Oven Baked Chicken Chimichanga Recipe
- Yield: 6 servings
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Oven baked chicken Chimichanga recipe. A Chimichanga is a Mexican large burrito prepared with a different kind of meat, vegetables, and spices. You may ask: “what is the difference between chimichanga and burritos?”- The main difference between burritos and chimichangas is that a chimichanga is deep-fried, it is a deep-fried burrito. A second difference
– chimichangas are usually meat-filled (chicken, beef), whereas burritos can often be vegetarian-style with beans and spices.
So, let prepare vegetarian-style chimichanga, recipe adapted from https://www.archanaskitchen.com/mexican-style-vegetarian-chimichanga-recipe-deep-fried-burrito-recipe :
Classic Vegetarian Chimichanga Recipe
Makes 4 servings
Ingredients: For the Filling: 1 large carrot, peeled and chopped, 1 green bell pepper, seeded and chopped, 1 yellow onion, peeled and finely chopped, 2 tablespoons (30 ml) roasted tomato pasta sauce, 4 cloves garlic, peeled and finely chopped, 1/2 cup (125 ml) cooked brown rice, 4 pickled jalapeños, chopped, vegetable oil
For Taco Seasoning: 1 teaspoon (5 ml) each: red pepper flakes, red chili powder, freshly ground black pepper, 1/2 teaspoon (3 ml) dry ginger powder, salt to taste
For Tortillas: 1 cup (250 ml) whole-wheat flour, 1/2 teaspoon (3 ml) each: salt and baking powder, 1 tablespoon (15 ml) unsalted butter
Instructions: In a large mixing bowl, combine whole wheat flour, salt, and baking powder. Mix well. Knead the dough, adding the butter and a little water at a time, until the dough comes together and becomes smooth, for about 5 minutes. Divide the dough into 8 portions. Shape them into balls, then set aside.
In a large saucepan, heat vegetable oil over medium-high heat. Add chopped carrots and sauté, stirring occasionally, until they are soft. Stir in onions, bell peppers, and garlic. Sauté, stirring occasionally, until they are roasted, for about 10 minutes. Pour in some water, then cover and cook for a further 2 minutes.
Open the lid, then add seasonings and stir in cooked brown rice and roasted tomato pasta sauce. Stir in chopped jalapeños, then turn off the heat and allow it to cool down.
Preheat the oven to 360º F (180º C). Flatten reserved dough balls with the palm of your hands. Take one portion of the dough and toss it on the flour. Roll out into thin circles to approximately 6-inches (15 cm) in diameter. Keep tossing the dough in dry flour while rolling to prevent it from getting sticky.
Place the vegetable filling in the center of the dough and fold the tortilla on either side. Bake in preheated oven until a toothpick inserted in the center of dough comes out clean.
Oven Baked Chicken Chimichanga Recipe
- 6-8 slices cooked bacon, chopped
- 2/3 cup (160 ml) chopped yellow onion
- 1-2 cloves garlic, peeled and mashed
- 4 oz (120 ml) can diced green chilies
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1/2 teaspoon crushed oregano
- 1/4 teaspoon ground allspice
- 1 pound (480 g) cooked and shredded chicken
- 2 medium tomatoes, chopped
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons freshlyu squeezed lime juice
- 1/4 teaspoon granulated sugar
- freshly cracked black pepper
- 1 teaspoon kosher salt
In a large heavy pot, heat chopped bacon over medium heat. Add 2/3 chopped onions and saute until softened. Stir in mashed garlic and cook for further 30 seconds.
Add diced green chilies, and spices. Reduce heat to low and simmer for 2-3 minutes.
Stir in shredded chicken, chopped tomatoes, cilantro, lime juice, sugar, black pepper, and kosher salt. Continue simmering, stirring occasionally, for 2-3 minutes more.
Heat 6 large burritos in microwave oven for 20 seconds. Remove warnm burritos from the microwave oven and fill each of them with shredded Cheddar cheese and 3/4 cup of chicken mixture. Top with 1/4 cup shredded cheese. Tuck in the sides and roll up firmly, burrito-style.
In a large nonstick skillet, preheat canola oil over medium-high heat. Fry chimichangas, turning once with a wood spatula, until golden and crispy.