Crispy Baked Chicken Chimichangas with Creamy Green Chili Sauce
Savor the flavor of these Crispy Baked Chicken Chimichangas, a delightful Mexican-inspired dish perfect for dinner gatherings or weeknight meals. Bursting with seasoned shredded chicken and topped with a luscious creamy green chili sauce, these chimichangas are baked to perfection, offering a healthier twist on a classic favorite. Serve them with a side of your favorite salsa or guacamole for an extra burst of flavor. Your friends and family will love this comforting dish that’s simple to prepare and packed with deliciousness!
6
Servings
400
Calories
13
Ingredients
Ingredients
shredded cooked chicken breasts
2 1/2 cups (cooked and shredded)
salsa
1 cup (preferably chunky)
small onion
1 (chopped)
ground cumin
3/4 teaspoon
dried oregano
1/2 teaspoon
flour tortillas
6 (10-inch, warmed)
shredded cheddar cheese
3/4 cup
reduced-sodium chicken broth
1 cup
chicken bouillon granules
2 teaspoons
pepper
1/8 teaspoon
all-purpose flour
1/4 cup
fat-free half-and-half
1 cup
chopped green chilies
4 ounces (canned)
Instructions
1
In a large skillet, combine the shredded chicken, salsa, chopped onion, ground cumin, and dried oregano. Simmer over medium heat until the mixture is heated through and the liquid has mostly evaporated, about 5-7 minutes.
2
Preheat your oven to 425°F (220°C) and spray a 13x9 inch baking dish with cooking spray.
3
Take each warmed tortilla and place 1/2 cup of the chicken mixture down the center. Top with 2 tablespoons of shredded cheddar cheese.
4
Carefully fold the sides of the tortilla over the filling and roll it up tightly, ensuring the seam is on the bottom. Place each chimichanga seam-side down in the prepared baking dish.
5
Bake the chimichangas uncovered in the preheated oven for 15 minutes or until they are lightly browned and crispy.
6
Meanwhile, in a saucepan over medium heat, combine the chicken broth, chicken bouillon granules, and pepper. Stir until the bouillon is completely dissolved.
7
In a bowl, whisk together the all-purpose flour and fat-free half-and-half until smooth. Gradually stir this mixture into the broth and bring to a boil, cooking and stirring for about 2 minutes or until the sauce has thickened.
8
Stir in the chopped green chilies and cook until heated through.
9
Once the chimichangas are done, top them generously with the creamy green chili sauce before serving. Enjoy!
Nutrition Information
11.7g
Fat
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Baked Chicken Chimichangas?
They are a Mexican-inspired dish featuring seasoned shredded chicken wrapped in tortillas and baked until crispy, then topped with a creamy green chili sauce.
How many servings does this recipe provide?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much protein is in each chimichanga?
There are 30g of protein per serving.
What is the fat content of this dish?
Each serving contains 11.7g of fat.
What size tortillas should I use?
The recipe calls for 6 10-inch warmed flour tortillas.
At what temperature should the oven be set?
Preheat your oven to 425°F (220°C).
How long do the chimichangas need to bake?
Bake them uncovered for 15 minutes or until they are lightly browned and crispy.
What type of chicken is used in this recipe?
You will need 2 1/2 cups of shredded cooked chicken breasts.
What kind of cheese is added to the filling?
The recipe uses shredded cheddar cheese.
What ingredients make up the chicken filling mixture?
The filling consists of shredded chicken, salsa, chopped onion, ground cumin, and dried oregano.
How do I prevent the chimichangas from unrolling while baking?
Place each rolled chimichanga seam-side down in the prepared baking dish.
How do you make the creamy green chili sauce?
Combine chicken broth, bouillon, and pepper in a saucepan, then stir in a mixture of flour and fat-free half-and-half before adding chopped green chilies.
What type of green chilies are required?
The recipe calls for 4 ounces of canned chopped green chilies.
What kind of broth is recommended for the sauce?
Use reduced-sodium chicken broth for the sauce.
What size baking dish is needed?
A 13x9 inch baking dish is recommended.
How much filling goes into each tortilla?
Place 1/2 cup of the chicken mixture and 2 tablespoons of cheese in each tortilla.
Is this recipe healthy?
Yes, it is considered a healthier twist on the classic version because the chimichangas are baked rather than fried.
What kind of half-and-half is used in the sauce?
The recipe specifies fat-free half-and-half.
What seasonings are used for the chicken?
The chicken is seasoned with ground cumin and dried oregano.
Should I grease the baking dish?
Yes, spray the baking dish with cooking spray before placing the chimichangas.
What type of salsa should I use?
A chunky salsa is preferred for the chicken mixture.
How do you know when the sauce is ready?
The sauce is ready once it has thickened, usually after cooking and stirring for about 2 minutes after reaching a boil.
What can I serve with these chimichangas?
They are excellent served with a side of salsa or guacamole.
Is this an easy recipe to prepare?
Yes, it is described as simple to prepare and perfect for weeknight meals.
How many ingredients are in this recipe?
There are 13 total ingredients in this recipe.
What is the preparation for the onion?
One small onion should be finely chopped.
How long should the chicken mixture simmer?
Simmer the chicken mixture for 5-7 minutes until the liquid has mostly evaporated.
What category of food does this belong to?
This recipe is categorized under Chicken and Mexican food.
Are the chimichangas baked covered or uncovered?
The chimichangas should be baked uncovered to achieve a crispy texture.