Weeknight baked chicken chimichangas

Why families will love this recipe

Kids love chimichangas. Maybe it’s because chimichangas are covered in cheese sauce. Or maybe it’s because they are fried. Adults love chimichangas too, but many adults are trying to cut back on fried food and reduce heavy intake of foods with high saturated fats like cheese sauce. It can be tough to find recipes that balance health and enjoyment by the kids. This recipe solves the chimichanga paradox. Instead of frying, we bake. Instead of cheese sauce, we limit it to shredded cheese.

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Our baked chicken chimichangas can be prepped ahead of time and stored in the fridge (minus the baking part). it is easy to scale by doubling the ingredient list, which you might consider as it makes great leftovers that can be reheated in the microwave.

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Remix it with different salsa choices, and cut the cook time in half by using leftover shredded chicken or a rotisserie chicken.  

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You can easily turn this recipe into a full meal by adding simple sides like a can of corn, instant Spanish rice, or a can of refried beans.

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Instructions:

• Prep oven and baking pan
  
  • Adjust oven rack to middle
  • Pre-heat oven to 375 degrees
  • Rub oil or spray baking pan with cooking spray so it’s lightly oiled

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• Cook and shred the chicken
  
  • If chicken is thick, slice in half to help reduce cook time
  • Season both sides of the chicken with salt and pepper
  • Heat 2 tablespoons of olive oil in a skillet
  • Cook chicken until the internal temperature reaches 165 degrees, about 6 minutes per side
  • Remove chicken from skillet and place on cutting board or plate. Shred chicken with fork. Set aside. Put the dirty skillet in the sink (you won’t use it again for this recipe). 

• Make the filler
  
  • Add 1 tablespoon of olive oil to the second skillet (the clean one) and heat on medium.
  • Add diced onions and cook for 3-5 minutes until onions are soft
  • Add oregano and cook for 1 minute
  • Add salsa and return shredded chicken to the skillet. Heat for 1-2 minutes, and then turn off the stove. 

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• Fill the tortillas 
  
  • Take 1 tortilla and place it open on a plate. Add 2 tablespoons of shredded cheese to the tortilla. Add ½ cup of chicken mixture to the tortilla. Wrap tortilla so one side is open and one side is closed off. Add tortilla to oiled baking pan.
  • Repeat until you’re out of chicken mixture. It usually makes 4-8 chimichangas.  

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• Bake in the oven 
  
  • Bake in the oven for 15 minutes. The tops should turn brown and crispy.
  • Let cool for a few minutes before serving.