Baked Chicken Chimichangas are a healthier twist on the classic deep-fried Mexican dish. These chimichangas are filled with a delicious mixture of shredded chicken and cheeses, seasoned to perfection, and then baked until crispy and golden. Perfect for a weeknight dinner or a festive gathering, these chimichangas are sure to be a hit with everyone.
Overview of the Recipe
This recipe combines the rich flavors of cream cheese and Pepperjack cheese with shredded chicken and taco seasoning, all wrapped up in a soft flour tortilla and baked to perfection. The end result is a crispy, cheesy, and flavorful dish that’s easy to prepare and even easier to enjoy.
History and Origin
Chimichangas are believed to have originated in the Southwestern United States, particularly in Arizona. They are essentially deep-fried burritos, filled with various ingredients such as meat, cheese, and beans. This baked version offers a lighter alternative, retaining all the delicious flavors without the added fat from frying.
Ingredients
Filling:
- 8 oz package cream cheese
- 8 oz Pepperjack cheese, shredded
- 1 1/2 tbsp taco seasoning
- 1 lb cooked chicken, shredded
Tortillas:
- 8 flour tortillas
For Baking:
- Cooking spray
For Garnish and Serving:
- Shredded cheddar cheese
- Green onions, for garnish
- Sour cream
- Salsa
Instructions
Prepare the Filling
- Mixing the Cheeses and Seasoning: In a medium bowl, combine 8 oz of cream cheese, 8 oz of shredded Pepperjack cheese, and 1 1/2 tbsp of taco seasoning. Mix until well combined.
- Add Chicken: Fold in 1 lb of shredded cooked chicken into the cheese mixture until the chicken is evenly distributed and well coated with the cheese mixture.
Assemble the Chimichangas
- Fill and Roll: Divide the chicken and cheese mixture evenly among the 8 flour tortillas. To assemble each chimichanga, place the filling in the center of the tortilla, tuck in the sides, and roll it up tightly to enclose the filling.
Bake the Chimichangas
- Preheat and Arrange: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.
- Arrange in Dish: Place the rolled chimichangas seam side down in the prepared baking dish. Spray the tops of the tortillas with cooking spray to help them crisp up in the oven.
- Bake: Bake the chimichangas in the preheated oven for 15 minutes. After 15 minutes, carefully turn the chimichangas over and bake for an additional 15 minutes, or until they are golden brown and crispy.
Serve and Enjoy
- Garnish and Serve: Remove the baked chimichangas from the oven. Serve them hot, garnished with shredded cheddar cheese and sliced green onions. Serve with sour cream and salsa on the side for dipping.
Pairing and Serving Suggestions
Baked Chicken Chimichangas can be paired with a variety of sides and drinks to create a complete meal:
- Spanish Rice: A side of Spanish rice complements the chimichangas perfectly.
- Black Beans: Serve with a side of seasoned black beans for a hearty addition.
- Fresh Salad: A fresh green salad with a tangy vinaigrette balances the richness of the chimichangas.
- Guacamole: A generous serving of guacamole adds a creamy, refreshing contrast.
Variations of the Recipe
To add some variety to this classic recipe, consider these delicious variations:
- Beef Chimichangas: Substitute the chicken with seasoned ground beef or shredded beef for a different flavor.
- Vegetarian Chimichangas: Replace the chicken with a mixture of black beans, corn, and bell peppers for a vegetarian option.
- Spicy Chimichangas: Add diced jalapeños or a splash of hot sauce to the filling for an extra kick.
Health Benefits
Baked Chicken Chimichangas offer a healthier alternative to their deep-fried counterparts. Here are some potential benefits:
- Lower in Fat: Baking instead of frying reduces the amount of fat and calories in the dish.
- High Protein: The chicken and cheeses provide a good source of protein.
- Rich in Calcium: The cheeses used in the recipe are excellent sources of calcium.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freezing: You can freeze the assembled chimichangas before baking. Wrap each chimichanga individually in plastic wrap and place them in a freezer-safe bag. When ready to eat, thaw in the refrigerator overnight and bake as directed.
- Customization: Feel free to adjust the amount of taco seasoning to suit your taste. Add more for a spicier filling or reduce for a milder flavor.
FAQs
Can I use corn tortillas instead of flour tortillas?
Flour tortillas are recommended for this recipe because they roll and bake well without cracking. Corn tortillas may break when rolled and may not achieve the same crispy texture.
Can I use a different type of cheese?
Yes, you can substitute the Pepperjack cheese with Monterey Jack, cheddar, or any cheese that melts well.
How do I keep the chimichangas from unrolling in the oven?
Ensure that the chimichangas are rolled tightly, and place them seam side down in the baking dish. Spraying the tops with cooking spray helps to hold them together and crisp up the tortillas.
What type of chicken works best for this recipe?
Any cooked chicken will work, but shredded rotisserie chicken or poached chicken breasts are convenient options.
Can I make these chimichangas ahead of time?
Yes, you can assemble the chimichangas up to a day in advance and store them in the refrigerator. Bake them just before serving.
Conclusion
Baked Chicken Chimichangas are a delightful and healthier alternative to traditional fried chimichangas. With a creamy, cheesy filling and a crispy baked exterior, they are sure to become a family favorite. Easy to prepare and versatile enough to suit various tastes, these chimichangas are perfect for any meal. Enjoy the rich flavors and satisfying textures of this delicious dish, and make it a regular part of your culinary repertoire!