Baked Chicken Chimichangas Recipe
Crispy, healthy and filled with the best shredded Mexican chicken EVER!
Servings: 6
Calories: 757kcal
Ingredients
- 1 recipe of Slow Cooker Mexican Chicken
- 6 burrito size tortillas
- 2 cups shredded sharp cheddar cheese
- 3 Tbsp. melted butter
For the Avocado Crema Sauce:
- ¼ cup sour cream
- ½ cup mayo
- 1 ripe avocado, pitted and skinned
- ¼ cup cilantro, chopped
- Juice of 1 lime
- Salt to taste
Optional Toppings
- tomatoes
- sour cream
- cilantro
- salsa
Instructions
- Prepare Mexican Chicken according to recipe directions. Drain excess liquid from chicken.1 recipe of Slow Cooker Mexican Chicken
- Prepare the avocado crema sauce by adding the sour cream, mayo, avocado, cilantro, lime juice, and salt to taste to the food processor and blend until smooth. Place in a separate bowl and set in the refrigerator.¼ cup sour cream, ½ cup mayo, 1 ripe avocado, pitted and skinned, ¼ cup cilantro, chopped, Juice of 1 lime, Salt to taste
- Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top.
- Prepare the chimichangas by adding a heaping 1/2 cup filling to each tortilla, top with the desired amount of cheese and roll up burrito style.2 cups shredded sharp cheddar cheese, 6 burrito size tortillas
- Place chimichangas on the baking rack and brush both sides lightly with the melted butter.3 Tbsp. melted butter
- Bake for 20 minutes or until golden. Watch closely, you don't want them to burn. Garnish as desired.tomatoes, sour cream, cilantro, salsa
Notes
Leftovers - Allow the filling to cool: Before storing it, ensure it has cooled down to room temperature.
Use airtight containers: Transfer the leftover filling to an airtight container or sealable plastic bag.
Refrigeration: Place the filled containers in the refrigerator promptly. The filling can be stored in the refrigerator for up to 3 to 4 days.
Freezing (optional): If you want to store the filling for a longer period, you can freeze it. Place the filling in a freezer-safe container or freezer bag, removing as much air as possible. The filling can be stored in the freezer for up to 2 to 3 months.
Thawing and reheating: When you're ready to use the stored filling, thaw it in the refrigerator overnight if frozen. Reheat the filling in a saucepan or microwave until it reaches a safe internal temperature of 165°F (74°C) before using it to make fresh chimichangas or incorporating it into other dishes.
Nutrition
Calories: 757kcal | Carbohydrates: 34g | Protein: 47g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 165mg | Sodium: 951mg | Potassium: 864mg | Fiber: 4g | Sugar: 4g | Vitamin A: 773IU | Vitamin C: 5mg | Calcium: 359mg | Iron: 3mg