Hello, dear readers! If you’re looking for a delicious and easy-to-make meal that is sure to please everyone at your table, you’ve come to the right place. Today, we’re diving into the world of Tex-Mex cuisine with a fantastic Baked Chicken Chimichangas recipe.
Introduction
Baked Chicken Chimichangas are a delightful twist on the traditional deep-fried chimichangas. This baked version offers all the flavor and crunch without the extra oil. Originating from Mexican cuisine, chimichangas are essentially deep-fried burritos, but we’ve opted for a healthier baking method. This dish combines tender shredded chicken, creamy cheeses, and vibrant spices wrapped in a crispy tortilla. It’s perfect for a family dinner or a casual get-together.
Ingredients
To prepare this comforting Baked Chicken Chimichangas recipe, you’ll need:
- 8 oz package cream cheese
- 8 oz Pepperjack cheese, shredded
- 1 1/2 tbsp taco seasoning
- 1 lb cooked chicken, shredded
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese
- Green onions, for garnish
- Sour cream
- Salsa
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How to Make Baked Chicken Chimichangas
Follow these steps to create your own delicious Baked Chicken Chimichangas:
Step 1: Prepare the Filling
Mixing the Cheeses and Seasoning: In a bowl, stir together the cream cheese, shredded Pepperjack cheese, and taco seasoning until well combined.
Add Chicken: Fold in the shredded cooked chicken until evenly mixed with the cheese mixture.
Step 2: Assemble the Chimichangas
Fill and Roll: Divide the chicken and cheese mixture among the 8 flour tortillas. Tuck in the sides and roll up each tortilla to enclose the filling.
Step 3: Bake the Chimichangas
Preheat and Arrange: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
Baking: Place the rolled chimichangas seam side down in the prepared baking dish. Spray the tops of the tortillas with cooking spray.
Bake: Bake the chimichangas in the preheated oven for 15 minutes. After 15 minutes, carefully turn the chimichangas over and bake for an additional 15 minutes or until golden and crispy.
Step 4: Serve and Enjoy
Garnish and Serve: Remove the baked chimichangas from the oven. Serve them hot, garnished with shredded cheddar cheese, sliced green onions, sour cream, and salsa on the side.
Helpful Tips
- For a spicier kick, add some chopped jalapeños to the filling.
- Ensure the tortillas are fresh and pliable to avoid cracking when rolling.
Cooking Tips
- For extra flavor, you can marinate the chicken with lime juice and additional spices before cooking.
- A food processor can help shred the chicken quickly and evenly.
Serving Suggestions
- Pair these chimichangas with a side of Mexican rice or refried beans.
- A crisp, refreshing salad with a tangy vinaigrette makes a perfect complement to the rich flavors of the chimichangas.
Nutritional Information
These baked chimichangas are a healthier alternative to the traditional deep-fried version, offering fewer calories and less fat.
Nutritional Information (per serving)
- Calories: 410
- Carbohydrates: 34g
- Protein: 24g
- Fat: 20g
- Saturated Fat: 10g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 820mg
- Potassium: 320mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 600IU
- Vitamin C: 2mg
- Calcium: 250mg
- Iron: 2mg
These chimichangas provide a good balance of protein and carbohydrates, making them a satisfying meal.
Storage and Leftovers
Refrigerate: Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
Reheat: To reheat, place them in a preheated oven at 350°F for about 10-15 minutes or until heated through. This will help retain their crispiness.
For a creative twist, chop up leftover chimichangas and use them as a filling for a quesadilla or a topping for nachos.
Frequently Asked Questions (FAQs)
Q: Can I use corn tortillas instead of flour tortillas?
A: Yes, but keep in mind that corn tortillas are smaller and less flexible, which might make rolling them more challenging.
Q: Can I make these chimichangas ahead of time?
A: Absolutely! Prepare and assemble the chimichangas, then refrigerate them. Bake them just before serving for best results.
Q: What can I use instead of cream cheese?
A: Greek yogurt or a dairy-free cream cheese alternative can be used, though the flavor and texture will vary slightly.
Related Recipes
Conclusion
We hope you enjoy making and devouring these delicious Baked Chicken Chimichangas. They’re a wonderful addition to any meal plan and are sure to become a family favorite. Don’t forget to share your feedback and any unique variations you tried. Happy cooking!
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Baked Chicken Chimichangas: Easy and Delicious Recipe
Description
Hello, dear readers! If you’re looking for a delicious and easy-to-make meal that is sure to please everyone at your table, you’ve come to the right place. Today, we’re diving into the world of Tex-Mex cuisine with a fantastic Baked Chicken Chimichangas recipe.
Ingredients
- 8 oz package cream cheese
- 8 oz Pepperjack cheese, shredded
- 1 1/2 tbsp taco seasoning
- 1 lb cooked chicken, shredded
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese
- Green onions, for garnish
- Sour cream
- Salsa
Instructions
Step 1: Prepare the Filling
Mixing the Cheeses and Seasoning: In a bowl, stir together the cream cheese, shredded Pepperjack cheese, and taco seasoning until well combined.
Add Chicken: Fold in the shredded cooked chicken until evenly mixed with the cheese mixture.
Step 2: Assemble the Chimichangas
Fill and Roll: Divide the chicken and cheese mixture among the 8 flour tortillas. Tuck in the sides and roll up each tortilla to enclose the filling.
Step 3: Bake the Chimichangas
Preheat and Arrange: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
Baking: Place the rolled chimichangas seam side down in the prepared baking dish. Spray the tops of the tortillas with cooking spray.
Bake: Bake the chimichangas in the preheated oven for 15 minutes. After 15 minutes, carefully turn the chimichangas over and bake for an additional 15 minutes or until golden and crispy.
Step 4: Serve and Enjoy
Garnish and Serve: Remove the baked chimichangas from the oven. Serve them hot, garnished with shredded cheddar cheese, sliced green onions, sour cream, and salsa on the side.
Notes
- For a spicier kick, add some chopped jalapeños to the filling.
- Ensure the tortillas are fresh and pliable to avoid cracking when rolling.
