Description
These Baked Chicken Chimichangas are a delicious and healthier twist on the traditional deep-fried version. Filled with seasoned chicken, refried beans, melted cheeses, and wrapped in large flour tortillas, they are baked until golden and crispy.
Ingredients
Scale
- 2 Tbsp vegetable oil (1 oz)
- ½ yellow onion, small diced (about 100g)
- 2 garlic cloves, minced (1 Tbsp)
- 2 chicken breasts, cut into small strips (500g)
- 1 Tbsp chili powder
- ½ tsp cumin
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
- ¼ cup chicken broth (2 oz)
- 1 8 oz can tomato sauce (227g)
- 2 cups Colby Jack cheese, shredded (8 oz)
- 4 oz cream cheese
- 1 16 oz can refried beans
- 4 large flour tortillas
- Non-stick cooking spray
- ¼ cup sour cream (for topping)
Instructions
- Gather all ingredients. Dice the yellow onion and mince the garlic. Cut the chicken breasts into small strips. Preheat the oven to 400°F and grease an 8×8 inch oven-safe baking dish.
- Heat vegetable oil in a medium sauté pan over medium heat. Add diced onions and minced garlic once oil is hot and sauté for about 2 minutes until softened and fragrant.
- Add the chicken strips to the pan. Season with chili powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes, stirring occasionally until the chicken is lightly cooked on the outside.
- Pour in the chicken broth to deglaze the pan, stirring and scraping up any browned bits. Reduce the liquid by half over 3-4 minutes to concentrate flavors.
- Stir in the canned tomato sauce and allow the mixture to simmer for 4-5 minutes until thickened, stirring occasionally to prevent sticking.
- Remove the pan from heat and stir in shredded Colby Jack and cream cheese until fully melted and combined, forming a creamy filling.
- Lay out the large flour tortillas. Evenly spread refried beans over each tortilla leaving a 2-inch border. Spoon the chicken and cheese filling evenly in the center of each tortilla. Fold in the sides and roll up tightly like burritos, sealing the filling inside.
- Place the assembled chimichangas seam-side down into the greased 8×8 baking dish. Lightly spray the tops with non-stick cooking spray for crisping.
- Bake in the preheated oven for 10-15 minutes until tortillas are golden brown and crispy on top.
- Remove chimichangas from oven and serve hot topped with sour cream and any additional desired toppings such as salsa or guacamole.
Notes
- Serve with your favorite toppings.
- Can be made ahead and frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 560
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 80mg
Keywords: Baked Chicken Chimichangas, Chimichangas, Mexican food