Baked chicken chimichangas offer a delicious twist on a classic Mexican favorite. They combine the savory flavors of seasoned chicken with the crispy texture of a chimichanga, all without the need for deep frying. These golden, oven-baked delights are a healthier alternative to their fried counterparts, allowing you to enjoy traditional chimichangas’ rich, mouthwatering taste with less guilt. I love to add salsa and cream cheese to the filling because that’s what makes it so special and unique.
Originating from the northern regions of Mexico, chimichangas are essentially deep-fried burritos stuffed with a variety of fillings and enveloped in a crisp, golden tortilla. While the classic version is undeniably tempting,
the baked variety presents a lighter, versatile option that doesn’t compromise on flavor. By using the oven instead of the deep fryer, you achieve a satisfying crunch with fewer calories and less mess, making it perfect for both casual weeknight dinners and special gatherings.
Preparing baked chicken chimichangas starts with succulent shredded chicken, often seasoned with cumin, chili powder, and garlic. These flavorful chicken bits are mixed with classic ingredients like salsa, cream cheese, and cheese, creating a hearty and satisfying filling. Each tortilla is generously stuffed with this mixture, rolled up tightly, and brushed with a light oil coating before being baked to perfection.
The result is a crispy, golden exterior with a tender and flavorful interior that will surely please your taste buds. Whether served with salsa, guacamole, or sour cream, baked chicken chimichangas are a versatile and delicious option with a touch of Mexican flair. Enjoy the comforting taste of this beloved dish while embracing a healthier approach to a beloved classic.
Ingredients ;
8 flour tortillas
2 cup Chicken, cooked and shredded
8 oz Cream cheese
4 oz Pepper Jack cheese, shredded
4 oz Cheddar cheese, shredded + extra for topping
1 tbsp taco seasoning
½ tsp Cumin powder
Butter or Oil
Sour cream
Salsa
Lemon wedges
Green onions, for garnish
Cilantro, for garnish
HOW TO MAKE Tres Leches Cake :
Step 1. Preheat the oven to 350 F.
Step 2. Combine shredded chicken, cream cheese, pepper jack cheese, cheddar cheese, taco seasoning,, and cumin powder in a mixing bowl. Mix well to combine.
Step 3. Now, scoop the mixture and divide it equally among the eight tortillas.
Step 4. Take a baking dish and grease it with butter or oil.
Step 5. Place the rolled tortillas in the baking dish and add extra cheddar cheese.
Step 6. Finally, bake them for 15 to 20 minutes or until they turn golden.
Step 7. Serve them hot topped with green onions, cilantro, sour cream, salsa, and lemon wedges on the sides.
Baked chicken chimichangas
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- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
8 flour tortillas
2 cup Chicken, cooked and shredded
8 oz Cream cheese
4 oz Pepper Jack cheese, shredded
4 oz Cheddar cheese, shredded + extra for topping
1 tbsp taco seasoning
½ tsp Cumin powder
Butter or Oil
Sour cream
Salsa
Lemon wedges
Green onions, for garnish
Cilantro, for garnish
Instructions
1.Preheat the oven to 350 F.
2.Combine shredded chicken, cream cheese, pepper jack cheese, cheddar cheese, taco seasoning,, and cumin powder in a mixing bowl. Mix well to combine.
3.Now, scoop the mixture and divide it equally among the eight tortillas.
4.Take a baking dish and grease it with butter or oil.
5.Place the rolled tortillas in the baking dish and add extra cheddar cheese.
6.Finally, bake them for 15 to 20 minutes or until they turn golden.
7.Serve them hot topped with green onions, cilantro, sour cream, salsa, and lemon wedges on the sides.
- Prep Time: 10
- Cook Time: 20
- Cuisine: americain
Nutrition
- Serving Size: 4
