Description
Spicy chicken chimichanga brings Mexican-inspired comfort to dinner tables with crispy tortillas packed full of savory goodness. Home cooks can quickly prepare this crowd-pleasing meal that delivers authentic flavors without complicated techniques.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup (237 ml) Monterrey Jack cheese, shredded
- ½ cup (120 ml) sour cream
- ½ cup (120 ml) cream cheese
- 6 large flour tortillas
- 1 can mild green chiles, diced
- 2 tbsps (30 ml) melted butter
- 1 tsp cumin
- 1 tsp hot sauce
- 1 tsp salt
- ½ tsp black pepper
- Salsa, for serving
Instructions
- Preheat: Ignite the oven to 400°F (200°C), establishing an ideal roasting environment for golden chimichangas.
- Prepare Chicken: Poach chicken breasts in boiling water until fully cooked, approximately 15 minutes. Cool briefly, then shred into delicate threads using two forks.
- Combine Filling: Merge shredded chicken with cumin, Monterrey Jack cheese, green chiles, and Mexican white sauce in a mixing bowl. Stir until ingredients meld into a cohesive, flavorful mixture.
- Soften Tortillas: Warm flour tortillas over stovetop flames, rendering them pliable and flexible for effortless rolling.
- Assemble Chimichangas: Center chicken mixture on tortilla, fold edges inward, and roll into a compact cylinder with the seam facing down to secure the filling.
- Prepare for Baking: Brush rolled chimichangas with melted butter to encourage a crisp, burnished exterior. Arrange on a baking sheet.
- Bake and Serve: Roast in preheated oven for 15-20 minutes until achieving a rich, amber complexion. Allow brief cooling, then plate with salsa, additional Mexican white sauce, or preferred accompaniments for a tantalizing meal.
Notes
- Chicken Cooking Tip: Boil chicken breasts precisely 15 minutes for perfect, tender shredding that ensures uniform texture and moisture.
- Tortilla Flexibility Hack: Briefly warm tortillas over stovetop flame to enhance pliability, preventing tears during rolling and creating smoother chimichangas.
- Sealing Technique: Always position rolled chimichanga seam-side down on baking sheet to prevent unraveling and maintain structural integrity during baking.
- Crispy Exterior Secret: Brush melted butter before baking to achieve a golden-brown, crisp outer layer that elevates the overall texture and flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 120 mg