Baked Chicken Chimichangas: Your New Favorite Dinner Delight

Hey there, fellow kitchen adventurers! If you’ve ever found yourself balancing a busy schedule with the desire to whip up something delicious, you’ve stumbled upon the treasure chest of all treasures: Baked Chicken Chimichangas! This dish is not only a flavorful fiesta of ingredients but also a quick solution for those hectic evenings when you want to impress your family (or yourself, let’s be honest) without spending hours in the kitchen.

Why You’ll Love This Baked Chicken Chimichangas

These chimichangas are the perfect blend of crispy goodness and savory filling. Picture this: tender, seasoned chicken enveloped in tortillas, baked to golden perfection, and served with your favorite toppings. Sounds divine, right? This dish is a staple at our family gatherings, and you’re sure to find it quickly becoming a favorite in your home too.

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Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup salsa
• 4 large flour tortillas
• Olive oil or cooking spray
• Optional toppings: sour cream, guacamole, diced tomatoes, olives, cilantro

Steps to Make Your Baked Chicken Chimichangas

Alright, let’s roll up our sleeves and dive into the fun part! Here’s how to make these delightful chimichangas step-by-step:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This is the magic temperature that will give your chimichangas that perfect crunch.
2. Cook the Chicken: In a large skillet, cook the chicken over medium heat until it’s no longer pink (about 6-8 minutes). Remove from heat and let it cool slightly before shredding it with a fork.
3. Season the Chicken: In a mixing bowl, combine the shredded chicken, chili powder, cumin, garlic powder, onion powder, half of the cheese, and half of the salsa. This is where the flavor party begins!
4. Prepare the Tortillas: Lay a tortilla flat and spoon a generous amount of the chicken mixture onto the center. Fold in the sides and roll it up. Repeat with the remaining tortillas.
5. Pack ‘Em In: Place the chimichangas seam-side down on a lightly greased baking sheet. Spritz them with olive oil or a quick spray of cooking spray to help them brown beautifully.
6. Bake to Perfection: Bake in the oven for 25-30 minutes, or until they are golden brown and crispy. Trust me, your kitchen will smell like heaven on a rainy day!

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Cooking Tips

Here are a few kitchen comforts to keep in mind:

• Make It Ahead: These nifty little rolls can be prepared and stored in the freezer. Just assemble them, wrap in foil or plastic, and pop them in the freezer. When you’re ready, bake them straight from frozen (add a few extra minutes to the cooking time).
• DIY Your Filling: Feel free to swap out the chicken for ground beef, turkey, or even beans for a vegetarian option. After all, it’s your kitchen; be the boss!
• No Tortillas? No Problem! If you’re out of tortillas, grab a baking dish and layer the filling with a bit of cheese and salsa for a deconstructed chimichanga casserole!

Funny story: I once made these for a big family dinner, and my brother-in-law actually tried to convince me that they were from a fancy restaurant. This dish can definitely be your secret weapon for impressing guests!

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FAQs About Baked Chicken Chimichangas

Can I substitute chicken in this recipe?

Absolutely! Ground beef, turkey, or even a hearty mix of beans are all fantastic alternatives. Use whatever makes your taste buds dance with joy!

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven for a crispy texture once more or pop them in the microwave if you’re in a hurry!

Can I make them ahead of time?

You can definitely assemble them ahead of time! Just wrap them tightly and store them in the fridge or freezer until you’re ready to bake. It’s all about being prepared!

Final Thoughts on Baked Chicken Chimichangas

In just a short time, you’ve created a masterpiece that’s sure to bring smiles and satisfy any craving. Baked Chicken Chimichangas are not just a meal; they’re a warm hug served on a plate that makes even the busiest days feel a little more special. So, next time you’re scrambling for dinner ideas, remember this easy recipe—it might just become your go-to meal. Happy cooking, friends!

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Crispy Baked Chicken Chimichangas FlavorPacked Delight

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Discover crispy baked chicken chimichangas a flavorpacked delight Easy recipe for a satisfying meal thatll please everyone Try it today

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Ingredients

Scale 1x2x3x

1 pound boneless, skinless chicken breasts

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup shredded cheese (cheddar or Mexican blend)

1 cup salsa

4 large flour tortillas

Olive oil or cooking spray

Optional toppings: sour cream, guacamole, diced tomatoes, olives, cilantro

Cook Mode Prevent your screen from going dark

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Instructions

Preheat your oven to 375°F (190°C).

In a large skillet, cook the chicken over medium heat until it’s no longer pink (about 6-8 minutes). Remove from heat and let it cool slightly before shredding it with a fork.

In a mixing bowl, combine the shredded chicken, chili powder, cumin, garlic powder, onion powder, half of the cheese, and half of the salsa.

Lay a tortilla flat and spoon a generous amount of the chicken mixture onto the center. Fold in the sides and roll it up. Repeat with the remaining tortillas.

Place the chimichangas seam-side down on a lightly greased baking sheet. Spritz them with olive oil or a cooking spray.

Bake in the oven for 25-30 minutes, or until they are golden brown and crispy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Cuisine: Mexican

Nutrition

• Serving Size: 4 servings
• Calories: 350 calories
• Sugar: 2g
• Fat: 15g
• Saturated Fat: 15g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 25g

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