Ingredients
Cooking Essentials:
The art of cooking can be both therapeutic and rewarding, especially when it comes to creating delicious meals for oneself and others. In this instance, let’s dive into the wonderful world of Cooking Essentials: Baked Chicken Chimichangas Recipe.
A chimichanga is essentially a deep-fried burrito that has been rolled with various fillings such as beef, chicken, or vegetables. However, in this recipe, we will be substituting the traditional frying process with baking, making it a healthier alternative while still maintaining its original flavors and textures.
Here are the necessary ingredients for Baked Chicken Chimichangas Recipe
- 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
- 1/4 cup chopped onion
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 corn tortillas
- 1 cup shredded cheddar cheese (optional)
- Sour cream, guacamole, or salsa for toppings (optional)
Now let’s proceed to the steps involved in preparing this delectable dish:
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the garlic and cook for another minute, until fragrant.
- Add the chicken to the skillet and season with cumin, paprika, salt, and pepper. Cook until the chicken is browned on all sides and cooked through.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- To assemble the chimichangas, place about 1/4 cup of the chicken mixture onto the center of each tortilla. Top with shredded cheese (if using).
- Roll up the tortillas tightly to form a cylinder shape and place seam-side down on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until the tortillas are crispy and golden brown.
- Serve hot with your choice of toppings such as sour cream, guacamole, or salsa. Enjoy!
Baked Chicken Chimichangas is a delicious and easy-to-make Mexican-inspired dish that combines the flavors of chicken, cheese, and spices wrapped in a crispy tortilla.
This recipe yields 4-6 servings and can be easily doubled or tripled to feed a larger crowd. It’s perfect for a weeknight dinner or a weekend meal with family and friends.
Here are the ingredients you’ll need
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 jalapeño pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 6 large flour tortillas
– Shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings
diced tomatoes, shredded lettuce, sour cream, salsa, cilantro
Now, here’s the step-by-step cooking process
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
In a large bowl, combine the chicken, onion, bell pepper, jalapeño, garlic, cumin, paprika, salt, and pepper. Mix well to coat the chicken evenly.
Add the olive oil to the bowl and mix again until the ingredients are well combined.
Place a large flour tortilla on a flat surface and spoon about 1/2 cup of the chicken mixture onto the center of the tortilla, leaving a 1-inch border around the edges.
Sprinkle shredded cheese over the top of the chicken mixture.
Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the chimichanga into a tight cylinder. Repeat with the remaining tortillas and filling.
Place the baked chimichangas seam-side down on the prepared baking sheet, leaving about 1 inch of space between each chimichanga.
Bake for 15-20 minutes or until the cheese is melted and bubbly, and the tortillas are crispy and golden brown.
Remove the baked chimichangas from the oven and let them cool for a few minutes before serving.
Serve hot with your choice of toppings
diced tomatoes, shredded lettuce, sour cream, salsa, cilantro.
This recipe is perfect for a quick and easy dinner or lunch. You can also customize it to your taste by adding other ingredients such as diced ham or cooked vegetables.
1 pound boneless chicken breasts
The Baked Chicken Chimichangas recipe is a creative and delicious twist on traditional Mexican cuisine, utilizing 1 pound boneless chicken breasts as the main protein source.
To begin, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
In a large bowl, whisk together 1/2 cup of olive oil, 1 tablespoon of lime juice, and 2 cloves of minced garlic. Add 1 teaspoon of cumin, 1/2 teaspoon of chili powder, and salt to taste. This mixture will serve as the marinade for the chicken.
Next, add the 1 pound boneless chicken breasts to the marinade and toss to coat evenly. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes or up to 2 hours.
Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes before baking. Meanwhile, prepare the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds to make them more pliable.
Using a sharp knife or kitchen shears, cut the tortillas into quarters. You should end up with around 8-10 pieces per tortilla.
Once the chicken has reached room temperature, remove it from the marinade and place it on one half of each tortilla quarter. Top the chicken with shredded cheese (Monterey Jack or Cheddar work well), diced onions, and any other desired fillings (such as diced bell peppers or salsa).
Next, fold the tortillas in half to enclose the filling and press the edges together to seal the chimichangas. Place the folded tortillas on a baking sheet lined with parchment paper.
Bake the chimichangas in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly. Flip the chimichangas halfway through the cooking time to ensure even browning.
Remove the chimichangas from the oven and serve hot with your favorite toppings, such as diced tomatoes, shredded lettuce, sour cream, or salsa. Enjoy your delicious Baked Chicken Chimichangas!
1/4 cup olive oil
To make these delicious Baked Chicken Chimichangas, you’ll need to start by preheating the oven to 400°F (200°C).
In a large bowl, whisk together 1/4 cup olive oil, 2 cloves of minced garlic, and 1 tablespoon of lime juice. Add 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and a pinch of salt and pepper to the bowl.
Mix until well combined, then add in 1 pound boneless, skinless chicken breasts that have been cut into bite-sized pieces. Toss the chicken in the marinade until it’s fully coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the chicken to marinate.
After the chicken has marinated, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes before baking.
While the chicken is coming to room temperature, butter up two large tortillas with a small amount of butter or non-stick cooking spray.
Divide the marinated chicken among the tortillas, leaving a small border around the edges. Top each tortilla with shredded cheese, diced onions, and any other desired fillings.
Roll up the chimichangas tightly and place them seam-side down on a baking sheet lined with parchment paper. Drizzle with additional olive oil if desired.
