Baked chicken chimichangas have long been my go-to weeknight Tex Mex entree. Honestly, I can’t say I’ve ever actually made it on the weekend. No idea why, it’s too good to resist. I’ve been making this recipe for a good six years and I can’t tell you why I haven’t shared it sooner.
Traditionally, chimichangas are a small, deep fried burrito filled with chicken or beef. This recipe is actually inspired by a simpler, healthier variation that I found on Cooking Light. I’m not your typical Cooking Light frequenter but I love them because they’re addicting, simple, and easy to pull together in about 25 minutes.
Chicken, refried beans, diced chiles, lots of spices, and melted cheese. Baked chicken chimichangas are better for you, without sacrificing any flavor. I could crush about three of these. I love them, Patty loves them. They’re a hit every time. Eat them plain or top with fresh guacamole and sour cream to take them to another level.Print
- 2 chicken breasts, cut into small cubes (roughly 2 cups of uncooked chicken)
- 4, 8 inch soft flour tortillas
- 1/2 cup Mexican blend cheese
- 16 ounce can, fat free refried beans
- 4.5 ounce can chopped or diced green chiles, drained
- 1/2 yellow onion, chopped
- 1-2 cloves garlic, minced
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- salt and pepper to taste
- olive oil and cooking spray for cooking
- Guacamole, sour cream, and salsa for serving (optional)
- Preheat oven to 500 °F.
- In a cast iron skillet , heat oil on medium heat. Add chopped chicken and onion and simmer until chicken is fully cooked through, about 6-8 minutes.
- Mix in the chopped green chiles, garlic, and spices and let simmer for 2 minutes, stirring occasionally. Transfer filling to a bowl, and stir in cheese until mixed throughout. Set the skillet aside for baking.
- Lay out the tortillas and evenly spread two heaping tablespoons of refried beans down the center of each tortilla. Divide the chicken filling down the center of each of the tortillas as well.
- Fold in the top and bottom of the tortilla and roll into a tight burrito, ensuring the ends stay closed. Place on a baking sheet or back in the skillet with the seam at the bottom so the chimichangas stay tightly wrapped. Give the tops of the chimichangas a quick spray with cooking spray.
- Transfer to the oven and bake on the top rack for 7-8 minutes or until the tops of the chimichangas start to brown. Serve immediately with guacamole, sour cream or salsa.