Description
These Ultimate Crispy Baked Chicken and Cheese Chimichangas offer a delightful combination of tender shredded chicken, flavorful spices, and melted Monterey Jack cheese wrapped in crispy baked flour tortillas. Perfect as a crowd-pleasing Mexican-inspired dish, they are baked to golden perfection for a healthier alternative to traditional fried chimichangas.
Ingredients
Filling
- 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
Assembly
- 8 large (10-inch) flour tortillas
- Cooking spray
Optional Toppings
- Salsa
- Sour cream
- Guacamole
Instructions
- Sauté Onion: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add Garlic: Add the minced garlic to the skillet and cook for 1 minute until fragrant.
- Cook Filling: Stir in the shredded chicken, mild red enchilada sauce, chili powder, cumin, and oregano. Cook, stirring occasionally, until the mixture is heated through and most of the liquid has evaporated, about 5 to 7 minutes. Season with salt and black pepper to taste. Remove from heat and let the mixture cool slightly.
- Mix Cheese: Once slightly cooled, stir the shredded Monterey Jack cheese into the chicken mixture until well combined.
- Warm Tortillas: Briefly warm the flour tortillas in the microwave or a dry skillet to make them pliable and easier to roll.
- Assemble Chimichangas: Place about 1/2 cup of the chicken and cheese filling onto the lower third of each tortilla. Fold the sides inward over the filling, then tightly roll the tortilla up from the bottom like a burrito. Secure the seam with a toothpick if needed.
- Prepare for Baking: Preheat your oven to 400°F (200°C). Lightly spray a large baking sheet with cooking spray.
- Arrange and Spray: Place the rolled chimichangas seam-side down on the prepared baking sheet. Spray the tops generously with cooking spray to promote crispiness.
- Bake: Bake the chimichangas for 15 to 20 minutes, flipping them halfway through the baking time, until the tortillas are golden brown and crispy.
- Serve: Carefully remove the toothpicks before serving. Serve immediately with optional toppings such as salsa, sour cream, or guacamole for a delicious meal.
Notes
- To make the chimichangas extra crispy, ensure you spray both the baking sheet and the tops of the chimichangas with cooking spray before baking.
- You can substitute shredded cheese with other melting cheeses like cheddar or a Mexican blend.
- Leftover chimichangas can be refrigerated and reheated in the oven to retain crispiness.
- For spicier filling, add diced jalapeños or hot sauce to the chicken mixture.
- Make sure to remove toothpicks before eating to avoid injury.
