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Baked Chicken Chimichangas
Baked Chicken Chimichangas is a traditional American recipe (from Sonora, Arizona) for a classic tortilla wrap filled with chicken and refried beans in a chilli enchilada sauce that's then baked rather than being deep fried to cook. The full recipe is presented here and I hope you enjoy this classic American version of: Baked Chicken Chimichangas.
prep time
10 minutes
cook time
40 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Spice RecipesChicken RecipesFowl RecipesCheese RecipesBaking RecipesBean RecipesUSA Recipes
A chimichanga is a deep-fried burrito and was originally developed as fusion Mexican-Arizona-Sonora cuisine (not Tex-Mex) in the region of Tucson, Arizona.
Ingredients:
3 tbsp vegetable oil, plus 60ml (if frying rather than baking)
5 skinless and boneless chicken thigh fillets, or about 300g (2/3 lb) leftover cooked chicken
½ onion, chopped
1 small red bell pepper, coarsely chopped
100g (3 ½ oz) green chillies from a jar, finely chopped
85g (7/8 cup) Monterey Jack cheese, grated (plus extra for serving)
½ tsp garlic powder
½ tsp ground cumin
½ tsp chipotle chilli powder
6 large flour tortillas
400g (14 oz) can refried beans (optional) or make your own
refried beans
240ml (1 cup)
red enchilada sauce
soured cream and a handful of chopped coriander, to serve
Method:
Heat 1 tbsp of the oil in a frying pan over medium heat, add the chicken thigh fillets and fry for 6-8 minutes on each side until cooked through, then remove from the pan with tongs and set aside. Add another tbsp oil to the pan, followed by the onion and red bell pepper and cook until softened (about 5 minutes).
Shred or cut chicken into small pieces and combine in a bowl with the cooked onions and peppers, chillies, cheese and spices. Season to taste and mix well to combine.
Briefly heat the tortillas in a dry frying pan for a few seconds on each side to make them a little more pliable (or heat in a microwave). Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
Roll-up the chimichangas — fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
To bake, heat your oven to 200°C (180°C fan/400F/gas mark 6). Arrange the chimichangas on an oiled baking tray and brush lightly with more oil. Transfer to your oven and bake until golden, (about 20-25 mins). Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add 60ml (1/4 cup) oil to the pan and arrange the chimichangas seam-side down on top. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
While they cook, warm the enchilada sauce in a small pan, then spoon some of the sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.
