Description
These Baked Chicken Chimichangas are a delicious and healthier alternative to traditional deep-fried chimichangas. Packed with flavor and easy to customize with your favorite toppings, they make a satisfying meal for any night of the week.
Ingredients
Scale
Main Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- ½ cup salsa or enchilada sauce
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon salt
Additional:
- 4 large flour tortillas (10-inch)
- 2 tablespoons melted butter or olive oil
- Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and prepare a baking sheet.
- Prepare Filling: In a bowl, mix chicken, cheese, salsa, cumin, garlic powder, chili powder, and salt.
- Fill Tortillas: Divide filling among tortillas, roll them up, and place seam-side down on the baking sheet.
- Bake: Brush chimichangas with butter or oil, bake for 20–25 minutes until golden and crispy.
- Serve: Top with preferred toppings and enjoy!
Notes
- For extra crispiness, broil the chimichangas for the last 2–3 minutes.
- You can prepare ahead and refrigerate before baking.
- Try adding beans or rice for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420
- Sugar: 2g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
