Baked Chicken Chimichangas are a healthier twist on the old Mexican classic chimichanga recipe. You won’t even miss this chimichanga being fried because they get nice and crispy in this oven-fried version! These chicken chimichangas can easily be made at home for dinner so keep this chicken recipe in your keeper file.
I’m originally from Mesa, Arizona where phenomenal Mexican restaurants are on every corner. The love for Mexican food is in my blood.
Moving to Florida with the prominent Latin culture I thought I would have the same luxury but good Mexican is surprisingly hard to find.
The closest decent Mexican joint is about a half hour away so I end up making it at home most of the time.
WHAT IS A CHIMICHANGA?
Chimichanga is a Mexican entree that traditionally is a tortilla filled with meat or beans. Chimichangas are basically a burrito that is deep fried.
INGREDIENTS
2 cups cooked chicken, chopped or shredded
1 cup of your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 cup shredded cheddar cheese
2 green onions, chopped (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons butter, melted
diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping
INSTRUCTIONS
Preheat oven to 400°F.
Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
Garnish with desired toppings and serve with salsa on the side.