burst of flavor. Baked Chicken Chimichangas offer the deliciousness of traditional chimichangas with less fat and calories, making it an excellent option for those seeking a lighter alternative to the usual deep-fried version.

The History of Chimichangas
Chimichangas, sometimes affectionately referred to as “fried burritos,” have a long and somewhat mysterious history, though their roots are firmly planted in southwestern Mexican and American cuisines. While no one can claim the definitive origin story, many believe that chimichangas originated in Arizona or New Mexico in the early 20th century. Some credit the creation of the chimichanga to a happy accident by a chef who accidentally dropped a burrito in hot oil, while others argue that it was a deliberate invention aimed at creating a deep-fried, handheld meal. Regardless of how they were created, chimichangas have become a beloved part of southwestern and Tex-Mex cuisine. Over the years, the dish has evolved, with many opting to bake rather than fry to reduce calories, but the essence of this dish remains: a hearty, flavorful filling wrapped in a warm, crispy tortilla.

Ingredients Breakdown
To make the best Baked Chicken Chimichangas, you’ll need a few essential ingredients:

• Chicken Breast or Thighs: Boneless, skinless chicken breast or thighs are the base of the filling. They provide lean protein and absorb the flavors of the seasonings beautifully.
• Tortillas: Large flour tortillas are ideal for wrapping the chicken mixture. They should be big enough to hold the chicken and any other fillings, while also being pliable enough to fold easily without breaking.
• Cheese: A combination of shredded Mexican blend cheese or cheddar cheese helps to bind the ingredients together and provides a melty, gooey filling.
• Seasonings: Classic Tex-Mex seasonings like cumin, chili powder, garlic powder, onion powder, and paprika add warmth and depth to the chicken.
• Olive Oil or Cooking Spray: A light brushing of olive oil or a spray of cooking spray on the tortillas before baking helps achieve that golden, crispy exterior without frying.
• Optional Toppings: You can top your chimichangas with sour cream, salsa, guacamole, or even some chopped cilantro for a burst of freshness.

Step-by-Step Recipe

1. Preheat your oven to 400°F (200°C).
2. Cook the chicken: Heat a skillet over medium heat and add a tablespoon of olive oil. Season the chicken with salt, pepper, cumin, chili powder, garlic powder, and paprika. Cook the chicken for about 6-8 minutes on each side until fully cooked, golden, and slightly crispy. Once cooked, remove from the skillet and let it rest for a few minutes. Shred the chicken using two forks.
3. Prepare the filling: In a large bowl, combine the shredded chicken with 1 cup of shredded cheese and any other optional ingredients you like (like black beans or corn). Stir to combine.
4. Assemble the chimichangas: Lay a tortilla flat on a clean surface. Add a generous portion of the chicken mixture in the center of the tortilla. Fold in the sides and roll it up tightly, making sure the filling stays enclosed.
5. Bake: Place the chimichangas seam side down on a baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Brush the tops lightly with olive oil or spray them with cooking spray. Bake for 20-25 minutes, or until golden and crispy.
6. Serve: Once baked, remove the chimichangas from the oven and serve with your choice of salsa, guacamole, sour cream, or fresh cilantro.

Tips for the Perfect Baked Chicken Chimichangas

• Be sure to use freshly cooked, seasoned chicken for the best flavor. Leftover chicken can also work, but make sure it’s reheated and mixed with the right seasonings.
• Don’t overstuff the tortillas. If you pack too much filling in, it might burst during baking. A good amount is about 1/3 to 1/2 cup per chimichanga.
• For a crispier texture, spray the tops of the chimichangas with a generous amount of cooking spray. This ensures a golden finish without the need for frying.
• Experiment with adding extra fillings like sautéed bell peppers, onions, or even a handful of fresh spinach for a nutrient boost.
• If you’re looking for a vegetarian version, swap the chicken for black beans or a blend of sautéed vegetables like zucchini and bell peppers.