Bake for 15-20 minutes or until the cheese is melted and bubbly, and the tortillas are crispy.
Remove the chimichangas from the oven and let them cool for a few minutes before serving. Serve hot with your favorite toppings, such as diced tomatoes, shredded lettuce, salsa, and sour cream.
These Baked Chicken Chimichangas make a delicious and easy dinner that’s perfect for any night of the week! With their crispy tortillas and flavorful fillings, you’ll be hooked from the very first bite.
teaspoon garlic powder
This recipe for Baked Chicken Chimichangas is a twist on traditional Mexican chimichangas, substituting baked chicken for deep-fried fillings. The inclusion of 1 teaspoon garlic powder adds a depth of flavor and aroma to the dish.
The first step in making this recipe is to preheat the oven to 400°F (200°C). While the oven is heating up, prepare the filling ingredients. In a large bowl, combine 1 pound boneless, skinless chicken breast or thighs, cut into small pieces. Add 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1 teaspoon garlic powder to the bowl and mix well until the spices are evenly distributed.
Next, prepare the tortillas by wrapping them individually in damp paper towels and microwaving for 20-30 seconds or until they become pliable. This will make them easier to roll without cracking.
To assemble the chimichangas, lay a tortilla flat on a work surface and spoon about 1/4 cup of the chicken mixture onto the center of the tortilla. Sprinkle some shredded cheese, such as cheddar or Monterey Jack, over the top of the chicken.
Roll up the tortilla tightly to form a cylinder shape, starting with one edge and working your way around the tortilla. Place the rolled chimichanga seam-side down on a baking sheet lined with parchment paper. Repeat this process until all of the chicken mixture and tortillas are used.
Brush the tops of the chimichangas with some melted butter or oil, then sprinkle with additional cheese if desired. Bake the chimichangas in the preheated oven for 15-20 minutes or until they are crispy on the outside and hot throughout.
Serve the Baked Chicken Chimichangas hot with your favorite toppings, such as salsa, sour cream, diced tomatoes, shredded lettuce, and avocado. Enjoy!
1 teaspoon cumin
1/2 teaspoon paprika
A delicious twist on traditional Mexican dishes, this recipe for Baked Chicken Chimichangas features the savory flavors of paprika and chicken wrapped up in a crispy tortilla. To begin, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Next, prepare the filling by mixing together shredded cooked chicken, one tablespoon olive oil, one teaspoon ground cumin, one half teaspoon paprika, salt and pepper to taste. You can use leftover roasted or grilled chicken for this recipe or cook it in advance according to your preference.
In a separate bowl, whisk together one egg, and set aside for brushing the tortillas later. If you want to add some extra flavor, sprinkle one half teaspoon of dried oregano into the filling mixture.
Now, let’s prepare the chimichangas by laying six large flour tortillas flat on a work surface. Divide the chicken mixture evenly among the tortillas, placing about three ounces (85g) onto each one. Leave a 1-inch (2.5cm) border around the edges of the tortilla without filling.
To assemble the chimichangas, brush the edges of the tortillas with the beaten egg and fold them in half to form triangles. Press the edges to seal the tortillas. Make sure they are securely closed so that the filling does not escape during baking.
Place the chimichangas seam-side down on the prepared baking sheet, leaving about 1 inch (2.5cm) of space between each one. Drizzle with olive oil and sprinkle some additional paprika on top for extra flavor, if desired.
Bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until the tortillas are golden brown and crispy. You may need to rotate the baking sheet halfway through the cooking time for even browning.
Once baked, remove the chimichangas from the oven and let them rest on a wire rack for a few minutes before serving. You can serve with your favorite toppings, such as shredded cheese, diced tomatoes, sour cream, or salsa. Enjoy!
Salt and pepper, to taste
Baked Chicken Chimichangas is a delicious twist on traditional Mexican cuisine that combines the flavors of tender chicken, crispy tortillas, and gooey cheese. This recipe yields a mouth-watering dish perfect for a family dinner or a casual gathering with friends.
To make Baked Chicken Chimichangas, start by preparing the chicken filling. In a large bowl, mix together 1 pound boneless, skinless chicken breasts that have been cut into small pieces and 1 tablespoon olive oil. Add 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper (optional), salt, and pepper to taste.
Cook the chicken mixture in a skillet over medium-high heat until browned, breaking it up with a spoon as it cooks. Then, reduce the heat to low and let it simmer for about 10 minutes or until the chicken is cooked through.
While the chicken is cooking, preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or aluminum foil.
To assemble the chimichangas, you’ll need six to eight corn tortillas. Brush both sides of each tortilla with a little bit of olive oil and sprinkle with some grated cheese (Monterey Jack or Cheddar work well).
Place 2-3 tablespoons of the cooked chicken mixture onto the center of each tortilla, leaving a small border around the edges.
Cover the filling with another tortilla, pressing the edges together to seal the chimichanga. Repeat this process until you’ve used up all the chicken and tortillas.
Place the chimichangas seam-side down on one of the prepared baking sheets and brush them lightly with olive oil.
Bake for 20-25 minutes, flipping the chimichangas halfway through cooking time. Remove from the oven when golden brown and crispy on both sides.
While the chimichangas are baking, prepare your toppings. Some great options include diced tomatoes, shredded lettuce, sour cream, salsa, avocado slices, shredded cheese, and cilantro.
