Baked Chimichangas
A classic chimichanga with a healthier twist. This delicious chicken chimichanga offers all the crispy crunch without the frying. These are baked chimichangas.
Servings: 4
Calories: 648kcal
Equipment
Ingredients
Meat Mixture:
- 2 tablespoons Vegetable oil
- 1 White onion chopped
- 3 cloves Garlic chopped
- 1 Jalapeno pepper diced (remove seeds for less heat)
- 1 1/2 teaspoons Chili powder
- 1/2 teaspoon Ground cumin
- 1/4 teaspoon Ground coriander
- ¼ teaspoon Paprika
- 1 teaspoon Kosher salt or to taste
- ½ cup Tomato sauce
- 1/4 cup Sour cream
- 2 tablespoons Fresh cilantro chopped (reserve some for garnish)
- 3 cups Shredded rotisserie chicken
The Rest
- 2 tablespoons Unsalted butter
- 2 tablespoons Vegetable oil
- 15 ounce Can refried beans
- 4 Flour tortillas 10 inch
- 1 cup Shredded monterey jack cheese plus more for topping
- Shredded lettuce for topping
- Tomato for topping
- Sour cream for topping
- Mexican rice for serving
Instructions
- Preheat the oven to 450 degrees F.
- Melt 2 Tablespoons butter with 2 Tablespoons vegetable oil in a skillet; Once melted, transfer to a bowl and set aside.
Filling/Meat Mixture
- Heat 2 tablespoons oil in a large skillet over medium-high heat.
- Add the onion, garlic and jalapeno and cook until soft, about 3 minutes.
- Add seasonings: chili powder, cumin, coriander, paprika and salt; cook 30 seconds.
- Add the tomato sauce and cilantro to the mixture and cook for 2-3 minutes until bubbling.
- Stir in the sour cream and chicken, and keep cooking until everything is warmed through.
- Remove from heat and set aside.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Set aside
Assemble Chimichangas
- Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese.
- Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet.
- Just before baking brush with the butter-oil mixture.
Bake
- Bake 8 to 10 minute, then remove from oven, flip the chimichangas over and brush them with the oil and butter mixture again.
- Bake another 8-10 minutes until crispy.
- Remove from oven and top with cheese, lettuce and tomato.
- Serve with rice and beans. Garnish with fresh cilantro.
Nutrition
Calories: 648kcal | Carbohydrates: 33g | Protein: 38g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 129mg | Sodium: 2031mg | Potassium: 499mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1072IU | Vitamin C: 9mg | Calcium: 321mg | Iron: 3mg