baked chicken chimichangas

Name: Baked Chicken Chimichangas
Prep time: 50 min
Cook time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 - bone-in chicken breasts; 3 cup(s) water; 1 tablespoon(s) chili powder; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) cumin; 1/4 teaspoon(s) pepper; 1/4 teaspoon(s) garlic powder; 1/4 teaspoon(s) onion powder; 1/8 teaspoon(s) cayenne pepper; 7 ounce(s) canned green chillies; 1/2 cup(s) onion, minced; 3 clove(s) garlic, minced; 2 tablespoon(s) butter; 2 tablespoon(s) all-purpose flour; 1 cup(s) chicken broth; 1/2 cup(s) sour cream; - salt & pepper, to taste; 8-10 - 8-10" flour tortillas; 8 ounce(s) shredded Monterey Jack cheese

(5 RATINGS)

1.02K Pinches 30 Photos

Muna Escobar

Knoxville, TN

Updated on Feb 20, 2018

This is a tasty recipe that is modified a bit from the original to cut down on some of the fat by baking the chimichangas instead of frying them.

Rate

Baked chicken chimichangas with a green chili sour cream sauce.

Blue Ribbon Recipe

Oh boy, these baked chicken chimichangas are fantastic! By brushing the tortillas with oil before baking, they crisp up beautifully but with less fat than deep frying. The meat filling is full of flavor. Cooking the meat with the bone and skin on makes the chicken succulent and rich. Muna's green chili sauce is so simple to make and amazing on top of the baked chimichanga. Simply delicious!

— The Test Kitchen

prep time 50 Min

cook time 25 Min

method Bake

yield 6-7 serving(s)

Ingredients

2 - bone-in chicken breasts
3 cups water
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
7 ounces canned green chillies
1/2 cup onion, minced
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup sour cream
- salt & pepper, to taste
8-10 - 8-10" flour tortillas
8 ounces shredded Monterey Jack cheese

How To Make baked chicken chimichangas

Test Kitchen Tips

When cooking the chicken, cook ribs down for a few minutes. Then flip and have the breast down for most of the time to make sure the chicken is fully cooked.

Step 1

Bring water to a boil. Once boiling, add the chicken. Simmer until chicken is cooked (about 20-25 min). Make sure to rotate the chicken occasionally to ensure even cooking.

Step 2

Season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper for about 15 minutes.
Step 3

Stir in half of the green chilies, onion, & garlic.
Step 4

Continue simmering until the liquid has reduced to 1 cup.
Step 5

Remove the chicken and shred.
Step 6

Return to the onion mixture.
Step 7

Meanwhile, melt the butter in a small saucepan over medium heat.
Step 8

Stir in the flour and cook for 1 minute.
Step 9

Whisk in the broth and simmer for a few minutes.
Step 10

Whisk in the other half of green chilies and the sour cream. Season to taste with salt & pepper.
Step 11

Spoon about 1/3 cup of the chicken filling onto each tortilla.
Step 12

Sprinkle on some cheese.
Step 13

Fold tightly into a burrito and place on a greased baking sheet or dish.
Step 14

Repeat with the remaining ingredients.
Step 15

Brush burritos all over with oil.
Step 16

Bake at 350 degrees until slightly golden (about 20-25 minutes depending on how crispy you want them).
Step 17

Serve with sour cream sauce. The sauce can be drizzled over it or used for dipping.
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