Once the chimichangas have baked for a few minutes, remove them from the oven and let cool slightly before serving. This will help prevent the filling from spilling out when you slice into it.
To serve, place each chimichanga on a plate or platter and add your desired toppings. The ooey-gooey cheese that oozes out as you bite into the tortilla is an added bonus to this mouth-watering dish!
Tortillas
A delicious Mexican-inspired dish that combines the flavors of baked chicken, melted cheese, and crispy tortillas is the Baked Chicken Chimichangas recipe. This mouth-watering meal is perfect for a weeknight dinner or special occasion, and can be easily customized to suit your taste preferences.
The ingredients needed for this recipe include
1 pound boneless, skinless chicken breasts, 1/2 cup chopped onion, 1/2 cup chopped bell pepper, 1 jalapeno pepper, diced, 2 cloves of garlic, minced, 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, 1/4 teaspoon paprika, Salt and pepper to taste, 8-10 corn tortillas, shredded cheese (cheddar or Monterey Jack work well), Salsa and sour cream for serving.
To begin making this recipe, preheat the oven to 400°F (200°C). In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion, bell pepper, and jalapeno, and cook until the vegetables are tender, about 5 minutes. Add the garlic and cook for an additional minute.
Next, add the chicken to the skillet and cook until browned on all sides and cooked through, about 6-8 minutes. Once the chicken is cooked, remove it from the skillet and shred or chop it into small pieces.
In a large bowl, combine the shredded chicken, cooked vegetables, cumin, chili powder, paprika, salt, and pepper. Mix well to combine.
To assemble the chimichangas, lay a tortilla flat on a work surface and spoon about 1/4 cup of the chicken mixture onto one half of the tortilla. Top with shredded cheese, salsa, and any other desired toppings (such as diced tomatoes or chopped cilantro).
Next, fold the tortilla in half to enclose the filling, and place seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining ingredients.
Bake the chimichangas for 15-20 minutes, or until they are crispy and golden brown.
To serve, garnish with additional salsa, sour cream, and cilantro, if desired. This recipe makes about 8-10 baked chicken chimichangas, perfect for a family dinner or special occasion.
810 flour tortillas (810 inches in diameter)
Are you ready to take your taste buds on an exciting journey with the mouthwatering Baked Chicken Chimichangas Recipe? This dish is a twist on the classic chimichanga, but instead of frying, we’re baking these babies to perfection!
The key to this recipe lies in the perfectly baked 810 flour tortillas, each measuring an impressive 10 inches in diameter. To achieve such large tortillas, it’s crucial to use a high-quality flour that can withstand the size and still retain its pliability.
Start by preheating your oven to 400°F (200°C). While the oven is warming up, mix together your ingredients for the chicken filling. You’ll need 1 pound of boneless, skinless chicken breast, shredded into tender strands, combined with 1/2 cup of chopped onion, 1 minced clove of garlic, and a sprinkle of salt and pepper.
Next, prepare your chimichangas by laying out the large flour tortillas on a flat surface. You should have exactly 40 tortillas (810 divided by 20.25). Spoon about 2 tablespoons of the chicken mixture onto the center of each tortilla, leaving a small border around the edges.
Now it’s time to add some flavor and texture with your toppings. Sprinkle shredded cheese, diced tomatoes, chopped cilantro, and a drizzle of salsa on top of the chicken filling. Be sure not to overload the tortillas, as this can make them difficult to roll and bake evenly.
Roll up each tortilla tightly, starting from one end, to form compact chimichangas. You should have 40 perfectly rolled chimichangas, ready for baking.
Place the chimichangas seam-side down on a large baking sheet lined with parchment paper. Brush the tops of the tortillas with a little bit of oil and bake in the preheated oven for about 15-20 minutes or until golden brown.
While the chimichangas are baking, prepare your dipping sauces. You can choose from a variety of options such as sour cream, guacamole, salsa, or a combination of all three. Set them aside to be served alongside the baked chicken chimichangas.
Once the chimichangas have finished baking, remove them from the oven and let them cool for a few minutes on the baking sheet. Then, carefully transfer them to a serving platter or individual plates.
And that’s it! Serve your Baked Chicken Chimichangas hot, garnished with additional cilantro and a dollop of sour cream, if desired. These mouthwatering treats are perfect for any occasion – whether you’re hosting a dinner party, game night, or simply want to treat yourself to something delicious.
Baked Chicken Chimichangas are a delicious twist on traditional Mexican chimichangas. These crispy, cheesy, and flavorful dishes are perfect for a quick dinner or a fun family meal.
The key to making great Baked Chicken Chimichangas is using high-quality ingredients and cooking the chicken with some amazing spices. For this recipe, you will need:
1 pound boneless, skinless chicken breasts, cut into small pieces
1/2 medium onion, diced
2 cloves of garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
6-8 corn tortillas
Vegetable oil for brushing
To start, preheat your oven to 400°F (200°C). In a large skillet, heat some oil over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes.
While the chicken is cooking, prepare the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds to make them pliable.
In a large bowl, combine the cooked chicken, diced onion, minced garlic, chili powder, cumin, paprika, and cayenne pepper (if using). Stir well to combine.
Brush the tortillas with some oil on both sides. Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla, leaving a small border around the edges.
Sprinkle shredded cheese over the top of the chicken mixture, followed by a sprinkle of diced onion and a pinch of cilantro (if desired).
Roll up the tortillas tightly and place them seam-side down on a baking sheet lined with parchment paper. Brush the tops of the chimichangas with some oil.
Bake the chimichangas in the preheated oven for 15-20 minutes, or until golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving. Serve hot with your favorite toppings, such as sour cream, salsa, shredded cheese, diced tomatoes, cilantro, or avocado.
Instructions
Cooking the Chicken:
The recipe for cooking the chicken for baked chicken chimichangas is quite straightforward. The first step is to preheat the oven to 400 degrees Fahrenheit, which will ensure that the chicken cooks evenly and at a consistent temperature.
Next, season the chicken with cumin, chili powder, and lime juice, making sure to coat it evenly on all sides. This will give the chicken a rich and authentic flavor that’s characteristic of Mexican cuisine.
Cut the chicken into small strips or shred it, depending on your preference. If you choose to cut it into strips, make sure they’re uniform in size so that they cook at the same rate.
Then, mix the shredded cheese with diced onions and chopped cilantro. This will add a burst of flavor to the chimichangas and provide a nice contrast in texture.
In a separate pan, heat some oil over medium heat and sauté the chicken until it’s cooked through. You can also use a skillet or griddle if you prefer.
Once the chicken is done, add it to the cheese mixture and stir well to combine. Make sure everything is fully incorporated and there are no lumps.
Now, it’s time to assemble the chimichangas. Place a tortilla in front of you and spoon some of the chicken and cheese mixture onto one half of the tortilla. Be careful not to overfill the tortilla, as this can make it difficult to fold and seal properly.
Fold the tortilla in half to enclose the filling, making sure to press the edges together to seal the chimichanga tightly. You can use a fork or your fingers to crimp the edges if needed.
Repeat the process with the remaining ingredients until you’ve used up all of the chicken and cheese mixture. Place the assembled chimichangas on a baking sheet lined with parchment paper, leaving some space between each one to allow for even cooking.
Bake the chimichangas in the preheated oven for 15-20 minutes, or until they’re golden brown and crispy on the outside. You can also broil them for an extra few minutes if you want a crunchier exterior.
Remove the chimichangas from the oven and let them cool for a few minutes before serving. Serve hot with your favorite toppings, such as salsa, sour cream, and shredded cheese.
Mix together olive oil, garlic powder, cumin, paprika, salt, and pepper. Season with taste.
To make this delicious Baked Chicken Chimichangas Recipe, we’ll start by mixing together the essential spices that will give our chimichangas their signature flavor.
The first ingredient is olive oil, which serves as a carrier for the other ingredients and helps to bring out their flavors. We’ll need about 2 tablespoons of olive oil for this recipe.
Next, we add garlic powder, which adds a savory depth to our chimichangas. Use about 1/2 teaspoon of garlic powder for this recipe.
Cumin is another essential spice that gives our chimichangas their distinctive flavor. We’ll need about 1/4 teaspoon of ground cumin for this recipe.
Paprika adds a smoky, slightly sweet flavor to our chimichangas. Use about 1/2 teaspoon of paprika for this recipe.
Of course, we can’t forget the salt and pepper! These two seasonings help to bring out the flavors of all the other ingredients. We’ll need about 1/4 teaspoon of salt and a few grinds of black pepper for this recipe.
To mix all these ingredients together, simply combine them in a small bowl or ramekin. Use a spoon to stir until they’re well combined, then set aside.
Now that we have our spice mixture ready, it’s time to season with taste. This means adding the right amount of each ingredient to give our chimichangas the perfect flavor balance.
To do this, simply sprinkle a small amount of the spice mixture over your chicken and other filling ingredients before assembling the chimichangas. You can also add a bit more or less depending on your personal taste preferences.
Add chicken to a bowl and toss until evenly coated.
In this step, you will add the cooked shredded or diced chicken to a large bowl and prepare it for coating with the seasonings and spices.
The first thing to do is to make sure the chicken is evenly distributed throughout the bowl, so that each piece has an equal opportunity to absorb the flavors of the seasoning mixture.
To do this, you can use your hands or a spatula to gently toss the chicken in the bowl until it is coated with the seasonings and spices.
Make sure to break up any clumps of chicken with your fingers as you go along, so that each piece is separate and evenly coated.
As you continue to toss the chicken, pay attention to how evenly the coating is distributed throughout the bowl. You want each piece of chicken to be completely covered in the seasoning mixture.
Once the chicken is fully coated, stop tossing it and take a moment to inspect your work. Check for any areas where the coating may be uneven or sparse.
If you notice any bare spots, use your fingers or a spatula to gently press the seasonings into those areas until they are evenly coated as well.
Now that the chicken is fully coated with the seasoning mixture, it’s ready for the next step in making this Baked Chicken Chimichangas recipe.
This may involve mixing the coated chicken with other ingredients, such as diced onions and bell peppers, or spooning it into tortillas to make individual chimichangas.
Heat the grill pan or skillet over mediumhigh heat. Place chicken breasts in the skillet and sear on each side for 57 minutes, till they’re fully cooked and no longer pink.
To prepare the grilled chicken for the Baked Chicken Chimichangas Recipe, it’s essential to start by heating a grill pan or skillet over medium-high heat. This high temperature will help create a nice sear on the outside of the chicken breasts while ensuring they remain juicy and tender.
Begin by placing the chicken breasts in the preheated skillet. It’s crucial to choose a large enough skillet that can accommodate all the chicken without overcrowding, which may prevent even cooking. You want the chicken to have some space around each piece for air to circulate and promote even browning.
