I’m a big fan of a variety of ethnic foods and one of my very favorites is Mexican food. I used to eat out at a variety of Mexican restaurants but then I had my gallbladder taken out in 2009 and my body decided it no longer liked the food. :insert sad face here:
I still visit Mexican restaurants once in a while, but when I have a craving, I make these Easy Baked Chicken Chimichangas.
Easy Baked Chicken Chimichangas
Prep time
Cook time
Total time
Author: Andrea Hatfield
Recipe type: Main Course
Cuisine: Mexican
Serves: 4
Ingredients
- ½ yellow onion – chopped
- 1 small can green chiles
- 1 T minced garlic
- 1⅔ C HOT water
- 1 packet low sodium taco seasoning (or make your own)
- 1lb boneless skinless chicken breast (about 3 large breasts)
- 1 pack burrito size flour tortillas
- Shredded Taco cheese (I use 1½ bags)
- Lettuce,Tomato,Taco sauce,Guacamole (optional)
- Cooking spray (I use Pam)
Instructions
- Place chicken in crock pot on high. Put garlic, green chiles and onion on top. Dissolve taco seasoning in hot water and pour on top of that.
- Cook on high for three hours or until chicken is done.
- Midway through cooking shred up the chicken a bit with two forks.
- Using a slotted spoon, remove chicken from broth.
- Finish shredding chicken in a food processor or with two forks.
- Put chicken, cheese and taco sauce on flour tortilla. Roll it up and tuck one end (or both).
- Place chimichangas in a baking pan. Spray with cooking spray.
- Bake for 15 minutes on 350°.
- Remove from oven and sprinkle more shredded cheese on top.
- Bake for another 2-3 minutes or until cheese is melted.
- Let cool and enjoy!
This recipe is easy to make and you can adjust the toppings to suit your tastes. It makes 8-10 chimichangas which is plenty for my family of four. I think refried beans or Spanish rice would be great paired with the chimichangas for a large dinner.
I hope you enjoy my recipe!
These look so good! I’m going to have to make them soon for the family. I pinned it so I’ll remember to make it. :)
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Thanks Alison!
My husband would love these! I’ll have to try them.
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I like Chimichangas, but have never made them. Thanks for the recipe.
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I haven’t eaten dinner yet so I am DROOLING over here!
I love Chimichangas but never had a recipe. Thank you.
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Yummm…. I too could eat Mexican food every day LOL These look awesome! I have done “crock pot tacos” but these look even better!
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I saw these yesterday and meant to comment before now. We love chimichangas and are always looking for new recipes. Thanks for sharing.
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I am making this tonight!!! :) Thank you for sharing! Also, did you know you can use your KitchenAid stand mixer to shred chicken!? If you do it while it’s still warm/hat…it takes about 30 seconds! Just “pulse” it from off to 2 and off again, like you would a food processor. I just think it works better and doesn’t grind it up! ;)
Thanks for the tip Becky! I don’t own a KitchenAid Stand Mixer yet. I’m hoping to get one sometime this year. :)
OK, I’m re-reading the recipe…you spray your chimichangas with cooking spray? Or the pan? And do you use the broth/sauce mixture from cooking the chicken? I was thinking of mixing some cheese in it and using it for a sauce over top of them. Almost like an enchilada…
I spray the folded up chimichangas with the cooking spray. It gives them a crispy finish rather than being soft like a burrito. I didn’t use the broth/sauce but you could definitely use it to make a sauce for the top or even to cook your rice in if you serve rice. I think that would be delicious! Thanks for trying it Becky. :)
RICE! Never thought of that! You’re a genius! ;)
Those look good, and the recipe is certainly easy enough- will have to try making soon!
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Thanks Barb! Let me know if you do :)