3 min read

Baked Chimichanga Recipe

Chimichangas are a delicious Mexican dish that are typically fried to make the outer tortilla crisp. The inside is typically filled with things like chicken, beef, beans, rice, cheese, and various vegetables and spices, depending on the recipe.

Served they way they traditionally are made, they are a delectable CALORIE BOMB. With all the flavorful goodness wrapped up and then deep fried, you can easily get most of your daily calorie needs in one sitting if the chimichanga is big enough. How can we still have tasty food AND make progress towards our fitness goals?

There is hope for us foodies with this Mexican dish. We have worked on this baked chimichanga recipe to not necessarily match the exact flavor of an authentic chimichanga but still pack amazing flavor, with high nutrient value and less overall calories.

Below we put 2 different variations of this recipe, but alter it as you need to fit your needs. Version 1 is a dialed-up calorie recipe, which basically includes avocado and cheese. Version 2 is without the more fatty options to keep the calories lower and maintain a good overall taste. Find which version you like best or something in between and the portion that works best for you!

Version 1

Makes 7-10 chimichangas, depending on the size you make them

Ingredients

400g of chicken breast or cook it on the stove top.

1/2 cup fully cooked black beans mashed

1 cup cheddar cheese

1 red bell pepper/capsicum finely chopped

1 yellow bell pepper/capsicum finely chopped

7-10 Tortillas or homemade roti/chepati

3 ripe avocados

Chicken marinade

1 cup of salsa (make this homemade with 1 onion, cilantro/coriander, and 3 ripe tomatoes)

2 Tbsp Extra virgin olive oil

1 Tbsp Chili powder

1 1/2 tsp salt

1 tsp cumin

1 tsp garlic powder or 4 fresh garlic gloves minced

1 tsp onion powder

1 tsp oregano

1/2 tsp paprika

1/2 tsp pepper

Cooking

Prepare the chicken marinade and cook the chicken along with all the marinade ingredients 1 big sauce pan. Cook approximately 12 minutes on MEDIUM heat until the chicken is white all the way through.

Remove the chicken and place on a cutting board. Through the bell peppers/capsicum into the same sauce pan with the remains of the chicken marinade to sauté. Stir occasionally until the vegetables are softened. While the peppers are sautéing, dice or shred the chicken and place into a large mixing bowl.

Once the peppers are soft, combine the chicken, all of the contents from the sauce pan, the cheddar cheese, and bean mash into the mixing bowl. Mix thoroughly until you have a nice, even mixture.

Take a large spoon to distribute the filling into your tortillas or roti. Role them up and close the ends and place into a baking pan. Bake for 15 minutes at 350 degrees Fahrenheit/180 degrees Celcus or until crisp and browning.

Remove and plate. Mash the avocado and place on top. Only cut as much avocado as you plan to eat, so that it doesn't brown in the fridge afterward.

Enjoy!

Version 2