Baked Chicken Chimichangas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Dinner
Cuisine: Mexican
Serves: 4-6
Ingredients
Shredded Chicken Ingredients:
  • 5 boneless chicken thighs
  • Sea salt
  • 2 green onions, chopped (about ¼ cup)
  • Freshly ground pepper
  • ⅓ tsp cumin
  • ⅓ tsp dried oregano
Sauce
  • 1 cup of fresh picante sauce or store bought
For the picante sauce
  • 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
Chimichanga Fillings:
  • Shredded chicken
  • Refried beans
  • ½ cup Shredded cheese
Slurry (to seal chimichangas) Ingredients:
  • 1 Tbsp flour
  • 3 Tbsp water
Assembly
  • 6(8 inch) flour tortillas
  • 2 tablespoons olive oil
To serve with
  • diced tomato
  • sour cream
  • guacamole
  • shredded cheddar cheese
Instructions
Shredded Chicken
  1. 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.
  2. In a mixing bowl, Add shredded chicken chicken, green onion, pepper, cumin and oregano to a mix bowl and mix to combine.
Picante Sauce
  1. You can mix all the ingredients for the sauce and use it as is or cook it a little.
  2. 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!
  3. Add this to the chicken and set aside.
Assembly
  1. Take one large flour tortilla.
  2. Spread some refried beans.
  3. Then ½ cup of the chicken mixture in the center of each tortilla.
  4. Add some cheese.
  5. Fold opposite sides over filling and roll up like a burrito. Use the slurry to stick the corners.
cooking methods
  1. For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.
  2. 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.
  3. Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice .
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2020/07/26/baked-chicken-chimichanga/