Baked Chicken Chimichangas
Enjoy the perfect blend of crispy tortillas and zesty chicken with these Baked Chicken Chimichangas. Each bite is a delightful burst of flavor, making them an ideal choice for family dinners or casual gatherings. With minimal cleanup and easy preparation, you’ll impress your guests while savoring every tasty morsel. Serve with your favorite salsa and sour cream for an extra kick!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 cup salsa verde
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a skillet over medium heat, add oil and cook chicken breasts seasoned with salt, pepper, cumin, and chili powder until no longer pink (about 6-8 minutes per side). Remove from heat and shred the chicken.
- Lay each tortilla flat, spoon shredded chicken and cheese in the center. Fold sides in and roll from bottom to top.
- Place chimichangas seam-side down in the baking dish, spray tops with nonstick spray or brush with olive oil. Bake for 25-30 minutes until golden brown.
- Remove from oven, let cool slightly, serve drizzled with salsa verde and topped with sour cream.
Nutrition
- Serving Size: 1 chimichanga (approximately 165g)
- Calories: 360
- Sugar: 2g
- Sodium: 590mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: - For added flavor, marinate the chicken in spices for at least an hour before cooking. - Substitute chicken with beef or black beans for a vegetarian option. - Store leftovers in an airtight container; reheat in the oven at 350°F until warm.