Variations and Customizations

• Spicy Chicken Chimichangas: Add jalapeños or a few dashes of hot sauce to the chicken mixture for an extra kick of heat.
• Cheesy Chicken Chimichangas: If you love cheese, try adding extra cheese both inside the chimichangas and sprinkling some on top before baking.
• Ground Beef or Pork Chimichangas: Instead of chicken, ground beef or pork can be substituted to suit your taste. Season the meat with similar spices and follow the same steps.
• Vegan Chimichangas: Replace the chicken with seasoned tofu or tempeh, and use a vegan cheese substitute to create a plant-based version of the dish.
• Saucy Chimichangas: After baking, top the chimichangas with your favorite salsa, a drizzle of enchilada sauce, or a creamy avocado sauce for a more indulgent experience.

Health Considerations and Nutritional Value
Baked Chicken Chimichangas are a much healthier alternative to their deep-fried counterparts, with significantly less fat and fewer calories. By baking them, you avoid the oil that would otherwise be absorbed in deep frying. The dish provides a good source of lean protein, especially if you use skinless chicken breasts. While the tortillas and cheese do add some carbs and fat, the overall calorie count remains reasonable when baked. For those watching their sodium intake, make sure to adjust the amount of salt used in the seasoning mix and opt for a low-sodium version of the beans or other canned ingredients. Adding a side of fresh vegetables or a simple salad can increase the fiber and nutrient content of your meal.

FAQ

1. Can I use whole wheat tortillas instead of flour tortillas?
   Yes! Whole wheat tortillas can be used for a slightly healthier version of the chimichangas. They will add more fiber and nutrients to the dish.
2. Can I make these ahead of time?
   Yes! You can assemble the chimichangas and store them in the fridge for a few hours before baking. Alternatively, you can freeze them and bake them later for a convenient, ready-made meal.
3. What can I use as a filling besides chicken?
   Feel free to experiment with different fillings, such as ground beef, pork, tofu, or beans for a vegetarian option. You can also add veggies, such as bell peppers, onions, or spinach.
4. Can I fry these chimichangas instead of baking them?
   While this recipe is for baked chimichangas, you can certainly fry them in hot oil if you prefer a more traditional version. Just be sure to deep fry until golden and crispy.

Baked Chicken Chimichangas Recipe

Baked Chicken Chimichangas offer a healthier and delicious alternative to the fried version. Packed with flavorful chicken, cheese, and spices, they make for a satisfying meal that can be customized to your liking.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6

Ingredients

  

• 8 oz cream cheese
• 1 cup grated cheddar cheese
• 1 cup salsa
• 1 tsp crushed red pepper flakes
• 2 tbsp taco seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 1/2 cup chopped cilantro
• 1 can 14 oz black beans
• 2 cups shredded cooked chicken
• 6 large flour tortillas
• Olive oil or cooking spray
• 1/2 cup shredded cheddar cheese optional
• For serving
• 1 cup guacamole
• 1 cup pico de gallo
• 1/2 cup sour cream

Instructions

 

Get Ready

• Preheat your oven to 350°F.

Prepare the Filling

• In a bowl, mix together the cream cheese, grated cheese, salsa, and seasonings.
• Fold in the black beans and shredded chicken.

Assemble the Chimichangas

• Spoon about a cup of the filling onto each tortilla. Fold in the sides and roll it up tightly.
• Place the rolled chimichangas seam side down on a baking dish or baking sheet.

Bake

• Lightly spray the tops of the tortillas with olive oil or cooking spray, or brush it on if you prefer.
• Bake at 350°F for 15 minutes.
• Flip the chimichangas over and bake for another 15 minutes.
• If desired, flip the chimichangas again, sprinkle with shredded cheddar cheese, and broil for a few minutes until the cheese melts.

Serve

• Top with sour cream, guacamole, and pico de gallo.
• Enjoy!