Baked Chicken Chimichangas

30
Muna Escobar

By
@supermomma5

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.

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!

Note: 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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 5 votes

Comments:
Serves:
6-7
Prep:
50 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • 2
    bone-in chicken breasts
  • 3 c
    water
  • 1 Tbsp
    chili powder
  • 1/2 tsp
    salt
  • 1/2 tsp
    cumin
  • 1/4 tsp
    pepper
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • 1/8 tsp
    cayenne pepper
  • 7 oz
    canned green chillies
  • 1/2 c
    onion, minced
  • 3 clove
    garlic, minced
  • 2 Tbsp
    butter
  • 2 Tbsp
    all-purpose flour
  • 1 c
    chicken broth
  • 1/2 c
    sour cream
  • ·
    salt & pepper, to taste
  • 8-10
    8-10" flour tortillas
  • 8 oz
    shredded Monterey Jack cheese

How to Make Baked Chicken Chimichangas

Step-by-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.
  2. Season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper for about 15 minutes.
  3. Stir in half of the green chilies, onion, & garlic.
  4. Continue simmering until the liquid has reduced to 1 cup.
  5. Remove the chicken and shred.
  6. Return to the onion mixture.
  7. Meanwhile, melt the butter in a small saucepan over medium heat.
  8. Stir in the flour and cook for 1 minute.
  9. Whisk in the broth and simmer for a few minutes.
  10. Whisk in the other half of green chilies and the sour cream. Season to taste with salt & pepper.
  11. Spoon about 1/3 cup of the chicken filling onto each tortilla.
  12. Sprinkle on some cheese.
  13. Fold tightly into a burrito and place on a greased baking sheet or dish.
  14. Repeat with the remaining ingredients.
  15. Brush burritos all over with oil.
  16. Bake at 350 degrees until slightly golden (about 20-25 minutes depending on how crispy you want them).
  17. Serve with sour cream sauce. The sauce can be drizzled over it or used for dipping.

Printable Recipe Card

About Baked Chicken Chimichangas

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Collection: Fiesta Time!



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