Baked Chicken Chimichangas Recipe

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1. Prepare the Filling 

Start by cooking boneless, skinless chicken breasts until they're fully cooked and shred them using a fork. In a skillet, sauté diced onions, minced garlic, and bell peppers until they're tender.  

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2. Warm the Tortillas   

Warm the tortillas in the microwave or on a skillet until they're pliable. This makes them easier to roll without breaking. 

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3. Assemble the Chimichangas 

Spoon a portion of the chicken filling onto the center of each tortilla. Add a sprinkle of shredded cheese on top of the filling. Be careful not to overfill the tortillas, as it can make them difficult to roll. 

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4. Fold the Tortillas 

Fold the sides of the tortilla over the filling, then fold the bottom edge up and over the filling. Roll the chimichanga tightly until it's completely wrapped. Place each rolled chimichanga seam-side down on a baking sheet lined with parchment paper or aluminum foil. 

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5. Brush with Oil 

Lightly brush the tops of the chimichangas with olive oil or melted butter. This helps them brown and crisp up in the oven. 

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6. Bake  

Preheat your oven to 400°F (200°C). Place the baking sheet with the assembled chimichangas in the oven and bake for about 20-25 minutes, or until they're golden brown and crispy. 

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7. Optional: Garnish 

Once the chimichangas are done baking, you can garnish them with toppings like chopped cilantro, diced tomatoes, sliced avocado, sour cream, or salsa for added flavor and freshness. 

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8. Serve 

Remove the chimichangas from the oven and let them cool for a few minutes before serving. Enjoy your delicious baked chicken chimichangas with your favorite sides like rice, beans, or a salad. 

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