HomeI love making 6-8 of these guys when my hubby and his friends are watching the game! Love feeding a crowd!.
I love making 6-8 of these guys when my hubby and his friends are watching the game! Love feeding a crowd!.
In the vibrant tapestry of culinary fusion, the chimichanga holds a special place, weaving together the bold flavors of Mexican cuisine with the inventive spirit of American cooking. While tales of its origin vary, the essence of the chimichanga speaks to a joyful accident or perhaps a stroke of culinary genius. Today, I share with you a delightful twist on this beloved dish: Baked Chicken Chimichangas. This version wraps a savory filling in a soft tortilla and bakes it to perfection, offering a lighter take on the traditional fried favorite. It’s a dish that wraps you in warmth, perfect for gathering loved ones or enjoying a quiet, comforting meal.
Pair these chimichangas with cilantro-lime rice for a burst of freshness, simple black beans for heartiness, and a crisp lettuce salad for a touch of green. It’s a meal that promises not just nourishment but a moment of genuine connection, like the comfort of a well-loved quilt on a chilly evening.
Baked Chicken Chimichangas Recipe
Servings: 4 to 6
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup Monterey Jack cheese, grated
- 1/2 cup salsa, plus extra for serving
- 1 can (4 ounces) diced green chilies, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 6 large flour tortillas
- Olive oil or cooking spray, for greasing
- Optional for serving: Sour cream, guacamole, and chopped fresh cilantro
- Directions:
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