Baked Chicken Chimichangas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups shredded cooked chicken (450g)
02 -
1 tbsp olive oil
03 -
1 small onion, finely diced
04 -
1 green bell pepper, diced
05 -
2 garlic cloves, minced
06 -
1 can (4 oz) diced green chilies
07 -
1 tbsp taco seasoning
08 -
1/2 cup (120ml) chicken broth
09 -
1 cup shredded cheddar or Monterey Jack cheese (120g)
10 -
1 can (15 oz) refried beans (optional)
11 -
8 large flour tortillas
12 -
Vegetable oil, for frying
→ For Serving
13 -
Sour cream
14 -
Salsa
15 -
Guacamole
16 -
Freshly chopped cilantro
# Instructions:
01 -
Warm olive oil in a skillet over medium heat. Add the diced onion and green bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for another minute or two. Mix in the shredded chicken, diced chilies, taco seasoning, and chicken broth. Allow the mixture to cook for 3-5 minutes or until everything is well combined and heated through. Remove from heat and stir in shredded cheese.
02 -
Take a tortilla and spread a layer of refried beans (if using) down the center. Pile on a generous amount of the chicken filling. Fold the sides in toward the center, then roll tightly from the bottom into a burrito shape. If needed, secure with toothpicks to hold the roll together.
03 -
Heat approximately 1 inch of vegetable oil in a large skillet over medium-high heat. Place the chimichanga seam-side down in the hot oil and fry for about 2-3 minutes on each side until golden and crispy. Remove and set on a plate lined with paper towels to drain excess oil.
04 -
For a lighter version, preheat the oven to 400°F (200°C). Arrange the rolled chimichangas on a baking sheet, brush them with oil or melted butter, and bake for 20-25 minutes until golden and crispy.
05 -
Top your finished chimichangas with sour cream, salsa, guacamole, and freshly chopped cilantro. Serve hot and enjoy!
# Notes:
01 -
You can spice up your chimichangas by using spicy green chilies or adding chopped jalapeños for extra heat.
02 -
For an extra cheesy texture, add more shredded cheese into the filling.
03 -
Leftover chimichangas can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven for the best texture.