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Baked Chicken Chimichangas

Baked Chicken Chimichangas
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Baked Chicken Chimichangas combine the perfect crunch of baked tortillas with tender, cheesy chicken filling infused with authentic Mexican spices. This healthier twist on a classic fried favorite delivers crispy, golden exteriors and rich, melty interiors, making it a crowd-pleasing dish suitable for family dinners or entertaining guests.

Ingredients

Scale

Protein and Filling

  • 2 cups cooked and shredded chicken breast
  • 1/4 cup sour cream
  • 1/2 cup canned mild green chilies, diced
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon taco seasoning (chili powder, cumin, paprika, oregano blend)

Cheese and Wraps

  • 1 1/2 cups shredded sharp cheddar cheese
  • 4 large flour tortillas (or whole wheat/gluten-free tortillas for dietary needs)

Cooking Aids

  • Olive oil spray

Optional Toppings and Sides

  • Sour cream
  • Salsa
  • Guacamole
  • Fresh cilantro, chopped green onions, diced tomatoes
  • Mexican rice, refried beans, or fresh side salad

Instructions

  1. Prepare the Chicken Filling: Cook and shred the chicken breast. Sauté the onion and garlic in a little oil until fragrant and translucent. Stir in the taco seasoning and diced green chilies. Add the shredded chicken and sour cream, mixing well until the filling is creamy and evenly seasoned.
  2. Assemble the Chimichangas: Lay the tortillas flat. Sprinkle a portion of shredded cheddar cheese in the center of each tortilla. Spoon the prepared chicken filling over the cheese, then add a little more cheese on top. Fold the sides of the tortilla over the filling tightly, then roll from one end to the other to form a neat, sealed package. Use a little water on the edges if needed to seal and prevent leaks.
  3. Bake to Perfection: Preheat your oven to 400°F (200°C). Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Lightly spray the tops with olive oil spray to encourage browning. Bake for 20-25 minutes or until the tortillas are golden brown and crispy.
  4. Serve Warm: Remove from the oven and allow to cool slightly. Serve chimichangas warm with your choice of toppings like sour cream, salsa, or guacamole. Pair them with side dishes such as Mexican rice, refried beans, or a fresh salad for a complete meal.

Notes

  • Keep the chicken moist by mixing it with sour cream or cream cheese before filling.
  • Use water on tortilla edges when folding to seal tightly, preventing filling from leaking during baking.
  • Choose tortillas that are uniform in size for even baking results.
  • Bake on parchment paper to prevent sticking and make cleanup easier.
  • Chimichangas can be assembled ahead and refrigerated before baking for convenience.

Nutrition

Keywords: baked chicken chimichangas, healthy chimichangas, cheesy chicken wraps, Mexican baked recipes, easy chicken chimichangas, gluten-free chimichangas

Find it online: https://elenaglam.com/baked-chicken-chimichangas/