When it comes to Mexican cuisine, chimichangas are often seen as a guilty pleasure due to their traditionally deep-fried nature. But what if you could enjoy all the deliciousness of this classic dish without the excess grease? Enter the oven-baked chicken chimichanga—a healthier, yet equally satisfying alternative. Packed with seasoned chicken, salsa, and gooey cheese, this recipe brings you all the vibrant flavors of a traditional chimichanga while offering a lighter and more nutritious twist. Whether you’re planning a family dinner or just looking to spice up your weekly meal plan, this recipe is sure to become a favorite.
Ingredients:
- 2 cups of cooked, shredded chicken (use leftover rotisserie chicken for convenience)
- 1 cup of salsa (choose your preferred heat level)
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1 cup of shredded cheese (cheddar, Monterey Jack, or a mix)
- 6 large flour tortillas
- 2 tablespoons of melted butter (or olive oil for an even lighter option)
Instructions:
- Preheat the Oven : Begin by preheating your oven to 400°F (200°C). Cover a baking sheet with parchment paper or give it a light coat of oil to keep your food from sticking.
- Prepare the Chicken Filling : In a large bowl, combine the shredded chicken, salsa, ground cumin, and chili powder. Stir the mixture until all the chicken is evenly coated with the salsa and spices. The salsa helps to keep the filling moist while adding a burst of flavor.
- Assemble the Chimichangas : Lay out your flour tortillas on a clean surface. Spoon about 1/3 cup of the chicken mixture into the center of each Top the chicken with a hearty layer of shredded cheese. Fold the sides of the tortilla in, then roll it up from bottom to top, making sure the filling is securely enclosed.
- Brush and Bake : Arrange the chimichangas with the seams facing down on the lined baking sheet. Brush the tops of the chimichangas with melted butter to give them a golden, crispy exterior. For an even lighter version, you can use olive oil instead of butter.
- Bake to Perfection : Bake the chimichangas in the preheated oven for 20-25 minutes or until they are golden brown and crispy. The cheese inside should be melted, and the tortillas should have a satisfying crunch.
- Serve and Enjoy : Remove the chimichangas from the oven and allow them to cool for a couple of minutes before serving. For a complete meal, serve with guacamole, sour cream, or a fresh side salad.
Conclusion:
These oven-baked chicken chimichangas offer a perfect balance of flavor and texture without the guilt that comes with traditional deep-frying. The spiced chicken and melty cheese filling paired with the crispy, baked tortilla create a satisfying dish that’s both comforting and wholesome. Whether you’re looking for a healthier weeknight dinner or a dish to impress guests, this recipe delivers all the goodness of a chimichanga with a health-conscious twist. Enjoy your meal with the confidence that it’s both delicious and nutritious!