Baked Chicken Chimichangas Recipe
Crispy, healthy and filled with the best shredded Mexican chicken EVER!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course, Main Dish
Cuisine: American, Mexican, Tex-Mex
Keyword: baked, chicken, chimichanga
Servings: 6
Calories: 757kcal
Author: Don't Sweat The Recipe
- 1 recipe of Slow Cooker Mexican Chicken
- 6 burrito size tortillas
- 2 cups shredded sharp cheddar cheese
- 3 Tbsp. melted butter
For the Avocado-Cilantro 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
Prepare Mexican Chicken according to recipe directions. Drain excess liquid from chicken.
Prepare the avocado cilantro 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.
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.
Place chimichangas on the baking rack and brush both sides lightly with the melted butter.
Bake for 20 minutes or until golden. Watch closely you don't want them to burn.
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.
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