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Baked Chicken Chimichangas

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Chicken Chimichangas are crispy, golden burritos filled with seasoned shredded chicken, cheese, and beans, then fried or baked until crisp. These Mexican-inspired delights are perfect for a satisfying meal served with salsa, guacamole, or sour cream.

Ingredients

  • For Serving:

Instructions

  1. Prepare the Chicken Filling:Heat olive oil in a skillet over medium heat. Add diced onion and green bell pepper, cooking until softened (about 5 minutes).Add minced garlic and cook for an additional 1-2 minutes.Stir in shredded chicken, diced green chilies, taco seasoning, and chicken broth. Cook for 3-5 minutes until the mixture is heated through and well combined.Remove from heat and stir in the shredded cheese.
  2. Heat olive oil in a skillet over medium heat. Add diced onion and green bell pepper, cooking until softened (about 5 minutes).
  3. Add minced garlic and cook for an additional 1-2 minutes.
  4. Stir in shredded chicken, diced green chilies, taco seasoning, and chicken broth. Cook for 3-5 minutes until the mixture is heated through and well combined.
  5. Remove from heat and stir in the shredded cheese.
  6. Assemble the Chimichangas:Lay a tortilla flat and spread a layer of refried beans (if using) in the center.Add a generous scoop of the chicken mixture on top.Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a burrito. Secure with toothpicks if needed.Repeat with the remaining tortillas and filling.
  7. Lay a tortilla flat and spread a layer of refried beans (if using) in the center.
  8. Add a generous scoop of the chicken mixture on top.
  9. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a burrito. Secure with toothpicks if needed.
  10. Repeat with the remaining tortillas and filling.
  11. Fry the Chimichangas:Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.Once hot, carefully add the chimichangas seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.Transfer to a plate lined with paper towels to drain excess oil.(Alternative Baking Method)Preheat the oven to 400°F (200°C). Place assembled chimichangas on a baking sheet, brush with oil or melted butter, and bake for 20-25 minutes, or until golden and crispy.
  12. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
  13. Once hot, carefully add the chimichangas seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.
  14. Transfer to a plate lined with paper towels to drain excess oil.
  15. Preheat the oven to 400°F (200°C). Place assembled chimichangas on a baking sheet, brush with oil or melted butter, and bake for 20-25 minutes, or until golden and crispy.
  16. Serve:Top with sour cream, salsa, guacamole, and chopped fresh cilantro. Serve hot!
  17. Top with sour cream, salsa, guacamole, and chopped fresh cilantro. Serve hot!

Notes

Add spice:Use spicy green chilies or add chopped jalapeños for heat.
Make it cheesy:Add more shredded cheese inside the chimichangas for extra gooeyness.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

Find it online: https://cosycookery.com/baked-chicken-chimichangas/