Description
This Baked Chicken Chimichangas recipe delivers a crispy, golden-brown exterior with a flavorful, cheesy chicken filling. The chimichangas are stuffed with a savory mixture of sautéed chicken, onions, garlic, tomato sauce, spices, refried beans, and a blend of Colby Jack and cream cheese, then baked to perfection. Perfect for a satisfying meal that’s not fried but still indulgently delicious.
Ingredients
Scale
Chicken Filling
- 2 Tbsp vegetable oil (1 oz)
- ½ yellow onion, small diced (about 1 cup, 100g)
- 2 garlic cloves, minced (1 Tbsp)
- 2 chicken breasts, cut into small strips (500g / 1.10 lb)
- 1 Tbsp chili powder
- ½ tsp cumin
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
- ¼ cup chicken broth (2 oz)
- 1 (8 oz) can tomato sauce (227g)
- 2 cups shredded Colby Jack cheese (8 oz)
- 4 oz cream cheese
Assembly
- 1 (16 oz) can refried beans
- 4 large flour tortillas (burrito-sized)
- Non-stick cooking spray
- ¼ cup sour cream
Instructions
- Preparation: Gather all ingredients and prep chicken and vegetables by cutting chicken into strips and dicing the onion. Preheat your oven to 400°F (200°C) and grease an 8×8 inch oven-safe baking dish.
- Sauté Onions and Garlic: Heat vegetable oil in a medium sauté pan over medium heat. When hot, add the diced onions and minced garlic, sautéing for about 2 minutes until fragrant and translucent.
- Cook Chicken with Spices: Add chicken strips to the pan. Season with chili powder, cumin, paprika, salt, and freshly cracked black pepper. Cook the chicken for 2-3 minutes, stirring frequently until chicken is lightly cooked on the outside.
- Deglaze Pan: Pour in the chicken broth to deglaze the pan, stirring to loosen any browned bits. Allow the liquid to reduce by half over 3-4 minutes to concentrate the flavors.
- Simmer with Tomato Sauce: Add the tomato sauce to the pan and simmer for 4-5 minutes, stirring occasionally until the sauce thickens to a rich consistency.
- Add Cheeses: Remove the pan from heat and stir in the shredded Colby Jack cheese and cream cheese until fully melted, creating a creamy, cheesy chicken mixture.
- Assemble Chimichangas: Lay out each large flour tortilla and spread about a quarter cup of refried beans evenly on each, leaving a 2-inch border around the edges. Spoon the cheesy chicken filling onto the center of each tortilla. Fold in the sides and tightly roll up each tortilla like a burrito, ensuring the seam side is underneath to seal.
- Prepare for Baking: Place the wrapped chimichangas seam-side down into the prepared baking dish. Spray the tops lightly with non-stick cooking spray to help them crisp up during baking.
- Bake: Bake the chimichangas in the preheated oven at 400°F for 10-15 minutes until they are golden brown and slightly crispy on top.
- Serve: Remove from the oven and serve warm topped with sour cream and any additional toppings you prefer, such as salsa, guacamole, or chopped cilantro.
Notes
- I like to use Better Than Bouillon to make chicken broth cheaply and easily.
- In the U.S., canned tomato sauce is made from cooked, pureed tomatoes and may include salt and light seasoning. In other countries, you can substitute with passata.
- Use large, burrito-sized flour tortillas to ensure there is enough room to fill and roll the chimichangas properly.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg
