Baked Chicken Chimichangas Recipe

"I'm seriously addicted to Mexican food, these are oven baked so you can enduldge with no remorse. To get the crispy fryed effect spray the tortillas with canola oil and sprinkle with a little salt, this does not make a lot I usually double amounts"

Step by Step Method

Step 1

Whisk together sour cream; garlic, red onion; chili powder; cumin; ground red pepper; and salt. Whisk in cilantro and lime juice until smooth. Add chicken to combine. Season with pepper.

Step 2

Fill tortillas with chicken mixture; roll up and secure with a toothpick. Spray with canola oil and sprinkle with a little salt. Place on a pan that has been sprayed with cooking spray.

Step 3

Bake at 350 for 15 minutes, turning over halfway through.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting the cooked chicken, make sure to choose a lean cut for a healthier option.
For the tortillas, try to use whole wheat for a more nutritious dish.

Ingredient substitutions

Substitute cooked turkey for the cooked chicken - This substitution will give a leaner, healthier option to the dish.
Substitute corn tortillas for the wheat tortillas - This substitution will give a gluten-free option to the dish.

Variations

Vegetarian Chimichangas Substitute the cooked chicken with 1 container (16 ounce) of low-fat refried beans. Add 1/2 cup of chopped bell peppers, 1/2 cup of chopped mushrooms, and 1/4 cup of chopped jalapenos to the refried beans. Follow the same instructions to assemble and bake the chimichangas.

Vegetarian Burrito Bowls Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1/2 cup of chopped bell peppers, 1/2 cup of chopped mushrooms, and 1/4 cup of chopped jalapenos to the skillet. Cook and stir until vegetables are tender. Add 1 container (16 ounce) of low-fat refried beans to the skillet and cook until heated through. Serve the refried beans and vegetables on a bed of cooked rice and top with shredded cheese, diced tomatoes, and diced avocado.

Serve with

Mexican Rice: This delicious side dish is the perfect accompaniment to the Baked Chicken Chimichangas. It's full of flavor and adds a nice balance to the meal. The combination of the savory chimichangas and the Mexican Rice will leave you satisfied and wanting more!

Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with the Baked Chicken Chimichangas. The creamy, savory beans add a delicious depth of flavor to the meal, and the combination of the two dishes is sure to please. Refried beans are also a great source of protein, making them a nutritious addition to any meal.

FAQ

Q: How do I get the crispy fried effect?

A: Spray the tortillas with canola oil and sprinkle with a little salt before baking. This will give the chimichangas a crispy fried effect.

Q: What temperature should I bake the chimichangas?

A: Preheat the oven to 375°F (190°C). Bake the chimichangas for 20-25 minutes or until golden brown.

Fun facts:

The dish Chimichanga is believed to have originated in Tucson, Arizona. It is said that a woman named Monica Flin accidentally dropped a burrito into a deep fryer and the Chimichanga was born.

Chimichangas were made famous by the cartoon character Homer Simpson, who often enjoyed the dish as a comfort food.