This recipe for Baked Chicken Chimichangas is a healthier, baked twist on a classic Mexican dish. It’s a perfect weeknight meal that’s easy to prepare and full of flavor.
Ingredients:
- For the Filling:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- For the Chimichangas:
- 10 large flour tortillas
- 1 cup enchilada sauce
- 1 cup shredded Monterey Jack cheese
Instructions:
- Prepare the Filling: In a large bowl, combine the shredded chicken, Monterey Jack cheese, green onions, cilantro, chili powder, cumin, salt, and pepper. Mix well.
- Assemble the Chimichangas: Lay out a large flour tortilla on a clean, flat surface. Spoon about 1/4 cup of the chicken filling down the center of the tortilla. Roll up the tortilla tightly, tucking in the sides as you roll. Place the rolled-up chimichanga seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining tortillas and filling.
- Bake the Chimichangas: Preheat your oven to 375°F (190°C). Pour the enchilada sauce over the chimichangas, then sprinkle with the remaining shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the tortillas are crispy.
- Serve: Serve the baked chimichangas hot with your favorite toppings, such as sour cream, guacamole, salsa, or pico de gallo.
Tips:
- For a spicier filling, add a diced jalapeño pepper or a pinch of cayenne pepper.
- To make ahead, prepare the filling and assemble the chimichangas. Cover and refrigerate until ready to bake.
- For a healthier option, use whole-wheat tortillas.
Enjoy your homemade, baked chicken chimichangas!