baked chimichangas vs fried chimichangas
We have found that baking these chicken chimichangas over frying is the way to go.
They are a lot healthier because they are not cooking in a deep fryer filled with vegetable oil. And we promise you will not miss the oil.
Chimichangas that are deep fried have a crispy coating. But the way that we bake these chimichangas leaves them with a crunchy, crispy shell you will love.
what is a chimichanga?
Chimichangas are basically a deep-fried burrito. The fillings in a chimichanga can vary depending on your location.
Chimichangas are thought to have originated in Arizona and are very popular in the southwestern part of the United States.
Most fillings in the United States consist of meat, rice, beans, and cheese. They are topped off with sour cream, guacamole, cheese, a variation of sauces, and onions.
You can often eat a chimichanga with your hands since the filling is enclosed. But if you like it covered in sauce and toppings, you may want to use a fork.
quick tips for Chicken Chimichangas
- Use a rotisserie chicken if you are short on time. The taste is great and all you have to do is shred the meat.
- You can make the chimichangas ahead of time and keep in the fridge until ready to bake. Then make the green sauce while they are baking.
- Any prepping and cutting you can do ahead of time will make these so easy to throw together. It’s a great meal for a busy weeknight.
how to make baked chimichangas with green sauce
- Heat your oven to 350 degrees so that it can heat up while you assemble the chimichangas.
- In a blender combine the cream of chicken soup, green chiles, olives, jalapeno, and lime juice. Puree until smooth and then heat in a saucepan over medium-low heat.
- In a large mixing bowl combine the cream cheese, Monterey Jack cheese, and 1/2 of the taco seasoning packet until well blended. Then fold the chicken into this mixture.
- Evenly divide this filling among the 8 tortillas. Fold the tortilla around this filling into a little packet.
- Place all of the chimichangas in a glass 9 x 13 inch pan that has been lightly sprayed with non stick cooking spray. Gently brush a small amount of olive oil on all sides of each chimichanga.
- Bake for 15 minutes, and then turn over and bake for another 15 minutes. Place on a plate and ladle the green sauce over each chimichanga. Top off with cheese, sour cream, and green onions.
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