Next, sear the chicken on each side for 5-7 minutes, or until they’re fully cooked and no longer pink in the center. The key here is to not rush this process; you want the outside of the chicken to develop a nice golden-brown crust. This crust will add flavor and texture to your finished dish.
To check if the chicken is cooked through, use a food thermometer to ensure it reaches an internal temperature of 165°F (74°C). Alternatively, you can cut into one of the breasts; if the juices run clear and there’s no pink color remaining, then the chicken is done.
After the chicken has finished cooking, remove it from the skillet and set it aside to rest. This resting period allows the juices to redistribute, making the chicken more tender and easier to shred or chop when needed for the Chimichangas recipe.
During this time, you can prepare any remaining ingredients required for the recipe, such as the tortillas, cheese, and vegetables. Once everything is ready, you can assemble the Chicken Chimichangas according to your preferences and bake until crispy and golden brown.
The Baked Chicken Chimichangas Recipe is a delicious and healthier twist on the traditional deep-fried chimichanga, perfect for those who want to enjoy this popular Mexican dish without the extra calories.
This recipe requires just a few simple ingredients, including boneless, skinless chicken breasts, flour tortillas, shredded cheese, diced onions, and a variety of spices and seasonings.
To begin, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Cut the chicken breasts into thin strips and place them in a large bowl. Sprinkle both sides of the chicken with fajita seasoning, garlic powder, and chili powder, making sure they’re evenly coated.
Heat a skillet over medium-high heat and add a small amount of oil to prevent sticking. Add the seasoned chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through.
While the chicken is cooking, prepare the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds, or until pliable.
Once the chicken is done, remove it from heat and let it rest for a few minutes before slicing it into thin strips.
To assemble the chimichangas, lay a tortilla flat on a work surface and place a few slices of the cooked chicken in the center. Sprinkle shredded cheese over the top of the chicken, followed by diced onions and any other desired toppings.
Roll up the tortillas tightly to form cylindrical shapes and place them seam-side down on the prepared baking sheet. Brush the tops with olive oil and sprinkle with additional cheese if desired.
Bake the chimichangas for 15-20 minutes, or until they’re crispy on the outside and hot through. Remove from oven and let cool for a few minutes before serving.
These baked chicken chimichangas are perfect as a main dish or appetizer, and can be served with your favorite toppings such as salsa, avocado, sour cream, and shredded lettuce.
This recipe makes 4-6 chimichangas, depending on the size of your tortillas. You can easily double or triple the recipe to feed a larger crowd.
Enjoy your delicious baked chicken chimichangas!
Asembleing the Chimichangas:
To assemble the Baked Chicken Chimichangas, you will need to start by preparing a delicious chicken filling. Begin by preheating your oven to 400°F (200°C).
In a large skillet, heat about 2 tablespoons of olive oil over medium-high heat. Add 1 pound of boneless, skinless chicken breasts and cook until browned on both sides and cooked through, breaking it up into small pieces as it cooks.
Once the chicken is cooked, add 1/4 cup of chopped onion, 2 cloves of minced garlic, chicken taco seasoning, and a sprinkle of salt and pepper to the skillet. Cook for an additional 1-2 minutes, until the onion is translucent.
Next, stir in 8 ounces of cream cheese, softened, into the chicken mixture until melted and well combined.
In a separate pan or griddle, warm some tortillas over medium heat for about 30-45 seconds on each side. This will make them more pliable and easier to roll.
To assemble the chimichangas, lay a warmed tortilla flat and spoon about 1/4 cup of the chicken mixture onto the center of the tortilla, leaving a small border around the edges. Sprinkle some shredded cheese over the top of the filling.
Next, place another tortilla on top of the filling to create a pocket. Press the edges together to seal the chimichanga and press gently to adhere. Repeat this process for each remaining chimichangas.
Once all of the chimichangas are assembled, brush the tops with a little bit of olive oil and sprinkle some cilantro over the top. Bake in the preheated oven for about 15-20 minutes or until crispy and golden brown on the outside and heated through.
Serve hot with your favorite toppings, such as diced tomatoes, shredded lettuce, diced avocado, sour cream, and salsa.
Baked Chicken Chimichangas is a delicious and creative twist on traditional chimichangas. This recipe combines the flavors and spices of Mexican cuisine with the convenience of baking instead of deep-frying.
The first step in making Baked Chicken Chimichangas is to prepare the chicken. You will need 1 pound boneless, skinless chicken breasts, cut into small pieces. In a large bowl, combine the chicken, 1/2 cup chopped onion, 1/2 cup chopped bell pepper, 1 jalapeño pepper, seeded and finely chopped, 2 cloves garlic, minced, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper (optional), salt, and pepper. Mix well to combine.
Add 1/4 cup chopped fresh cilantro and 2 tablespoons lime juice to the bowl and mix until the chicken is evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours, flipping the chicken halfway through.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil, leaving enough room between each chimichanga to allow for air circulation. To assemble the chimichangas, lay a large flour tortilla on a flat surface and sprinkle both sides lightly with water.
Spoon about 1/4 cup of the chicken mixture onto one half of the tortilla, leaving a 1-inch border around the edges. Sprinkle shredded cheese (Monterey Jack or Cheddar work well) over the top of the chicken. Fold the tortilla in half to enclose the filling and press the edges to seal.
