Better Than Fried Chimichangas

Crispy on the outside, flavorful on the inside, these "Better Than Fried Chimichangas" deliver all the satisfaction of a deep-fried favorite without the added grease. Made with tender shredded chicken, seasoned with aromatic spices like chili powder and cumin, and paired with creamy refried beans, fluffy rice, and gooey melted cheddar cheese, these oven-baked delights offer a healthier twist on the classic dish. Wrapped in warm, golden-brown tortillas and baked to perfection, these chimichangas are quick to prepare, taking just 50 minutes from start to finish. Ideal for family dinners or casual gatherings, they’re easily customizable with toppings like sour cream, salsa, guacamole, or fresh cilantro. Perfectly crisp and packed with bold Mexican-inspired flavors, this recipe is sure to become a go-to favorite!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Vegetable oil
• 1 medium Yellow onion, diced
• 2 cloves Garlic cloves, minced
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Tomato sauce
• 2 cups Cooked rice
• 1 cup Refried beans
• 1.5 cups Shredded cheddar cheese
• 6 pieces Large flour tortillas
• 0 Cooking spray
• 0 Optional toppings: sour cream, salsa, guacamole, chopped cilantro

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-8 minutes per side until fully cooked. Remove from the skillet and allow to cool slightly before shredding with two forks.

Step 3

In the same skillet, heat the remaining tablespoon of oil. Add the diced onion and cook for 2-3 minutes until softened. Add minced garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute, stirring to combine.

Step 4

Stir in the tomato sauce and shredded chicken, mixing everything together well. Let the mixture simmer for 2-3 minutes, then remove from heat.

Step 5

Microwave the flour tortillas for 20-30 seconds to make them pliable. Spread a thin layer of refried beans in the center of each tortilla, leaving a border around the edges.

Step 6

Add a scoop of cooked rice (about 1/3 cup), followed by the chicken mixture and a generous sprinkle of shredded cheese.

Step 7

Fold in the sides of each tortilla and roll them up tightly to form a burrito shape. Place each seam-side down on the prepared baking sheet.

Step 8

Lightly spray each chimichanga with cooking spray to help them crisp up in the oven.

Step 9

Bake in the preheated oven for 20-25 minutes, flipping once halfway through, until the chimichangas are golden brown and crispy.

Step 10

Remove from the oven and serve hot with optional toppings like sour cream, salsa, guacamole, and chopped cilantro.

Nutrition Facts

Serving size	1358.3 grams (1358.3g)

Amount per serving	% Daily Value*
Calories	2504

Total Fat 74.50g	96%
Saturated Fat 18.20g	91%
Polyunsaturated Fat 18.20g
Cholesterol 311mg	104%
Sodium 2433mg	106%
Total Carbohydrate 297.20g	108%
Dietary Fiber 17.30g	62%
Total Sugars 8.70g
Protein 156.70g	313%

Vitamin D 4IU	18%
Calcium 565mg	43%
Iron 22mg	123%
Potassium 2227mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.0%

Protein: 25.2%

Carbs: 47.8%