Renee's Kitchen Quest

Bring on the heat!
Baked Chicken Chimichangas

Baked Chicken Chimichangas

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Baked Chicken Chimichangas

 

Hello; my fellow foodie adventurers!

Today’s Kitchen Quest is a golden triumph: Baked Chicken Chimichangas! Chimichangas are pure yumminess, and this baked version delivers that crisp, satisfying crunch you crew when you slice into one- no greasy aftermath here! I’m all about healthy eating that crazy delicious, and these light, flavorful chimichangas are stuffed to the brim with shredded chicken, zesty salsa, melty cheese, and more. Baked until golden and crisp, then crowned with sour cream and salsa. You’ll love hos they Mary that perfect crispy shell with a hearty, spicy filling, all without the heavy oil of frying, making them a guilt free feast that’s quick to forge and endlessly customizable. It’s a weeknight win that feels indulgent. One bit, and you’ll be hooked on this chucky, yummy delight! Ready to wield your oven and forge this treasure?

 

What You’ll Need (Your Quest Inventory):

    • 1 lb. chicken breast, shredded (the hero’s bounty)
    • 1 cup salsa (the tangy potion)
    • 1 tsp ground cumin (the earthy spark)
    • ½ tsp dried oregano (a woodland whisper)
    • 1 cup reduced-fat cheddar cheese, shredded (golden loot)
    • 2 green onions, sliced (verdant scouts)
    • 1 tbsp. diced jalapeño (the fiery sting)
    • 6 flour tortillas (8-inch, the sturdy scrolls)
    • Cooking spray (the light mist)
    • Diced tomatoes and sour cream, for garnish (the final flourish)

 

How To Forge The Feast:

    • Ready the Forge: Preheat your oven to 400°F—your fiery hearth is primed!
    • Shred the Bounty: Boil the 1 lb. chicken breast in a pot of water for 15 minutes, or until it shreds easily with a fork—pull apart and set aside your tender loot.
    • Mix the Core: In a bowl, combine the shredded chicken, 1 cup salsa, 1 tsp ground cumin, ½ tsp dried oregano, 1 cup shredded reduced-fat cheddar, 2 sliced green onions, and 1 tbsp. diced jalapeño—stir until it’s a hearty, spicy alliance.
    • Craft the Scrolls: Scoop ⅓ cup of the chicken mixture into the center of each of the 6 flour tortillas. Fold the sides in, then roll from the bottom up—place seam-side down on a baking sheet, securing your chimichanga treasures.
    • Crisp the Armor: Lightly spray the tops with cooking spray—bake for 25 minutes, or until golden brown and crisp, a crunchy shell forged!
    • Crown Your Creation: Garnish with diced tomatoes and a dollop of sour cream—serve hot and revel in the crunch!

 

Tips Tricks & Variations

These Baked Chicken Chimichangas are a crispy classic reborn, but every Kitchen Quest hero needs a few clever moves and twists to master the craft. Here’s how to wield your skills and remix this dish like a true flavor bard!

 

Cooking Tricks:

    • Crisp Boost: Brush the tortillas with a tiny bit of olive oil instead of spray—enhances that golden crunch!
    • Chicken Hack: Use rotisserie chicken to skip the boiling—shred it and jump straight to mixing for a faster quest.
    • Tortilla Prep: Warm the tortillas in the microwave for 10 seconds before filling—makes them easier to roll without cracking.
    • Cheese Melt: Add a sprinkle of cheese on top before baking—melts into an extra gooey crown!

 

Tasty Variations:

    • Spicy Skirmish: Double the jalapeños or add a dash of hot sauce to the filling—ignite a fiercer flame!
    • Veggie Vault: Mix in black beans or sautéed bell peppers—extra loot for your chimichanga core.
    • Cheese Quest: Swap cheddar for pepper jack or ques fresco—new molten banners to wave proudly.
    • Salsa Twist: Use a green salsa or mango salsa—shifts the potion to a tangy or sweet realm!
    • Herb Pact: Stir fresh cilantro into the filling—a fragrant ally to brighten the feast.

 

If you missed it, swing back to my last post: Crab Cakes—a quest to fuel your next adventure!

Baked Chicken Chimichangas

Renee
Stuffed to the brim with shredded chicken, zesty salsa, melty cheese, and more. Baked until golden and crisp, then crowned with sour cream and salsa. 
Print Recipe Pin Recipe
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 480 kcal

Ingredients
  

  • 1 lb chicken breast (shredded)
  • 1 cup salsa
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 cup reduced-fat cheddar cheese (shredded)
  • 2 green onions (sliced)
  • 1 tbsp diced jalapeno
  • 6 flour tortillas (8 in)
  • cooking spray
  • diced tomatoes and sour cream for garnish

Instructions
 

  • Preheat oven to 400 degrees.
  • Boil the chicken for about 15 minutes, or until it shreds with a fork.
  • mix chicken, salsa, cumin, oregano, cheese, and onions.
  • scoop 1/3 cup of the chicken mixture into the center of each tortilla.
  • Fold the sides and roll from the bottom up and place seam-side down on a baking sheet.
  • Spray with cooking spray.
  • Bake for 25 minutes or until golden brown and crisp.
  • garnish with desired toppings.
Keyword Healthy