Repeat with the remaining ingredients. You should end up with about 8 chimichangas. Place them on the prepared baking sheet, leaving about 1 inch between each one.
Brush the tops of the chimichangas with a little bit of olive oil and bake for 12-15 minutes or until golden brown and crispy on the outside, and cooked through. Flip them halfway through the cooking time to ensure even browning.
While the chimichangas are baking, prepare your toppings. Sliced radishes, diced tomatoes, shredded lettuce, sour cream, guacamole, salsa, and any other desired toppings are all great options. Remove the chimichangas from the oven and let them cool for a few minutes before serving.
Assemble the chimichangas by placing one on each plate and topping it with your favorite toppings. Serve immediately and enjoy! The combination of crispy tortillas, spicy chicken, and creamy cheese is absolute perfection in every bite.
Once the chicken is cool enough to handle, chop it into small pieces. Set aside.
Once you have chopped the cooked chicken into small pieces, set them aside on a clean surface or plate. This will give you easy access to the chicken as you continue with the recipe.
At this point, it’s essential to ensure that the chicken has cooled down sufficiently to prevent any burns or injuries when handling it. The cooling process can take anywhere from 15 to 30 minutes, depending on the size and thickness of the chopped pieces.
If you’re in a hurry, you can speed up the cooling process by placing the chopped chicken under cold running water or by refrigerating it for about 10-15 minutes.
While the chicken is still slightly warm, but not hot to handle, proceed with preparing the other ingredients needed for the Baked Chicken Chimichangas Recipe. This will help ensure that everything is ready when you need it, making the assembly and baking process smoother and more efficient.
Now, let’s take a moment to review the key points so far
- Chop the cooked chicken into small pieces
- Cool the chopped chicken until it’s no longer hot to handle
- Prepare the other ingredients needed for the recipe
In the next step, we’ll discuss how to prepare the tortillas, sauce, and cheese for the Baked Chicken Chimichangas Recipe. Please stay tuned!
In a large pan or skillet over medium heat, warm tortillas for about 2 minutes on each side. This makes them more pliable and easier to fold.
The process of warming tortillas before filling and rolling them is a crucial step in making delicious baked chicken chimichangas. By doing so, you’ll find that the tortillas become more pliable and easier to fold, which can make a significant difference in the overall presentation and texture of your final product.
Warming tortillas over medium heat for about 2 minutes on each side allows the starches inside the tortilla to break down and relax, making them more flexible and less prone to tearing. This step is particularly important when working with store-bought or refrigerated tortillas, which can sometimes be stiffer and less pliable than homemade tortillas.
To warm your tortillas, simply place a large pan or skillet over medium heat on your stovetop. Once the pan is hot, carefully place 2-3 tortillas inside and cook for about 30 seconds to 1 minute on each side. You can also use a dry skillet or griddle if you prefer.
As you warm the tortillas, keep an eye on them to ensure they don’t get too crispy or burnt. If you notice any of your tortillas starting to brown too quickly, remove them from the heat immediately and set them aside to cool slightly.
Once all your tortillas are warmed and pliable, it’s time to assemble your baked chicken chimichangas! Simply fill each tortilla with shredded or diced cooked chicken, cheese, beans, and any other desired ingredients, and then roll them up tightly before placing them on a baking sheet lined with parchment paper.
The end result is a deliciously crispy and flavorful baked chicken chimichanga that’s perfect for serving as an appetizer or main course. With the addition of warmed tortillas to your recipe, you’ll be able to create a dish that’s not only tasty but also visually appealing and fun to eat.
Add shredded cheese (and/or other fillings) to the center of a warmed tortilla. Spoon some chopped chicken on top of the cheese.
Cooking Baked Chicken Chimichangas is an exciting and flavorful recipe that combines the traditional Mexican dish with American convenience. This unique twist on the classic chimichanga, which typically involves deep-frying a filled tortilla, replaces the frying pan with a hot oven for a healthier take.
The first step in creating Baked Chicken Chimichangas is to prepare the filling. Start by preheating your oven to 400°F (200°C) and cooking 1 pound of boneless, skinless chicken breast in a skillet until it’s fully cooked and diced into small pieces.
Mix together the cooked chicken, 1 tablespoon of olive oil, 2 cloves of minced garlic, and 1 teaspoon of cumin for added flavor. Additionally, include 1/4 cup of chopped onion, 1 jalapeño pepper that has been seeded and finely chopped, and 1 can of diced tomatoes with green chilies.
For a more substantial filling, combine the chicken mixture with 8 ounces of shredded cheese (cheddar or Monterey Jack work well) and season to taste. A pinch of salt, some black pepper, and any other desired spices will enhance the overall flavor profile.
While the oven heats up, it’s time to prepare the tortillas. You can use either large flour or corn tortillas for this recipe; flour works best if you’re aiming for a softer texture. Warm 4-6 tortillas according to the package instructions and then fill each with the prepared chicken mixture.
Once all the tortillas have been filled, it’s time to shape them into chimichangas. Fold the bottom half up over the filling, followed by the sides and finally the top. To secure the folds, you can use a little bit of water or a fork to press down on the edges.
Place the shaped chimichangas onto a baking sheet lined with parchment paper, leaving about 1 inch of space between each one for even cooking. Brush the tops with olive oil and sprinkle with additional cheese if desired.
