Introduction
Welcome to this delicious recipe for Baked Chicken Chimichangas! If you’re a fan of Mexican cuisine, then you’re in for a treat. These chimichangas are not only incredibly flavorful but also healthier than their deep-fried counterparts. In this article, I’ll take you through the step-by-step process of making these mouthwatering baked chimichangas. So, let’s get started!
Why You’ll Love This Recipe
There are several reasons why you’ll fall in love with these Baked Chicken Chimichangas. Firstly, they are incredibly easy to make. With just a few simple ingredients and minimal prep time, you can have a delicious meal on the table in no time. Secondly, by baking instead of frying them, you’ll enjoy the same crispy texture without the extra calories and guilt. Lastly, these chimichangas are incredibly versatile, allowing you to customize the filling to your liking. Whether you prefer a spicy kick or a milder flavor, you can easily adjust the ingredients to suit your taste.
Ingredients
To make these Baked Chicken Chimichangas, you’ll need the following ingredients:
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced onion
- 1/4 cup diced bell pepper
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 large flour tortillas
- Optional toppings: sour cream, guacamole, salsa
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
- In a large mixing bowl, combine the cooked chicken, black beans, corn kernels, diced onion, diced bell pepper, minced garlic, chili powder, cumin, paprika, salt, black pepper, and chopped cilantro. Mix well to combine.
- Place a tortilla on a clean surface and spoon about 1/2 cup of the filling mixture onto the center of the tortilla. Sprinkle some shredded cheese on top.
- Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito shape. Place it seam-side down on the prepared baking sheet.
- Repeat the filling and rolling process with the remaining tortillas and filling mixture.
- Lightly brush the tops of the chimichangas with olive oil or melted butter for a golden crust.
- Bake in the preheated oven for 20-25 minutes or until the chimichangas are crisp and golden.
- Remove from the oven and let them cool for a few minutes before serving.
Expert Tips for Success
For the best results when making these Baked Chicken Chimichangas, consider the following tips:
- Use cooked chicken that is seasoned or marinated for added flavor.
- Feel free to add other vegetables like diced tomatoes or jalapenos for an extra kick.
- If you prefer a vegetarian version, you can substitute the chicken with tofu or additional beans.
- To achieve a crispier texture, you can brush the chimichangas with egg wash before baking.
- For a spicier flavor, you can add hot sauce or red pepper flakes to the filling mixture.
Variations and Substitutions
If you’d like to switch things up or cater to dietary preferences, here are a few variations and substitutions you can try:
- Instead of chicken, you can use ground beef, shredded pork, or even shrimp.
- If you’re following a gluten-free diet, opt for corn tortillas instead of flour tortillas.
- For a vegan version, omit the cheese and use vegan-friendly ingredients like dairy-free sour cream and cheese alternatives.
Serving Suggestions
These Baked Chicken Chimichangas are delicious on their own, but you can amp up the meal by serving them with some tasty sides. You can serve them with a side of Mexican rice, refried beans, or a fresh salad. To add some extra freshness and flavor, top them with sour cream, guacamole, and salsa. Pair them with a refreshing drink like a cold glass of horchata or a classic margarita for the perfect Mexican-inspired feast!
FAQs
Q: Can I make these chimichangas ahead of time?
A: Absolutely! You can assemble the chimichangas ahead of time and refrigerate them until ready to bake. Just make sure to bake them within 24 hours for the best results.
Q: Can I freeze the baked chimichangas?
A: Yes, you can freeze the baked chimichangas for later. Simply let them cool completely, then wrap them individually in plastic wrap or aluminum foil before placing them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
Q: How do I reheat the frozen chimichangas?
A: To reheat the frozen chimichangas, preheat your oven to 350°F (175°C) and bake them for 20-25 minutes or until heated through.
Final Thoughts
These Baked Chicken Chimichangas are a fantastic addition to your recipe repertoire. They are packed with flavor, easy to make, and perfect for a busy weeknight or a casual gathering with friends. Give this recipe a try and enjoy the delightful combination of crispy tortillas, savory chicken, and delicious fillings. Don’t forget to get creative with your own variations and share your experiences with others. Happy cooking!
Baked Chicken Chimichangas
Delicious and healthier alternative to traditional deep-fried chimichangas, these Baked Chicken Chimichangas are filled with a flavorful mixture of chicken, beans, corn, and spices, wrapped in tortillas, and baked to crispy perfection. Easy to make and customizable to individual tastes.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced onion
- 1/4 cup diced bell pepper
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 large flour tortillas
- Optional toppings: sour cream, guacamole, salsa
- Olive oil or melted butter for brushing
Directions
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
- In a large mixing bowl, combine the cooked chicken, black beans, corn kernels, diced onion, bell pepper, minced garlic, chili powder, cumin, paprika, salt, black pepper, and cilantro. Mix well.
- Place a tortilla on a clean surface, spoon about 1/2 cup of filling onto the center, sprinkle with cheese, fold the sides over, and roll up tightly. Place seam-side down on the baking sheet.
- Repeat filling and rolling process with remaining tortillas and filling mixture.
- Brush tops of chimichangas with olive oil or melted butter.
- Bake in preheated oven for 20-25 minutes until crispy and golden.
- Let cool slightly before serving.
Nutrition Facts
