Description
Mexican mini chimichangas deliver a flavor-packed punch of crispy, golden goodness. Tender chicken nestled in tortillas creates an irresistible appetizer that brings zesty Mexican street food right to your table.
Ingredients
Scale
Protein:
- 3 cups (710 ml) shredded cooked chicken, rotisserie or boiled
- 6 ounces (170 grams) shredded Monterey Jack cheese
Vegetables and Seasonings:
- ½ cup (120 ml) red salsa
- ½ cup (120 ml) corn kernels
- ½ cup (120 ml) poblano pepper, seeded and diced
- ⅓ cup (80 ml) onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 tablespoon)
- Salt, to taste
- Freshly ground black pepper, to taste
Cooking Ingredient:
- 2 tablespoons (30 ml) olive oil
Instructions
- Warm the oven to 375°F (190°C) and create a non-stick surface on the baking sheet using parchment paper or a light olive oil coating.
- In a medium-heat skillet, sauté minced garlic, diced onions, and chopped poblano peppers for 4-5 minutes until the aromatics release their fragrant essence.
- Incorporate sweet corn kernels into the skillet and cook for an additional 3 minutes, then transfer the vegetable medley to a spacious mixing bowl.
- Blend shredded cooked chicken, authentic taco seasoning, chunky salsa, shredded cheese, kosher salt, and freshly ground black pepper in the bowl, gently folding ingredients to ensure even distribution.
- Portion approximately of the flavorful filling onto each soft flour tortilla, carefully wrapping them in a compact burrito-style configuration.
- Position the wrapped chimichangas seam-side down on the prepared baking sheet, creating a uniform arrangement.
- Delicately brush the tortilla exteriors with olive oil to promote a golden, crispy texture.
- Roast in the preheated oven for 25-30 minutes, rotating midway to achieve an evenly bronzed, crunchy exterior.
- Remove from oven and let rest for 2-3 minutes before serving alongside zesty avocado dipping sauce or fresh pico de gallo for a vibrant culinary experience.
Notes
- Meal prep magic happens quickly with pre-chopped veggies and pre-cooked chicken, saving precious cooking time.
- Freezer-friendly option allows batch cooking, storing up to three months for convenient future meals.
- Swap corn tortillas with flour varieties for softer texture and easier folding technique.
- Customize spice levels by adjusting taco seasoning or adding fresh jalapeños for extra kick.
- Using rotisserie chicken creates faster assembly and adds rich, developed flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg