Once upon a time, in the heart of a bustling kitchen, the miracle of Mexican-American fusion gave birth to the chimichanga. Legends swirl around how this dish came to be—some say it was an accident, a burrito dropped in hot oil, others claim it was a carefully crafted invention. Whichever tale you favor, this much is clear: there’s a kind of joy in the savory folds of a chimichanga that’s hard to find elsewhere.
Now, dear reader, I bring to you my take on this delightful dish, but with a twist: Baked Chicken Chimichangas. In this recipe, we’ll swaddle the filling in a tender embrace of tortilla and bake it to golden perfection, offering a healthier option without sacrificing a ribbon of nostalgia that comes from traditional frying. It’s the kind of meal that fills your home with warmth, perfect for when the grandkids come over or just when you need a touch of comfort, like a trusty quilt on a brisk autumn evening.
Fixing a plate of these Baked Chicken Chimichangas, you might wonder what could possibly sit alongside such a star. I recommend rolling up your sleeves and fixing a batch of my cilantro-lime rice; its freshness is a kiss of summer on the palate. A splash of simple black beans wouldn’t go amiss, and for those who fancy a touch of green, a crisp lettuce salad drizzled with a tangy vinaigrette completes a plate that’s both hearty and grounding.
Advertisement
Baked Chicken Chimichangas
Servings: Serves 4 to 6 folks, depending on how peckish they are!
Ingredients:
– 2 cups cooked chicken, shredded
– 1 cup Monterey Jack cheese, grated
– 1/2 cup salsa, plus extra for serving
– 1 can (4 ounces) diced green chilies, drained
– 1 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 6 large flour tortillas
– Olive oil or cooking spray, for greasing
– Sour cream, guacamole, and chopped fresh cilantro for serving (optional)
– 1 cup Monterey Jack cheese, grated
– 1/2 cup salsa, plus extra for serving
– 1 can (4 ounces) diced green chilies, drained
– 1 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 6 large flour tortillas
– Olive oil or cooking spray, for greasing
– Sour cream, guacamole, and chopped fresh cilantro for serving (optional)
Directions:
1. Preheat your oven to 400 degrees Fahrenheit, as warm and welcoming as a summer’s day on the prairie.
2. In a large bowl, stir together your chicken, cheese, salsa, green chilies, cumin, oregano, and chili powder. Add a pinch of salt and pepper, just like you would add a pinch of love to any dish.
3. Lay a tortilla flat on your workspace, and spoon a generous portion of the chicken mixture down the center. Fold in the sides and roll up the tortilla tightly, securing the bounty within.
4. Repeat with the remaining tortillas and place each chimichanga seam-side down on a greased baking sheet, giving them enough room to breathe and bake evenly.
5. Brush the tops lightly with olive oil or spray with cooking spray to give them a tan akin to a bountiful harvest under the sun.
6. Slide the baking sheet into the oven and bake for 25 to 30 minutes or until chimichangas turn a shade of golden brown, as lovely as the fields of ripened wheat.
7. Let them rest for a brief spell, giving you just enough time to set the table with your finest folk.
Variations & Tips:
– If you fancy a switch from chicken, cooked pork or beef can stand in its stead, or black beans for a meatless twist.
– For the cheese, Cheddar or Pepper Jack will offer a slightly different tickle on the tongue while still retaining that melty goodness.
– Do consider serving these with a dollop of sour cream, a scoop of guacamole, and a sprinkle of fresh cilantro that grows wild by my back porch; it’ll add a dash of coolness to each spicy bite.
– Leftovers can be wrapped up and frozen after baking. Just thaw and reheat in the oven. It’s as comforting as hearing an old song on the radio, knowing some things can be just as good the second time around.
– For the cheese, Cheddar or Pepper Jack will offer a slightly different tickle on the tongue while still retaining that melty goodness.
– Do consider serving these with a dollop of sour cream, a scoop of guacamole, and a sprinkle of fresh cilantro that grows wild by my back porch; it’ll add a dash of coolness to each spicy bite.
– Leftovers can be wrapped up and frozen after baking. Just thaw and reheat in the oven. It’s as comforting as hearing an old song on the radio, knowing some things can be just as good the second time around.
