I have been making this baked chicken chimichanga recipe for years and these are always a hit for both children and adults. This is one of my favorite Easy dinner because it is made of canned tomato sauce, refrigerated beans and some simple spices made with budget-friendly pantry staples And Comes together with ease. I like to add a single help of cheese, which melts into the filling, and changes these chimneys to an irreversible OE-Goi dream. I can't wait to use this recipe and make your kitchen the main. Just add your favorite toppings and enjoy your meal!
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Easy Baked Chicken Chopper Recipe
The chimichangas are traditionally made to fry the tortilla, folding like a burrito and deep frying until crisp. Traditional preparation is delicious, there is no doubt, but there is a little confusion for cooking every day, so I like to bake me instead. Without hot oil mess, you will still get gold, crisp. This is different from the Mexican-induced recipe Chicken anchiladasWhich is usually smother and baked soft in the sauce. The chimneys keep their crunch and often served with toppings rather than baking into sauces.
My version of this dish is filled with an experienced chicken, refrigerated beans, and two types of cheese (colby jack and cream cheese!) To fill a creamy, light, perfectly prepared filling. You have also added some simple variations and replacement ideas below the step-by-step instructions if you want to change things!
- These are very large part, especially if you have served them on the side! Before serving, you can completely cut each baked chicken chimicha on half of this dish to serve 8 people.
- Since chickens and cheese are a primer ingredient in this recipe, you can try to reduce the chickens in just one breast (this is not a copy jack! Stir in the cooked rice (about 2 cups) chicken and sauce mixture before filling the tortilla. The grocery bill will still be a little simple, satisfying and filled with taste.
Baked chicken chimichagas
- 2 Tbsp Vegetable oil (1 ounce, $ 0.08)
- ½ Yellow onion (Small toss (a little, 100 g under 1 cup, 100 g) $ 0.70)
- 2 Garlic cloves (Grated, 1 tbsp, $ 0.12)
- 2 Chicken breasts (Cut into small strips (1.10 oz, 500 g) $ 4.34)
- 1 Tbsp Chilli powder ($ 0.19)
- ½ Tsp Cumin ($ 0.04)
- ¼ Tsp Paparica ($ 0.05)
- ¼ Tsp Salt ($ 0.01)
- ¼ Tsp Fresh crack black pepper ($ 0.04)
- ¼ Cup Chicken broth (2 ounces, $ 0.02*)
- 1 8 ounces cans Tomato sauce (227 g, $ 0.48 **)
- 2 Cup Kolby jack cheese (shredded (8oz) $ 1.97)
- 4 Burden Cream cheese ($ 0.88)
- 1 16 ounces cans Refrid soybean's ($ 1.00)
- 4 Large flour tortilla ($ 1.04 ***)
- Non-stick cooking spray ($ 0.01)
- ¼ Cup Sour cream ($ 0.24)
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Collect all the ingredients and make chicken and vegetables. Preheat the oven up to 400 ° F and grease 8 × 8 oven-saf baking dishes.
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Heat oil in a medium pan on medium heat. Once heated, add onions and garlic and add for 2 minutes.
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Add chicken straps and season with chilli powder, cumin, paprika, salt and pepper. Cook for 2-3 minutes.
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Digilaz the pan with the chicken broth and reduce the liquid in half, 3-4 minutes.
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Add the tomato sauce and simmer for 4-5 minutes until the sauce is thick, stirring occasionally.
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Once the sauce is thick, turn off the heat and stir in the kolbi jack and cream cheese, without melting for 2 minutes.
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To combine the chimichanga, divide the refrigerated beans evenly and spread the border of 2 inches on each tortilla. Add evenly filled meat to the center of each, fold the sides and roll up like Buritos.
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Put the seam aside, wrapped in the oven-safe dish. Spray the best with the cooking spray and bake in the oven for 10-15 minutes until golden brown. Remove them from the oven and make them on top with sour cream and any extra topping of your choice!
We see how it is Calculate the recipe costs here??
** in the US, Canned tomato sauce There are cooked and pure tomatoes. Sometimes it involves salt and even minimal seasoning, but not much to notice. The nearest equivalent passata in other countries is.
*** I use the big, Burito-shaped flour tortilla For this recipe.
Service: 1ServingCalories: 774KcelCarbohydrates: 37GProtein: 50GFat: 46GSodium: 1999MillilgramFiber: 8G
Read our full
At nutrition disconnection.
How to make a baked chicken chimichagas step-by-step
Collect all your ingredients. Heat your oven at 400 ° F and grease 8 × 8 oven-saffy baking dishes.
Piece of chicken: If you have not already, slices 2 chicken breasts into strips.
Sot onions and garlic: Add 2 tbsp oil to the medium sot pan. Heat the medium heat and add a cooking onion and 2 grated garlic cloves when the oil is heated. Sot for 2 minutes until fragrant.
Cook the chicken: Add chopped chicken and 1 tbsp pepper powder, 1 tsp cumin, ¼ tsp paprika, ¼ tsp salt and 3 tsp pepper in the skiller with onions. Cook for 2-3 minutes.
Pan Digilas: Add the cup chicken broth to the scallet to diglage the pan. Cook until the liquid is reduced for about 3-4 minutes.
Make a sauce: Now add 8 oz of tomato sauce and simmer for another 4-5 minutes until the sauce is thicker.
Once your sauce is thicker, turn off the heat. Stir for about 2 minutes, until the kolby jack cheese and 4 oz cream cheese are melted in 2 cups, without melting and combined.
Together: Divide the 16 oz of the refrigerated beans evenly and spread the 4 large flour tortils, leaving a 2 -inch border around the edge. Filling each tortilla evenly.
Fold each tortilla sides and roll it like Burtos. Place the side of each rolled chimichanga seam in your prepared oven-safe dish.
Now spray the best with the cooking spray.
Bake: Place the baking dish in your preheated oven and bake for 10-15 minutes until the best golden brown. ¼ cup sour cream and on top with any topping toppings of your choice (I have shared some ideas below) and serve! Enjoy.
- If you want to make this recipe easier, you can use a store-consumed rotisory chicken! Just make the creamy sauce as instructed, add the chicken and then fill your tortilla.
- Open heart with spices. If you have big fans like me, add more cumin or add some greed if you like spicy!
- You can replace the Kolby Jack For the cheese or any other cheese in your fridge.
- Try to make your own refrigerated beans By following our ease of Slow Cooker (No) Refed Beans Recipe?? It makes a ton (about three 15 oz. The size of the sized can) and the freezer is perfect for storing the freezer.
- Swap the chicken Equal amounts of ground chicken or beef (brown and squeezed before tomato sauce), pull pork or beans and rice (see us. Bean and cheese Burto Recipe as an example!)
Topping idea
I am always on top of this home -baked chicken chinchunga sour cream At least?? But honestly, topping are some of the best parts! Here are some of the best ideas I like:
Instructions for serving
If this recipe is stressful if I have to serve more people or in the hope of the rest, I always serve on one side. Spanish rice And the cut salad and its tree are my usual choices, but I love us too Street corn saladA lot. And if I have overboard with a little overboard with toppings (if it is possible?!), I will crush some extra tortilla in the air fryer to make Air Fryer Tortilla Chips To all additional scoops.
Storage, meal-pay and rehati
The rest of the baked chicken chinching can be stored in the freezer for 3-4 days or 3 months in the freezer (melt them in the fridge before rehabat). Heat in the oven or air fry until heated and crisp again.
For dining preparations, you can either freeze the chimney, folded tightly, for 3 months or in air containers, freezing in a container. Melt overnight in the fridge, combine and follow the directions. Since the filling is cold, you may need to add a few extra minutes in the bake time. Cover with foil if the tops become brown very quickly.