baked chicken chimichangas

★★★★★ 5 Reviews
supermomma5 avatar
By Muna Escobar
from Knoxville, TN

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!

— The Test Kitchen @kitchencrew
★★★★★ 5 Reviews
serves 6-7
prep time 50 Min
cook time 25 Min
method Bake

Ingredients For baked chicken chimichangas

  • 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

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.
  • Adding the chicken to simmering water.
    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.
  • Adding seasonings to the water.
    2
    Season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper for about 15 minutes.
  • Pouring green chilies into the pot with the chicken.
    3
    Stir in half of the green chilies, onion, & garlic.
  • Simmering until the liquids have reduced.
    4
    Continue simmering until the liquid has reduced to 1 cup.
  • Shredding the chicken with two forks.
    5
    Remove the chicken and shred.
  • Combining the shredded chicken and onion mixture.
    6
    Return to the onion mixture.
  • Melting butter in a separate saucepan.
    7
    Meanwhile, melt the butter in a small saucepan over medium heat.
  • Whisking in flour.
    8
    Stir in the flour and cook for 1 minute.
  • Adding chicken stock to the flour and butter.
    9
    Whisk in the broth and simmer for a few minutes.
  • Whisking in sour cream, chilies, salt, and pepper.
    10
    Whisk in the other half of green chilies and the sour cream. Season to taste with salt & pepper.
  • Spooning chicken filling onto tortilla.
    11
    Spoon about 1/3 cup of the chicken filling onto each tortilla.
  • Sprinkling on cheese.
    12
    Sprinkle on some cheese.
  • Folding into a burrito shape.
    13
    Fold tightly into a burrito and place on a greased baking sheet or dish.
  • Tortillas rolled and placed into a baking dish.
    14
    Repeat with the remaining ingredients.
  • Brushing oil onto the burritos.
    15
    Brush burritos all over with oil.
  • Chimichangas baked in the oven.
    16
    Bake at 350 degrees until slightly golden (about 20-25 minutes depending on how crispy you want them).
  • Two chimichangas on a plate with sauce drizzled on top.
    17
    Serve with sour cream sauce. The sauce can be drizzled over it or used for dipping.
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