Thursday, September 13, 2012

Healthy Oven Baked Chimichangas

I love eating Mexican food, it never disappoints my taste buds!  CONFESSION: I have never had a Chimichanga until last night, why you ask? Well because they are typically fried and I do not like fried food, it is a huge turn off to me.

I stumbled upon this recipe on a fellow bloggers page and because it was a baked version, I decided to give it a try.  I am so glad I did, they were amazing!  The flavors were a perfect combination and the tortillas were nice and crispy!  I did make a few changes to the recipe and I also cut the recipe in half because I was only cooking for two.  

The recipe below will make 6 large or 10 small Chimichangas, depending on the tortilla size you choose to use.  I hope you enjoy it as much as we did! 

Healthy Oven Baked Chimichangas

1 red onion, chopped fine
1 (16-ounce) can of low sodium black beans, drained and rinsed
2-3 chicken breasts, cooked and diced
2 teaspoons homemade taco seasoning - click HERE for the recipe
2-3 teaspoons minced canned chipotle chiles in adobo sauce (use the lesser amount for less heat, greater amount for a bigger kick) - click HERE for storage tips
1 cup shredded cheddar or monterey jack cheese (or a combination of both)
1/2 cup finely chopped fresh cilantro
Salt and Pepper
6 large burrito-size flour tortillas OR 10 small
vegetable oil
 Serving Suggestions

with a side of rice
sour cream

Place a rimmed baking sheet in the oven and heat the oven to 450 degrees.  You want to pan to heat up as well as the oven.

While the oven is heating, chop the chicken into cubes and season with taco seasoning.  Note: If you are using packet seasoning, so light on the salt later in the recipe.  

Next, in a large skillet, heat 2 tablespoons of oil over medium heat, cook the chicken until golden brown. 

Remove the chicken from the skillet and chop into small pieces.  

Chop the onion. 

Now, in the same pan, cook the onion until it is just softened, about 3 minutes.

Chop the cilantro and if you are using my chipotle method, remove the chipotle from the freezer and break off the desired amount and chop it up. 
Stir in the beans, cooked chicken and chipotle - cook until the mixture is heated through, about 3 minutes. 
Turn the heat off, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).

Stack the tortillas on a paper plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 45 seconds. 

For this step, I line my kitchen counter with parchment paper to limit the clean up.  Lastly, you are going to top each warm tortilla with some of the chicken mixture, leaving about a 1 to 2-inch border at the bottom of the tortilla. 

Fold in the sides and roll up the tortilla tightly. 

Lightly brush the wrapped tortillas with oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. 

Bake until golden brown and crisp, about 8 to 10 minutes.

Serve with a side of salsa and sour cream (I use non-fat Greek yogurt, it tastes the same but is better for you). 

If you like this recipe, you may also like: The Best Turkey Chili Ever, Southern Stuffed Peppers

This is a great recipe to make extras of and freeze! Simply follow all the steps except baking them, what you will do at that point is wrap them individually in suran wrap and then place them in a freezer bag.  When you want to cook them, take 1 or more out of the freezer and bake frozen for 10-15 minutes! You could also microwave them but you will not get the crunchy shell.  ENJOY!

Listening to: Florence and The Machines - Kiss with a Fist

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1 comment:

  1. Glad you liked the recipe - step by step photos are great!