This baked chicken chimichanga recipe is a healthier & lighter version of the deep-fried one. They come together so quickly: just put it in a casserole dish, bake, and serve. My boys love it and can’t get enough when I cook these.
Authentic Mexican food is vibrant, delicious, fresh, and fun. It is also colorful and spicy, using an amazing array of chillies, both fresh and dried. Many important ingredients are readily available everywhere, such as tomatoes, limes, coriander, red onion, avocado, and corn.
There’s a common perception that Mexican food is both spicy and heavy but, in fact, true Mexican food has both a depth of flavor – with its combination of savory and earthy flavors – and a lightness from its generous use of fresh herbs, vegetables and citrus. In most of Mexico it would be very unusual to put cheese in tacos, enchiladas, or tostadas, for example, and if it were used it would be a Mexican panela cheese (a smooth, fresh, white cheese). One of the dishes that’s considered heavy is the deep fried chimicanga.
Tell me, who doesn’t love a crispy, deep fried chimichanga.. I think it’s the guilty pleasure that everyone loves. Many would argue Chimichanga is truly not Mexican, and I can’t really speak on that. Read the history of Chimichangas HERE.
What is a Chimichanga?
Chimichangas are a popular Tex-Mex dish made by filling a tortilla with meat, beans, cheese, and other ingredients that are then rolled up and fried. In other words, it is basically a fried burrito. How could that not be good?? When you think about it, the chimichangas are actually quite similar to a burrito, with the added step of deep-frying. The end result is a nice, crispy outer shell surrounding a yummy, hot filling. Each bite brings forth a surge of delicious flavors and textures. We’re getting hungry just thinking about it.
Chimichangas are especially popular in Arizona, and you can make them just as good as you’d find at the restaurants there by following this easy recipe!
How to make Baked Chicken Chimichanga
Don’t be overwhelmed by the lengthy recipe of this baked chicken chimichanga. It’s just mostly what you have in your pantry and I promise, it comes together very quickly.
Although I love a good crispy deep fried chicken chimichanga, you can get the same flavors with the baked chicken chimichanga, without all the oil. Baked Chicken Chimichangas can be made individually or packed in a casserole dish and baked once and served.
- 5 boneless chicken thighs
- Sea salt
- 2 green onions, chopped (about ¼ cup)
- Freshly ground pepper
- ⅓ tsp cumin
- ⅓ tsp dried oregano
- 1 cup of fresh picante sauce or store bought
- ½ cup finely chopped yellow onion
- 3 clove garlic, minced
- 1 cup tomato puree or 14 oz can of tomato
- ½ cup minced fresh cilantro
- 1 jalapeno pepper, seeded and halved
- 1 tablespoons lime juice
- 2 teaspoon chili powder/paprika
- ½ teaspoon salt
- ¼ teaspoon grated lime zest
- 1 chipotle in adobo
- 1 tsp hot pepper sauce
- ½ tsp cumin
- ¼ tsp ground coriander
- Shredded chicken
- Refried beans
- ½ cup Shredded cheese
- 1 Tbsp flour
- 3 Tbsp water
- 6(8 inch) flour tortillas
- 2 tablespoons olive oil
- diced tomato
- sour cream
- guacamole
- shredded cheddar cheese
- Sprinkle some salt and pepper on the chicken, and cook chicken breasts in frying pan until tender and no longer pink with . Or boil it in chicken stock and shred in food processor or two forks.
- In a mixing bowl, Add shredded chicken chicken, green onion, pepper, cumin and oregano to a mix bowl and mix to combine.
- You can mix all the ingredients for the sauce and use it as is or cook it a little.
- In a pan, add some oil. Cook the onion for a minute, add garlic, tomato puree, jalapeno pepper, paprika, salt, chipotle, zest, pepper sauce, cumin, salt and coriander. Bring it to a simmer until it is slightly concentrated. Switch off the heat and add the lime juice, cilantro. Mix well!
- Add this to the chicken and set aside.
- Take one large flour tortilla.
- Spread some refried beans.
- Then ½ cup of the chicken mixture in the center of each tortilla.
- Add some cheese.
- Fold opposite sides over filling and roll up like a burrito. Use the slurry to stick the corners.
- For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
- For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.
- Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .
If you make this baked chicken chimichanga, *Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
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