Baked Chicken Chimichangas
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
350 kcal
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Course
Main Course
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Cuisine
Mexican
Baked Chicken Chimichangas
Description
This recipe features seasoned shredded Mexican-style chicken combined with a mix of Monterey Jack and cheddar cheeses wrapped in burrito-sized flour tortillas. By softening the tortillas in the microwave, they become pliable enough to fold tightly around the filling, which includes cheese on both sides of the seasoned chicken. The chimichangas are placed seam-side down on a baking sheet, brushed with butter or oil to promote browning and crispness, and baked until the tortilla is golden and crispy.
The crispy texture from baking contrasts with the tender chicken and melted cheese inside, offering a satisfying flavor combination. The final dish can be garnished with toppings such as guacamole, sour cream, pico de gallo, salsa, jalapeños, green onions, and cilantro to provide fresh, bright notes and heat if desired.
They make a great entrée or hearty snack with familiar Tex-Mex flavors and can be customized by adjusting the toppings or types of cheese used.
For homemade seasoned chicken, you can mix regular shredded chicken with salsa, cumin, ancho chili powder, and oregano before assembling the chimichangas to replicate the seasoned Mexican style.
Ingredients
- 6 flour tortilla burrito-sized
- 3 cups chicken Mexican, shredded
- 3/4 cup Monterey jack cheese shredded, or Pepper Jack cheese
- 3/4 cup cheddar cheese shredded
- 2-3 Tbsp butter melted, or vegetable oil
TOPPINGS
- guacamole
- sour cream
- Pico de Gallo
- salsa
- jalapeños
- green onion
- cilantro fresh, minced
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil or parchment paper and set aside. Combine Monterey Jack and Cheddar cheeses in a small bowl.
- Wrap tortillas in a damp paper towel and microwave until soft and pliable, about 20-25 seconds.
- Drain excess liquid from Mexican shredded chicken, and set aside.
- To the center of one tortilla, add a sprinkle of the cheese mixture, about 1/3 cup of the chicken, and another sprinkle of cheeses on top. Fold the edge nearest you over top of the filling, then fold the right and left sides in, then continue rolling up.
- Place seam-side down on prepared baking sheet. Repeat with the rest of the tortillas.
- Brush each chimichanga with melted butter or vegetable oil. Bake for 25-30 minutes, until golden brown and crispy.
- Top with desired toppings and enjoy!
Notes
- For a homemade seasoned chicken filling, mix 2 cups shredded cooked chicken with 1 cup salsa, 1 tsp ground cumin, ½ tsp ancho chile powder, and ½ tsp dried oregano before assembling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 455mg | 19% |
| Potassium | 231mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 395IU | 8% |
| Calcium | 247mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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