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I grew up in Mesa, Arizona where killer Mexican food joints are on practically every corner. Burritos, tacos, enchiladas – I thought I knew it all. But then I discovered chimichangas. That first bite of crispy fried tortilla enveloping tender chicken or beef, melty cheese and tangy salsa – I was smitten!
I ordered chimichangas at every restaurant visit, loving the crunch of the exterior contrasting the soft, saucy filling. So when I moved to Florida and couldn’t find that authentic chili-kissed flavor, I started experimenting at home. While deep-frying chimis captured the taste of my childhood, all that oil wasn’t exactly healthy.
After some oven-baking trials, I finally nailed the technique to get tortillas crisp without frying. Brushed with butter and baked at high heat, they get beautifully brown and crispy! I fill them with a mixture of shredded chicken, salsa, spices and cheese for that familair sweet and savory chimichanga deliciousness. We top them with all the goods – guac, tomatoes, sour cream. That first crunchy, melty bite transports me right back to those hole-in-the-wall Mexican joints from my hometown.
The difference between chimis and enchiladas? Chimichangas are traditionally fried, while enchiladas are baked under sauce. But with this oven method, I get the best of both worlds! All the flavors I love from classic chimi recipes, now in a fresh, lighter baked form. We devour these weekly – they’re my new favorite way to get my southwestern comfort food fix!
Oven-Baked Chicken Chimichangas Recipe
Ingredients:
. 2 cups shredded cooked chicken
. 1 cup salsa
. 1 tsp cumin
. 1/2 tsp oregano
. 1 cup shredded cheddar
. 1/4 cup diced green onions
. 6 (8-inch) flour tortillas
. 2 tbsp melted butter
Toppings:
. Diced tomatoes
. Sour cream
. Guacamole
. Shredded cheese
. Salsa
Instructions:
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