Oven-Baked Chicken Chimichangas
Savor the delightful flavors of these Oven-Baked Chicken Chimichangas! Packed with juicy shredded chicken, seasoned to perfection with aromatic spices and savory salsa, these chimichangas are a healthier twist on a Mexican classic. Instead of frying, they are baked to a crispy, golden perfection and served with creamy sour cream and zesty guacamole. Perfect for a family dinner or a gathering with friends, these chimichangas are sure to please!
6
Servings
400
Calories
13
Ingredients
Ingredients
cooked chicken
2 1/2 cups (shredded)
olive oil
2 tablespoons
onion
1/2 cup (chopped)
garlic
2 cloves (minced)
chili powder
1/2 teaspoon
salsa
16 ounces (mild or spicy)
ground cumin
1/2 teaspoon
cinnamon
1/2 teaspoon
flour tortillas
6 pieces (10-inch size)
refried beans
1 cup
olive oil
for basting
sour cream
for serving
guacamole
for serving
Instructions
1
Preheat your oven to 450°F (232°C) and lightly grease a baking pan.
2
In a large saucepan, heat olive oil over medium heat. Add chopped onions and minced garlic, and sauté until the onions are soft and translucent, about 3-4 minutes.
3
Stir in the chili powder, ground cumin, cinnamon, and salsa. Mix well to combine all the ingredients, then add the shredded chicken.
4
Cook the mixture for a few minutes until it’s heated through, then remove from heat and allow it to cool slightly.
5
Spread a heaping tablespoon of refried beans onto the center of each flour tortilla.
6
Top each with approximately 1/2 cup of the chicken mixture.
7
Fold the bottom of the tortilla over the filling, then fold in the sides, and roll it up tightly from bottom to top. Secure with a toothpick if needed.
8
Place the chimichangas seam side down on the prepared baking pan.
9
Brush all sides of each chimichanga with olive oil to ensure they crisp up nicely.
10
Bake in the preheated oven for 20-25 minutes, turning every 5 minutes, until they are golden brown and crispy.
11
Serve hot with a side of sour cream and guacamole.
Nutrition Information
18g
Fat
33g
Carbs
27g
Protein
833mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What are Oven-Baked Chicken Chimichangas?
Oven-Baked Chicken Chimichangas are a healthier twist on the traditional Mexican classic, featuring shredded chicken seasoned with aromatic spices and salsa, baked until golden and crispy instead of deep-fried.
How many servings does this recipe yield?
This recipe is designed to make 6 servings.
What oven temperature is required for baking these chimichangas?
The oven should be preheated to 450°F (232°C) for optimal crispiness.
How long do the chimichangas need to bake?
Bake the chimichangas for 20-25 minutes until they are golden brown and crispy.
Should I turn the chimichangas while they are in the oven?
Yes, you should turn them every 5 minutes to ensure they crisp up evenly on all sides.
What are the primary ingredients in the filling?
The filling consists of cooked shredded chicken, chopped onions, minced garlic, salsa, chili powder, ground cumin, cinnamon, and refried beans.
How many calories are in one serving of Oven-Baked Chicken Chimichangas?
Each serving contains approximately 400 calories.
How much protein is provided in this recipe?
One serving provides 27 grams of protein.
What size flour tortillas are recommended?
The recipe calls for 6 pieces of 10-inch flour tortillas.
What type of salsa should I use?
You can use 16 ounces of either mild or spicy salsa depending on your heat preference.
How do I prepare the chicken for the filling?
The recipe requires 2 1/2 cups of cooked chicken that has been shredded.
What is the fat content per serving?
There are 18 grams of fat in each serving.
How much sodium is in these chimichangas?
Each serving contains 833mg of sodium.
What carbohydrates are in this dish?
There are 33 grams of carbohydrates per serving.
How do I ensure the chimichangas become crispy without frying?
Brush all sides of each chimichanga with olive oil before baking at a high temperature of 450°F.
What toppings are suggested for serving?
It is recommended to serve them with a side of creamy sour cream and zesty guacamole.
How do I assemble the tortillas?
Spread a tablespoon of refried beans on the center, add 1/2 cup of chicken mixture, fold the bottom and sides, then roll tightly.
Do I need to secure the tortillas with anything?
You can secure the rolled tortillas with a toothpick if needed to keep them from unfolding during baking.
How should I place them on the baking pan?
Place the chimichangas seam side down on a lightly greased baking pan.
How long should I sauté the onions and garlic?
Sauté the chopped onions and minced garlic in olive oil for about 3-4 minutes until they are soft and translucent.
What seasonings are added to the chicken mixture?
Stir in 1/2 teaspoon each of chili powder, ground cumin, and cinnamon along with the salsa.
Should the chicken mixture be cooled before filling?
After heating the mixture through, remove it from the heat and allow it to cool slightly before assembling the chimichangas.
How much refried beans should I use per tortilla?
Use a heaping tablespoon of refried beans for each 10-inch tortilla.
How much oil is needed for the initial sautéing?
The recipe uses 2 tablespoons of olive oil to sauté the onions and garlic.
Are these chimichangas suitable for a family dinner?
Yes, they are described as a perfect meal for a family dinner or a gathering with friends.
Does this recipe include fiber or sugar information?
No, the nutritional data provided does not specify fiber or sugar content.
Can I use raw chicken for this recipe?
The recipe specifically calls for 2 1/2 cups of cooked, shredded chicken.
How much onion is required?
You will need 1/2 cup of chopped onion.
What is the total number of ingredients used?
There are 13 total ingredients used in this recipe.
What makes this a 'healthier twist'?
It is considered healthier because the chimichangas are baked to a crispy perfection rather than being deep-fried in oil.