Bake the chimichangas in the preheated oven for about 15-20 minutes or until they’re crispy on the outside and hot throughout. While baking, you can prepare a side of your choice – a simple green salad or Mexican rice work well to complement this dish.
Finally, remove the baked chimichangas from the oven and serve them immediately. This delicious recipe combines flavors and textures that will satisfy your cravings for both authentic Mexican cuisine and comforting, satisfying meals.
Frying the Chimichangas:
The process of frying the baked chicken chimichangas involves heating oil to the right temperature, preparing the chimichangas for frying, and then cooking them until they are crispy and golden brown. To begin with, it’s essential to heat a substantial amount of vegetable or peanut oil in a deep frying pan over medium-high heat until it reaches a temperature of about 350°F.
While the oil is heating up, prepare the baked chicken chimichangas by cutting them into halves or quarters if they are too large to fry evenly. This will also help them cook more uniformly and prevent any part from becoming too dark or burnt.
Once the oil has reached its optimal temperature, use a slotted spoon to carefully place the prepared chimichangas in the hot oil. Make sure not to overcrowd the pan as this can cause the oil temperature to drop, resulting in greasy and undercooked chimichangas.
Fry the chimichangas for about 2-3 minutes on each side or until they turn golden brown and crispy. It’s crucial to keep an eye on them throughout the frying process, as this time frame may vary based on their size and thickness.
After frying the first batch of chimichangas, use a slotted spoon to remove them from the oil and place them on paper towels or a clean cloth to drain any excess oil. This will help prevent the chimichangas from becoming soggy and greasy when they’re ready to be served.
Continue frying the remaining chimichangas in batches, adjusting the heat as needed to maintain a consistent temperature of around 350°F. Keep an eye on them to ensure they are fried evenly and not burnt or undercooked.
Once all the chimichangas have been fried, remove any excess oil using paper towels or a clean cloth. Serve the hot and crispy baked chicken chimichangas with your favorite dipping sauce or toppings for an authentic Mexican experience.
Remember to always be cautious when working with hot oil as it can cause burns and injuries if not handled properly. To avoid accidents, ensure you have a clear workspace, and never leave the stove unattended while cooking with oil.
A delicious and easy-to-make dish that combines the flavors of Mexico with the comfort of a homemade meal is the baked chicken chimichangas recipe. This recipe uses shredded or diced cooked chicken, which can be made in advance to save time, wrapped inside tortillas along with cheese, vegetables, and spices, then baked until crispy and golden brown.
To make this recipe, start by preheating your oven to 400°F (200°C). In a large bowl, combine the cooked chicken, chopped onion, diced bell pepper, minced garlic, cumin, chili powder, paprika, and salt. Mix well until everything is fully incorporated.
Add the shredded cheese, such as cheddar or Monterey Jack, to the bowl and stir until it’s evenly distributed throughout the chicken mixture. If using tortillas that are a bit too large for folding, cut them in half or tear them into smaller pieces.
Next, take a tortilla and place about 1/2 cup of the chicken mixture in the center of it. Leave a small border around the edges without any filling. Fold the bottom edge up over the filling, then fold in the sides and roll the tortilla into a tight cylinder to form a chimichanga. Repeat with the remaining ingredients.
Place the chimichangas seam-side down in a baking dish and brush them lightly with oil. Sprinkle some additional cheese on top of each one, if desired. Bake the chimichangas in the preheated oven for about 20-25 minutes, or until they’re golden brown and crispy.
Serve the baked chicken chimichangas hot, garnished with chopped cilantro, diced tomatoes, and a dollop of sour cream, if desired. This recipe makes 4-6 chimichangas, depending on how large you make them. Enjoy!
In a deep skillet or Dutch oven, add about an inch (2.5 cm) of vegetable oil over medium heat until it reaches 350°F (180°C).
Gently place folded tortilla into the hot oil and fry for 23 minutes on each side or till crispy.
To achieve the perfect crispy exterior and tender interior, it’s crucial to follow these steps for cooking Gently place folded tortilla into the hot oil. Start by heating a sufficient amount of oil in a deep frying pan over medium-high heat until it reaches the ideal temperature for frying, typically around 350°F or 175°C.
Once the oil is hot, carefully fry the first side of the folded tortilla for about 23 minutes, or until it becomes crispy and golden brown. It’s essential to maintain the correct frying time to prevent the tortilla from becoming too dark or even burnt. Make sure to flip the chimichanga halfway through the cooking time to ensure even browning.
After flipping the first side, continue frying for another 23 minutes on the second side, or until it also becomes crispy and golden brown. Repeat this process with the remaining chimichangas, taking care not to overcrowd the frying pan, as this can lower the oil temperature and affect the quality of the fried tortillas.
To enhance the flavor and texture of your Baked Chicken Chimichangas, consider adding some extra toppings or fillings, such as diced onions, shredded cheese, diced bell peppers, or a dollop of sour cream. This will not only add more flavors but also provide additional textures to enjoy.
Remember to keep an eye on the oil temperature and adjust the heat accordingly to prevent it from getting too hot or too cold. A thermometer can be useful in ensuring the correct temperature is maintained throughout the frying process.
By following these steps, you should be able to achieve perfectly crispy baked chicken chimichangas that are both delicious and visually appealing. Enjoy your meal!
