A crispy, cheesy, and flavorful Mexican-inspired dish perfect for a weeknight dinner or a fun appetizer. These baked chicken chimichangas are a healthier alternative to deep-fried ones, packed with tender chicken, melted cheese, and your favorite toppings.
Ingredients:
- For the Filling:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- For the Chimichangas:
- 8 large flour tortillas
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/2 cup vegetable oil, for frying
- 1 cup enchilada sauce
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro, for garnish
Instructions:
- Prepare the Filling:
- In a large bowl, combine the shredded chicken, cheddar cheese, green onions, cilantro, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
- Assemble the Chimichangas:
- Lay out a large flour tortilla on a clean surface.
- Place about 1/4 cup of the chicken filling in the center of the tortilla.
- Fold the sides of the tortilla over the filling, then roll it up tightly.
- Repeat with the remaining tortillas and filling.
- Prepare the Batter:
- In a shallow dish, whisk together the flour, salt, and pepper.
- In a separate shallow dish, beat the egg.
- Fry the Chimichangas:
- Heat the vegetable oil in a large skillet over medium-high heat.
- Dip each chimichanga in the flour mixture, then dip it in the beaten egg.
- Carefully place the chimichanga in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the chimichanga from the oil and drain on paper towels.
- Bake the Chimichangas:
- Preheat your oven to 350°F (175°C).
- In a 9×13 inch baking dish, spread a layer of enchilada sauce.
- Arrange the fried chimichangas in the baking dish.
- Pour the remaining enchilada sauce over the chimichangas.
- Bake for 15-20 minutes, or until heated through and bubbly.
- Serve:
- Top the baked chimichangas with sour cream and chopped cilantro.
- Serve immediately with your favorite Mexican sides, such as rice, beans, or guacamole.
Enjoy your delicious homemade chimichangas!