If you’re trying to lay off fried foods, that doesn’t mean Mexican for dinner is out of the question! No sir-ee! These Unfried Chimichangas make it possible for you to eat what you love, while sticking to trying to be a healthier you. And they’re pretty tasty, too! Load up those fluffy tortillas with some shredded chicken, fluffy rice, hearty beans, and all the other classic “chimi” fillings for a dish so delicious, you’ll never go back to the fried version! As always, make sure to pile it high with all your favorite Tex-Mex toppings to ensure you get that fresh and creamy flavor with every single bite. Well, we’re convinced, these Unfried Chimichangas are what’s for dinner tonight!
Ingredients
- For the chimichangas:
- 1/4 cup canola oil, divided
- 1 small onion, chopped
- 1 rotisserie chicken, skin removed and shredded
- 1 (8.8-ounce) package ready-to-serve long grain rice
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can green chiles, chopped
- 2 teaspoons chipotle peppers in adobo sauce, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups Mexican cheese blend, shredded
- 1/3 cup fresh cilantro, chopped
- 6 (10-inch) flour tortillas, warmed
- Optional toppings:
- salsa, to taste
- sour cream, to taste
- guacamole, to taste
- tomatoes, to taste, chopped
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Place a 15x10x1-inch baking pan in the oven while it preheats.
Step 3 –In a large skillet over medium-high heat, heat 2 tablespoons of the oil.
Step 4 –Add the onion to the oil and sauté until lightly browned, about 5 minutes.
Step 5 –Stir the shredded chicken, the rice, the black beans, the green chiles, the chipotle peppers, the cumin, the salt, and the pepper into the onions and cook until heated through.
Step 6 –Transfer the skillet from the heat and stir in the shredded cheese and the cilantro.
Step 7 –Spoon 1 cup of the chicken mixture onto the bottom thirds of each of the tortillas.
Step 8 –Fold the bottom and then the sides of the tortillas over the chicken mixture and roll them up.
Step 9 –Carefully brush the preheated pan with 1/2 of the remaining oil.
Step 10 –Place the chimichangas seam-side down in the preheated pan.
Step 11 –Brush the chimichangas with the remaining oil.
Step 12 –Bake the chimichangas, turning them halfway through, until they are crisp and golden, about 15 minutes.
Step 13 –Serve the chimichangas with the salsa, the sour cream, the guacamole, and the tomatoes.
