3.11.2013

Baked Chicken Chimichangas


So apparently, I'm not very good at rolling up chimichangas. Don't let the ones in the picture fool you. They were the only two that I managed to make look decent. I'm still not sure whether or not they're supposed to be rolled wide or long like burritos. Google images didn't really help, so if anyone can enlighten me, that would be great.

Also, let me know whether or not you're supposed to roll up the bottom edge of the tortilla first and then fold in the sides, or vice versa.


Anyways, even though I'm not good at rolling up chimichangas, it turns out that I'm really good at eating them. Like, really good. I wasn't aware that I had this skill because prior to making these, I had never had a chimichanga before. Booooy, was I missing out!


Crispy tortillas wrapped around a spicy, flavorful chicken filling.....where have these been all my life? I'm gonna go ahead and guess probably at some authentic Mexican restaurant and not Taco Bell. Well, now they're at neither! Now they're in my belly. 


I'd like to emphasize that YES even though these are baked and not deep-fried, they are still very deliciously crunchy. And although I have not tasted deep-fried chimichangas before to compare, I'm pretty sure that nothing tastes better than less fat and calories.

Alright, maybe some things do. But it doesn't hurt to cut back on your main entree so that you can save the extra calories for dessert! ;)

Baked Chicken Chimichangas

Yield: 6 chimichangas
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Ingredients:

2 cups cooked, shredded chicken
1 cup of your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 cup shredded cheddar cheese
1/4 cup chopped green onions
2 tablespoons unsalted butter, melted
6 (8-inch) flour tortillas

Directions:

Preheat oven to 400 degrees F. Wrap tortillas in aluminum foil and heat in oven for about 5-10 minutes, until warmed. This will make them more pliable and easier to roll.

In a small bowl, mix together chicken, salsa, cumin, oregano, cheese, and onions. Spoon about 1/3 cup of filling onto the center of each tortilla. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right flaps and roll up tightly. Place seam-side down on baking sheet.

Brush tops and sides of tortillas with melted butter. Bake for 25 minutes or until crispy and golden brown. Garnish with additional green onions, salsa, diced tomatoes, and sour cream, if desired.

Note: I didn't bake mine for the full 25 minutes because I was worried they were going to burn (my first time making them and all). So, don't worry if yours get more golden brown than mine, that's how they are supposed to be.

From The Girl Who Ate Everything
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