Better Than Fried Chimichangas
Crispy on the outside, flavorful on the inside, these "Better Than Fried Chimichangas" deliver all the satisfaction of a deep-fried favorite without the added grease. Made with tender shredded chicken, seasoned with aromatic spices like chili powder and cumin, and paired with creamy refried beans, fluffy rice, and gooey melted cheddar cheese, these oven-baked delights offer a healthier twist on the classic dish. Wrapped in warm, golden-brown tortillas and baked to perfection, these chimichangas are quick to prepare, taking just 50 minutes from start to finish. Ideal for family dinners or casual gatherings, they’re easily customizable with toppings like sour cream, salsa, guacamole, or fresh cilantro. Perfectly crisp and packed with bold Mexican-inspired flavors, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Tomato sauce
- 2 cups Cooked rice
- 1 cup Refried beans
- 1.5 cups Shredded cheddar cheese
- 6 pieces Large flour tortillas
- Cooking spray
- Optional toppings: sour cream, salsa, guacamole, chopped cilantro
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-8 minutes per side until fully cooked. Remove from the skillet and allow to cool slightly before shredding with two forks.
In the same skillet, heat the remaining tablespoon of oil. Add the diced onion and cook for 2-3 minutes until softened. Add minced garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute, stirring to combine.
Stir in the tomato sauce and shredded chicken, mixing everything together well. Let the mixture simmer for 2-3 minutes, then remove from heat.
Microwave the flour tortillas for 20-30 seconds to make them pliable. Spread a thin layer of refried beans in the center of each tortilla, leaving a border around the edges.
Add a scoop of cooked rice (about 1/3 cup), followed by the chicken mixture and a generous sprinkle of shredded cheese.
Fold in the sides of each tortilla and roll them up tightly to form a burrito shape. Place each seam-side down on the prepared baking sheet.
Lightly spray each chimichanga with cooking spray to help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes, flipping once halfway through, until the chimichangas are golden brown and crispy.
Remove from the oven and serve hot with optional toppings like sour cream, salsa, guacamole, and chopped cilantro.
Nutrition Facts
Calories |
2504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 297.2 g | 108% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 8.7 g | ||
| Protein | 156.7 g | 313% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2227 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
