Baked Chicken Chimichangas -This healthier version of Chimichangas is stuffed with shredded chicken, enchilada sauce (or picante/salsa), mild green chiles and cheese, and is baked instead of fried. Super simple, perfect for busy weeknights, and only 302 calories/serving.
This is such an easy meal option! Make a batch ahead of time and freeze or whip up a batch for dinner tonight in under 30 minutes. You'll have piping hot, cheesy chicken wrapped up in a flour tortilla and baked to golden brown perfection. Top with extra cheese, sour cream, tomatoes, guacamole or thinly sliced lettuce and diced tomatoes ( my favorite! the combination of the warm spicy chicken, toasty tortilla and the crisp lettuce and tomatoes is delish!) .
This recipe calls for cooked shredded chicken. While it’s possible to buy already shredded chicken, it’s so easy (and more economical) to make your own. Here’s how:
How to Make Shredded Chicken (can be made ahead of time)
- In a large pot, add chicken breasts to pot ( try not to overlap too much) and generously season with salt and pepper. Place enough water in the pot to cover chicken by about 1 inch. Bring water to a boil and then reduce heat to simmer. Cook chicken until it is no longer pink in the center (approx. 8-10 minutes, unless you have very thick chicken breasts in which case it may take closer to 15 minutes.) Cut a small slit in breast with a knife to check if chicken is thoroughly cooked.
- Remove chicken breasts from water, place on a cutting board and allow to cool for at least 10 minutes. Use two forks to shred chicken (Use one fork to hold chicken breast against the cutting board and use the other fork to pull /scrap chicken from the breast). If the pieces you pull off the breast are larger than bite size, use two forks to shred/pull apart into smaller pieces.
Shredded Chicken vs. Bite Size Pieces of Chicken
You can use either shredded chicken or bite size pieces of chicken for this recipe (cooked). To cook bite size pieces of chicken coat a skillet with non-stick cooking spray or a small amount of olive oil and cook on the stove-top.
How to Fold Chimichangas (so the filling doesn't leak out)
Folding Chimichangas is kind of like making an “envelope” around the chicken filling.
- Lay tortillas on a flat surface, like a cutting board. Place ⅙th of the chicken mixture down the center of each tortilla (vertically) leaving about 2 inches on each end without filling.
- Fold left side of tortilla toward the center of filling and repeat with the right side, leaving about 1-2 inches of filling showing in the middle. There should be a gap of about 1-2 inches between the sides you just folded towards the middle.
- While holding the “flaps” on each side (the part of the tortilla that does not have filling) roll the tortilla up from the bottom, half way. Push any filling that is spilling over, toward the middle of the tortilla.
- Continue to roll up tortilla, and place seam-side down on baking sheet.
Recipe Tips:
Make ahead and Freeze- Prepare according to direction, (skip the melted butter) and wrap each chimichanga in aluminum foil. Place foil wrapped chimichangas in a Freezer safe ziplock bag or container. When ready to use Bake at 375 ( in aluminum foil wrappers) for 45 minutes. Unwrap after 45 minutes and brush with melted butter. Return to the oven (uncovered) for about 10 minutes ( until lightly browned).
Add Ins- You can easily add beans ( refried or black beans ( 1 (15oz.) can ) or rice ( about 1 ½ cups) to this recipe. You can mix in with the chicken mixture or layer the beans/rice on tortillas first and top with chicken mixture. You should have enough filling for 8-10 Chimichangas
Enchilada sauce/Picante Sauce/Salsa- You can use whatever you prefer, enchilada sauce, picante sauce or salsa. Or a combination. You'll need 1 cup total. ( plus extra for topping)
Baked Chicken Chimichangas would be great served with Skillet Mexican Street Corn and/or Spanish Rice.
Baked Chicken Chimichangas
Ingredients
- 1 lb. boneless skinless chicken breasts cooked and shredded (about 3 cups) * (instructions below)
- 1 cup enchilada sauce or picante sauce or salsa
- 1 teaspoon ground cumin
- 1 4oz can diced mild green chiles
- ½ cup shredded cheddar cheese or Mexican blend
- 6 8 inch flour tortillas
- 1 tablespoon butter
- Optional Garnishes- sour cream chopped tomatoes and lettuce, guacamole, additional cheese or enchilada/picante sauce
Instructions
- Preheat oven to 375F . Prepare a baking sheet by spraying with non-stick cooking spray or lining with aluminum foil/parchment paper.
- Place shredded chicken in a large bowl with enchilada sauce (or picante sauce),cumin, diced green chiles and cheese. Mix thoroughly.
- Lay tortillas on a flat surface, like a cutting board. Place ⅙th of the chicken mixture down the center of each tortilla (vertically) leaving an inch or so on each end.
- Fold left side of tortilla toward the center of filling and repeat with the right side, leaving about 1-2 inches of filling showing in the middle.
- While holding the “flaps” on each side, Roll the tortilla up from the bottom and place seam-side down on baking sheet.
- Melt butter in microwave or saucepan on stovetop. Brush over top of tortillas.
- Bake, uncovered, 20-25 minutes until heated through. Top with additional enchilada( or picante ) sauce and cheese and garnish with sour cream, chopped tomatoes/lettuce or guacamole if desired
Notes
In a large pot, add chicken breasts to pot ( try not to overlap too much) and generously season with salt and pepper. Place enough water in the pot to cover chicken by about 1 inch. Bring water to a boil and then reduce heat to simmer. Cook chicken until it is no longer pink in the center (approx. 8-10 minutes, unless you have very thick chicken breasts in which case it may take closer to 15 minutes.) Cut a small slit in breast with a knife to check if chicken is thoroughly cooked.
Remove chicken breasts from water, place on a cutting board and allow to cool for at least 10 minutes. Use two forks to shred chicken (Use one fork to hold chicken breast against the cutting board and use the other fork to pull /scrap chicken from the breast). If the pieces you pull off the breast are larger than bite size, use two forks to shred/pull apart into smaller pieces.
Make ahead and Freeze
To Make Ahead - Prepare according to direction, (skip the melted butter) and wrap each chimichanga in aluminum foil. Place foil wrapped chimichangas in a Freezer safe ziplock bag or container. When ready to use Bake at 375 ( in aluminum foil wrappers) for 45 minutes. Unwrap after 45 minutes and brush with melted butter. Return to the oven (uncovered) for about 10 minutes ( until lightly browned).
Nutrition
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