I need to share a new recipe that I discovered a few weeks ago. It quickly became a household favourite – meaning my boyfriend begs me to make these at least twice a week. Chimichangas. So good I could die. Chimichangas are essentially deep fried burritos and can be filled with anything from beef and beans to chicken and veggies – anything you can think of really. For these tiny tubes of tastyness, I stuffed my homemade flour tortillas with salsa, spinach, a few spices, cheese, and a whole lot of chicken. I top them with some homemade guac and some Sriracha sauce and voila – a quick and easy Mexican dish that everyone will absolutely love – and to top it off, these are baked, not deep friend.
I made these using my smaller tortilla wraps, where I divide my regular tortilla recipe into 16 rather than 12. But you can easily buy a pack of tortilla wraps at the grocery store if you don’t want to go to the trouble of making your own. The first step is to cook your chicken. I do this by cutting my chicken into small cubes and placing it in a skillet with a little bit of water. Cover and cook for 5 to 7 minutes or until the chicken is no longer pink inside. Next, I mix together the salsa, spices, spinach and cheese. Mix in the chicken and stir until all ingredients are combined. For the spice, I use Oregano and Garlic Powder, as well as a little Cumin so that it has that “Taco” taste to it. I like using medium salsa over mild as it adds a little kick to it.
Once you have your mix, lay out your tortillas and place a few dollups of the mixture in the centre of the wrap. About a third to half cup of the mixture depending on how large your wraps are. This mixture usually lets me make 7 to 8 chimichangas. Fold in two of the edges and then roll up the wrap. Place seam side down on a parchment paper lined pan sprayed with cooking spray. Brush each chimichanga with a little bit of melted butter, and then toss in the oven at 425 F Degrees for 25 minutes or until golden.
Oven Baked Chicken Chimichangas
- 10 oz. chicken, cooked and cubed
- 1 cup spinach
- 1 jar of salsa or picante sauce
- 1/2 tsp oregano
- 1/2 tsp garlic
- 1 tsp cumin
- 1 cup shredded cheese
- 8 tortilla wraps
- Preheat oven to 425 F Degrees. Line a large baking sheet with parchment paper and lightly spray with non-stick spray. Set aside.
- In a large mixing bowl, combine salsa, spinach,oregano, garlic cumin and cheese. Add chicken and mix well to incorporate.
- Add 1/3 to 1/2 cup of the chicken salsa mixture to the centre of each wrap. Fold in two edges and then roll up the wraps. Place on the baking sheet stem side down.
- Brush each chimichanga with melted butter. Bake for 25 minutes or until golden. Let stand for 5 minutes. Serve with guacamole, hot sauce, sour cream or more salsa.
I find that if I put too much cheese in these it has a tendency of seeping out of the wraps while cooking and this can make the bottoms a little soggy. Letting these sit for a few minutes after taking them out of the over, while difficult because they smell so darn good, is a good idea – these are extremely hot inside and I’ve burned my tongue on more than one occasion, so be careful!! These are a little over 300 calories each depending on what you serve them with. They’re pretty filling, so I like to have 2 as a meal. This recipe is a must try – yummy! Happy Baking!