Cooking chicken chimichangas in the oven is an easy and delicious alternative to deep-frying them. This recipe provides a simple way to prepare this popular Mexican dish.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 packet of taco seasoning (or homemade blend)
- 8-10 corn tortillas
- Shredded cheese (cheddar or Monterey Jack work well)
- Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, salsa
Instructions
- Precise the taco seasoning with 1/2 cup water to make a paste.
- Place chicken in a shallow dish and pour the seasoned mixture over it. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Melt 1-2 tablespoons of oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for an additional minute.
- Add the marinated chicken to the skillet and cook until browned on both sides and cooked through, about 5-6 minutes per side.
- Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This will make them more pliable and easier to roll.
- To assemble the chimichangas, lay a tortilla flat on a work surface. Spoon some of the cooked chicken onto the center of the tortilla, followed by a sprinkle of cheese and any desired toppings. Fold the bottom edge up over the filling, then fold in the sides and roll the burrito up tightly.
- Place the rolled chimichangas on the prepared baking sheet seam-side down. Brush the tops with a little oil or spray with cooking spray to help them brown in the oven.
- Bake for 12-15 minutes, or until crispy and golden brown. Serve hot and enjoy!
Serving
Baked Chicken Chimichangas is a mouth-watering Mexican-inspired dish that combines the flavors of tender chicken, crispy tortillas, and creamy cheese. This recipe is an innovative twist on traditional chimichangas, eliminating the need for deep-frying while maintaining all the flavors and textures you crave.
To begin, preheat your oven to 400°F (200°C). This temperature ensures that the tortillas will bake evenly, achieving a crispy exterior and a soft interior. Meanwhile, prepare your ingredients by slicing two boneless, skinless chicken breasts into thin strips.
In a large bowl, whisk together one teaspoon of chili powder, half a teaspoon of cumin, and half a teaspoon of paprika. Add the sliced chicken to the bowl and toss until the meat is evenly coated with the spice mixture. Set aside for at least 10 minutes to allow the flavors to penetrate.
While the chicken marinates, prepare your tortillas by wrapping six corn tortillas in damp paper towels. Microwave on high for 20-30 seconds or until soft and pliable. This step is crucial as it makes the tortillas easy to wrap and fold without tearing.
Now it’s time to assemble the chimichangas. Place a cooked chicken strip on one end of a tortilla, followed by one tablespoon of shredded cheese (Monterey Jack or Cheddar work well), one tablespoon of diced onion, and a sprinkle of chopped cilantro. Fold the tortilla in half over the filling, then fold in both sides to create a compact package.
Repeat this process for each tortilla until you have six chimichangas assembled. Place them seam-side down on a baking sheet lined with parchment paper. Brush the tops with a little bit of water and sprinkle some cheese on top for extra flavor and crispiness.
Bake in the preheated oven for 15-20 minutes or until the tortillas are crispy golden brown, flipping halfway through. Remove from the oven and serve immediately with your favorite toppings such as diced tomatoes, shredded lettuce, sour cream, salsa, guacamole, or shredded cheese.
These Baked Chicken Chimichangas make a fantastic main course for any Mexican-inspired meal, and they’re also an excellent option for a weeknight dinner. With this recipe, you can enjoy all the flavors of traditional chimichangas without the mess and guilt associated with deep-frying.
Tips and variations: You can customize these chimichangas to your liking by adding diced bell peppers, sliced black olives, or pickled jalapeños to the filling. For a spicier version, sprinkle some diced serrano peppers on top of the cheese before baking.
Place fried chimichangas on a paper towellined plate to drain excess oil. Repeat with remaining tortillas and filling ingredients.
Baked Chicken Chimichangas is a delicious and easy-to-make recipe that combines the flavors of Mexico with the convenience of baking. This recipe yields six large chimichangas that can be served as an entree or appetizer.
The main ingredients in this recipe include boneless chicken breasts, shredded cheese, tortillas, salsa, and spices. To start, preheat your oven to 400°F (200°C). Then, cut the chicken into small pieces and place them in a bowl with some oil, cumin, chili powder, and lime juice. Mix well until the chicken is coated with the marinade.
Next, add some chopped onions, bell peppers, and Cajun seasoning to the bowl and mix again. Then, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
While the chicken is marinating, you can prepare the tortillas by brushing them with some oil on both sides. This will help them brown in the oven later. You’ll also need to shred the cheese, so use a box grater or food processor to get it into small pieces.
After the chicken has marinated for at least 30 minutes, remove it from the refrigerator and let it come to room temperature. Then, heat some oil in a large skillet over medium-high heat. Add the chicken mixture and cook until it’s browned on both sides and cooked through.
Once the chicken is done cooking, it’s time to assemble the chimichangas. Lay out six tortillas on a flat surface and spoon some of the chicken mixture onto each one, leaving a small border around the edges. Sprinkle some shredded cheese over the top and then fold the tortilla in half to enclose the filling.
Brush the tops of the chimichangas with some oil and place them on a baking sheet lined with parchment paper. Bake the chimichangas in the preheated oven for 15-20 minutes, or until they’re golden brown and crispy on the outside and hot on the inside.
While the chimichangas are baking, you can prepare some salsa to serve with them. Simply combine some diced tomatoes, onions, jalapenos, cilantro, and lime juice in a bowl and mix well. Season the salsa with salt and pepper to taste, then cover it with plastic wrap and refrigerate until serving time.
To serve, place each chimichanga on a plate and top it with some of the salsa and shredded cheese. You can also add some diced avocado or sour cream if you like. Enjoy your delicious baked chicken chimichangas!
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