Description
A healthier, oven-baked version of the classic chimichanga with a crispy tortilla wrapped around a savory filling of seasoned chicken and cheese.
Ingredients
Scale
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 pound cooked, shredded chicken breast
1 (10 ounce) can mild red enchilada sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
Salt and black pepper to taste
1 cup shredded Monterey Jack cheese
8 large (10-inch) flour tortillas
Cooking spray
Optional toppings: salsa, sour cream, guacamole
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the shredded chicken, enchilada sauce, chili powder, cumin, and oregano. Cook until the mixture is heated through and the liquid has mostly evaporated, about 5 to 7 minutes. Season with salt and pepper. Remove from heat and let the filling cool slightly.
- Stir the shredded cheese into the cooled chicken mixture until combined.
- Warm the flour tortillas briefly in the microwave or a dry skillet to make them pliable.
- Place about 1/2 cup of the chicken and cheese filling onto the lower third of each tortilla.
- Fold the sides of the tortilla inward over the filling. Then, tightly roll the tortilla up from the bottom, like a burrito. Secure the seam with a toothpick if necessary.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly spray a large baking sheet with cooking spray.
- Place the rolled chimichangas seam-side down on the prepared baking sheet. Spray the tops generously with cooking spray to help them crisp up.
- Bake for 15 to 20 minutes, flipping halfway through, until the tortillas are golden brown and crispy.
- Carefully remove the toothpicks before serving. Serve immediately with your favorite toppings like salsa, sour cream, or guacamole for a delicious Mexican food night idea.
Notes
- For the crispiest results, ensure chimichangas are not overcrowded on the baking sheet and spray tops evenly.
- Assembled chimichangas can be refrigerated for several hours before baking for easy make-ahead prep.
- Shredded chicken from a rotisserie chicken can be used for extra convenience.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 380 calories
- Sugar: 3
- Sodium: 550
- Fat: 16
- Carbohydrates: 38
- Fiber: 2
- Protein: 22