Baked Chicken Chimichangas (Crispy, 28 Min)
These baked chicken chimichangas are a must try. It's baked so it's a healthier option if you are on a diet.
Equipment
Large mixing bowl
Baking sheet (rimmed)
Cooking spray (olive oil or avocado oil)
toothpicks
Instant-read thermometer
Wire cooling rack
Ingredients
2 cups ground chicken (minced chicken) - cooked, about 10 oz / 280g
2 tablespoons salsa - picante, 30ml
¼ cup yellow onion - chopped, 40g- ¼ cup roasted red pepper - chopped, 35g
¼ cup corn kernels - thawed, 40g
1 teaspoon cumin - ground- ½ teaspoon dried Mexican oregano
4 pieces flour tortillas - 8-inch, whole-wheat- 2 tablespoons shredded Mexican cheese blend - reduced-fat, shredded, 15g
½ cup black olives - sliced, for garnish, 70g- 2 teaspoons cooking spray - olive oil or avocado oil, for baking sheet and tortilla tops
- ½ cup pineapple salsa - for garnish
Instructions
- In a large mixing bowl, combine the cooked ground chicken, salsa, chopped onion, roasted red pepper, corn, ground cumin, and dried Mexican oregano. Stir until evenly mixed.2 cups ground chicken (minced chicken), 2 tablespoons salsa, 1/4 cup yellow onion, 1/4 cup roasted red pepper, 1/4 cup corn kernels, 1 teaspoon cumin, 1/2 teaspoon dried Mexican oregano
- Divide the filling equally among the 4 whole-wheat tortillas, placing it in the lower third of each tortilla.4 pieces flour tortillas
- Add 1/2 tablespoon of cheese to each chimichanga.2 tablespoons shredded Mexican cheese blend
- Fold edges in and roll tortilla to close, making rectangles.
- Lightly spray a rimmed baking sheet with cooking spray and place each chimichanga seam-side down on the sheet.2 teaspoons cooking spray
- Secure with toothpicks if they are coming apart — try not to overfill them.
- Lightly spray tops of chimichangas with cooking spray.2 teaspoons cooking spray
- Bake in a preheated oven at 425°F / 220°C (200°C fan-forced) for 8 minutes, then carefully flip each chimichanga and bake for an additional 5 minutes until golden brown and crispy on all sides.
- Remove toothpicks if used. Serve topped with pineapple salsa and sliced black olives.1/2 cup pineapple salsa, 1/2 cup black olives
Notes
Storage: Cooled chimichangas keep in an airtight container in the fridge for up to 3 days. Reheat on a wire rack over a baking sheet at 375°F / 190°C for 10-12 minutes to restore crispness.
Freezer-friendly: Wrap each chimichanga individually in foil, place in a freezer bag, and freeze for up to 2 months. Reheat from frozen at 375°F / 190°C for 20-25 minutes, flipping halfway, until the centre reaches 165°F / 74°C.
Make-ahead: Assemble and roll the chimichangas up to 24 hours in advance. Keep them seam-side down on a lined tray, covered tightly with cling film in the fridge. Spray and bake straight from the fridge — add 1-2 extra minutes of oven time.
Substitutions: Shredded rotisserie chicken or drained canned chicken both work in place of cooked ground chicken. Reduce the salsa by half if using canned chicken since it carries extra moisture.
Pro tip: Don't overfill — keep the filling to about a quarter of the tortilla's surface area, fold the short sides in first, then roll tightly from the bottom. This prevents blowouts in the oven.
Nutrition
Serving: 1servingCalories: 256kcalCarbohydrates: 8gProtein: 22gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 101mgSodium: 591mgPotassium: 697mgFiber: 2gSugar: 3gVitamin A: 221IUVitamin C: 15mgCalcium: 122mgIron: 2mg
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